This soft and irresistible Chocolate Swiss Roll Cake is rich in chocolate flavor, filled fluffy Chantilly cream and covered in glossy chocolate glaze!
In todays post I want to teach you how to make this deliciously chocolatey cake, how to avoid those dreaded cracks and just how easy it is to make a cake that looks hard to make, but is easy to achieve!
My favorite thing about this cake is just how easy it is to prep the day before you want to serve it and how much nicer it is once the soft cake has had time to soak in the filling. The two almost become one while still giving you that distinct swirl that makes this cake so visually unique!
The flavor combinations are limitless with this cake. I’ve made a Nutella Swiss Roll Cake which is perfect for Chocolate Hazelnut Lovers and a Lamington Swiss Roll Cake too. Both are as delicious as this one!
FREQUENTLY ASKED QUESTIONS ABOUT MAKING A CHOCOLATE SWISS ROLL
What does it taste like?
Rich chocolate flavor in a soft and scrumptious cake with a melt in your mouth, creamy Chantilly cream filling.
How do I store this?
Store in an airtight container, in the fridge for up to 4 days.
Can I freeze this cake?
Only if it is unfilled. Wrap tightly in plastic wrap, with the baking paper wrapped in the roll and freeze for up to three months. Allow to thaw at room temperature completely before filling.
Why is my baking paper stuck to the cake after baking?
If your baking paper is stuck, your cake may not be baled enough. Bake until the cake springs back to the touch but is slightly shiny on top.
My cake cracked, what now?
It’s not the end of the world! I practiced making this cake loads of times before I learned how to make it with no cracks. You can still salvage a cracked cake, just work gently and slowly, and you can always cover it in frosting or in sauce like I did!
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Glaze:
1 cup milk chocolate chips
1/2 cup heavy cream
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and grease it lightly.
Make the Cake: In a bowl, sift together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract. Gradually fold in the dry ingredients until well combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Remove from the oven and immediately roll the cake, with parchment paper, from the short end. Let it cool completely.
Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fill the Cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface. Gently roll the cake back up without the parchment paper.
Place the rolled cake seam side down on a plate.
Make the Glaze: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the milk chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
Glaze the Cake: Pour the chocolate glaze over the rolled cake, spreading it evenly to cover the entire surface. Allow the glaze to set before serving.
