Chocolate Swiss Roll Cake Recipe
Ingredients:
For the Cake:
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
For the Filling:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Ganache Topping (Optional):
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing the paper to hang over the edges slightly for easy removal later.
2. Prepare the Cake Batter:
- In a mixing bowl, beat the eggs with an electric mixer for about 5 minutes, until thick and pale.
- Gradually add the sugar and vanilla extract, continuing to beat until the mixture is fluffy.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture, being careful not to deflate it.
- Add the milk and mix gently until just combined.
3. Bake the Cake:
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 10-12 minutes, or until the cake springs back when touched.
- Remove from the oven and allow it to cool for a minute.
4. Roll the Cake:
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
- Remove the parchment paper and gently roll the cake (starting from the short side) with the towel inside. Let it cool completely while rolled.
5. Prepare the Filling:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Fill the Cake:
- Once the cake is completely cooled, unroll it carefully.
- Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake without the towel, and place it seam-side down on a serving plate.
7. (Optional) Prepare the Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the rolled cake.
8. Chill and Serve:
- Refrigerate the Swiss roll for at least an hour before serving to set the filling and ganache.
- Slice and enjoy!
This chocolate Swiss roll cake is light, fluffy, and filled with creamy goodness, making it a delightful dessert for any occasion!
