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Deliciously Light Chocolate Swiss Roll Cake

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A light and airy chocolate Swiss roll cake filled with whipped cream and topped with a glossy chocolate ganache, perfect for special occasions or weeknight dessert cravings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup all-purpose flour
  • 1/4 cup neutral oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup heavy cream, for filling
  • 2 tbsp powdered sugar, for filling
  • 1 tsp vanilla extract, for filling
  • 6 oz semi-sweet or dark chocolate, chopped, for ganache
  • 1/2 cup heavy cream, for ganache

Instructions

  1. Preheat oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and sugar until thick and pale, about 5-7 minutes. Add vanilla and salt.
  3. Sift flour and cocoa powder together and fold into the egg mixture. Stream in oil and milk, folding gently.
  4. Spread batter evenly in the prepared pan and bake for 10-12 minutes or until the top springs back when touched.
  5. Invert the cake onto a clean, cocoa-dusted towel and roll it up while warm. Allow it to cool completely.
  6. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Unroll the cooled cake and spread the whipped cream evenly.
  7. Roll the cake back up gently and allow to set.
  8. To make the ganache, heat cream until steaming, then pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Pour over the rolled cake.
  9. Chill briefly to set the ganache, then slice and serve.

Notes

Use room temperature eggs for best volume. Roll the cake while warm to prevent cracking. For a garnish, consider fresh berries or a dusting of powdered sugar.

Nutrition

Find it online: https://voxrecipes.com/chocolate-swiss-roll-cake/