Chocolate Swiss Roll Cake

Here’s a recipe for a Chocolate Swiss Roll Cake, a delicious and elegant dessert that’s perfect for any occasion. This light and fluffy cake is filled with a rich chocolate filling, creating a delightful balance of flavors.

Ingredients (Serves 8-10):

For the chocolate cake:

3 large eggs, at room temperature
1 cup (200g) granulated sugar
1/2 cup (65g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60ml) hot water
1 teaspoon vanilla extract

For the filling:

1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup (90g) dark or semi-sweet chocolate, melted

For decoration (optional):

Powdered sugar for dusting
Chocolate shavings or sprinkles

Instructions:

1. Prepare the cake batter:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it’s well greased or sprayed.
In a large bowl, beat the eggs and sugar together with an electric mixer on high speed until thick, pale, and fluffy (about 5 minutes).
Sift the flour, cocoa powder, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Add the hot water and vanilla extract to the batter and gently fold until smooth.

2. Bake the cake:

Pour the batter into the prepared jelly roll pan and spread it into an even layer.
Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
Once the cake is done, remove it from the oven and allow it to cool for about 5 minutes. Then, turn it out onto the prepared towel, remove the parchment paper, and roll the cake up gently from one short end, using the towel to help. Let the cake cool completely in the rolled position.

3. Prepare the filling:

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Once the chocolate has cooled slightly, fold it into the whipped cream until smooth.

4. Assemble the Swiss roll:

Once the cake has completely cooled, unroll it carefully.
Spread the chocolate filling evenly over the entire surface of the cake, leaving a small border at the edges.
Roll the cake back up tightly, using the towel to help guide it. Be gentle to avoid cracking.
Place the rolled cake seam-side down on a serving plate.

5. Decorate and serve:

If desired, dust the top of the Swiss roll with powdered sugar and sprinkle with chocolate shavings or sprinkles for a festive touch.
Slice and serve! Enjoy the soft, chocolatey layers and creamy filling.

Tips:

Avoid cracking: Be careful when unrolling the cake—make sure it’s cooled slightly before doing so. If cracks appear, just spread the filling more generously to cover them.
Make ahead: You can make this cake in advance! Just store it in the fridge, covered in plastic wrap, for up to 2-3 days.
Variations: You can fill the cake with whipped cream, fruit preserves, or any other filling of your choice.

This Chocolate Swiss Roll Cake is a perfect treat for birthdays, holidays, or any time you want to indulge in a delicious, chocolatey dessert!