Decadent Chocolate Swiss Roll Recipe
Introduction
The Chocolate Swiss Roll is a classic dessert that combines light, airy sponge cake with a rich, creamy filling. Its elegant swirl and chocolate flavor make it a delightful treat for any occasion.
Ingredients
- 4 eggs
- 100 grams sugar
- 30 grams cocoa powder
- 200 ml cream
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Beat the eggs and sugar together until the mixture is thick, pale, and tripled in volume. Gently sift in the cocoa powder and fold it in carefully to maintain the airiness.
- Step 2: Pour the batter evenly into a lined baking tray and bake for 10-12 minutes until just set. While still warm, turn the cake out onto a clean kitchen towel, peel off the baking paper, and roll the cake up with the towel inside to shape it.
- Step 3: Whip the cream to soft peaks. Unroll the cooled cake gently, spread the whipped cream evenly over the surface, then roll it back up without the towel. Refrigerate for at least 1 hour before serving to set the cream.
Tips & Variations
- For an extra moist cake, sift the cocoa powder with a little flour or use high-quality cocoa powder for a deeper chocolate flavor.
- Try adding a tablespoon of coffee or vanilla extract to the cream for added complexity.
- Dust the finished roll with powdered sugar or drizzle melted chocolate for a decorative touch.
Storage
Store the Chocolate Swiss Roll wrapped tightly in cling film or in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Allow it to come to room temperature for 10–15 minutes before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different filling instead of cream?
Yes, you can replace the cream with chocolate ganache, buttercream, or fruit preserves for different flavors and textures.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a clean kitchen towel helps prevent cracks. Be gentle when unrolling and rolling back with the filling.
PrintDecadent Chocolate Swiss Roll Recipe
A classic Chocolate Swiss Roll featuring a light and fluffy cocoa sponge cake rolled with a rich, smooth cream filling. Perfect for dessert or a special treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
For the Sponge Cake
- 4 large eggs
- 100 grams granulated sugar
- 40 grams cocoa powder
- 80 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 200 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sponge Cake Batter: Preheat the oven to 180°C (350°F). In a mixing bowl, beat the eggs and sugar together until the mixture is thick, pale, and fluffy, indicating that enough air is incorporated for a light sponge. Sift together the cocoa powder, flour, baking powder, and salt, then gently fold these dry ingredients into the egg and sugar mixture, being careful not to deflate the batter.
- Bake the Sponge Cake: Line a baking sheet (about 30×40 cm) with parchment paper. Pour the batter evenly onto the sheet and smooth the surface. Bake in the preheated oven for 10-12 minutes, or until the sponge springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake While Warm: Remove the sponge from the oven and immediately invert it onto a clean kitchen towel dusted with cocoa or powdered sugar. Peel off the parchment paper, and while the sponge is still warm, carefully roll it up with the towel from the short edge. Let it cool completely in this rolled shape to prevent cracking.
- Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a smooth and stable filling.
- Assemble the Swiss Roll: Gently unroll the cooled sponge cake and spread the whipped cream evenly over the surface. Carefully roll the cake back up without the towel, ensuring a tight but gentle roll to keep the filling inside.
- Chill and Serve: Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour to allow the cream filling to set. Slice and serve chilled for best texture and flavor.
Notes
- To avoid cracks when rolling, ensure the sponge is warm during the initial roll and cool completely before adding the filling.
- Use high-quality cocoa powder for the best chocolate flavor.
- The whipped cream filling can be substituted with mascarpone or flavored creams for variety.
- Dust the finished roll with powdered sugar or drizzle with chocolate ganache for an elegant touch.
- Store leftovers covered in the refrigerator for up to 2 days for optimal freshness.
Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Swiss Roll Dessert, Chocolate Sponge Cake, Cream Filled Cake
