Description
Choco Swiss Roll Delight is a luscious and elegant dessert featuring a light cocoa sponge cake rolled with a creamy chocolate filling, topped with a rich chocolate ganache. Perfect for special occasions, this recipe combines fluffy textures with deep chocolate flavors and decorative touches like fresh berries and edible gold leaf.
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 5–7 minutes until the mixture is pale, thick, and has tripled in volume. Stir in vanilla extract. Sift together the all-purpose flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture. Pour the batter into the prepared pan, spreading it evenly, and bake for 10–12 minutes until the cake springs back when lightly touched on top.
- Roll the Cake: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. Once baked, invert the cake onto the towel and carefully peel off the parchment paper. Starting from one of the short edges, gently roll the cake along with the towel into a tight spiral and let it cool completely rolled up. This prevents cracking later.
- Make the Filling: Whip the chilled heavy cream together with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form, creating a smooth and fluffy chocolate filling.
- Assemble the Roll: Carefully unroll the cooled cake and spread the chocolate cream filling evenly over the surface, leaving about a ½-inch border around the edges. Re-roll the cake tightly, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
- Prepare the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. For added shine, stir in the unsalted butter if using.
- Decorate and Serve: Place the chilled Swiss roll on a serving platter and pour the ganache over the top, allowing it to drip down the sides evenly. Garnish with chocolate shavings, fresh berries, and edible gold leaf for an impressive finish. Chill the assembled dessert for another 30 minutes before slicing and serving.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Dusting the towel with powdered sugar prevents the cake from sticking during the rolling process.
- Handle the cake gently when rolling and unrolling to avoid cracks.
- The ganache can be prepared in advance and gently reheated before use.
- For a richer filling, you can fold in some melted chocolate into the whipped cream mixture.
- Store any leftovers refrigerated and consume within 3 days for optimal freshness.
