What can beat chocolate sponge cake filled with whipped cream and coated in a thin layer of ganache?
This is the perfect chocolate Swiss roll, all of your childhood dreams come true.
This homemade version is worth the couple of hours it takes to prepare, bake, and chill.
Simply Recipes / Marta Rivera
What Is a Swiss Roll Cake?
A swiss roll cake is made by rolling a sponge cake around a filling of some sort.
Like the famed Little Debbie Swiss Roll Snack Cake, its coated in thick chocolate ganache.
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This one, however, is yards better.
Why Is It Called a Swiss Roll?
I have no idea where the name Swiss Roll came from.
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Here in the states, Swiss or jelly rolls are the most common names for this dessert.
We compromised and referred to it by the pastry term, roulade.
Combine one or two to make it really special, or just use one.
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Swaps and Substitutions
If youre not feeling very decadent, feel free to switch things up.
you’re able to store the cake in the fridge for 2 days.
confirm you let the chocolate ganache firm up before covering it lightly with plastic wrap.
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Set the dry ingredients aside.
Line the half-sheet pan with parchment paper, then sprinkle the sugar onto the paper in an even layer.
Place the pan in the oven.
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Set the oven to 400F.
By now, the sugar should be warm to the touch.
Once all of the sugar has been added to the eggs, increase the mixers speed to medium-high.
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Whip the mixture, until lemon-yellow and very thick, about 8 minutes.
Use a large rubber spatula, to gently fold the flour into the eggs.
You want to lift the egg mixture over the flour.
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Continue doing this gently, to avoid deflating the eggs too much, until no streaks of flour remain.
When most of the flour has been folded in, add the melted butter and the vanilla.
Pour the batter into the prepared sheet pan.
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Use an offset spatula to evenly spread and level out the batter in the pan.
Give the pan three or four gentle taps against the countertop to expel any large bubbles.
Bake the cake for 10 to 12 minutes.
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The cake will have doubled in size and will feel spongy when you press gently on the center.
Lightly dust a clean tea towel by sifting the cocoa powder over it.
Once the cake has finished baking, remove the pan from the oven.
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Holding the pan from a low position will minimize cocoa spraying everywhere when you flip the cake out.
You don’t need to remove the parchment paper.
Allow the cake to cool in this shape on a cooling rack for 45 minutes.
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Toward the end of the cooling time, prepare the stabilized whipped cream.
In a 1-cup microwave-safe bowl, combine the cold water and powdered gelatin.
Heat the mixture in the microwave for 15-20 seconds on high.
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The mixture will be runny and the gelatin will have dissolved.
Pour the heavy cream into a mixing bowl.
Use an electric hand mixer fitted with the whisk attachment.
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Set it to medium speed for 2 minutes or until the beater leaves behind ribbons in the cream.
Reduce the mixers speed to low and drizzle the gelatin in slowly.
Once all of the gelatin has been added, add in the powdered sugar and vanilla.
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Stop the mixer and scrape down the bowl.
Beginning on the cream-covered short end, tightly roll the cake back into a tube.
Use the towel to roll the tube tightly toward the other end.
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Wrap the tube snugly in plastic film.
Twist the ends of the wrapping to create a tight cylindrical shape.
Refrigerate the chocolate swiss roll for at least 2 hours to allow it to set.
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An hour before you plan to serve the Swiss roll, prepare the chocolate ganache.
To make the ganache add the heavy cream to a 1-quart microwave-safe bowl.
Place in the microwave for 1 minute 30 seconds, or until it begins to steam.
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it’s possible for you to also do this in a pot on the stove.
You just want it to warm through, not boil.
Allow the chocolate to sit in the cream for 3 to 4 minutes.
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Whisk the cream and chocolate together until smooth.
If chunks remain, heat the ganache in the microwave for 20 seconds, before whisking again.
Allow the ganache to cool at room temperature for 12 to 15 minutes and firm up slightly.
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Remove the swiss roll from the fridge and remove the plastic covering.
Place the roll on a cooling rack set over a sheet pan.
Store leftovers covered in the fridge and enjoy within 2 days.
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