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Chocolate Cake Roll

Chocolate Cake Roll (Swiss Roll)

  • Author: Sarah White

Description

Delicious Chocolate Cake Roll (Swiss Roll) with rich cocoa sponge, whipped cream filling, and glossy chocolate topping. Perfect for celebrations!

Ingredients

Scale

For the Cake:

  • 3/4 cup (95g) cake flour or all-purpose flour (spooned & leveled)*
  • 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature and separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk or whole milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon espresso powder (optional)

For the Vanilla Whipped Cream Filling:

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Optional: 2 Tablespoons marshmallow creme (“Fluff”)

For the Chocolate Topping:

  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
  • Optional for glossy shine: 1 teaspoon light corn syrup

Instructions

  1. Prepare your pan
    Preheat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease and dust with cocoa powder.
  2. Mix dry ingredients
    In a bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat egg yolks and oil
    In a large bowl, whisk the egg yolks with 1/2 cup (100g) sugar, vegetable oil, buttermilk, vanilla extract, and espresso powder (if using) until combined and slightly thickened.
  4. Whip egg whites
    In a separate, clean bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) sugar and continue beating until stiff, glossy peaks form.
  5. Combine wet and dry
    Add the dry ingredients to the egg yolk mixture and fold gently until just combined.
  6. Fold in egg whites
    Carefully fold the whipped egg whites into the batter in thirds, preserving as much air as possible.
  7. Bake the sponge
    Pour batter into the prepared pan and spread evenly. Bake 12-15 minutes or until the cake springs back when lightly touched.
  8. Roll the cake while warm
    Immediately after baking, sprinkle a clean kitchen towel with cocoa powder. Invert the cake onto the towel, peel off parchment, and roll the cake up in the towel from the short end. Cool completely rolled up.
  9. Prepare whipped cream filling
    Beat the heavy cream with sugar and vanilla until soft peaks form. If using marshmallow creme, fold it in gently.
  10. Unroll and fill
    Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a small border.
  11. Re-roll the cake
    Roll the cake back up without the towel, using the filling as glue.
  12. Prepare chocolate topping
    Heat cream until just simmering and pour over chopped chocolate. Let sit 1-2 minutes, then stir until smooth. Stir in corn syrup for shine if desired.
  13. Glaze the cake roll
    Pour or spread the chocolate topping over the rolled cake. Refrigerate at least 1 hour to set before slicing.

Notes

Use room temperature eggs for best volume when whipping whites.

Don’t overmix when folding in flour or egg whites to keep the sponge light.

Roll the cake while warm to prevent cracks.

For easier slicing, chill the cake after glazing to firm it up.

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Find it online: https://cookingwhite.com/chocolate-cake-roll-swiss-roll/