Description
This Swiss Roll recipe features a rich, chocolatey sponge cake rolled with a luscious whipped cream filling and finished with a smooth chocolate ganache. The cake is light and fluffy, with espresso enhancing the chocolate flavor. Perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
Cake
- 4 large eggs (200 grams, room temperature)
- ¾ cup granulated sugar (200 grams)
- ¼ cup vegetable oil (50 grams)
- 2 tablespoons brewed espresso or strong coffee (28 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup all-purpose flour (60 grams)
- â…“ cup unsweetened cocoa powder (28 grams), plus more for rolling
- ½ teaspoon baking powder (2 grams)
- ½ teaspoon kosher salt
Filling
- 1½ cups heavy cream (341 grams)
- â…“ cup powdered sugar (38 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Ganache Topping
- ¾ cup heavy cream (170 grams)
- 1½ cups chocolate chips (255 grams)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Spray an 11×17-inch rimmed baking sheet or jelly roll pan with nonstick spray and line it with parchment paper, leaving excess paper on the long sides for easy removal.
- Separate eggs: Separate egg whites and yolks into two large mixing bowls.
- Mix wet ingredients: Using a hand mixer, beat egg yolks with sugar, vegetable oil, espresso, and vanilla extract until the mixture is creamy and well combined.
- Whisk dry ingredients: In a separate medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine dry and wet: Gently stir the dry ingredients into the wet mixture until just combined without overmixing.
- Beat egg whites: Whip the egg whites in the separate bowl to stiff peaks using a hand mixer.
- Fold in egg whites: Carefully fold the stiff egg whites into the batter with a spatula until fully incorporated to maintain lightness.
- Spread batter: Evenly spread the batter onto the prepared pan using a spatula.
- Bake cake: Bake in the preheated oven for 10–12 minutes or until the cake springs back gently when touched.
- Prepare rolling surface: While baking, lay out a large kitchen towel or piece of parchment paper and sprinkle it generously with cocoa powder.
- Invert and peel: When baking is done, allow the cake to rest for one minute. Then invert the pan onto the cocoa-dusted towel, peel off the parchment paper carefully from the cake.
- Roll cake warm: Starting at the short edge, roll the cake together with the towel to prevent cracking. Allow the rolled cake to cool to room temperature.
- Make whipped cream filling: Beat 1½ cups heavy cream, powdered sugar, and vanilla to stiff peaks using a mixer.
- Unroll and fill: Once cooled, gently unroll the cake and spread the whipped cream evenly over the surface.
- Re-roll cake: Roll the cake back up without the towel and place it on a wire rack set over a sheet pan.
- Prepare ganache: Heat ¾ cup heavy cream in the microwave for 45 seconds, stir in chocolate chips until smooth and fully incorporated, then let thicken slightly.
- Coat cake with ganache: Pour the chocolate ganache over the entire cake roll until fully covered.
- Chill: Transfer the cake to the refrigerator to chill and set the ganache before serving.
Notes
- Using espresso or strong coffee intensifies the chocolate flavors but can be omitted if desired.
- Rolling the cake while warm helps prevent cracking during the final rolling with filling.
- Sprinkling cocoa powder on the towel prevents the cake from sticking while rolling.
- Let the ganache cool and thicken slightly before pouring to achieve a smooth, glossy finish.
- Store the cake refrigerated and consume within 2-3 days for best freshness.