Description
Indulge in this decadent Choco Swiss Roll Delight! A soft, chocolatey cake rolled with rich chocolate ganache and fluffy whipped cream filling, all topped with a luscious ganache glaze. Perfect for dessert lovers!
Ingredients
Scale
- For the Cake:
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate ganache (store-bought or homemade)
- For the Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
- Prepare the Cake:
- Preheat your oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
- Gradually add the dry ingredients to the egg mixture, mixing gently until combined. Stir in the vegetable oil and vanilla extract.
- Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes, or until the cake springs back when touched.
- Roll the Cake:
- While the cake is baking, dust a clean kitchen towel with powdered sugar.
- As soon as the cake is out of the oven, turn it out onto the prepared towel and peel off the parchment paper.
- Roll the cake up tightly in the towel while it’s still warm, starting from one short side. Allow it to cool completely.
- Prepare the Filling:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Carefully unroll the cooled cake and spread the chocolate ganache evenly over the surface.
- Spread the whipped cream over the ganache, leaving a small border around the edges.
- Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
- Prepare the Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and stir in the chopped chocolate until smooth and glossy.
- Stir in the butter until melted and well combined.
- Pour the ganache over the rolled cake, spreading it evenly with a spatula.
- Serve:
- Refrigerate the Swiss roll for at least 30 minutes to set before slicing.
- Garnish with additional whipped cream or chocolate shavings if desired.
Notes
This dessert can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
