You need to try this delicious recipe of spongy Chocolate Swiss Roll covered in ganache goodness and filled with cream. If you’re hosting friends or family, you absolutely have to serve them this cake.
Chocolate Swiss Roll Recipe
We all loved cream filled cakes as kids like Twinkies and Little Debbie Swiss Rolls. So why not make a huge one at home?
It is exactly what it sounds like, a cream filling curled into a soft chocolate cake, and coated in a smooth ganache. It’s mouth-watering!
How to Make Swiss Roll
Although it sounds complicated, it’s the opposite, it is just a very exact recipe that should be carefully followed to get the perfect outcome. Briefly, it should go like this:
- The specifics to your ingredients and their measurements are down below.
- Start with preparing your cake dough which is simple enough. Cook it, transfer it to a tea towel and roll it, then let it fully chill to the side.
- For the duration, prep your cream filling. Spread your chocolate cake up, coat evenly with the filling, roll it back, cover it in plastic wrap, then place in your fridge.
- Prepare your ganache and drizzle it over your cake to fully coat it, allow it to set, cut into it, and enjoy!
To store: Your swiss roll can be stored in the fridge for 2 to 3 days.
Freeze: This cake roll can be premade and frozen for around 2 months. Skip the ganache, cover it with plastic wrap then in foil. When the time comes, let it thaw in your fridge, and evenly pour the ganache over it.
DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK AND PINTEREST FOR MORE RECIPES!
Don’t lose this delicious recipes:
Chocolate Swiss Roll
You need to try this delicious recipe of spongy Chocolate Swiss Roll covered in ganache goodness and filled with cream. If you're hosting friends or family, you absolutely have to serve them this cake.
Ingredients
For the Cake
- 1/2 cup of all-purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 4 eggs
- 1/2 cup of granulated sugar
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla extract
For the Filling
- 8 ounce of room temperature brick cream cheese
- 1 cup of powdered sugar
- 4 tablespoons of softened unsalted butter
- 1 teaspoon of vanilla extract
For the Ganache
- 2/3 cup of bitter-sweet or dark chocolate morsels
- 2 tablespoons of heavy whipping cream
- 4 tablespoons of powdered sugar
- 3 to 4 tablespoons of milk
For Dusting Tea Towel
- 2 tablespoons of powdered sugar
Instructions
To Make The Chocolate Cake:
- Turn on your oven to 350 F. Grease a 15x10x1 inch jelly roll pan using cooking spray. Cover it in parchment paper making sure to leave an extra inch out.
- Combine your cocoa powder, salt, flour, and baking powder in a bowl using a whisk.
- Use a whisk to blend the granulated sugar and eggs in a similar bowl until smooth.
- Pour in our vanilla extract and melted butter, then mix until blended.
- Overlap the flour into the dough using a spatula, mix until smooth.
- Pour your batter into the pan. Cook in your oven for 11 minutes, the top should pop up again when pressed.
- Arrange a scent-free tea towel without lint on your work surface. Cover in 2 tablespoons of powdered sugar.
- Flip the cake carefully on the towel and slowly take the parchment paper off. As it's still warm, gently roll the towel completely into the cake making a tube. Keep in a cooling rack at room temperature to chill for 2 hours.
While the cake is cooling, make the filling:
- Blend your powdered sugar, cream cheese, vanilla, and butter using an electric mixer until combined. If not thick enough, mix in a little more powdered sugar, and if too thick, mix in half to 2 teaspoons of milk. The texture should be nice and smooth, simple to lay out, however not too runny risking it to leak out while you're rolling the cake up.
- When your cake is cooled enough, place it on an even surface and gently flatten it back up.
- Carefully lay out the cream filling on the cake covering the entire surface except ¾ inch on the corner of each side. Roll your cake back up slowly.
- Cover your chocolate roll with plastic wrap and stick it in the fridge for an hour to help it set.
Make the chocolate ganache:
- Melt your whipping cream and chocolate morsels in your microwave for 30 seconds at a time, checking on it and stirring until melted. Add in your powdered sugar and stir until smooth. Whisk in only a tablespoon at once, repeating until your desired texture is achieved.
- Slice off both ends of the cake to make it look proper. Place it on a wire rack on top of a baking pan, and drizzle your ganache over it, completely coating it, then allow it to cool.
- Present it on your plate, cut into it, and serve.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 121mgCarbohydrates: 47gFiber: 2gSugar: 37gProtein: 6g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.