There’s goose egg quite as satisfying as a classic chocolate Swiss Roll Cake! Rich chocolate cake is rolled upwards together with filled amongst fluffy cream, then coated alongside chocolate ganache. It’sec the perfect dessert for all occasions, too it’sec e'er a hit!
Why We Love This Swiss Roll Recipe
Creamy icing is rolled up inward a frail too moist chocolate cake, so the whole affair is bathed in rich chocolate ganache. This spiral-shaped cake is and then tardily too certain to wow your friends together with family unit!
- Chocolatey. Chocolate cake + chocolate ganache = yum!
- Creamy. The low-cal too fluffy frosting makes the perfect contrasting filling to the rich cake.
- Impressive. That swirl is sure to wow your guests.
Variations on a Swiss Cake Roll
This classic chocolate Swiss roll recipe is and then delicious as is, only y'all could also alter upwardly the season if yous similar. Try filling it alongside chocolate buttercream, chocolate fudge frosting, or vanilla frosting for a different flavor too texture. You could too add together roughly chocolate chips or chopped nuts to the filling for compaction!
How to Store
Store leftover Swiss gyre cake in an airtight container in the fridge for up to 3 days. Let come up to room temperature for near xxx minutes earlier enjoying.
How to Freeze
Freeze this Swiss curl whole or cut into private slices tightly wrapped inward ii layers of plastic wrap and ane layer of aluminum foil for up to 1 month. Let thaw overnight inwards the fridge before enjoying.
Serving Suggestions
Serve this chocolate Swiss curlicue cake merely with whipped cream too fresh berries or a scoop of blood-red velvet water ice cream. Feeling parched? Try a chocolate java, malted hot chocolate, or frozen French silk pie cocktail.
The primary deviation is inwards the ornament. A Yule log cake is decorated to expect like the logs burned on Christmas eventide, whereas the outside of a Swiss curlicue is decorated much more than only.
Your cake may plow out rubbery if the batter has been overmixed. Make certain to mix until merely combined, together with accept aid not to deflate the egg whites.
It’second important to scroll the cake upward spell it is withal warm then that it tin gear up inward the right cast.
To ensure your scroll doesn’t scissure, coil it upwards directly later on baking (while it’sec nonetheless warm) to prepare the form, and so gently unroll, fill, too re-coil the cake. Work tardily in addition to gently for the best results.
More Chocolate Cake Recipes To Try
- Chocolate Cake with Chocolate Frosting
- High German Chocolate Cake
- Texas Sheet Cake
- Chocolate Pound Cake
- Turtle Cake
- Velvet Chocolate Cake
- Black Magic Cake
- Better Than Sex Cake
- Hot Chocolate Bundt Cake
- Or endeavor our Mint Chocolate Swiss Roll!
Recipe
Swiss Roll Recipe
Ingredients
For the Cake
- four big eggs 200 grams, room temperature
- ¾ loving cup granulated saccharide 200 grams
- ¼ loving cup vegetable fossil oil fifty grams
- ii tablespoons brewed espresso or potent coffee, 28 grams
- ane teaspoon pure vanilla extract 4 grams
- ½ cup all-function flour lx grams
- ⅓ cup unsweetened cocoa pulverization 28 grams, summation more for rolling
- ½ teaspoon baking powder two grams
- ½ teaspoon kosher table salt
For the Filling
- 1½ cups heavy cream 341 grams
- ⅓ loving cup powdered saccharide 38 grams
- i teaspoon pure vanilla extract iv grams
For the Chocolate Ganache
- ¾ cup heavy cream 170 grams
- ane½ cups chocolate chips 255 grams
Recommended Equipment
- Kitchen Scale (optional)
- Baking Sheet OR
Instructions
- Preheat oven to 350°F. Spray an eleven×17-inch rimmed baking canvas (or jelly gyre pan) alongside nonstick spray, then job it amongst parchment newspaper, leaving excess newspaper upwardly the long sides of the pan.
- Separate the egg whites and yolks into sort big mixing bowls.4 large eggs
- Use a paw mixer, beat the egg yolks alongside the sugar, vegetable fossil oil, espresso, in addition to vanilla extract until creamy.¾ cup granulated sugar, ¼ cup vegetable crude oil, ii tablespoons brewed espresso, i teaspoon pure vanilla extract
- In a sort medium bowl, whisk the flour, cocoa pulverisation, baking powder, as well as common salt together.½ loving cup all-function flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher table salt
- Stir the dry ingredients into the wet mixture until but combined.
- Beat the egg whites to stiff peaks.
- Transfer the egg whites into the residual of the batter in addition to function a spatula to gently flexure them in until fully incorporated.
- Use a spatula to spread the batter onto the pan.
- Bake for x-12 minutes, or until the cake bounces dorsum later on lightly touch it.
- While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter as well as sprinkle the entire surface alongside cocoa pulverization.
- When the cake is done, let it rest for a infinitesimal. Then, apace plow the baking canvass over onto the towel. Carefully lift the canvas pan off the cake, as well as pare off the parchment paper.
- Starting at the brusk stop of the cake, flexure over whatever excess towel onto the cake. Then, whorl the cake upwards along with the towel into a curlicue. Let the cake come up to room temperature.
- While the cake is cooling, brand the frosting. Beat the heavy cream, powdered saccharide, together with vanilla to stiff peaks.ane½ cups heavy cream, ⅓ loving cup powdered sugar, one teaspoon pure vanilla extract
- Once the cake has cooled, unroll the cake, and spread the frosting over entire surface.
- Roll the cake back upwardly, without the towel, into a ringlet and set aside on a wire rack over a sheet pan.
- Heat the heavy cream inwards the microwave for 45 seconds. Stir inward the chocolate chips until incorporated together with smoothen. Let the mixture sit for a few minutes to thicken.i½ cups chocolate chips, ¾ cup heavy cream
- Pour the chocolate ganache over the entire cake scroll until it’s completely covered.
- Transfer the cake to the refrigerator to chill until fix to serve.
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made!
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Becky’s tips
- Use room temperature ingredients inward the cake for the best results.
- Carefully sort the egg whites from the yolks. The whites won’t whip upwardly properly if in that location’second whatever leftover yolk mixed inward!
- Measure your flour using the spoon-together with-grade method to avoid adding likewise much, which could brand the cake dry.
- Do non rush rolling the cake; deadening as well as steady volition get in perfect!
- Let the cake cool completely patch rolled upwards to ensure it won’t fissure once filled as well as re-rolled.
Storage: Store this Swiss coil inwards an airtight container inwards the fridge for upward to iii days or inward the freezer for upward to 1 calendar month.
Nutrition Information
How to Make a Swiss Roll Step past Step
Prep: Preheat your oven to 350°F. Spray an 11×17-inch rimmed baking canvas (or jelly curl pan) amongst nonstick spray, and so line it alongside parchment paper, leaving excess paper upwards the long sides of the pan. Set aside for straight off.
Make the Batter: Separate the whites together with yolks of iv large eggs into assort large mixing bowls. Use a mitt mixer to shell the egg yolks alongside ¾ cup of granulated carbohydrate, ¼ loving cup of vegetable petroleum, ii tablespoons of brewed espresso, too i teaspoon of pure vanilla extract until creamy. In a sort out medium bowl, whisk ½ loving cup of all-role flour, ⅓ loving cup of unsweetened cocoa pulverisation, ½ teaspoon of baking pulverization, together with ½ teaspoon of kosher salt together. Stir the dry out ingredients into the moisture mixture until just combined.
Fold inward the Egg Whites: Beat the egg whites to stiff peaks. Transfer the egg whites into the balance of the batter as well as purpose a spatula to gently crimp them inwards until fully incorporated.
Bake the Cake: Use a spatula to spread the batter onto the pan. Bake for 10-12 minutes, or until the cake bounces dorsum later lightly touching it.
Turn the Cake Out: While the cake is baking, spread out a large kitchen towel or piece of parchment newspaper on the counter and sprinkle the entire surface amongst cocoa pulverisation. When the cake is done, permit it residuum for a infinitesimal. Then, chop-chop plough the baking sail over onto the towel. Carefully elevator the canvas pan off the cake, and skin off the parchment newspaper.
Roll the Cake: Starting at the short end of the cake, flexure over whatever excess towel onto the cake. Then, whorl the cake upwardly along with the towel into a gyre. Let the cake come up to room temperature.
Frost the Cake: While the cake is cooling, make the frosting. Beat i½ cups of heavy cream, ⅓ loving cup of powdered saccharide, as well as ane teaspoon of pure vanilla extract to potent peaks. Once the cake has cooled, unroll the cake, too spread the frosting over entire surface.
Roll the Filled Cake: Roll the cake dorsum upward, without the towel, into a gyre too fix aside on a wire rack over a sheet pan.
Glaze the Cake: Heat ¾ cup of heavy cream inward the microwave for 45 seconds. Stir in ane½ cups of chocolate chips until incorporated and shine. Let the mixture sit for a few minutes to thicken. Pour the chocolate ganache over the entire cake gyre until it’second completely covered.
Chill together with Serve: Transfer the cake to the refrigerator to chill until ready to serve.
