Chocolate Swiss Roll Cake
This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache. You won't be able to help yourself from going back for seconds, or even thirds!
- 1/2 cup flour all purpose
- 1/4 cup cocoa powder unsweetened
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup sugar granulated
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 2 tbsp coffee strong brewed
Cream Cheese Icing
- 8 oz cream cheese 1 package, softened
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 1 cup icing sugar
- 1 cup chocolate chips
- 1/2 cup heavy cream
Preheat your oven to 350 F degrees. Spray a 10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
In a medium size bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another medium size bowl whisk the eggs, sugar, butter, vanilla, and coffee until there are no lumps.
Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
Bake for 10 to 12 minutes or until the top of the cake springs back when touched.
While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
Assemble the Chocolate Roll
Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.
Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
Remove the plastic wrap from the cake and transfer it to your serving platter. Pour the ganache over the entire cake and spread evenly. Slice the cake using a serrated knife and serve.
- Slice off about 1/2" from the ends to have a perfect swirl on each end.
- Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 514kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 159mg | Sodium: 366mg | Potassium: 193mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1035IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 1.5mg