Chocolate Swiss Roll Cake
User Reviews
5
Chocolate Swiss Roll Cake
Description
This Chocolate Swiss Roll Cake consists of a light cocoa sponge made by combining flour, unsweetened Dutch-processed cocoa, and leaveners with whipped eggs and sugar to incorporate air for a tender texture. Milk and vanilla blend in for moisture and flavor. The batter is spread thinly on a parchment-lined pan and baked briefly until springy to the touch, then rolled while warm to prevent cracking.
The cake’s soft crumb and flexible structure make it ideal to hold a creamy filling or glaze. The chocolate glaze is prepared by gently melting chopped dark chocolate into warmed heavy cream, optionally sweetened with corn syrup to stabilize and add shine. This glaze coats the exterior, lending a moist, glossy finish to the cake roll.
Serve slices chilled or at room temperature. The cake should be stored covered in the refrigerator and eaten within a few days. It can also be frozen properly wrapped for longer storage. Bringing ingredients to room temperature before baking ensures even mixing and optimal rise.
Ingredients
FOR THE CAKE
- ¾ cup all-purpose flour
- ¼ cup cocoa powder unsweetened, Dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large egg room temperature
- ½ cup granulated sugar
- ¼ cup milk room temperature, 2% fat preferred
- ½ teaspoon vanilla
SWISS MERINGUE FILLING
CHOCOLATE GLAZE
- 1½ cups cream whole, heavy or whipping cream, at least 30% fat
- 4 ounces dark chocolate chopped, good quality, 52% cocoa
- 1 teaspoon corn syrup optional
*corn syrup makes the glaze shiny.
Instructions
FOR THE CAKE
- Pre-heat oven to 350° (180C). Lightly grease a 10x15 inch (25x38 cm) jelly roll pan or cookie sheet (I used a cookie sheet) line it with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the sheet. Then lightly grease and flour the paper. Set aside.
- In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large bowl beat eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.
- Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
- Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 12-15 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool.
- Unroll the cake, removing the parchment paper as you unroll, then spread it with a little more than ½ of the buttercream, roll it up again and cover the outside of the roll with the remaining buttercream. Place on a plate or cookie sheet and refrigerate for approximately 10-15 minutes. Remove from the fridge, place the roll on a wire rack, on a cookie sheet and pour the chocolate glaze (if the glaze is too firm then heat gently until thinner) evenly over the roll. Refrigerate approximately 45-60 minutes before serving. Enjoy!
- Make the Swiss Meringue Buttercream.
CHOCOLATE GLAZE
- In a medium bowl add the chopped chocolate and corn syrup.
- Heat the cream until very hot but not boiling then pour over the chocolate, let sit 1-2 minutes then stir until melted and smooth. Let cool until warmish.
Notes
- Bring eggs and milk to room temperature 45-60 minutes before baking for better texture.
- Store leftover cake covered in the fridge; it keeps up to 3 days.
- To freeze, chill the cake to firm the glaze, then wrap tightly and freeze for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 91mg | 4% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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