Introduction
The Chocolate Swiss Cake Roll is a delightful dessert featuring a soft, airy chocolate sponge cake wrapped around a rich, fluffy cream filling, all encased in a glossy chocolate coating. This dessert has an elegant appearance and an indulgent flavor that appeals to all ages. Perfect for celebrations or simply as a luxurious treat, the Swiss Cake Roll is a timeless classic that satisfies any chocolate lover’s cravings.
The History of the Swiss Cake Roll
The origins of the Swiss Cake Roll, also known as the jelly roll or roulade, trace back to Central Europe, where cakes were often rolled with fillings of jam or whipped cream. Despite its name, the Swiss Cake Roll is not from Switzerland; it likely gained the name due to the refined technique similar to Swiss confections. Over time, the recipe has evolved, with chocolate varieties gaining immense popularity worldwide.
Ingredients Breakdown
- Chocolate Sponge Cake:
- Made with eggs, sugar, flour, cocoa powder, and a pinch of salt, creating a light and airy texture perfect for rolling.
- Whipped Cream Filling:
- Typically a mixture of heavy cream, powdered sugar, and vanilla, this filling adds a creamy contrast to the rich chocolate.
- Chocolate Ganache Coating:
- A glossy ganache made from chocolate and heavy cream, poured over the cake roll for a smooth, decadent finish.
Step-by-Step Recipe: Chocolate Swiss Cake Roll
Ingredients:
- For the Cake:
- 4 large eggs
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Prepare the Baking Pan:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch baking sheet with parchment paper, ensuring it covers the sides.
- Make the Cake Batter:
- In a large mixing bowl, whisk the eggs and sugar on high speed until the mixture is pale and thick. Gently sift in the flour, cocoa powder, and salt, folding to combine without deflating the batter.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
- Roll the Cake:
- Once baked, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment and, while the cake is still warm, roll it up with the towel to form a log shape. Let it cool completely.
- Prepare the Cream Filling:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Once the cake has cooled, unroll it gently and spread the cream filling evenly over the surface.
- Roll and Chill:
- Re-roll the cake (without the towel) into a log shape. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- Make the Ganache Coating:
- Heat the heavy cream until just simmering and pour it over the chocolate chips. Allow it to sit for a few minutes, then stir until smooth.
- Coat the Cake Roll:
- Place the chilled cake roll on a wire rack and pour the ganache over it, ensuring even coverage. Let the ganache set before slicing.
Tips for the Perfect Swiss Cake Roll
- Rolling Technique:
- Roll the cake while it’s still warm to prevent cracking, using the towel as a guide.
- Avoid Overbaking:
- Overbaking can dry out the cake, making it more likely to crack when rolled.
- Chill Thoroughly:
- Chilling the roll helps the cream filling set, making it easier to slice neatly.
Variations and Customizations
- Flavor Options:
- Add espresso powder to the batter for a mocha flavor or use fruit jams in the filling for a fruity twist.
- Chocolate Choices:
- Try using dark chocolate for a more intense flavor, or white chocolate for a milder, creamy coating.
- Decorative Toppings:
- Dust the finished cake with powdered sugar or drizzle with melted white chocolate for added decoration.
Health Considerations and Nutritional Value
- Caloric Content:
- Chocolate Swiss Cake Rolls are rich in calories, especially from fats and sugars, making them a treat best enjoyed occasionally.
- Ingredient Substitutes:
- To lighten the recipe, consider using reduced-fat cream and substituting some sugar with a low-calorie sweetener.
- Allergy Considerations:
- This recipe contains dairy, eggs, and gluten. Look for dairy-free cream and gluten-free flour alternatives for dietary restrictions.
FAQ
Q: How do I prevent the cake from cracking?
A: Roll the cake while it’s still warm and avoid overbaking, as this keeps the cake flexible.
Q: Can I make this ahead of time?
A: Yes, you can prepare the roll a day in advance and keep it refrigerated. Just add the ganache coating before serving.
Q: What if I don’t have a jelly roll pan?
A: A standard baking sheet works too—just ensure the batter is spread evenly to avoid uneven baking.
Chocolate Swiss Cake
The Chocolate Swiss Cake Roll combines light chocolate sponge cake, a fluffy whipped cream filling, and a smooth ganache coating for a delightful treat. This classic dessert is a show-stopper and can be easily customized for special occasions.
Ingredients
For the cake:
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup strong brewed coffee cooled
- ½ cup milk
For the cream filling:
- 5 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 cup granulated sugar
For the ganache:
- 1 bag semi-sweet chocolate morsels 12 ounce
- 1 ¼ cup heavy whipping cream
Instructions
For the cake:
- Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
- In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, combine cooled coffee with milk*. Set aside.
- In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat
- in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
- Once all the ingredients are added, beat cake mixture for about 2-3 minutes until
- fluffy (scraping down the sides of the bowl as needed).
- Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and
- allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
For the cream filling:
- In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn
- on medium heat and continue to whisk until mixture becomes thick, like a pudding.
- Remove from heat and stir in vanilla. Cool completely.
- In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4
- minutes). Slowly add in the COOLED milk mixture, beating until combined. It may
- curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture
- of whipped cream!
For the ganache:
- In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy
- cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need
- to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to
- assemble the cake.
To assemble:
- Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling.
- Add the second layer of cake on top.
- Slowly pour the ganache over the cake, using an offset spatula to help cover the top
- and sides. Allow to set, about 15 minutes. Slice and enjoy!
Notes
Notes
The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate
flavor. If you desire, you can replace the 1/2 cup of coffee with an additional 1/2 cup of
milk instead (making the total amount 1 cup of milk)
Freeze Cake. Wrap slices of cake in plastic wrap and slide into freezer safe ziploc bag
or airtight container. Freeze for up to 3 months.
Thaw in refrigerator and serve.
