Chocolate Cake Roll (Swiss Roll)

A nod to a basic childhood favourite, this chocolate cake roll combines gentle chocolate sponge cake with candy vanilla whipped cream and darkish chocolate ganache. Wealthy and completely irresistible, this fantastically spiraled dessert simply would possibly hypnotize you into reaching for one more slice! You’re getting very… hungry…

I initially printed this recipe in 2019 and have made just a few small updates to provide a moister, deeper flavored cake.

I like recreating nostalgic treats, just like the packaged ones that have been at all times a thrill to seek out in your lunchbox. Making childhood favorites from scratch—like brown sugar cinnamon pop tarts, mini animal cracker cookies, rice krispie treats, cream-filled chocolate cupcakes, and, after all, oatmeal creme pies!—is so rewarding, as a result of not solely do they create again joyful reminiscences, but additionally the home made variations invariably style even higher (and undoubtedly more energizing) than the store-bought packaged originals. This chocolate cake roll—aka Ho Ho, Swiss Roll, and Yodel—is one other nostalgic favourite.

I first printed this recipe in 2019, however just lately revisited it and retested it to see if I might enhance it. I at all times wish to proceed to work on recipes, together with ones which were printed and should not have the perfect evaluations.

Within the case of this Swiss roll recipe, some reviewers reported that their chocolate sponge cake was dry, cracking or breaking after they tried to roll it, and didn’t have sufficient chocolate taste. After I see a sample of evaluations with issues over the identical factor, I’ll revisit the recipe and take a look at making varied tweaks till I’m assured I’ve fastened the problems readers have been having.

This up to date recipe is under, and much like a cake roll recipe I labored on over the previous 12 months that will probably be in my forthcoming cookbook. Totally different flavors, however I met a number of the identical challenges whereas growing the recipe.

After making many (many!) extra chocolate cake rolls, I’m proud to announce this chocolate cake roll is healthier than ever! You’ll discover just a few ingredient tweaks within the up to date recipe, together with swapping out the melted butter for vegetable oil, and the addition of buttermilk, each of which add additional moisture to the sponge cake crumb.

This New & Improved Chocolate Cake Roll Has:

• A lightweight, fluffy, and moist texture
• Extra pure cocoa taste
• A candy vanilla whipped cream filling
• A wealthy darkish chocolate ganache topping

It’s additionally simpler to roll up, and far much less liable to cracking as you roll.

Key Components for Chocolate Sponge Cake:

1. Cake Flour or All-Objective Flour: You should utilize both. My staff and I extensively examined the recipe and there’s no distinction both method.
2. Unsweetened Cocoa Powder: You should utilize both Dutch-process cocoa powder OR pure cocoa powder.
3. Separated Eggs: Eggs are the workhorse of this recipe, largely offering construction and moisture. You want 4 separated eggs. You’ll whip the egg whites into medium peaks to introduce a hefty quantity of air into the sunshine batter.
4. Oil: As I examined this recipe, one among my predominant avoidances was a dry sponge cake. Oil makes for a moister chocolate cake than in case you have been to make use of butter (which is what the outdated recipe known as for). It’s what we use in these super-moist chocolate cupcakes, too.
5. Buttermilk: One other key moisture supplier that makes a giant distinction within the texture of this sponge cake. In case you don’t have buttermilk, complete milk works as an alternative.
6. Espresso Powder: Only a small quantity heightens the cocoa taste; it doesn’t style like espresso in any respect.

Step-by-Step Pictures

You want just a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk attachment.

Whip egg whites & a number of the sugar into medium peaks: This takes no less than 4-5 minutes, so don’t get discouraged in case you suppose it’s taking too lengthy, particularly if it’s humid the place you reside. Maintain beating!

Beat egg yolks and remaining sugar, then add vanilla, oil, buttermilk, and espresso powder.

You then’ll fold within the egg whites in 2 additions, ensuring to not deflate the batter. At this level, the batter is gentle & foamy:

Sift dry elements: One of the vital vital steps on this recipe is to sift the dry elements collectively. Choose up a big sieve. In case you bake usually, it’s going to come in useful!

Then sift them into the egg white/yolk combination. Fold the batter collectively gently to mix after which unfold the batter into the 12×17-inch baking pan.

Bake for under round 13-14 minutes. It is a very skinny cake.

Invert the nice and cozy cake: No time for cooling! Instantly invert the nice and cozy cake onto parchment paper or a clear skinny kitchen towel dusted with cocoa powder.

Cool in rolled-up form: Gently roll the cake up with the parchment/towel. Let it cool at room temperature within the rolled up form so when it’s time to roll it up with the whipped cream filling, it’s already “acquainted” with the form. (And received’t resist or crack as a lot!)

Assemble: As soon as cool, unroll the cake, add whipped cream, roll again up with out the parchment paper this time, then high with ganache.

Swiss Roll Cake Filling

The whipped cream filling contained in the cake roll is billowy and delicate with deliciously candy vanilla taste—a light-weight and beautiful distinction to the wealthy chocolate ganache we’ll unfold on high. As a result of the ganache is fairly darkish, I take advantage of a bit extra sugar and vanilla extract in contrast with my typical whipped cream recipe. You should utilize both confectioners’ sugar or granulated sugar within the whipped cream—see my recipe Notice. And that is elective, however I at all times add some store-bought marshmallow creme (“fluff”) to this whipped cream filling, which provides it probably the most outstanding taste. Style testers have been raving over it!

Roll the cake again up (with out parchment this time), then set it apart as you put together the chocolate ganache.

Chocolate Ganache Topping

The one factor easier than home made whipped cream is home made chocolate ganache. Merely mix heat cream with finely chopped chocolate, then stir the 2 collectively till utterly clean. I like so as to add a teaspoon of corn syrup for an additional shiny end, however that’s completely elective.

I’ve 2 chocolate ganache success suggestions for you:

• Use actual chocolate corresponding to Baker’s or Ghirardelli baking bars discovered within the baking aisle. I favor the bars labeled Bittersweet (60% cacao). Keep away from chocolate chips, which include stabilizers to forestall them from melting utterly.
• Chop up the chocolate into super-fine items. The smaller the items, the faster it melts and the smoother it tastes.

Chill the cake roll so the chocolate ganache units, which makes slicing a bit neater. (Although there’s nonetheless loads of lick-your-finger moments!)

Chocolate Cake Roll Success Ideas

1. Stop the cake from cracking: Cake rolls can crack while you roll them; that is utterly regular. In actual fact, the pictured cake roll above cracked! Don’t get discouraged, as a result of you may piece it again collectively simply, then cowl it with filling. What I discover helps forestall cracking is rolling it up initially when it’s nonetheless heat, and rolling it up slowly. Additionally, let the cake roll cool at room temperature for that preliminary cooling (earlier than unrolling and including the filling). If it’s chilly while you unroll it to unfold the filling on, it often cracks.
2. Make them mini dimension: You may also make mini chocolate cake rolls, that are nearer in dimension to the Hostess or Little Debbie snack truffles we love. In case you’re making the mini dimension, reduce the cake into 4 equal items. Roll every up, then slice in half to yield 8 mini cake rolls.
3. Make it thicker: I take advantage of and advocate a 12×17-inch half sheet pan. You may also use a 10×15-inch pan, like we use for pumpkin roll, however be aware that the bake time is 5 minutes longer and the cake is thicker. I favor the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as liable to cracking.

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Chocolate Swiss Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 evaluations

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  Creator: Sally
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  Prep Time: 1 hour
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  Prepare dinner Time: 10 minutes
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  Complete Time: 3 hours, 40 minutes
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  Yield: 10-12 slices
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  Class: Dessert
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  Methodology: Baking
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  Delicacies: American

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Description

Wealthy and completely irresistible, this chocolate cake roll is for chocolate lovers all over the place. Observe this rigorously defined step-by-step recipe for finest success. Recipe was up to date and improved in 2024. It’s moist and filled with chocolate taste!

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Vanilla Whipped Cream

Chocolate Topping

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Directions

1. Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 7. Spray or grease the parchment paper, too. We would like an especially nonstick floor for this cake roll.
2. Make the cake: Sift the cake flour, cocoa powder, baking powder, and salt collectively. Put aside.
3. Utilizing a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar collectively on excessive pace for 4-5 minutes or till foamy-looking, medium peaks type. (Medium peaks have a slight droop, and aren’t fairly stiff.) Switch to a different bowl.
4. Utilizing the identical mixing bowl you simply had the egg whites in (no want to wash it), add the egg yolks and remaining sugar. Combine on excessive pace for 1 minutes, after which add the milk, vanilla, and espresso powder. Beat collectively on excessive pace for two minutes. Combination will probably be skinny and somewhat bubbly on high. Add half of the whipped egg whites into the egg yolk combination. Combine on low pace for 10 seconds. Repeat with remaining egg whites and blend on low for 10 seconds.
5. Sift within the flour combination, after which fold the batter along with a silicone spatula till mixed. Don’t overmix. Batter is gentle and fluffy.
6. Unfold batter evenly into ready pan. Will probably be a really skinny layer. Shimmy the pan on the counter to clean out the highest. Bake for 12-14 minutes or till the highest of the cake calmly springs again when touched together with your finger. Do NOT over-bake.
7. Put together to roll/roll the cake: Because the cake bakes, place a chunk of parchment paper (bigger than the cake) or a skinny kitchen/tea towel flat on the counter. (Notice: I discover a kitchen towel is healthier to assist forestall cracking.) Utilizing a high quality mesh sieve, mud parchment/towel with round 2 Tablespoons of cocoa powder. As soon as the cake comes out of the oven, rapidly run a knife across the edges to loosen it. Instantly invert it onto the parchment/towel. Peel off the parchment paper that was on the underside of the cake because it baked. Beginning with the slim finish, start tightly rolling the recent cake up with the parchment/towel. Do that slowly and gently. The cake will probably be heat. Enable the cake to chill utterly at room temperature rolled up within the parchment/towel, about 3 hours. Be at liberty to set it apart for as much as 1 day. (Notice that letting it cool within the fridge after which unrolling it when it’s chilly will trigger it to tear and break. I strongly advocate letting it cool slowly at room temperature.)
8. Make the whipped cream: Utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high pace till medium to stiff peaks type, about 2-3 minutes. Then beat within the marshmallow creme, if utilizing.
9. Slowly and gently unroll the cake. Unfold whipped cream evenly on high, leaving a few 1/2 inch border across the cake. Gently roll the cake again up, with out the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the additional ganache). Put aside on the counter or within the fridge as you put together the ganache.
10. Make the ganache topping: Place chopped chocolate and corn syrup, if utilizing, in a medium bowl. Warmth the cream in a small saucepan till it begins to softly simmer. (Don’t let it come to a speedy boil– that’s too scorching.) Pour over chocolate, then let it sit for 2-3 minutes to softly soften the chocolate. Slowly stir till utterly mixed and chocolate has melted.
11. Pour ganache throughout cake roll. Be at liberty to spoon up any dripped ganache and spoon over the cake once more. Refrigerate for no less than 30-60 minutes earlier than slicing and serving.
12. Cowl leftover cake and retailer within the fridge for as much as 3 days.

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Notes

1. Make Forward & Freezing Directions: You may put together the cake by way of step 7 and let the cake cool at room temperature for 1 day earlier than persevering with with step 8. Ready cake roll, with filling, freezes properly for as much as 2-3 months. Thaw in a single day within the fridge earlier than topping with ganache and serving. For finest style and texture, I don’t advocate freezing with the ganache topping.
2. Particular Instruments (affiliate hyperlinks): 12×17-inch Baking Pan | Electrical Mixer (Handheld or Stand) | Glass Mixing Bowls | Advantageous Mesh Sieve | Silicone Spatula or Picket Spoon | Cooling Rack | Linen Towels
3. Mini Chocolate Cake Rolls: Observe the recipe precisely as written. After spreading the whipped cream on high of the cake in step 9, reduce the cake into 4 (approx. 6-inch X 8.5-inch) rectangles. Beginning with the slim finish, roll every mini roll up. Slice in half to make 8 mini cake rolls. Proceed with the recipe. High with sprinkles if desired.
4. Pan Dimension: I take advantage of and advocate a 12×17-inch half sheet pan. You may also use a 10×15-inch pan, like we use for pumpkin roll, however be aware that the bake time is 5 minutes longer and the cake is thicker. I favor the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as liable to cracking.
5. Flour: You should utilize both cake flour or all-purpose flour. My staff and I extensively examined this recipe with each and there was actually no distinction in any respect. Use 95g of both.
6. Espresso Powder: This deepens chocolate taste in desserts. This cake roll doesn’t style like espresso in any respect. If desired, you may depart it out.
7. Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. In case you’re solely working with a pair Tablespoons of sugar, it doesn’t actually make a distinction. Use both.
8. Elective Marshmallow Creme: For somewhat marshmallow taste, beat marshmallow creme into the whipped cream. That is completely elective. Style testers didn’t actually discover a distinction!
9. Up to date in 2024: Primarily based on reader suggestions in regards to the cake tasting dry, missing taste, and cracking, I made some updates and the up to date recipe is what you see above. To make the unique recipe, swap oil for a similar quantity of melted butter, cut back the cocoa powder within the cake to three Tbsp (15g), cut back the flour to 1/2 cup (63g), and skip the milk. Bake time is 10 minutes.