Chocolate Cake Roll (Swiss Roll)

A nod to the classic childhood favorite, this chocolate cake roll combines a light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Follow this carefully explained the step-by-step recipe and video tutorial for success.

It’s no secret that childhood classics are some of the best foods. Who else enjoyed gushers, push-up pops, fruit-by-the-foot, dunkaroos, those cracker “sticks” and spreadable cheese (lol those were so good), juice boxes, bagel bites, and dinosaur chicken fingers?

This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of flour. I’m not kidding… I must have made at least 8 or 9 different chocolate cake rolls. (I lost count after #3!) Despite all the mediocre cakes filling up my brain (and freezer), the recipe testing process was incredibly enlightening. I learned that it’s a VERY thin line between a rubbery chocolate sponge cake and a good chocolate sponge cake. A line so thin that tightrope walkers would be nervous. Luckily I made all the mistakes so you don’t have to!

Ingredients

• 4 large eggs, separated
• 1/3 cup (65g) granulated sugar
• 1/3 cup (65g) packed light or dark brown sugar
• 1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
• 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup (62g) all-purpose flour
• 1/4 cup (20g) natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Vanilla Whipped Cream

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
• 1 teaspoon pure vanilla extract
• optional: 2 Tablespoons marshmallow creme (“Fluff”)

Chocolate Topping

• 1/2 cup (120ml) heavy cream or heavy whipping cream
• one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
• optional for glossy shine: 1 teaspoon light corn syrup

Instructions

1. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll!
2. Make the cake: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.
3. Sift the flour, cocoa powder, baking powder, and salt together into a large bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites! The batter will be very light.
4. Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake!
5. Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.

Read more please see: sallysbakingaddiction.com

Share this post