Prep Time: 15 mins | Cook Time: 11 mins | Cool: 1 hr | Total Time: 1 hr 26 mins | Servings: 8
This creamy filling with a light sponge and coated with a silky ganache Chocolate Swiss Roll is like a shining star! This dessert never fails to impress the crowd. They even have no idea that it is pretty simple to make!
Ingredients
Cake:
1/2 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large Eggs
1/2 c granulated sugar
2 tbsp melted butter
1 tsp vanilla extract
Filling:
8-oz brick cream cheese, room temperature
1 c powdered sugar
4 tbsp unsalted butter, softened
1 tsp vanilla extract
Ganache:
2/3 c dark or semi-sweet chocolate morsels
2 tbsp heavy whipping cream
4 tbsp powdered sugar
3-4 tbsp milk
Dusting Tea Towel:
2 tbsp powdered sugar
How to make Chocolate Swiss Roll
Chocolate Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Use nonstick cooking spray to lightly grease a 15 x 10 x 1-inch jelly roll pan.
Step 3: With parchment paper, line the pan and leave an inch overhang.
Step 4: Combine the flour, cocoa powder, baking powder, and salt in a medium bowl.
Step 5: Place the eggs with the granulated sugar in a different bowl. Whisk until mixed and thick.
Step 6: Stir in the melted butter and vanilla extract until just combined.
Step 7: Using a rubber spatula, fold in the mixture and stir until just mixed.
Step 8: Into the prepared pan, spread the batter evenly. Place in the preheated oven. Bake for about 11 minutes or until the top of the cake springs back when lightly touched.
Step 9: On a flat surface, lay a clean, unscented, lint-free tea towel and sprinkle with 2 tbsp powdered sugar.
Step 10: Onto the towel, turn the cake out gently, then remove the parchment paper carefully. Roll the cake up in the towel while still hot. Start and end with the short end.
Step 11: Allow the roll to cool completely on a wire rack for at least 2 hours.
Filling:
Step 1: In a mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla using an electric mixer until smooth. Add more sugar if the filling turns out too thin. Or if too thick, add half to two tsp milk.
Step 2: Transfer the cake roll on a flat surface once it reached room temperature. Unroll it carefully.
Step 3: Evenly spread the filling on top of the cake and leave around a 3/4-inch border on each side. And carefully roll the cake again.
Step 4: In a plastic wrap, tightly wrap the chocolate roll and place in the fridge for at least an hour until the filling is firm.
Chocolate Ganache:
Step 1: In a medium-sized microwave-safe bowl, add the chocolate morsels and whipping cream. Microwave in 30-second intervals until melted, whisking to combine. Stir in the powdered sugar, then whisk in the milk a tbsp at a time until you reach a pouring consistency.
Step 2: For a clean look, trim the ends of the cake. Place on a cooling rack with a cookie sheet underneath, and pour the ganache evenly on top. Allow setting before transferring to a serving plate.
Notes:
Store in the fridge for up to 2 to 3 days.
Make this ahead, then freeze for up to 2 months. Make this without the ganache, cover in plastic wrap and tinfoil. When ready to serve, defrost in the fridge. Spread the ganache before serving.
Nutrition Facts:
Calories: 478kcal | Carbohydrates: 52g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 324mg | Potassium: 280mg | Fiber: 2g | Sugar: 40g | Vitamin A: 860IU | Calcium: 125mg | Iron: 2mg
Ingredients
- Cake:
- 1/2 c all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large Eggs
- 1/2 c granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Filling:
- 8-oz brick cream cheese, room temperature
- 1 c powdered sugar
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Ganache:
- 2/3 c dark or semi-sweet chocolate morsels
- 2 tbsp heavy whipping cream
- 4 tbsp powdered sugar
- 3-4 tbsp milk
- Dusting Tea Towel:
- 2 tbsp powdered sugar
Instructions
Chocolate Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Use nonstick cooking spray to lightly grease a 15 x 10 x 1-inch jelly roll pan.
Step 3: With parchment paper, line the pan and leave an inch overhang.
Step 4: Combine the flour, cocoa powder, baking powder, and salt in a medium bowl.
Step 5: Place the eggs with the granulated sugar in a different bowl. Whisk until mixed and thick.
Step 6: Stir in the melted butter and vanilla extract until just combined.
Step 7: Using a rubber spatula, fold in the mixture and stir until just mixed.
Step 8: Into the prepared pan, spread the batter evenly. Place in the preheated oven. Bake for about 11 minutes or until the top of the cake springs back when lightly touched.
Step 9: On a flat surface, lay a clean, unscented, lint-free tea towel and sprinkle with 2 tbsp powdered sugar.
Step 10: Onto the towel, turn the cake out gently, then remove the parchment paper carefully. Roll the cake up in the towel while still hot. Start and end with the short end.
Step 11: Allow the roll to cool completely on a wire rack for at least 2 hours.
Filling:
Step 1: In a mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla using an electric mixer until smooth. Add more sugar if the filling turns out too thin. Or if too thick, add half to two tsp milk.
Step 2: Transfer the cake roll on a flat surface once it reached room temperature. Unroll it carefully.
Step 3: Evenly spread the filling on top of the cake and leave around a 3/4-inch border on each side. And carefully roll the cake again.
Step 4: In a plastic wrap, tightly wrap the chocolate roll and place in the fridge for at least an hour until the filling is firm.
Chocolate Ganache:
Step 1: In a medium-sized microwave-safe bowl, add the chocolate morsels and whipping cream. Microwave in 30-second intervals until melted, whisking to combine. Stir in the powdered sugar, then whisk in the milk a tbsp at a time until you reach a pouring consistency.
Step 2: For a clean look, trim the ends of the cake. Place on a cooling rack with a cookie sheet underneath, and pour the ganache evenly on top. Allow setting before transferring to a serving plate.
Notes
Store in the fridge for up to 2 to 3 days. Make this ahead, then freeze for up to 2 months. Make this without the ganache, cover in plastic wrap and tinfoil. When ready to serve, defrost in the fridge. Spread the ganache before serving.
