There’s something heartwarming about rolling up a cake, don’t you think? It’s like wrapping a little present of chocolate heavenly goodness, just waiting to be unrolled and enjoyed. This Chocolate Swiss Roll is a nostalgic treat that evokes memories of family gatherings and sunny afternoons spent in the kitchen, where sweet aromas dance in the air and laughter fills the room.
Why make this recipe
This chocolate Swiss roll is not just a dessert; it’s a beautiful story wrapped in chocolate. Picture this: your loved ones gathered around the table, eyes lighting up as you place this delightful cake before them. It’s comforting, indulgent, and guaranteed to bring smiles — making it a perfect addition to any celebration or a simple weekday treat.
How to make a Chocolate Swiss Roll
Ingredients:
- 1/3 cup all-purpose flour
- 1/4 cup natural cocoa powder plus additional for dusting towel
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs (whites and yolks separated)
- 3/4 cup granulated sugar (divided)
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons vanilla extract
- 1 batch Ermine icing or preferred filling
- 5 oz semisweet chocolate chips
- 3 tablespoons shortening or coconut oil
Directions:
- Start by preheating that oven to 350°F (175°C). Lightly spray a jelly roll pan (10×15") with baking spray, and then line it with parchment paper. Set it aside like an old friend waiting for your return.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. The chocolate aroma that fills the air at this point is just a warm-up!
- In another bowl, combine the egg yolks, 1/2 cup of granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk until the mixture is light in color, almost like sunshine breaking through a cloudy sky.
- Gently fold the flour mixture into the egg yolk mix until it’s all well-combined. You’re building a tender cake here, so treat it with love.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar and whisk until stiff peaks arise — this is where the magic happens!
- Gently fold those fluffy egg whites into the chocolate mixture until combined. This step feels like tucking in a beloved quilt.
- Spread the batter evenly into the prepared pan and send it to the oven for 15-18 minutes, giving it a chance to rise like your hopes on a good day.
- Dust a clean towel with cocoa powder. When the cake is ready, invert it onto the towel and gently remove the parchment paper.
- Roll the cake in the towel and let it cool completely. This is the moment for anticipation — the best gifts come to those who wait!
- While the cake cools, prepare your filling (Ermine icing or your preferred filling). Yum!
- Once cooled, carefully unroll the cake, spread that filling like a warm hug, and re-roll it tightly. Love every inch of it!
- Transfer your rolled beauty to a serving platter and pop it in the refrigerator — it’s time for a little rest.
- For the chocolate glaze, melt those lovely chocolate chips with the shortening in the microwave, stirring until smooth. Cool it slightly, then the real fun begins!
- Pour that rich glaze over the roll and refrigerate until it hardens. Once set, it’s time to slice and serve!
How to serve a Chocolate Swiss Roll
Slice into generous portions, showcasing the delightful swirl of filling peeking through that rich chocolate exterior. Serve with a side of fresh whipped cream and perhaps a sprinkle of berries for a pop of color. It’s perfect for gatherings or a cozy family night at home.
How to store a Chocolate Swiss Roll
If you have any leftovers (though I doubt it!), simply wrap the Swiss roll in plastic wrap and keep it in the fridge. It will stay fresh for about 3 days — if it lasts that long!
Tips to make a Chocolate Swiss Roll
- Be gentle when folding in the egg whites; it keeps the cake light and airy.
- Take your time with the rolling — a slow, steady hand makes for a prettier presentation.
- Experiment with different fillings — cream cheese, fruit preserves, or whipped cream can bring an exciting twist!
Variations
If you’re feeling adventurous, try adding a layer of fresh fruits in the filling or dusting the exterior with powdered sugar or even crushed nuts for a delightful crunch.
FAQs
1. Can I freeze a Chocolate Swiss Roll?
Yes, you can! Wrap it tightly in plastic wrap and place it in an airtight container. To enjoy, simply thaw it in the fridge overnight before serving.
2. What if my cake cracks while rolling?
No worries, darling! Cracks can happen. Just give it a good dollop of filling over the cracks when you unroll it; it’ll taste just as sweet!
3. Can I substitute a different filling?
Absolutely! This roll is versatile — try your favorite flavored buttercream, mascarpone cheese, or even a fruit filling if you’re in the mood for something fresh.
As we gather together around the table, sharing stories and laughter served with this delightful Chocolate Swiss Roll, let us cherish the warmth of those little moments. After all, food made with love nourishes not just the body, but also the heart. So grab your loved ones, roll up those sleeves, and create some sweet memories together!
Chocolate Swiss Roll
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly spray a jelly roll pan (10x15 inches) with baking spray, then line with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the egg yolks, 1/2 cup of granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk until light in color.
- Gently fold the flour mixture into the egg yolk mixture until combined.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining granulated sugar and whisk until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until combined.
- Spread the batter evenly into the prepared pan and bake for 15-18 minutes.
- Dust a clean towel with cocoa powder. When the cake is ready, invert it onto the towel and gently remove the parchment paper.
- Roll the cake in the towel and let it cool completely.
- While the cake cools, prepare your filling.
- Once cooled, carefully unroll the cake, spread the filling, and re-roll it tightly.
- Transfer the rolled cake to a serving platter and refrigerate.
- For the glaze, melt the chocolate chips with the shortening in the microwave, stirring until smooth. Cool slightly, then pour over the roll.
- Refrigerate until the glaze hardens, then slice and serve.