🍫✨ Choco Swiss Roll Delight 🎂
A rich chocolate sponge rolled with creamy filling and topped with glossy ganache—pure indulgence!
Ingredients
Chocolate Sponge Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Chocolate Filling
- 1 cup heavy whipping cream (chilled)
- 1/4 cup powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter (optional, for shine)
Optional Decorations
- Chocolate shavings
- Fresh berries
- Edible gold leaf
Instructions
- Prepare Sponge Cake: Preheat oven to 350°F (175°C). Line 10×15-inch jelly roll pan with parchment. Beat eggs and sugar until pale and thick (5–7 minutes). Add vanilla. Sift flour, cocoa, baking powder, and salt. Fold gently into egg mixture. Spread batter evenly, tap pan to release bubbles. Bake 10–12 minutes until springy.
- Roll Cake: Invert hot cake onto towel dusted with powdered sugar. Peel parchment. Roll cake with towel into spiral. Cool completely.
- Make Filling: Whip cream, powdered sugar, cocoa, and vanilla to stiff peaks. Unroll cooled cake, spread filling evenly, leaving 1/2-inch border.
- Roll & Chill: Re-roll cake tightly (without towel). Wrap in plastic. Refrigerate 2+ hours.
- Prepare Ganache: Heat cream until simmering. Pour over chocolate chips. Let sit 2–3 minutes, stir smooth. Add butter for shine.
- Assemble: Place chilled roll on platter. Pour ganache over, letting it drip down sides. Decorate with shavings, berries, or gold leaf.
- Serve: Chill 30 minutes for ganache to set. Slice and serve with whipped cream or ice cream.
Details
- Prep Time: 25 minutes
- Bake Time: 12 minutes
- Chill Time: 2.5 hours
- Total Time: ~3 hours
- Yield: 8–10 slices
- Kcal: ~310 kcal per slice
✨ Elegant, rich, and decadent—this Swiss roll is a show-stopping dessert for any occasion!