Description
Indulge in the classic Choco Swiss Roll Delight, a light and airy chocolate sponge cake rolled with a luscious whipped cream filling. This elegant dessert combines a moist cocoa-flavored cake with a smooth cream center, finished with an optional drizzle of rich chocolate ganache. Perfect for special occasions or a delightful treat any day.
Ingredients
Scale
Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Filling
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping (Optional)
- 1/2 cup chocolate ganache or melted chocolate
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick, pale, and voluminous.
- Add Vanilla and Milk: Mix in the vanilla extract and milk until the mixture is well combined but still airy.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure the dry ingredients are lump-free and light.
- Combine Mixtures: Gently fold the dry ingredients into the egg mixture using a spatula, folding just until incorporated to maintain the batter’s airiness.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, smoothing the surface. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Prepare Rolling Towel: While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar to prevent sticking.
- Roll Cake in Towel: Once baked, immediately invert the cake onto the prepared towel, peel off the parchment paper carefully, and roll the cake up tightly with the towel starting from the short end. Let it cool completely rolled up, which helps set its shape.
- Make the Filling: While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a fluffy and sweet cream filling.
- Unroll and Fill the Cake: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and then re-roll the cake without the towel.
- Add Optional Topping and Chill: Drizzle melted chocolate or chocolate ganache over the rolled cake if desired. Place the cake in the refrigerator for at least 30 minutes to chill and make slicing easier.
- Serve: Use a serrated knife to slice the cake into 8 equal slices and serve chilled for best texture and flavor.
Notes
- For a richer filling, blend mascarpone or cream cheese into the whipped cream.
- The cake can be prepared a day in advance and stored covered in the fridge.
- Use a serrated knife for clean, neat slices.
- Dust the rolling towel generously with powdered sugar to prevent sticking and cracking.
- Ensure not to overmix dry ingredients into the batter to keep the sponge light and airy.
