The chocolate Swiss roll, a beloved classic, is a symphony of textures and flavors that’s simpler to make than its elegant swirls might suggest. Imagine a light-as-air chocolate sponge cake, rolled around a layer of rich, decadent chocolate ganache. One bite, and you’ll understand why this timeless treat continues to grace tables and win hearts worldwide. Ready to impress your family and friends with your baking prowess? Let’s roll up our sleeves and create this chocolate masterpiece together!
Ingredients You’ll Need:
For the Chocolate Sponge Cake:
- 4 large eggs, at room temperature
- ¾ cup (90g) granulated sugar
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
For the Chocolate Ganache Filling:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter, at room temperature
Equipment You’ll Need:
- 10×15 inch baking sheet
- Parchment paper
- Stand mixer or electric hand mixer
- Two mixing bowls
- Rubber spatula
- Serrated knife
Let’s Bake!
1. Preparing the Chocolate Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch baking sheet with parchment paper, leaving an overhang on two sides. This overhang will help you lift the cake later.
- In a large bowl, beat the eggs and sugar together using a stand mixer or electric hand mixer on high speed until the mixture becomes pale and thick. This should take about 5-7 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually sift the dry ingredients into the wet ingredients, gently folding with a rubber spatula until just combined. Be careful not to overmix.
2. Baking the Sponge Cake
- Pour the batter into the prepared baking sheet and spread it evenly using the spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel on your work surface and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.
3. Making the Chocolate Ganache
- While the cake bakes, prepare the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to allow the chocolate to melt, then stir until smooth and glossy.
- Stir in the butter until fully incorporated. Set the ganache aside to cool slightly while the cake cools.
4. Rolling the Swiss Roll
- Once the cake is out of the oven, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
- Starting from the shorter end, carefully roll the cake up with the towel. Let it cool completely in the rolled shape. This helps the cake keep its shape when filled.
5. Assembling the Chocolate Swiss Roll
- Carefully unroll the cooled cake and remove the towel.
- Spread the cooled chocolate ganache evenly over the cake, leaving a small border around the edges.
- Gently roll the cake back up, this time without the towel. Use the parchment paper overhang to help you lift and roll the cake.
- Wrap the rolled cake tightly in the parchment paper and refrigerate for at least 2 hours, or preferably overnight, to allow the ganache to set.
6. Serving Your Masterpiece
- Once chilled, unwrap the cake and trim the edges with a serrated knife for clean, even slices.
- Dust the top with powdered sugar or cocoa powder, and slice to serve.
