Swiss rolls have been around for a long while now, coming in boxes that beg to be opened and sliced and relished, but, as is with following a healthy diet, one can always do better. Box away the store-bought Swiss rolls and grab your favorite Cadbury cocoa powder or bar equivalent, and try baking and rolling this fun chocolate Swiss roll.
Chocolate Swiss Roll Recipe
Ingredients
- 95 gm all-purpose flour
- 25 gm Cadbury cocoa powder (set aside more for rolling)
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs, room temperature and separated
- 150 gm granulated sugar, divided
- 60 ml vegetable oil
- 60 ml milk
- 1 ½ tsp vanilla extract
- 1 tsp espresso powder (optional)
For the vanilla whipped cream:
- 240 ml cold heavy cream or heavy whipping cream
- 40 gm granulated sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp marshmallow creme
For the chocolate topping:
- 120 ml heavy cream
- 115 gm semi-sweet chocolate, finely chopped
- Optional: 1 tsp corn syrup
Instructions
- Preheat the oven to 180°C and grease a 17x12-inch baking pan with butter, then line it with parchment paper, for easy removal of the cake later. Also grease the top of the parchment.
- For the batter, sift flour, cocoa powder, baking powder, and salt using a fine mesh sieve into a bowl and set aside.
- Take a mixing bowl, and using hand mixer or stand mixer with a whisk attachment, beat the egg whites with 50 gm of granulated sugar on high speed for four to five minutes until foamy and soft peaks form. Transfer the whipped egg whites to another bowl.
- In the same mixing bowl used for the egg whites, add the egg yolks and remaining sugar. Mix on high speed for one minute, then add the oil, milk, vanilla, and espresso powder. Beat on high speed for two more minutes. The mixture will be thin and a little bubbly on the surface.
- Gently fold half of the whipped egg whites into the egg yolk mixture, mixing on low speed for 10 seconds. Repeat with the remaining egg whites and mix on low for another 10 seconds.
- Sift in the flour mixture and fold the batter together with a silicone spatula until just combined, being careful not to overmix. The batter will be light and fluffy.
- Spread the batter evenly into the prepared baking pan. It will be a very thin layer. Shake the pan on the counter to smooth out the top. Bake for 12-14 minutes, until the top lightly springs back when touched. Do not overbake.
- Prepare to roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. Dust the parchment/towel with about two tablespoons of cocoa powder using a fine mesh sieve.
- Once the cake comes out of the oven, immediately run a knife around the edges to loosen it, then invert it onto the prepared parchment/towel. Peel off the parchment paper that was on the bottom of the cake. Starting from the narrow end, slowly and gently roll the hot cake up with the parchment/towel.
- Let the rolled cake cool completely at room temperature, for about three hours.
- Next, prepare the whipped cream, for it, grab a big bowl, using an electric mixer with a whisk attachment whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about two to three minutes. Then beat in the marshmallow creme.
- Gently unroll the cooled cake. Spread the whipped cream evenly over the top, leaving a 1/2-inch border around the edges.
- Gently roll the cake back up, without the parchment/towel this time. Place the rolled cake on a wire rack set over a baking sheet to catch any drips of ganache.
- Make the ganache topping: In a medium bowl, combine the chopped chocolate and corn syrup, if using. Heat the cream in a small saucepan until it begins to gently simmer (but do not let it come to a rapid boil).
- Pour the hot cream over the chocolate and let it sit for two to three minutes to soften the chocolate. Slowly stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Pour the ganache over the top of the rolled cake. Use a spoon to collect any dripped ganache and pour it over the cake again.
- Refrigerate the cake for at least 30-60 minutes before slicing and consuming and cover and store any leftover cake in the refrigerator for up to three days.