Description
A decadent and elegant Choco Swiss Roll Delight featuring a light cocoa sponge cake rolled with a rich chocolate whipped cream filling and finished with a smooth chocolate ganache. Perfect for special occasions or indulgent desserts, garnished with chocolate shavings, fresh berries, and edible gold leaf for a luxurious touch.
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) and line a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar on high speed for 5 to 7 minutes until the mixture turns pale, thick, and triples in volume. Stir in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture to maintain the airiness. Pour the batter evenly into the pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: Place a clean kitchen towel on your work surface and dust it with powdered sugar. Once the cake is baked, invert it onto the towel and carefully peel off the parchment paper. Starting from the short edge, roll the cake along with the towel into a tight spiral. Allow it to cool completely while rolled.
- Make the Filling: In a chilled bowl, whip the heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Gently unroll the cooled cake and spread the whipped chocolate filling evenly over the surface, leaving about a ½-inch border around the edges.
- Roll and Chill: Carefully reroll the cake tightly without the towel this time. Wrap the roll securely in plastic wrap and refrigerate it for at least 2 hours to set and firm up.
- Prepare the Ganache: Heat the heavy cream in a saucepan until it starts 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 gently until smooth and glossy. Add the unsalted butter if desired for an extra shiny finish and mix until incorporated.
- Assemble and Decorate: Place the chilled Swiss roll on a serving platter. Pour the ganache evenly over the roll, allowing it to drip naturally down the sides. Decorate with chocolate shavings, fresh berries, and edible gold leaf for an elegant presentation. Chill the assembled cake for an additional 30 minutes before slicing and serving.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Folding the dry ingredients gently into the egg mixture preserves the sponge’s fluffiness.
- Rolling the cake while warm with the towel prevents cracks.
- Use chilled heavy cream for whipping to achieve stiff peaks.
- The optional butter in ganache adds shine but can be omitted if preferred.
- Serve the Swiss roll chilled for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
