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Chocolate Swiss Roll is a classic dessert featuring a light and fluffy chocolate sponge cake filled with vanilla whipped cream and covered in a smooth chocolate ganache. This homemade version offers the perfect balance of rich chocolate and light cream, making it an irresistible treat for any occasion.
Why You'll Love This Recipe
This Chocolate Swiss Roll has the perfect texture with its soft, fluffy cake, light whipped cream filling, and rich ganache coating. It's simple to make yet impressive, making it ideal for gatherings, celebrations, or an indulgent dessert at home.
Essential Ingredients For Success
- Cake Components: - All-purpose flour: ¾ cup (90g) at 70°F (21°C), protein content 10-12% - Dutch-process cocoa: ¼ cup (25g) alkalized, sifted - Baking powder: 1 teaspoon (4g) aluminum-free - Espresso powder: ½ teaspoon (1.5g) optional, fine ground - Fine sea salt: ¼ teaspoon (1.5g) - Large eggs: 4 (200g) at 70°F (21°C) - Granulated sugar: ¾ cup (150g) pure cane - Pure vanilla extract: 1 teaspoon (5ml) - Whole milk: ½ cup (120ml) heated to 110°F (43°C) - Unsalted butter: 2 tablespoons (28g) melted at 165°F (74°C)
- Whipped Cream Filling: - Heavy cream: 1 cup (240ml) at 40°F (4°C), minimum 36% fat - Powdered sugar: 3 tablespoons (24g) sifted - Pure vanilla extract: 1 teaspoon (5ml)
- Ganache Components: - Heavy cream: ½ cup (120ml) at 190°F (88°C) - Semi-sweet chocolate: 4 oz (113g) chopped to 1/8-inch pieces - Light corn syrup: 1 tablespoon (20g) optional, for shine
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position rack in center. Line 15x10-inch jelly roll pan with parchment. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Dry Mixture Development
- Sift flour, cocoa, baking powder, espresso powder, and salt twice. Temperature should be 70°F (21°C).
- Egg Foam Creation
- Whip eggs until foamy (1 minute). Gradually add sugar over 3 minutes until mixture reaches ribbon stage (triples in volume, falls in thick ribbon). Add vanilla. Final temperature should be 70-72°F (21-22°C).
- Batter Integration
- Fold in dry ingredients in three additions. Stream in hot milk and butter mixture (110°F/43°C). Fold until just combined. Batter should be smooth with no streaks.
- Baking Protocol
- Spread batter to 1/4-inch thickness. Bake 10-12 minutes until surface springs back and internal temperature reaches 205°F (96°C).
- Initial Rolling Process
- Immediately dust cake with cocoa powder. Roll hot cake with parchment inside, starting from short end. Cool to 75°F (24°C), approximately 1 hour.
- Filling Development
- Whip cold cream, sugar, and vanilla to stiff peaks (peaks hold shape). Final temperature should not exceed 45°F (7°C).
- Assembly Specifications
- Unroll cooled cake. Spread filling to 1/4-inch thickness, leaving 1/2-inch border. Re-roll without parchment. Wrap in plastic. Chill at 40°F (4°C) for 1 hour.
- Ganache Preparation
- Pour hot cream over chocolate. Let stand 3 minutes. Stir until smooth and glossy. Add corn syrup. Temperature should be 90-95°F (32-35°C) when pouring.
- Final Assembly
- Pour ganache over chilled roll. Spread evenly with offset spatula. Chill until ganache sets at 40°F (4°C), approximately 2 hours.
Tips for a Perfect Roll
Roll the cake immediately after baking to prevent cracks. Unroll and re-roll the cake a few times as it cools to improve flexibility. Use COLD whipping cream for the filling, and ensure the cake is completely cool before filling to prevent melting.
Storage and Make-Ahead Tips
Store the Swiss roll in the refrigerator for 3-4 days, wrapped tightly in plastic wrap. Freeze for up to 2 months without the ganache; thaw in the refrigerator and add ganache before serving. Always chill before slicing for clean cuts.
Variations and Customizations
Add a layer of fruit preserves like raspberry or cherry before spreading the whipped cream. Swap the ganache for a dusting of powdered sugar for a lighter finish. Use flavored extracts, like almond or peppermint, in the filling for a seasonal twist.
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Serving Suggestions
Serve slices of Chocolate Swiss Roll with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with coffee or hot chocolate for a cozy dessert. It's perfect for birthdays, holidays, or simply indulging your chocolate cravings.
Frequently Asked Questions
- → Why roll the cake while hot?
Rolling while warm allows the cake to form its shape without cracking. Re-rolling during cooling maintains flexibility.
- → Can I make this ahead?
Yes, make up to 3-4 days ahead and store covered in refrigerator. Add ganache closer to serving for best appearance.
- → Why use Dutch process cocoa?
It provides deeper color and smoother chocolate flavor. Natural cocoa can work but may affect texture slightly.
- → Why does my cake crack when rolling?
Usually from overbaking or not rolling while warm. Follow the rolling schedule during cooling to maintain flexibility.
- → Can I freeze this cake?
Freeze filled but unglazed cake up to 2 months. Thaw in refrigerator and add ganache before serving.