Description
Chocolate Swiss Roll Delight spirals pure indulgence into a classic dessert, blending rich cocoa and creamy filling. Sweet layers melt effortlessly, inviting you to savor each heavenly bite of this irresistible culinary masterpiece.
Ingredients
Scale
Cake Base Ingredients:
- 3 large eggs
- 1/2 cup (120 milliliters) granulated sugar
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 milliliters) vegetable oil
- 1 teaspoon vanilla extract
Filling Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (120 milliliters) chocolate ganache
Ganache Topping Ingredients:
- 4 ounces (113 grams) semi-sweet chocolate, chopped
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon butter
Instructions
- Create a foundation for the cake by sifting flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside this dry mixture.
- Whip eggs and granulated sugar in a large bowl until the mixture becomes airy and pale, approximately 3-4 minutes using an electric mixer.
- Gently fold the dry ingredients into the egg mixture, ensuring minimal deflation. Incorporate vegetable oil and vanilla extract until a smooth batter forms.
- Preheat the oven to 375F (190C) and prepare a 10×15-inch baking sheet with parchment paper and light grease.
- Spread the batter evenly across the prepared baking sheet, creating a thin, uniform layer.
- Bake for 10-12 minutes until the cake surface springs back when gently touched.
- While cake bakes, dust a clean kitchen towel generously with powdered sugar.
- Immediately after removing from oven, invert the cake onto the sugared towel and carefully peel away the parchment paper.
- Tightly roll the warm cake with the towel, starting from the shorter side, and allow it to cool completely.
- Prepare the filling by whipping heavy cream, powdered sugar, and vanilla extract until soft peaks develop.
- Gently unroll the cooled cake and spread chocolate ganache across the surface.
- Layer whipped cream over the ganache, leaving a small margin around the edges.
- Roll the cake again, this time without the towel, and position seam-side down on a serving platter.
- Create the ganache topping by heating heavy cream in a small saucepan until it simmers.
- Remove from heat and stir in chopped chocolate until achieving a smooth, glossy consistency.
- Incorporate butter into the ganache until fully melted and combined.
- Pour the ganache over the rolled cake, using a spatula to ensure even coverage.
- Refrigerate for a minimum of 30 minutes to allow the dessert to set.
- Optional: Garnish with additional whipped cream or chocolate shavings before serving.
Notes
- Whip eggs thoroughly for maximum volume, creating a light and airy cake texture that prevents cracking during rolling.
- Use room temperature ingredients to ensure smooth batter integration and consistent mixing.
- Cool cake completely before filling to prevent cream from melting and maintain structural integrity.
- Dust towel generously with powdered sugar to prevent sticking and make rolling easier without damaging delicate cake surface.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 278 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg