Description
This Chocolate Swiss Roll recipe offers a light, fluffy chocolate sponge cake rolled with a rich and creamy chocolate whipped filling. Perfect for dessert lovers, this treat combines the delicate texture of a classic Swiss roll with the indulgent flavor of chocolate, making it a delightful centerpiece for any occasion.
Ingredients
Scale
For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 4 oz semi-sweet chocolate
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, creating a smooth base. Sift in the all-purpose flour, unsweetened cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the wet mixture until fully incorporated, taking care not to deflate the batter.
- Spread Batter: Pour the prepared batter onto the lined baking sheet and spread it evenly to cover the entire surface, creating a thin, uniform layer for even baking.
- Bake the Cake: Bake the cake for 10-12 minutes, or until it springs back when lightly touched, indicating it’s cooked through. Remove it from the oven and allow it to cool for a few minutes before handling.
- Prepare Filling: While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form. Melt the semi-sweet chocolate and let it cool slightly before folding it gently into the whipped cream to create a smooth chocolate filling.
- Roll the Cake: Once the cake has cooled enough to handle, carefully unroll it. Spread the chocolate filling evenly over the surface, then roll the cake back up tightly to form the Swiss roll shape.
- Serve: Slice the Swiss roll into even pieces and serve immediately. Optionally, garnish with additional powdered sugar or drizzle some chocolate sauce over the slices for an extra touch of elegance.
Notes
- Be careful while folding in the dry ingredients to keep the batter airy.
- Cool the cake slightly before unrolling to prevent cracking.
- Melted chocolate should be cooled so it does not deflate the whipped cream.
- Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking, if desired.
- Store leftover Swiss roll in the refrigerator and consume within 2 days for best freshness.
