Swiss Chocolate Cake Roll

Swiss Chocolate Cake Roll is the perfect fancy dessert recipe. Cake Rolls are easy to make if you follow these directions! This chocolate roll cake has a whipped cream filling and a chocolate ganache topping. It's a rich homemade Swiss roll cake everyone will love!

👥 10 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●whisk
●spatula
●wooden spoon
●saucepan
●bowl
●microwave

📝 Preparation Steps

Make the Cake:

Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for ⏱️ 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.

large eggs3(237ml) heavy whipping cream1 cup(28g) powdered sugar4 tablespoons(113g) semi-sweet baking chocolate (chopped)4 ounces(14g) unsalted butter (softened)1 tablespoonvanilla extract1 teaspoon

Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.

baking powder1 teaspoon(237ml) heavy whipping cream1 cup(28g) powdered sugar4 tablespoons(113g) semi-sweet baking chocolate (chopped)4 ounces(14g) unsalted butter (softened)1 tablespoon

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for ⏱️ 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

Powdered sugar (to aid in rolling)(237ml) heavy whipping cream1 cup(28g) powdered sugar4 tablespoons(113g) semi-sweet baking chocolate (chopped)4 ounces(14g) unsalted butter (softened)1 tablespoon

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

Make the Filling:

Beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. Slowly add in powdered sugar during beating, one tablespoon at at time. Add extract. Beat until whipped cream forms.

Powdered sugar (to aid in rolling)(237ml) heavy whipping cream1 cup(28g) powdered sugar4 tablespoons(113g) semi-sweet baking chocolate (chopped)4 ounces(14g) unsalted butter (softened)1 tablespoon

Assemble Cake:

Once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.

Make the topping: place chocolate in a bowl. Heat 2/3 cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for ⏱️ 60-90 seconds until it just simmers. Pour over the chocolate chips and let sit for one minute, then whisk until the chocolate is melted and smooth. Whisk in small chunks of the butter until it’s melted.

Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Chill until set.

Nutrition Facts

calories

349 kcal

fat Content

22 g

serving Size

1 serving

fiber Content

2 g

sugar Content

23 g

sodium Content

100 mg

protein Content

5 g

cholesterol Content

121 mg

carbohydrate Content

34 g

saturated Fat Content

13 g

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