Description:
A light, airy chocolate sponge cake rolled with luscious whipped cream, creating a dessert that’s both elegant and irresistibly soft. Perfect for celebrations, afternoon tea, or a delightful treat any time, this Swiss roll is easy to make yet impressively fluffy.
Introduction:
This Chocolate Swiss Roll Cake combines a delicate chocolate sponge with a creamy whipped filling. Unlike dense cakes, the sponge is soft and flexible, making it perfect for rolling without cracking. You can enjoy it as is or add a rich chocolate ganache for a more indulgent touch.
Ingredients:
For the Chocolate Sponge Cake:
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
For the Whipped Cream Filling:
- 1 cup heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Chocolate Ganache Topping:
- ½ cup heavy cream
- 1 cup chocolate chips
Instructions:
1. Preheat & Prep
Preheat your oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the Sponge Batter
Sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume.
Gently mix in the vegetable oil, vanilla, and milk. Fold in the dry ingredients carefully to maintain the airy texture.
3. Bake
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when touched.
4. Roll the Cake While Warm
Place a clean kitchen towel on the counter and dust with powdered sugar.
Turn the hot cake onto the towel and peel off the parchment paper.
Roll the cake with the towel from the short end and let it cool completely.
5. Make the Filling
Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
6. Fill & Re-Roll
Carefully unroll the cooled cake. Spread the whipped cream filling evenly, then re-roll the cake tightly without the towel.
7. Optional Ganache
Heat the heavy cream until just simmering. Pour over chocolate chips and stir until smooth. Cool slightly, then pour over the cake roll.
Tips for Success:
- Use room temperature eggs for maximum volume in the sponge.
- Sift dry ingredients to avoid lumps and ensure a light texture.
- Roll the cake while warm to prevent cracks.
- Use a clean, powdered sugar-dusted towel to help release the cake easily.
Serving Suggestions:
- Slice into 1-inch pieces and serve with fresh berries.
- Dust with cocoa or powdered sugar for a simple presentation.
- Pair with a cup of coffee, tea, or hot chocolate.
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 1 month; thaw in the fridge before serving.
Variations:
- Add a layer of chocolate or fruit jam under the whipped cream.
- Substitute cocoa with matcha powder for a green tea Swiss roll.
- Use flavored whipped cream (e.g., coffee or strawberry) for a unique twist.
Nutrition (per slice, approx.):
- Calories: 220 kcal
- Fat: 14 g
- Carbohydrates: 20 g
- Protein: 4 g
FAQs:
- Can I make the cake ahead of time? Yes, bake and roll the cake, store in the fridge, and fill just before serving.
- Why did my cake crack? The cake may have cooled before rolling. Always roll while warm.
- Can I use a different filling? Yes, buttercream, mascarpone, or cream cheese fillings work well.
Conclusion:
This Chocolate Swiss Roll Cake is a versatile, elegant dessert that’s surprisingly easy to make. Its soft sponge and creamy filling delight everyone, making it perfect for special occasions or a sweet everyday treat. The optional ganache adds extra indulgence, creating a visually stunning centerpiece for any table.