Updated: Aug 1, 2021
Swiss rolls have always been a favourite of mine. The best snack you could get in your lunchbox as a kid was a mini roll to satisfy all those chocolate cake cravings. Now as an adult, those mini rolls just don't cut it. Which is why I whip up this Chocolate Swiss Roll on the regular. Soft pillowy chocolate cake, whipped vanilla cream in the middle and topped with a thin layer of chocolate ganache on top! One word for this.... YUM!
I love how this cake can be served simply at home with a cup of tea, or decorated with fresh fruit and chocolate decorations for a dinner party.
Preparation Time 1 hour
Cook Time 20 minutes
Yields 1 Swiss roll/ 10-12 slices
Swiss Roll Cake
4 eggs- separated
2/3 cup/ 135 grams sugar- separated
1 tablespoon brewed coffee
1/4 cup / 60 grams butter- melted (plus extra for greasing the pan)
1 teaspoon vanilla
1/2 cup flour
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla Whipped Cream
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla
1/2 cup heavy cream
1/2 cup / 113 grams chocolate- chopped
Preheat the oven to 180c. Line a 12x17 inch baking pan with parchment paper. Grease the parchment paper with melted butter.
Make the cake: Beat the egg whites with 1/3 cup sugar for 5 minutes until stiff peaks form. Set them aside.
In another bowl, beat the egg yolks, the remaining sugar and vanilla for 2-3 minutes until pale and light.
Sift the flour, cocoa powder, baking powder and salt into a clean bowl.
Add the melted butter, egg yolk mixture and coffee to the dry ingredients. Beat util combined.
Use a spatula to fold in the egg whites until combined and light. Be careful not to over mix this mixture.
Spread batter into a prepared pan and level with an offset spatula. Bake at 180c for 10-12 minutes. The sponge will be springy to the touch. be careful not to over bake.
Prepare the Swiss Roll: Prepare a piece of parchment paper, larger than the Swiss roll, or a tea towel on the kitchen counter. Use a sieve to dust the tea towel or the parchment paper with 2 tablespoons cocoa powder. Once the cake comes out of the oven, quickly runny knife around the edges to loosen the cake. Immediately invert onto a tea towel. Peel off the parchment paper from the bottom of the cake.
start at the narrow end of the cake and begin tightly rolling up the hot cake with the towel. Do it slowly and gently. The cake will still be warm. Allow the cake to cool in the tea towel. Leave on the counter to cool completely.
Make the whipped cream: Beat the heavy cream, sugar and vanilla for 2-3 minutes until stiff peaks form.
Gently unroll the cake. Spread the whipped cream evenly on top, leaving a 1/2 inch border around the edges. Roll the cake back up without the parchment/tea towel. place onto a wire rack, which has been placed above a baking sheet. The baking sheet will catch any dripping ganache. Set aside and prepare the ganache.
Make the ganache: Heat the cream in a saucepan until it simmers. Do not boil the cream. Pour over the chopped chocolate. Allow it to sit for 2-3 minutes. Stir slowly until smooth.
Pour the ganache over the cake roll. Move to a plate and refrigerate the cake for 30-60 minutes until set. Cut and serve.
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