Description
A classic Chocolate Swiss Roll featuring a light and fluffy cocoa sponge cake rolled with a rich and creamy chocolate filling made from whipped cream and melted semi-sweet chocolate. This elegant dessert is perfect for special occasions or a decadent treat, combining airy texture and deep chocolate flavor in every bite.
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 ensure the cake doesn’t stick and bakes evenly.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until light, fluffy, and pale in color, which helps create a tender sponge.
- Incorporate Dry Ingredients: Sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps. Gently fold these dry ingredients into the wet mixture, taking care not to deflate the batter.
- Spread Batter and Bake: Pour the batter onto the prepared baking sheet and spread it evenly across the surface. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Cool the Cake: Remove the cake from the oven and let it cool slightly for a few minutes to make it easier to handle but still pliable for rolling.
- Prepare the Filling: While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form. Melt the semi-sweet chocolate gently, allow it to cool slightly, then fold it carefully into the whipped cream to create a smooth chocolate filling.
- Roll the Cake: Once the cake is cool enough to handle, gently unroll it, spread the chocolate filling evenly across the surface, then roll it back up tightly to form the Swiss roll shape.
- Slice and Serve: Cut the roll into even slices. Serve immediately, optionally garnished with a dusting of powdered sugar or extra chocolate sauce for added elegance.
Notes
- Be careful not to overbake the cake as it can become dry and difficult to roll.
- When folding in the dry ingredients, use a gentle motion to maintain batter aeration.
- Allow the melted chocolate to cool slightly before folding it into the whipped cream to prevent curdling.
- For easier rolling, you can roll the cake in a clean kitchen towel dusted with powdered sugar right after baking and cool it in that shape.
- Store leftovers covered in the refrigerator for up to 2 days; bring to room temperature before serving.
