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Chocolate Swiss Roll Cake
Chocolate Swiss Roll Cake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Indulge in a dreamy chocolate sponge swiss roll with fluffy cream filling and a decadent ganache coating. Childhood nostalgia reimagined.
Ingredients:
  • For the chocolate sponge cake
  • 3/4 cup (100g) cake flour
  • 1/2 cup (56g) cocoa powder
  • 3 1/2 tablespoons (26g) cornstarch
  • 3/4 cups (170g) granulated sugar
  • 6 large eggs, room temperature
  • 1/2 teaspoon (3g) kosher salt
  • 4 tablespoons (58g) melted unsalted butter
  • 2 tablespoons cocoa powder (for dusting the tea towel)
  • For the stabilized whipped cream
  • 1 1/2 tablespoons cold water
  • 1 teaspoon plain gelatin powder
  • 1 1/2 cups heavy cream
  • 1/2 cup (50g) powdered sugar
  • For the chocolate ganache
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract, optional
  • Special equipment
  • Half sheet pan (18 x 13 x 2-inches)
  • Tea towel
  • Parchment paper
Instructions:
  • In a large bowl, triple sift the cake flour, cocoa powder, and cornstarch to ensure a light and tender texture. Keep the dry ingredients aside for later use.
  • Prepare the sugar for heating: Line a half-sheet pan with parchment paper, evenly sprinkle the sugar on the paper, and place the pan in a 400°F oven until the sugar is warm to the touch.
  • Beat the eggs in a stand mixer: Whisk the eggs in a stand mixer with the whisk attachment on low speed for 30 to 45 seconds until foamy with small bubbles while the sugar warms up.
  • Sprinkle the warm sugar into the eggs while the mixer is running, followed by the salt. Increase the mixer’s speed to medium-high and whip the mixture until it's lemon-yellow and very thick, about 8 minutes.
  • Get the sheet pan ready: Lightly spray the cooled half-sheet jelly roll pan with baking spray, making sure not to spray the sides. Line the bottom of the pan with the parchment paper used for the sugar or a new one.
  • After whipping the eggs, gently fold in the sifted dry ingredients using a large rubber spatula. Carefully incorporate the flour into the eggs by scraping the sides of the bowl towards the center until no streaks remain. Add the melted butter and vanilla once the flour is mostly folded in. The mixture should look thick and glossy.
  • Transfer batter to prepared sheet pan. Spread evenly using an offset spatula and tap gently on the countertop to remove air bubbles. Bake for 10-12 minutes until cake doubles in size and feels spongy when pressed.
  • Sprinkle cocoa powder over a tea towel: Add a touch of cocoa powder to a clean tea towel by sprinkling it evenly over the surface.
  • Carefully invert the baked cake onto a cocoa-dusted towel to prevent any cocoa from spraying everywhere. Peel off the pan and separate the cake with a knife before flipping it.
  • Gently roll the still-warm cake into a tube shape starting from the long edge, keeping the parchment paper intact. Let the cake cool in this rolled shape on a cooling rack for 45 minutes.
  • Make stabilized whipped cream: In a microwave-safe bowl, heat cold water and powdered gelatin for 15-20 seconds until it bubbles. Let it cool until runny with dissolved gelatin.
  • In a mixing bowl, pour the heavy cream. Using an electric hand mixer with the whisk attachment, whip the cream on medium speed for about 2 minutes until ribbons form.
  • Slowly drizzle in the gelatin on low speed and then add powdered sugar and vanilla. Stop the mixer and scrape down the bowl.
  • Continue beating the whipped cream on medium-high speed for an additional 3 to 4 minutes until it forms stiff peaks that stand straight up when the beaters are lifted. If the cake is not yet cool, store the whipped cream in a covered container in the fridge until ready to use.
  • Gently unfurl the cooled cake, discarding the parchment paper as you go.
  • Spread a thin layer of whipped cream over the cake, leaving a border on one short end. Roll the cake tightly into a tube starting from the cream-covered end, using a towel to help roll it evenly to the other end.
  • Wrap the cake tightly in plastic wrap to create a compact cylindrical shape. Refrigerate the chocolate swiss roll for a minimum of 2 hours to set.
  • Prepare the chocolate ganache: To make the ganache, warm the heavy cream in a microwave-safe bowl for 1 minute 30 seconds until it starts to steam or warm it in a pot. Add the chocolate chips and vanilla to the warm cream. Let it sit for 3 to 4 minutes, then whisk until smooth. If needed, heat for 20 seconds and whisk again until smooth. Cool at room temperature for 12 to 15 minutes until slightly firm.
  • Prepare the chocolate swiss roll: Take the swiss roll out of the fridge and unwrap it. Put the roll on a cooling rack over a sheet pan. Drizzle the ganache over the roll, ensuring it covers the roll completely using an offset spatula or the back of a spoon. For extra ganache, scoop up any leftover from the pan and repeat the drizzling. Place the cake on a platter and chill until the ganache sets, around 20 minutes.
  • Present: Slice elegantly and serve. Cover any remaining portions and store in the refrigerator, savor within 48 hours.

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