Chocolate Swiss Roll Recipe l Life Love and Sugar

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With a lightweight chocolate cake, whipped cream filling, and wealthy chocolate ganache, this Chocolate Swiss Roll recipe gives all the weather of the traditional packaged deal with – however higher!

Why You’ll Love This Chocolate Swiss Roll Recipe

This chocolate cake roll makes use of the new milk technique, like a standard sponge cake. It’s just like the cake in my xmas log however a bit completely different – it’s a bit fluffier and lighter, which is sweet for making a chocolate Swiss roll. Listed below are a number of different causes to do this recipe:

• Excellent texture. I like the feel of the ganache on the surface. It’s so superb. And the sunshine and easy whipped cream on the within paired with the fluffy and light-weight chocolate cake is superb!
• Copycat recipe. With the just about barely chewy ganache on the surface, whipped cream filling, and fluffy cake, this chocolate roll cake recipe is actually Swiss roll-like.
• Easy flavors. The flavors on this cake are easy – the wealthy chocolate within the cake and ganache and light-weight vanilla taste within the filling – however they’re good. Conserving it easy actually lets the chocolate shine via!
• Spectacular. There’s one thing a couple of cake roll that simply feels particular and appears spectacular, regardless of being fairly easy and straightforward to make. It’s a good way to impress a crowd with out as a lot effort as a layer cake.

Recipe Substances

Every a part of this chocolate Swiss roll cake recipe requires only a handful of elements and most of them are pantry staples. Scroll all the way down to the recipe card beneath for the precise measurements.

Chocolate Cake

• All-purpose flour – You should definitely measure your flour accurately to keep away from a cake that’s too dry or dense.
• Cocoa powder – Dutch course of cocoa powder provides the cake the wealthy chocolate taste. I desire the richer taste of the darker cocoa, however you possibly can use pure unsweetened cocoa powder too.
• Baking powder – Helps the cake rise.
• Espresso powder – Don’t fear, your cake received’t style like espresso! Espresso powder merely enhances and emphasizes the wealthy chocolate taste. Be at liberty to depart it out, should you like.
• Salt – And not using a little salt, your cake can be bland.
• Egg – You’ll need massive eggs for this recipe, not medium or further massive.
• Granulated sugar
• Vanilla extract
• Milk – Complete milk or 2% can be finest.
• Unsalted butter – If it’s worthwhile to use salted butter, you might wish to use barely much less added salt within the recipe.

Whipped Cream Filling

• Heavy whipping cream – It’s necessary that the whipping cream stays COLD till it’s time to make use of it. In any other case, it received’t whip up correctly and maintain form as nicely.
• Powdered sugar – Sweetens the filling and retains it steady in order that it by no means wilts. Don’t go away this out.
• Vanilla extract

Chocolate Ganache

• Heavy whipping cream
• Semi-sweet chocolate – Use a high quality chocolate for one of the best taste. Finely chopped so it melts simply within the heavy whipping cream.
• Gentle corn syrup – Elective however provides a sheen to the ganache.

How To Make Chocolate Swiss Roll

This chocolate cake roll is tremendous easy, however does take a while to arrange, largely as a result of it wants to chill or chill at a number of factors within the recipe. It’s price it, although! You’ll find extra detailed directions within the recipe card beneath.

Make the cake roll

• Prep. Preheat the oven to 350F. Line the jelly roll pan with parchment paper, ensuring it sticks up at the very least an inch on all sides.
• Make the batter. Mix the dry elements in a bowl. In a big mixer bowl, whip the eggs, sugar, and vanilla on excessive till pale, fluffy, and thickened. Add half of the dry elements to the egg combination, folding gently till largely mixed, then add the remaining dry elements and fold till mixed.
• Add the new milk. Mix the milk and butter then warmth within the microwave till the butter is melted and the combination could be very scorching. Gently whisk into the batter till mixed.

• Bake. Unfold the batter evenly within the pan. Bake for 10-12 minutes.
• Roll and funky. Use the parchment paper to raise the cake from the pan as quickly because it comes out of the oven. Begin on the shorter finish and slowly roll the cake within the parchment paper. You’ll be able to simply set it apart at this level to chill fully however I prefer to unroll and re-roll a number of occasions each 5 minutes at first, then in 10-15 minute intervals.

Make the filling

• Make the filling. Whip the heavy whipping cream, powdered sugar, and vanilla extract on excessive velocity till it reaches stiff peaks.
• Add the filling. Gently unroll the cake, releasing the parchment paper with an offset spatula as wanted. Unfold the filling evenly on the unrolled cake. Roll the cake once more, this time with out the parchment paper.

• Chill. Wrap the chocolate roll cake in plastic wrap, seam facet down, and refrigerate for at the very least an hour.

End it off

• Make the ganache. Add the chocolate to a medium bowl. In a separate bowl, warmth the cream within the microwave till it begins to boil. Pour over the chocolate, let it sit for a couple of minutes, then stir till easy.
• Pour over the cake. Take away the cake from the plastic wrap and place it on a cooling rack over a big cookie sheet. Pour the ganache over the cake, spreading it to cowl the complete cake.
• Chill or serve. Serve the Swiss roll cake instantly or refrigerate for 1-2 hours till the chocolate is chilly and agency. Slice and serve.

Why Did My Roll Cake Crack?

My favourite method to stop cracks is to roll and unroll the cake a number of occasions because it cools, which I discover makes it rather more pliable and versatile. One other necessary factor is to roll the cake instantly out of the oven. You additionally wish to fill it simply after it reaches room temperature. If it sits for too lengthy – or in a single day – earlier than being crammed, it’s more likely to crack.

Lastly, ensure you hold the cake at room temperature because it cools. Refrigerating it earlier than including the filling additionally causes cracking.

But when your chocolate roll cake cracks, don’t fear – it occurs and you’ll often conceal the cracks with the filling and the ganache!

Suggestions For The Greatest Chocolate Roll Cake

• Measure elements correctly. This can be a huge one for one of the best outcomes, notably when measuring flour. I at all times advocate having a meals scale available.
• Take away from the pan instantly. You wish to use the parchment paper to take away the cake from the pan as quickly because it comes out of the oven. Don’t let it cool first.
• Cool earlier than including the filling. Let the chocolate cake come to room temperature earlier than you put together the filling. Relying on how heat your kitchen is, this often takes about 1-2 hours.
• Use COLD heavy whipping cream. That is important because it received’t whip up correctly in any other case.
• Use the powdered sugar. Don’t pass over the powdered sugar, as this stabilizes the whipped cream, in order that it doesn’t wilt.
• Chill earlier than slicing. For the cleanest cuts in your Swiss roll cake, let it chill for an additional hour or so earlier than you slice it. I believe the chocolate tastes higher this manner too!

Correct Storage

Retailer your chocolate Swiss roll within the fridge for 3-4 days. It must be wrapped in plastic or coated in a container.

You may also freeze it. Wrap it nicely in a pair layers of plastic wrap earlier than freezing, then thaw within the fridge earlier than utilizing. I prefer to freeze it out the chocolate ganache and add it earlier than serving, in order that it stays wanting good.

Extra Chocolate Cake Recipes To Attempt

Watch How To Make It

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Recipe

Chocolate Swiss Roll

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 1 hour 20 minutes
• 
  Cooling Time: 3 hours
• 
  Prepare dinner Time: 10 minutes
• 
  Whole Time: 4 hours half-hour
• 
  Yield: 8-10 slices
• 
  Class: Dessert
• 
  Technique: Baking
• 
  Delicacies: American

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Description

With a lightweight and fluffy cake, whipped cream filling, and wealthy chocolate ganache, this Chocolate Swiss Roll recipe gives all the weather of the traditional packaged deal with – however higher!

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Substances

Chocolate Cake

• 3/4 cup (98g) all-purpose flour
• 1/3 cup (38g) Dutch course of cocoa powder
• 1 tsp baking powder
• 1 tsp espresso powder
• 1/2 tsp salt
• 4 massive eggs, room temperature
• 3/4 cup (155g) granulated sugar
• 1 tsp vanilla extract
• 5 tbsp (75ml) milk
• 1/4 cup (56g) unsalted butter, melted

Whipped Cream Filling

• 1 1/2 cups (360ml) heavy whipping cream, chilly
• 3/4 cup (86g) powdered sugar
• 1 tsp vanilla extract

Chocolate Ganache

• 1/2 cup (120ml) heavy whipping cream
• 4 oz (113g) semi-sweet chocolate, finely chopped
• 1 tsp mild corn syrup, non-compulsory

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Directions

Make the cake roll

1. Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Be certain the parchment paper sticks up at the very least an inch above the edges of the pan on all sides. You’ll use the parchment paper later to raise the cake out of the pan and roll it up.
2. Mix flour, cocoa powder, baking powder, espresso powder and salt in a medium sized bowl. Put aside.
3. Add the eggs, sugar and vanilla extract to a big mixer bowl and whip on excessive velocity with the whisk attachment till pale, fluffy and thickened, about 4 minutes.
4. Add half of the dry elements to the whipped egg combination and gently fold collectively till largely mixed. Add the remaining dry elements to the egg combination and gently fold collectively till simply nicely mixed.
5. Mix the milk and butter and warmth within the microwave till the butter is melted and the combination could be very scorching. It doesn’t must be boiling, nevertheless it must be very popular. Add the new milk combination to the batter and gently whisk collectively till nicely mixed.
6. Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, or till the highest of the cake springs again when touched and a toothpick inserted comes out clear.
7. Take away the cake from the oven and instantly raise the cake out of the pan utilizing the parchment paper and place it on the counter. Whereas the cake is scorching, use the parchment paper the cake was baked in and begin on the shorter finish of the cake to slowly roll the cake up.
8. You’ll be able to simply set the cake roll apart to chill fully, should you like. However to assist keep away from having the cake crack later, I prefer to unroll and re-roll the cake a number of occasions throughout cooling to assist it hold its elasticity. I first unroll it after about 5 minutes, then after one other 5 minutes, and once more after one other 10 minutes. From there, I’d roll it out 2-3 extra occasions after 10-15 minute intervals. It ought to take about an hour to an hour and a half to chill fully, relying on the temperature of your house.

Make the filling

1. When the cake has cooled and is able to be crammed, make the whipped cream filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive velocity till it reaches stiff peaks.
2. Unroll the cake roll very fastidiously, searching for areas the place it might be sticking to the parchment paper to launch it. You should utilize an offset spatula or one thing comparable and run it alongside the parchment paper as you unroll the cake to assist launch it because it unrolls. I additionally like to softly raise up earlier than I roll again, to present the cake an opportunity to launch.
3. Unfold the filling evenly onto the unrolled cake, then roll it again up with out the parchment paper. Wrap it up in plastic wrap with the seam facet down and refrigerate for at the very least an hour to agency up.

End it off

1. Once you’re learn to brighten the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and put aside. Warmth the cream within the microwave simply till it begins to boil, then pour it over the chocolate.
2. Enable the chocolate and cream to sit down for a couple of minutes, then stir till easy.
3. Take away the chilled cake roll from the fridge and plastic wrap and place on a cooling rack set over a big cookie sheet or pan.
4. Pour the chocolate ganache over the cake, spreading it to cowl the complete cake, as wanted.
5. You’ll be able to serve the cake roll instantly, or refrigerate till the chocolate coating is chilly and agency, 1-2 hours. Slice the cake roll and serve.
6. Cake roll is finest saved nicely coated and eaten inside 3-4 days.

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Diet

• Serving Measurement: 1 slice
• Energy: 349
• Sugar: 32.2 g
• Sodium: 157.5 mg
• Fats: 18.9 g
• Carbohydrates: 42.4 g
• Protein: 5.8 g
• Ldl cholesterol: 113.9 mg