Description
Swiss chocolate cake roll combines rich cocoa and delicate cream for an elegant dessert. Bakers of all skill levels can craft this impressive European-style pastry with simple ingredients and careful technique.
Ingredients
Scale
- 4 large eggs, room temperature, separated
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
- ¼ cup (60ml) buttermilk or whole milk
- 1 ½ tsps pure vanilla extract
- ¾ cup (95g) cake or all-purpose flour
- ¼ cup (21g) unsweetened natural or Dutch-process cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp espresso powder (optional)
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 tbsps (38g) granulated or confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 tbsps marshmallow creme (“Fluff”) (optional)
- ½ cup (120ml) heavy cream or heavy whipping cream
- 1 bar (4 oz/113g) semi-sweet chocolate, finely chopped
- 1 tsp light corn syrup for glossy shine (optional)
Instructions
- Surface Preparation: Grease a 12×17-inch pan with nonstick spray, line with parchment paper, and apply an additional layer of grease to ensure smooth cake release.
- Dry Ingredient Blend: Sift cocoa powder, flour, baking powder, and salt through a fine mesh sieve, creating a uniform dry mixture.
- Egg White Technique: Whip egg whites with sugar until medium peaks form, creating a light, airy base for the cake batter.
- Yolk Mixture: Beat egg yolks and remaining sugar until light and fluffy, then blend in oil, milk, vanilla, and espresso powder to create a smooth, slightly aerated mixture.
- Batter Integration: Gently fold whipped egg whites into the yolk mixture in two stages, maintaining the batter’s delicate volume and texture.
- Baking Preparation: Carefully spread batter across the prepared pan, using gentle shaking motions to achieve an even surface.
- Cake Baking: Bake in a preheated 350°F oven for 12-14 minutes, checking for a light spring-back when touched to ensure perfect doneness.
- Cooling Technique: Immediately invert hot cake onto cocoa-dusted parchment paper, then tightly roll with the paper and allow to cool completely at room temperature for approximately 3 hours.
- Filling Creation: Whip cold heavy cream with sugar and vanilla until medium to stiff peaks develop, optionally incorporating marshmallow creme for added richness.
- Cake Assembly: Unroll cooled cake, spread whipped cream evenly, leaving a small border, then carefully roll back up without the parchment.
- Ganache Preparation: Heat cream until gently simmering, pour over chopped chocolate and corn syrup, allowing it to sit before stirring to a smooth, glossy consistency.
- Final Coating: Pour ganache generously over the rolled cake, ensuring complete and even coverage.
- Serving Preparation: Refrigerate the finished cake for 30-60 minutes to set the ganache, then slice and serve chilled.
Notes
- Prep Surface Perfectly: Grease and line the pan meticulously to prevent sticking and ensure smooth cake removal.
- Whip Whites Wisely: Beat egg whites to medium peaks for optimal volume and delicate texture without overwhipping.
- Cool Cake Carefully: Allow the rolled cake to cool completely at room temperature for 3 hours to maintain its shape and prevent cracking.
- Ganache Technique: Let chocolate mixture sit briefly before stirring to achieve a smooth, glossy coating without air bubbles.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg