Baking Time
Chocolate sponge cake for a Swiss Roll is much thinner than a regular cake, so it requires less baking time. You’ll want to keep an eye on it to make sure it doesn’t overbake, which can lead to cracking when you try to roll it.
- Baking Time: 10-12 minutes
You’ll know the cake is done when it springs back lightly to the touch. Be careful not to overbake or the cake will become too dry and difficult to roll.
Rolling the Cake
Rolling the cake is perhaps the trickiest part, but with the right technique, it becomes easier with practice. Here’s a foolproof method to ensure the cake rolls without cracks:
- Roll While Warm
After the cake comes out of the oven, it’s important to roll it while it’s still warm. This helps the cake hold the rolled shape without breaking. As soon as it’s out of the pan, gently invert the cake onto a powdered sugar-dusted kitchen towel and peel off the parchment paper. - Use a Towel for Support
The towel makes it easier to handle the cake and ensures that the cake doesn’t stick to itself. Gently roll the cake, starting from one of the shorter ends, using the towel to support the shape. - Cool Completely
Let the rolled cake cool completely in the towel before unrolling it to add the filling. This step sets the rolled shape, preventing the cake from cracking when you fill it.
How to Store Leftovers
Chocolate Cake Rolls can be stored for later enjoyment, making them perfect for preparing in advance or savoring over a few days.
- Refrigerator: Store your chocolate cake roll in the refrigerator, covered with plastic wrap, for up to 3 days. This keeps the cake moist and the filling fresh.
- Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in foil. You can freeze the cake roll for up to 3 months. When ready to serve, allow it to thaw in the refrigerator overnight.
Expert Tips for a Perfect Cake Roll
- Use Room Temperature Eggs
Room-temperature eggs help create more volume when whipped with sugar, resulting in a lighter, airier cake that rolls more easily. - Sift the Dry Ingredients
Sifting the flour and cocoa powder prevents lumps and helps the batter stay light and smooth. - Don’t Overfill the Cake
Spread the filling evenly, but don’t overfill. Too much filling can make it difficult to roll the cake tightly, and it may spill out the sides. - Ganache Consistency
Let the ganache cool slightly before pouring it over the cake to avoid it being too runny. You want it thick enough to coat the cake, but still pourable for a smooth finish.
By following these simple steps and tips, your Chocolate Cake Roll will come out tender, moist, and beautifully swirled every time!
Chocolate Cake Roll (Swiss Roll)
- Total Time: 1 hour 32 minutes
- Yield: 8 servings 1x
Description
Looking for a dessert that’s both stunning and delicious? This Chocolate Cake Roll (Swiss Roll) is your answer! Rich, moist chocolate sponge cake rolled with a creamy filling and topped with a decadent ganache—it’s as impressive as it is easy to make. Perfect for special occasions or whenever you’re craving something indulgent, this dessert will wow your guests and satisfy any chocolate lover.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup semi-sweet chocolate, chopped
- 1/4 cup butter
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350˚F (175˚C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
- While the cake is still warm, invert it onto a powdered sugar-dusted kitchen towel. Peel off the parchment paper and gently roll the cake (with the towel). Let it cool completely.
- To make the filling, beat the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Unroll the cooled cake and spread the filling evenly. Roll the cake back up (without the towel) and place it seam-side down on a plate.
- For the ganache, heat 1/2 cup heavy cream until simmering, then pour over the chopped semi-sweet chocolate and butter. Let sit for a few minutes, then stir until smooth. Let cool slightly, then pour over the cake roll.
- Refrigerate the cake for at least 1 hour to set the ganache. Slice and serve!
Notes
- You can prepare the cake roll a day in advance and store it in the refrigerator. It actually tastes even better after chilling!
- For extra flavor, add a tablespoon of instant coffee powder to the cocoa for a mocha twist.
- The cake can be frozen (wrapped tightly) for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 12 minutes
