Chocolate Cake Roll Recipe (Swiss Roll Cake)

Name: Chocolate Cake Roll Recipe (Swiss Roll Cake)
Prep time: 30 min
Cook time: 12 min
Total time: 102 min
Yield: 12
Cuisine: American
Ingredients: ⅔ cup All-Purpose Flour (2/3 cup all-purpose flour (spoon + level)); ¼ cup Cocoa Powder (1/4 cup unsweetened cocoa powder); 1 ½ tsp Baking Powder (1 1/2 teaspoons baking powder); ½ tsp Kosher Salt (1/2 teaspoon kosher salt + pinch kosher salt); ¼ tsp Espresso Powder (1/4 teaspoon espresso powder); 4 pieces Egg (4 large eggs); ¾ cup Granulated Sugar (3/4 cup sugar); 2 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract + 1 teaspoon vanilla extract); ¼ cup Vegetable Oil (1/4 cup vegetable oil (or melted coconut oil)); ¼ cup Whole Milk (1/4 cup milk); 2 cup Heavy Cream (1 cup heavy cream + 1 cup heavy cream); ¼ cup Icing Sugar (1/4 cup confectioners' sugar); 2 tbsp Unsalted Butter (2 tablespoons butter); 2 cup Chocolate Chip (2 cups chocolate chips (milk, semi-sweet, or dark)); 2 tbsp Coffee (2 tablespoons brewed coffee (optional)) — optional

Chocolate Cake Roll Recipe (Swiss Roll Cake) - Dessert (American)

102 minAmerican

Servings12

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Ingredients

For 12 servings

All-Purpose Flour⅔ cup · 2/3 cup all-purpose flour (spoon + level)
Cocoa Powder¼ cup · 1/4 cup unsweetened cocoa powder
Baking Powder1 ½ tsp · 1 1/2 teaspoons baking powder
Kosher Salt½ tsp · 1/2 teaspoon kosher salt + pinch kosher salt
Espresso Powder¼ tsp · 1/4 teaspoon espresso powder
Egg4 pieces · 4 large eggs
Granulated Sugar¾ cup · 3/4 cup sugar
Vanilla2 ½ tsp · 1 1/2 teaspoons vanilla extract + 1 teaspoon vanilla extract
Vegetable Oil¼ cup · 1/4 cup vegetable oil (or melted coconut oil)
Whole Milk¼ cup · 1/4 cup milk
Heavy Cream2 cup · 1 cup heavy cream + 1 cup heavy cream
Icing Sugar¼ cup · 1/4 cup confectioners' sugar
Unsalted Butter2 tbsp · 2 tablespoons butter
Chocolate Chip2 cup · 2 cups chocolate chips (milk, semi-sweet, or dark)
Coffee2 tbsp · 2 tablespoons brewed coffee (optional) · optional

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Steps

1Prep. Preheat oven to 350ºF. Line a baking sheet (17x12) with parchment paper and spray with nonstick baking spray, brush with chocolate cake release (cake goop) or grease well with butter and dust with cocoa powder.
2Mix dry ingredients. Whisk together flour, cocoa powder, baking powder, salt, and espresso powder in a medium mixing bowl.
3Mix the wet ingredients. Beat the eggs with a whisk or an electric mixer until pale and thick. Then, mix in sugar and vanilla followed by the oil and milk until combined.
4Combine the wet and dry ingredients. Slowly, mix in the flour mixture until well combined.
5Bake the cake. Spread the cake batter in an even layer onto the prepared baking sheet and bake until the top springs back when touched about 10 to 12 minutes. Take care not to overbake.
6Cool the cake. Remove the cake from the oven and let it cool for about 2 minutes. Loosen the bottom parchment with a knife. Top the cake with another piece of parchment paper and turn the cake out onto the new piece of parchment paper. Carefully remove the piece of parchment paper that the cake was baked on and discard it. Roll the cake into a loose roll and allow it to cool completely.
7Make the Cream Filling
8As the cake cools, beat together the heavy cream, confectioners' sugar, and vanilla extract in a large bowl until stiff peaks form, about 5 minutes.
9Assemble the Chocolate Cake Roll
10Carefully unroll the chocolate cake roll onto a serving platter and discard the parchment paper. Spread with the cream filling and carefully roll the cake.
11Frost with ganache frosting. Refrigerate the cake until ready to serve.
12Frost the Chocolate Cake Roll
13Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout. Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely. Stir briskly to combine and until smooth.
14Once cooled, use an electric mixer or a wire whisk, to whip the ganache to incorporate air and increase the volume of the ganache. Spread on the outside of the chocolate cake roll.