Chocolate Swiss Roll Cake Recipe

This stunning Chocolate Swiss Roll Cake isn’t complicated as it sounds. It’s actually super easy, and probably much easier than so many cakes that you’ve done perfectly before. I’m a chocolate lover and may know that already from my other blog posts, or my faceBook pages. Chocolate Swiss Roll Cake:

For a prettier presentation, if you want you can dust the top with some powdered sugar, or drizzled some melted chocolate on top, I however don’t like to overcomplicate swiss rolls. I like my simple and very straightforward, it’s delicious as it brings me back to when I was a kid.

Chocolate rolls aren’t just so special there’s just something more special about eating a cake roll then I guess a normal cake it’s super soft it’s so good if you want a fun and delicious. Anyway, let’s start making this wonderful dream.

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Ingredients of swiss roll:

• All-purpose flour 1/2 cup (63 gram)
• Cocoa powder 1/4 cup (30 gram)
• Baking powder 1 tsp (4 gram
• Salt 1/2 tsp (2 gram)
• Eggs 4
• Sugar 2/3 cup (135 gram)
• Instant coffee 1/2 tsp (1 gram)
• Oil- 2 tbsp (28 gram)

Filling:

• Semi-sweet chocolate 5 oz (150 gram)
• Whipping cream 1/2 cup (120 gram)
• Whipping cream, chilled 1 cup (240 gram)

For decoration:

• Cocoa powder for dusting
• Semi-sweet chocolate 1 oz (30 gram)
• Whipping cream 2 tbsp (30 gram)

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INSTRUCTIONS:

1 ) Preheat the oven to 350 F (180 C). Butter a 12X6 inch (30 x 40 cm) baking tray and line it with parchment paper.

2 ) In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

3 ) In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add instant coffee and then gradually add flour mixture.

4 ) Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula, and Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

5 ) Take a parchment paper and sprinkle with cocoa powder. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

6 ) While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

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Prepare the filling:

1 ) Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

 

2 ) In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

3 ) Unroll the cake and spread the chocolate filling evenly over the cake.

4 ) Roll the cake back up. Refrigerate for at least 1 hour before serving.

5 ) Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like. Let the ganache set for few minutes.

And there you have it a stunning and fabulous looking dessert! the delicious cream cheese filling perfectly complements the rich chocolate cake in this showstopper dessert.

TIPS: Once you’re finished stirring all together and it’s nicely melted and combined you want to let it slightly cool to thicken in the refrigerator. And then add the ganache, I like just to doll up a little bit on the up across, just a nice way to be able to spread it on and that lovely see where did the cracks go.

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