Description
Choco Swiss Roll Delight is a luscious chocolate sponge cake rolled with a light and fluffy whipped cream filling, topped optionally with a rich dark chocolate ganache. This elegant dessert combines the moist texture of cocoa-infused cake with a creamy center, perfect for chocolate lovers looking for an impressive yet simple treat.
Ingredients
Scale
For the Cake
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache (Optional)
- ½ cup dark chocolate, chopped
- ¼ cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, whisk the four large eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes thick, pale, and creamy. Add 1 teaspoon of vanilla extract and mix well to combine.
- Combine Batter: Gently fold the dry ingredients into the egg mixture, taking care not to overmix to retain the airiness of the batter.
- Bake the Sponge: Pour the batter evenly onto the prepared baking sheet and bake for 10-12 minutes until the cake springs back when lightly touched, indicating it is done.
- Roll the Cake: While warm, carefully lift the parchment paper and roll the cake into a log shape starting from one short end to the other. Allow it to cool completely while rolled, which helps the cake keep its shape.
- Prepare the Filling: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake gently and spread the whipped cream filling evenly across the surface. Re-roll the cake tightly, peeling away the parchment paper gradually as you roll.
- Prepare the Ganache (Optional): Heat the ¼ cup heavy cream until just boiling and pour it over the chopped dark chocolate. Let it sit for a minute to melt, then stir until smooth and glossy.
- Finish the Swiss Roll: Pour the ganache evenly over the rolled cake if using. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving for the best texture and flavor integration.
Notes
- For best results, ensure eggs are at room temperature to help achieve a fluffy batter.
- Be careful not to overmix when folding in dry ingredients to keep the cake light.
- Rolling the cake while warm prevents cracking and helps it maintain shape.
- The chocolate ganache is optional but adds a luxurious finish.
- Store leftovers covered in the refrigerator for up to 3 days.
