Indulge your taste buds with a slice of heaven—our Swiss Chocolate Cake Roll! This delightful dessert combines the rich flavors of chocolate with a light, airy cake, creating a stunning treat that will impress your family and friends. Perfect for celebrations or a cozy afternoon tea, this recipe is not only easy to follow but also yields a visually striking dessert that is sure to be the centerpiece of any gathering. Ready to roll your way to dessert bliss? Let’s dive into the deliciousness!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Swiss
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large bowl, beat eggs and granulated sugar using an electric mixer on high speed for 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Add vanilla extract and mix until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with an offset spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from the short end, roll the cake with the towel, creating a spiral. Allow the cake to cool completely rolled up, about 30 minutes.
- For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carefully unroll the cooled cake, spread the whipped cream filling evenly, leaving a small border around the edges.
- Re-roll the cake without the towel, placing it seam-side down on a serving platter. Dust with additional powdered sugar or cocoa powder if desired.
- Refrigerate for at least 1 hour before slicing to allow the filling to set. Slice and serve chilled.
Tips
- Prepare Ahead: For an even more decadent experience, consider making the whipped cream filling a few hours in advance. This allows the flavors to meld beautifully.
- Avoid Overmixing: When folding the dry ingredients into the egg mixture, be gentle. Overmixing can deflate the batter and result in a denser cake.
- Cool Completely: Ensure the cake is completely cooled before unrolling and filling. This prevents the whipped cream from melting and keeps the cake from breaking.
- Use a Clean Towel: When rolling the cake, use a clean kitchen towel dusted with powdered sugar. This not only prevents sticking but also adds a touch of sweetness.
- Chill Before Serving: Refrigerating the rolled cake for at least an hour before slicing helps the filling set, making it easier to cut and serve.
- Garnish Creatively: For an extra touch, consider garnishing with chocolate shavings, fresh berries, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 130mg
