Swiss Chocolate Cake Roll is the perfect fancy dessert recipe. Cake Rolls are easy to make if you follow these directions! This chocolate roll cake has a whipped cream filling and a chocolate ganache topping. It's a rich homemade Swiss roll cake everyone will love!
Keyword cake, cake roll, chocolate
Prep Time 30minutes
Cook Time 10minutes
Cool Time 2hours
Total Time 2hours40minutes
Author Dorothy Kern
For the Cake:
2teaspoonsbrewed coffeeor water
1/4cupunsweetened cocoa powder
3/4cupall purpose flour
Powdered sugarto aid in rolling
For the Filling:
1cupheavy whipping cream
For the Topping:
4ouncessemi-sweet baking chocolatechopped
2/3cupheavy whipping cream
Make the Cake:
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
Make the Filling:
Beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. Slowly add in powdered sugar during beating, one tablespoon at at time. Add extract. Beat until whipped cream forms.
Once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Make the topping: place chocolate in a bowl. Heat 2/3 cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for 60-90 seconds until it just simmers. Pour over the chocolate chips and let sit for one minute, then whisk until the chocolate is melted and smooth. Whisk in small chunks of the butter until it’s melted.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Chill until set.
Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.