Description
A decadent Choco Swiss Roll Delight featuring a rich cocoa sponge cake rolled with a fluffy chocolate cream filling, topped with a smooth chocolate ganache and garnished with chocolate shavings, fresh berries, and edible gold leaf. Perfectly light yet indulgent, this elegant dessert is great for special occasions.
Ingredients
Scale
Sponge Cake
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Filling
- 1 cup heavy whipping cream (chilled)
- ¼ cup powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Ganache
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter (optional, for shine)
Decoration
- Chocolate shavings
- Fresh berries
- Edible gold leaf
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking. Beat the eggs and granulated sugar on high speed for 5 to 7 minutes until the mixture is pale, thick, and has tripled in volume. Mix in the vanilla extract thoroughly.
- Mix Dry Ingredients and Combine: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution. Gently fold the sifted dry ingredients into the egg mixture, taking care not to deflate the batter to maintain its lightness.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10 to 12 minutes, or until the top springs back lightly when pressed. Remove from the oven and let cool for a moment.
- Roll the Cake: Lay a clean kitchen towel on a flat surface and dust it with powdered sugar. Invert the sponge cake onto the towel and carefully peel off the parchment paper. Starting from the short edge, gently roll the cake along with the towel into a tight spiral. Allow this rolled cake to cool completely to set its shape.
- Prepare the Filling: In a mixing bowl, whip the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract together until stiff peaks form, creating a light and fluffy chocolate cream filling.
- Assemble the Roll: Once the cake is completely cooled, carefully unroll it and spread the whipped chocolate filling evenly over the surface, leaving a ½-inch border around the edges to prevent overflow.
- Roll and Chill: Re-roll the cake tightly, this time without the towel. Wrap it in plastic wrap securely and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
- Prepare the Ganache: Heat the ½ cup of heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for 2 to 3 minutes to melt the chocolate. Stir the mixture until smooth and glossy. Add the tablespoon of unsalted butter if desired for extra shine and richness.
- Decorate: Place the chilled Swiss roll on a serving platter. Pour the ganache evenly over the roll, letting it drip naturally down the sides for a luscious finish. Decorate with chocolate shavings, fresh berries, and edible gold leaf to add an elegant touch.
- Final Chill and Serve: Chill the completed Swiss roll for an additional 30 minutes before slicing into servings. This helps the ganache set and makes slicing cleaner and easier.
Notes
- Use room temperature eggs for better volume when beating.
- Dusting the towel with powdered sugar prevents the cake from sticking when rolled.
- If you prefer a less sweet dessert, adjust the sugar in the filling accordingly.
- For a shiny ganache, adding butter is optional but recommended.
- Wrap tightly to prevent the cake from drying out during chilling.
- Be gentle when rolling and unrolling the cake to avoid cracks.
- Fresh berries can be substituted with other fruits like raspberries or cherries depending on preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
