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Chocolate Swiss Roll
Chocolate Swiss Roll
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Prep Time:
1 hour
Total Time:
2 hours 55 minutes
Impressive European-style chocolate roll cake with marshmallow buttercream filling and rich ganache coating. Achievable for all bakers, guaranteed to wow guests.
Ingredients:
  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1 jar (7 oz) Kraft Jet Puffed marshmallow creme
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 1 cup dark chocolate chips
  • 3/4 cup heavy whipping cream
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans). Line the bottom of two 15x10x1-inch pans with parchment paper and spray with baking spray with flour.
  • Beat eggs in a large bowl with an electric mixer on high for about 6 minutes or until thick and lemon colored. Add cake mix, water, and oil. Mix on low for 30 seconds, then on medium for 1 minute. Divide batter evenly between pans (about 2 1/4 cups each), spreading it out.
  • Bake for 7 to 9 minutes, or until cake springs back when touched in the center.
  • Sprinkle 1/2 cup powdered sugar evenly over two clean kitchen towels. Remove the cakes from the oven. Use a metal spatula to loosen the edges of the cakes from the pans, then carefully invert each cake onto a kitchen towel. Peel away the parchment paper. Roll up each cake and towel from the narrow end immediately. Let the cakes cool on a rack for 30 minutes with the seam side down.
  • In a large bowl, use an electric mixer on medium speed to beat together marshmallow creme, softened butter, and vanilla until smooth, occasionally scraping down the bowl. Gradually mix in 1 1/2 cups of powdered sugar on low speed until the mixture is smooth and creamy.
  • Gently unroll cakes, keeping one end slightly curled. Spoon 1 cup of filling over each cake, spreading it evenly, leaving a 1/2-inch border. Roll up the cakes with the help of a kitchen towel. Wrap the cakes in plastic wrap with the seam centered on the bottom. Chill on a cookie sheet in the fridge for 30 minutes.
  • Place chocolate chips and whipping cream in a microwave-safe bowl. Microwave on High for 40-60 seconds. Stir well. If needed, continue microwaving in 10-second intervals until the chocolate chips can be stirred smooth. Allow the mixture to sit for 5-10 minutes until slightly thickened and pourable.
  • Take the cakes out of the refrigerator and unwrap them. Put the cakes on a cooling rack set over waxed paper. Pour the chocolate mixture over each cake until covered. Chill the cakes in the refrigerator for about 30 minutes until the chocolate sets. Store the cakes in the refrigerator, lightly covered.

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