Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe

If you love rich, decadent desserts with a delightful coffee kick, you’re going to adore this Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe. This stunning cake combines the delicate lightness of a Swiss roll sponge with the bold flavors of espresso and cocoa, all wrapped around a luscious cream frosting and finished with glossy chocolate ganache. It’s the perfect show-stopper for any celebration or the ultimate treat to impress yourself on a cozy weekend. Trust me, once you try this, it will become a beloved favorite in your dessert repertoire.

Ingredients You’ll Need

The beauty of this Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe lies in its simple yet essential ingredients. Each one plays a unique role, from lending moisture and structure to enhancing flavor and texture, coming together to create a masterpiece that looks and tastes like it came from a fancy patisserie.

• 4 large eggs (200 grams, room temperature): Eggs provide the structure and airy texture of the sponge.
• ¾ cup granulated sugar (200 grams): Sweetens and helps achieve a tender crumb.
• ¼ cup vegetable oil (50 grams): Adds moisture without weighing the cake down.
• 2 tablespoons brewed espresso (28 grams): Gives a rich coffee flavor that elevates the chocolate beautifully.
• 1 teaspoon pure vanilla extract (4 grams): Enhances overall flavor with a warm, sweet aroma.
• ½ cup all-purpose flour (60 grams): Forms the base of the delicate sponge.
• ⅓ cup unsweetened cocoa powder (28 grams, plus more for rolling): Provides deep, chocolate richness and color.
• ½ teaspoon baking powder (2 grams): Helps the sponge rise just right.
• ½ teaspoon kosher salt: Balances sweetness and enhances all flavors.
• 1½ cups heavy cream (341 grams): Whipped into luscious frosting with powdered sugar and vanilla.
• ⅓ cup powdered sugar (38 grams): Sweetens and stabilizes the cream frosting.
• ¾ cup heavy cream (170 grams): Heated to make the silky chocolate ganache.
• 1½ cups chocolate chips (255 grams): Melted into ganache for a shiny, rich finish.

How to Make Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 350°F, which ensures a perfect bake. Spray an 11×17-inch rimmed baking sheet with nonstick spray, then line it with parchment paper—leave extra hanging over the edges for easy removal later. This simple prep step sets the stage for an evenly baked roll that comes out effortlessly.

Step 2: Separate Eggs and Beat Yolks

Separate your eggs, placing whites and yolks into different bowls. Using a hand mixer, beat the yolks with sugar, vegetable oil, brewed espresso, and vanilla extract until the mixture turns creamy and luscious. This mixture forms the rich base of your cake and is where the magic begins.

Step 3: Combine Dry Ingredients and Fold

Whisk together the flour, cocoa powder, baking powder, and kosher salt in a medium bowl. Slowly stir these dry ingredients into the yolk mixture until just combined—don’t overmix to keep your sponge light. Separately, beat the egg whites until stiff peaks form, then gently fold them into the batter. This folding step is crucial to keep the airy texture that makes this Swiss roll irresistible.

Step 4: Bake the Sponge Cake

Spread the batter evenly across your prepared pan using a spatula. Bake for 10 to 12 minutes until the cake springs back lightly when touched—the perfect indicator of doneness. This brief bake time leaves you with a tender, flexible sponge ready to roll without cracking.

Step 5: Roll the Warm Cake

While the cake bakes, prepare a clean kitchen towel or parchment paper sprinkled generously with cocoa powder. When the cake is finished baking, let it cool for just a minute before carefully turning the pan over onto the towel. Remove the parchment and roll the cake up in the towel from the short end. Letting it cool in this shape prevents cracking and makes it easier to fill later.

Step 6: Whip the Cream Frosting

Beat 1½ cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form. This fluffy frosting provides a cool, creamy layer that contrasts beautifully with the espresso-tinted chocolate sponge.

Step 7: Fill and Re-Roll the Cake

Once the cake is at room temperature, gently unroll it and spread the cream frosting evenly over the surface. Then, carefully roll it back up without the towel. Setting the roll on a wire rack over a sheet pan here helps catch any excess frosting, keeping things tidy.

Step 8: Make the Chocolate Ganache

Heat the remaining ¾ cup heavy cream until warm, then stir in the chocolate chips until smooth and glossy. Let the ganache thicken slightly before generously pouring it over the rolled cake. This shiny chocolate coating adds an irresistible luscious finish that pairs perfectly with the espresso flavor.

Step 9: Chill and Serve

Transfer the cake to the refrigerator to chill and let everything set. Chilling also makes slicing the roll a breeze and helps the flavors meld into that perfect balance you’ll crave again and again.

How to Serve Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe

Garnishes

For an extra touch of elegance, sprinkle the top with cocoa powder, finely chopped espresso beans, or a dusting of powdered sugar. Fresh raspberries or a sprig of mint can add a pop of color and a burst of freshness that brightens the flavor profile beautifully.

Side Dishes

This Swiss roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a sophisticated twist, serve alongside a small bowl of fresh berries or a light coffee for an added espresso kick.

Creative Ways to Present

Slice the roll and serve on a rustic wooden board for a casual vibe or arrange on a delicate cake stand for special occasions. You can also pipe swirls of leftover cream frosting around each slice or drizzle extra ganache in decorative patterns to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap the remaining Swiss roll tightly with plastic wrap and store it in the refrigerator. It stays fresh for up to 3 days while maintaining its moisture and flavor, perfect for enjoying over several days without losing any of its charm.

Freezing

You can freeze the Swiss roll by wrapping it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It freezes beautifully for up to 1 month. When ready to eat, thaw overnight in the refrigerator for the best texture.

Reheating

This dessert is best served chilled, but if you prefer a slightly softer ganache, let slices sit at room temperature for about 15 minutes before serving. Avoid microwaving as it may soften the frosting too much and lose the roll’s signature texture.

FAQs

Can I use regular coffee instead of espresso in the Swiss roll?

Absolutely! Strong brewed coffee works just as well, bringing that same rich coffee flavor to the sponge without needing an espresso machine.

What can I substitute for vegetable oil?

You can use light olive oil or melted coconut oil as alternatives. Just be mindful that stronger flavored oils might subtly change the taste.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a towel dusted with cocoa powder to help shape it gently are the secrets to a flexible roll that won’t crack.

Is there a way to make this recipe dairy-free?

Yes, swap the heavy cream with coconut cream for both the frosting and ganache. It won’t taste exactly the same but still delicious with a subtle coconut twist.

Can I prepare parts of this dessert in advance?

Definitely. The cake, frosting, and ganache can all be made ahead of time, which makes assembling and serving a breeze on a busy day.

Final Thoughts

You really can’t go wrong with the Chocolate Espresso Swiss Roll with Cream Frosting and Chocolate Ganache Recipe. It’s a show-stopping, flavor-packed dessert that brings together texture, richness, and a perfect hint of coffee in the most delightful way. I encourage you to dive in and make this at home—it’s a treat that will brighten any day and impress every crowd.

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