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
Scale
- 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