Delicious chocolate Swiss roll. Cake rolls are quick and easy to make, and so versatile.
Today, I am proposing a moist, soft and spongy chocolate cake roll, with a velvety chocolate ganache.
Cake rolls are very easy to do, it gets a bit tricky when you take your cake roll out of your baking sheet, the secret is to be ready and quick and your cake roll will be perfect.
What more do I need to say: try it!
For the cake:
3/4 cup (150 grams) granulated sugar
1/4 cup (25 grams) unsweetened cocoa powder
1 teaspoon pure vanilla
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup (97 grams) all purpose flour
Powdered sugar, to aid in rolling
For the ganache:
3/4 cup (125 grams) semi-sweet chocolate chips
1/2 cup (100 ml) heavy whipping cream
1/2 tablespoons (6 grams) butter
Preheat your oven to 350 degrees F (175 degrees C). Line a baking pan (10x15”) (25cmx38cm) with aluminum foil and spray with cooking spray (use the spray with flour)
In the bowl of your stand mixer, with the paddle attachment, beat eggs, sugar and vanilla at high speed for 5 minutes, until the mixture gets thick and light yellow, and it forms a ribbon when dropped from a spatula
Whisk together salt, baking powder, cocoa and flour. Sift into wet ingredients in three additions, and mix briefly after each addition so as not to deflate egg mixture, finish mixing with a spatula, checking for leftover flour at the bottom of bowl
Pour into prepared baking pan and spread evenly with an offset spatula
Into the oven for about 9 to 11 minutes
Whilst your cake is baking, set a kitchen towel out on a large work surface. Sprinkle with about 1/4 cup powdered sugar.
As soon as the cake comes out of the oven, immediately turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll as tightly as possible without tearing the cake into the towel. Let cool completely into the towel for a minimum of one hour
While the cake is cooling, place the chocolate into a heatproof bowl
Place heavy cream and butter into a saucepan and bring to a boil, immediately pour onto the chocolate and stir until the chocolate is melted, set aside to cool and thicken a bit for about an hour at room temperature, it must be spreadable but not liquid
Once the cake is completely cooled, unroll it delicately
Spread the ganache evenly on cake with an offset spatula stopping about 1” before the outside edge
Re-roll cake tightly
Sprinkle it with confectioner’s sugar, this cake roll is delicious as is but even better after a few hours or overnight, when all the aromas will have mixed, the chocolate will be sweeter
Original recipe, slightly adapted, from Crazy for Crust, here is a link to her method, click here.
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