Description
Fluffy, rich, and chocolatey—this Chocolate Swiss Roll is an irresistible dessert that’s easy to make and perfect for any special occasion. With a light sponge cake wrapped around a sweet whipped cream filling and topped with a silky chocolate ganache, this dessert is a showstopper that’s sure to impress!
Ingredients
Scale
For the Chocolate Cake:
- 6 large eggs, room temperature (separated)
- 2/3 cup granulated sugar, divided (1/3 cup and 1/3 cup)
- 3 tablespoons melted butter, cooled
- 2 tablespoons full-fat sour cream
- 1 ½ teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder (optional)
For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 5 oz semi-sweet melting chocolate
Instructions
- Prepare the Chocolate Cake:
- Preheat your oven to 350°F. Grease a 12×17-inch baking sheet and line it with parchment paper.
- In a mixing bowl, beat egg whites with 1/3 cup of sugar until stiff peaks form, then set aside.
- In another bowl, beat the egg yolks with the remaining 1/3 cup of sugar until pale and thick (about 3 minutes). Mix in the melted butter, sour cream, and vanilla extract.
- Sift the flour, cocoa powder, and espresso powder into the egg yolk mixture. Stir until combined (the batter will be thick).
- Gently fold in the whipped egg whites in three additions, ensuring the mixture is light and airy.
- Pour the batter into the prepared pan and smooth the top. Bake for 12-14 minutes, or until the cake springs back when lightly touched.
- Once baked, invert the cake onto a tea towel dusted with icing sugar or cocoa powder. Peel off the parchment paper, and while still warm, roll the cake in the towel from the short side. Let it cool completely.
- Make the Whipped Cream Filling:
- Whip the heavy cream, sugar, and vanilla extract together until medium-firm peaks form.
- Assemble the Swiss Roll:
- Once the cake has cooled, unroll it and spread the whipped cream filling evenly over the surface, leaving a small border at one end. Roll the cake back up (without the towel) and place it on a cooling rack.
- Make the Chocolate Ganache:
- In a microwave-safe bowl, heat the cream and corn syrup until steaming (about 40 seconds). Add the semi-sweet chocolate and let it sit for 5 minutes. Stir until smooth.
- Pour the ganache over the rolled cake, allowing it to drip down the sides. Let it set in the fridge for about 1 hour.
- Slice and Serve:
- Once set, slice the Swiss roll with a hot, serrated knife and serve.
Notes
- The cake can be rolled with the towel and left to cool for up to 2 hours.
- The Swiss roll can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes