Description
This Pumpkin Chocolate Swiss Roll Cake is a festive and flavorful dessert perfect for autumn gatherings. A moist pumpkin-spiced sponge cake studded with mini chocolate chips is baked, then rolled with a creamy vanilla cream cheese filling. The finished roll is garnished with powdered sugar and a luscious chocolate drizzle, combining spiced pumpkin and rich chocolate in every bite.
Ingredients
Scale
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1/3 cup mini chocolate chips
- 3 large eggs, room temperature
- 1 cup granulated sugar
- â…” cup pumpkin puree
Filling
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
Topping
- ½ cup mini chocolate chips
- 1 teaspoon coconut oil
- Powdered sugar (optional garnish)
Instructions
- Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray, then line it with parchment paper leaving some overhang on the edges. Spray the parchment again to prevent sticking and set the pan aside.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt, and mini chocolate chips. Set this mixture aside.
- Make Batter: In a large bowl, beat the eggs and granulated sugar until thickened and fluffy. Gently fold in the pumpkin puree followed by the flour and spice mixture, ensuring everything is well combined without over-mixing.
- Bake Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 10-13 minutes until the top springs back when lightly touched in the center.
- Roll Cake: Immediately upon removing from oven, grasp the edges of the parchment paper and carefully lift the cake out onto a flat surface. While still warm, roll the cake up tightly with the parchment paper starting from the short end. Place the rolled cake seam side down on a cooling rack and allow it to cool completely.
- Prepare Filling: In a medium bowl, beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Reroll: Carefully unroll the cooled cake and gently loosen any sticking areas. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges. Reroll the cake without the parchment paper this time and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours to set.
- Melt Chocolate: Place mini chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, stir, and heat for an additional 30 seconds if necessary until smooth. Let cool slightly.
- Decorate: Remove the cake roll from the refrigerator and unwrap it. Optionally sprinkle powdered sugar on top, then drizzle the melted chocolate over the cake roll to finish.
Notes
- Use room temperature eggs and cream cheese for a smoother batter and filling.
- Be gentle when unrolling and rerolling the cake to prevent cracking.
- Chocolate chips in the cake add a delightful texture and richness.
- Refrigerate the cake roll well to ensure the filling sets and the roll holds its shape.
- Powdered sugar garnish is optional but adds a pretty finishing touch.
- For best results, use fresh pumpkin puree rather than canned with added spices.
