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Chocolate Swiss Roll Cake

A delicate chocolate cake rolled with whipped cream and topped with rich chocolate ganache, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Celebration, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs ensure they are at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
Whipped Cream Filling
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract for whipped cream
Chocolate Ganache
  • 4 ounces dark chocolate for ganache
  • 1/2 cup heavy cream for ganache

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
  2. In a bowl, mix together the all-purpose flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat the eggs and granulated sugar until light and fluffy. Add vanilla extract and water.
  4. Gradually fold the dry ingredients into the egg mixture until just combined.
Baking
  1. Spread the batter evenly into the prepared pan and bake for 12-15 minutes.
  2. Allow it to cool briefly, then wrap it in a towel to retain its shape while it cools completely.
Preparation of Filling and Ganache
  1. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. For the ganache, heat 1/2 cup cream until it bubbles, then pour over chopped dark chocolate and stir until smooth.
Assembly
  1. Unroll the cooled cake gently, spread the whipped cream on top, and re-roll it carefully.
  2. Drizzle the chocolate ganache on top and refrigerate for about 30 minutes before serving.

Notes

Allow the cake to rest at room temperature before serving for the best flavor and texture. Consider adding fruit purées for a filling variation or crushed hazelnuts for extra texture.