Get ready to roll with a fluffy chocolate cake, slathered with creamy filling and swirled into a delicious spiral.
Roll up your sleeves and whip out that whisk! You’re about to embark on a chocolatey adventure like no other. This ain’t your grandma’s Swiss roll recipe—it’s a luscious, decadent, and surprisingly simple masterpiece that’ll have your taste buds doing the cha-cha. Every step, every swirl, I’ve got you covered. Ready? Let’s get rolling!
Inside
Chocolate Swiss Roll: A Yummy Delight
This chocolate swiss roll is a decadent, moist, and tender cake rolled up with a luscious filling. It’s perfect for any occasion – or even for a Netflix binge session!
- Cooking Method: Baking
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Cuisine Type: Swiss
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
- 1 tsp vanilla extract
- Confectioners’ sugar (for dusting)
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan, then line with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Don’t cheat, whisk those babies!
- In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Mush it together like a mud pie, minus the mud.
- Gradually fold the dry ingredients into the egg mixture. Do it gently; we’re making a cake, not stirring cement.
- Pour the batter into your prepared pan and spread evenly. Bake for 12-15 minutes or until it springs back with a tender smile to your touch.
- While it bakes, prep a kitchen towel. Lay it flat and dust generously with confectioners’ sugar. It’s about to become the cake’s stylish cape.
- When done, turn the cake onto the sugar-dusted towel while still hot. Carefully peel off the parchment paper, apologize for any sticking.
- Starting from a short end, roll the cake and towel together into a log. Let it cool completely – patience, my friend.
- In a bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. No, not mountain climbing peaks, just stiff cream peaks.
- Unroll the cooled cake, spread the whipped cream over it like frosting an edible mural. Then roll it back up sans towel.
- Dust the swiss roll with more confectioners’ sugar before serving. Voilà!
Suggestions
- Alternate Filling: Swap whipped cream for chocolate ganache or even your favorite jam for a fruity twist.
- Garnish: Fresh berries, chocolate shavings, or a drizzle of caramel make fabulous accessories.
- Cooking Tip: Don’t overbake the cake or it might crack. We want cake rolls, not cake ruins!
- Make It Fancy: Add a splash of almond or coffee liqueur to the cream for a grown-up version.