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Chocolate Swiss Roll Pinterest

Chocolate Swiss roll recipe, soft cake roll garnished with a velvety truffled chocolate ganache, a delicious dessert!

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!

  • about 10 slices
  • Easy
  • 1h30 minutes

Recipe :


For the cake:

3 eggs

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

Make the batter:

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

Prepare the ganache:

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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