Description
Choco Swiss Roll Delight is a luscious, light chocolate sponge cake rolled with a fluffy whipped cream filling and optionally topped with a rich dark chocolate ganache. This elegant dessert offers a perfect balance of airy texture and deep chocolate flavor, ideal for special occasions or a delightful treat.
Ingredients
Scale
Cake
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache (Optional)
- ½ cup dark chocolate, chopped
- ¼ cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract and mix well to incorporate.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the egg mixture until just combined. Take care not to overmix to keep the batter airy.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and spread it out smooth. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still warm, carefully lift the parchment paper and roll the cake into a log shape starting from one short end. Allow the rolled cake to cool completely in this shape to retain the roll.
- Prepare Filling: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form and the cream is light and fluffy.
- Assemble the Roll: Unroll the cooled cake gently, spread the whipped cream filling evenly over its surface, and then re-roll the cake tightly, peeling away the parchment paper as you go.
- Make Chocolate Ganache (Optional): Heat the heavy cream until it just begins to boil. Pour the hot cream over the chopped dark chocolate, let it sit for a minute to melt, then stir until smooth and glossy.
- Finish the Swiss Roll: If using ganache, pour it over the rolled cake and spread evenly. Chill the roll in the refrigerator for at least 30 minutes before slicing and serving to allow the flavors to meld.
Notes
- Ensure the eggs are at room temperature for better volume when beating.
- Do not overbake the cake to keep it soft and pliable for rolling.
- Whip the cream until stiff peaks form but avoid over-whipping which can cause the cream to turn buttery.
- Use a clean dish towel to help roll the cake if parchment paper is not used.
- The chocolate ganache is optional but adds a rich finish that complements the light cream filling.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
