Chocolate Swiss Roll Cake

We recently had some friends over for dinner, and to top off our homemade pizza extravaganza, I made this swiss roll cake.

I had never made a swiss roll cake, or any roll cake, before. It turned out to be so easy, and I’m kicking myself a little for never having made it before. This recipe was easy, and didn’t take a ton of time to prepare. After the cake bakes, you roll it up in the parchment paper that you baked it on, and let it cool. A chocolate ganache whipped cream filling is the perfect accompaniment to the spongy cake. I found the original recipe here, and it did not disappoint.

Now that the world of swiss roll cakes has been opened up to me (finally!), there will be a lot more exploring with all of the different flavours I can concoct!

Ingredients

Yield: 1 roll cake

For the cake:

½ c. flour
¼ c. cocoa powder
1 tsp. baking powder
½ tsp. salt
4 eggs
2/3 c. sugar
½ tsp. instant coffee
2 tbsp. oil

For the filling:

5 oz. semi-sweet chocolate
½ c. whipping cream
1 c. whipping cream, chilled

For the ganache drizzle:

1 oz. semi-sweet chocolate
2 tbsp. whipping cream

Preheat the oven to 350°F. Line a 12×16 or 11×17 pan with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl, whisk together eggs and sugar until foamy and lemon-yellow. Add oil and whisk until well incorporated. Add instant coffee, then gradually add the flour mixture. Mix until combined.

Pour batter into prepared pan and spread evenly. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of the thickest part of the cake comes out clean.

Take a new piece of parchment paper, sprinkle with cocoa powder, and flip the warm cake out of the oven onto the parchment paper covered with cocoa powder. Roll up the cake in the parchment paper while still warm. Let cool while rolled up. If you roll the cake when cool it will crack.

To make the filling, in a double boiler place the chocolate and cream and heat until chocolate is melted and stir until mixture is cohesive. Remove from double boiler and let cool slightly.

In a large bowl fitted with a whisk attachment, whip the 1 cup of cream into stiff peaks. Fold in the melted chocolate to the whipped cream.

Unroll the cooled cake, and spread the filling evenly over the cake. Re-roll the cake, and refrigerate at least 1 hour before serving.

Before serving, sprinkle cocoa powder over the chilled cake. To make the ganache drizzle, in a small bowl melt the chocolate and cream together. Whisk until combined. If the ganache is a little runny, place in the refrigerator for 5 minute intervals until the ganache is thick, yet pourable. Drizzle over the cake, and let set for a few minutes before slicing and serving.

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