Description
This classic Chocolate Swiss Roll features a light and fluffy chocolate sponge cake filled with a rich, creamy chocolate whipped cream. Perfect for dessert lovers, this roll is elegantly simple yet indulgent, making it a fantastic treat for any occasion or celebration.
Ingredients
Scale
Cake
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 4 oz semi-sweet chocolate
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet and Dry Ingredients: In a large bowl, beat the eggs and granulated sugar until the mixture is light and fluffy. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until well combined without deflating the batter.
- Spread Batter: Pour the prepared batter onto the lined baking sheet and spread it evenly to cover the entire surface for an even cake layer.
- Bake the Cake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched, indicating it is cooked through. Remove from the oven and let it cool slightly for handling.
- Prepare Filling: While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form, then melt the semi-sweet chocolate and allow it to cool slightly before folding it gently into the whipped cream to create a creamy chocolate filling.
- Roll the Cake: Once the cake is cool enough to handle, carefully unroll it from the parchment paper, spread the chocolate filling evenly over the surface, then roll the cake back up tightly to form the Swiss roll shape.
- Slice and Serve: Slice the rolled cake into even pieces and serve immediately. Optionally, garnish with a dusting of powdered sugar or extra chocolate sauce for added presentation and flavor.
Notes
- Be careful not to overmix the batter to maintain a light texture.
- Rolling the cake while it’s still slightly warm helps prevent cracks.
- You can prepare the filling in advance and chill before assembling.
- Store leftovers covered in the refrigerator for up to 2 days.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate.
