Chocolate Swiss Roll Recipe

Chocolate Swiss Roll Recipe 

Chocolate Swiss Roll is a classic dessert that has been around for centuries. It is a light and fluffy cake rolled with a creamy chocolate filling that is sure to impress your guests. This dessert is perfect for any occasion, whether it's a birthday party, anniversary, or just a simple afternoon tea. With this Chocolate Swiss Roll recipe, you can easily make this delicious dessert in the comfort of your own home.

this Chocolate Swiss Roll recipe is easy to make and will impress your guests. It's a perfect dessert for any occasion and can be prepared in advance. With a light and fluffy cake and a creamy chocolate filling, this dessert is sure to satisfy any sweet tooth. So, next time you're looking for a delicious dessert to make, try this Chocolate Swiss Roll recipe

Ingredients :

• 4 large eggs, separated
• 2/3 cup (135g) granulated sugar, divided
• 1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
• 3 tablespoons (45g) Veg Oil
• Or 60g melted butter
• 1 teaspoon pure vanilla extract
• 1/2 cup (63g) all-purpose flour (Spooned and leveled)
• 3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla Whipped Cream
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3Tablespoons (38g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• optional: 2 Tablespoons marshmallow creme 

Chocolate Topping :

• 1/2 cup (120ml) heavy cream or heavy whipping cream
•  (113g) Bar chocolate, finely chopped
• 1 teaspoon light corn syrup

Chocolate Swiss Roll Recipe Directions :

Preheat oven to 350°F (177°C). Spray a  12 x 17 rectangle baking pan , grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Grease the parchment paper too. So you can have an extremely nonstick surface for this cake roll.

Make the cake: 

Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.

Sift  the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the veg oil or melted butter, coffee, and egg yolk mixture over the dry ingredients. 

Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.

Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.

Prepare the swiss roll : 

As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (kitchen towel is better to help prevent cracking.) Using a fine mesh Seive,, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it.

 Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. 

Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)

Bring cake to room temperature if it was in the refrigerator (freeze cake for one day before filling with whipped cream). The cake is prone to cracking if unrolled while cold. Allow cake to thaw to room temperature

Make the whipped cream: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.

Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.

Make the ganache topping: 

Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.

Cover leftover cake and store in the refrigerator for up to 3 days.

Enjoy your Chocolate Swiss Roll Recipe