Chocolate Swiss Roll

5 from 2 votes

This show-stopping chocolate swiss roll is just as decadent as it is beautiful. The fluffy & delicate chocolate sponge is rolled up with a light mascarpone cream filling, then it's all topped off with a rich chocolate ganache. This cake is sure to impress at your next dinner party!

Prep Time 30

Cook Time 15

Total Time 45

Servings12 servings

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the chocolate sponge:

28 g (1 oz) bittersweet chocolate
66 g (⅓ cup) neutral oil
1 teaspoon vanilla extract
1 teaspoon espresso powder
¼ teaspoon salt
5 eggs, separated
200 g (1 cup) granulated sugar
60 g (½ cup) all-purpose flour
21 g (¼ cup) dutch process cocoa powder

For the mascarpone cream filling:

113 g (½ cup) mascarpone, cold
50 g (¼ cup) granulated sugar
113 g (¼ cup) heavy cream, cold

For the chocolate ganache:

84 g (3 oz) bittersweet chocolate
127 g (½ cup + 1 tbsp) heavy cream

Instructions

For the chocolate sponge:

Preheat the oven to 350 degrees F.
Grease a 9"x13" pan with softened butter and line with parchment paper. Grease a separate large piece of parchment paper with softened butter and set aside. You'll need this to roll up the cake.
In a small heat-proof bowl, combine the chocolate, oil, vanilla, espresso powder, and salt. Place the bowl over a small pot of simmering water, and stir frequently until the chocolate has full melted. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on high speed until doubled in size and the mixture drizzles off the whisk like a ribbon.
Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine.
In a separate bowl, add the egg whites and use an electric hand mixer to beat until stiff peaks form.
Use a rubber spatula to fold ⅓ of the egg whites into the yolk, chocolate mixture to loosen it up, then fold in the rest until fully combined.
Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined. Be careful not to deflate those egg whites!
Pour the batter into the prepared pan. Bake the chocolate sponge for about 13-15 minutes or until a toothpick inserted comes out clean. Do not over-bake!
Immediately turn the cake out onto the parchment paper greased with butter. Carefully roll the cake up into a loose swirl. Place in the fridge to chill for 20-30 minutes.
Meanwhile, make the cream filling and ganache.

For the mascarpone cream filling:

In a medium bowl, add the mascarpone and sugar. Use an electric mixer to beat on low-medium speed until smooth. Then, add the heavy cream and continue beating until stiff peaks form.

For the chocolate ganache:

Chop the chocolate and add to a medium bowl. Set aside.
In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 190 degrees F.
Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes.
Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender.
Assemble the cake immediately.

For assembly:

Over a wire rack, very slowly unroll the cake half way. Spread the mascarpone cream on the inside of the cake, coaxing it up to the center part of the swirl. Roll the cake back up and remove the parchment paper.
Pour the ganache over the cake, then transfer to a serving plate.
Slice the cake and enjoy!

Notes

Mix the batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.

Do not over-bake the cake! Over-baking the cake may cause your cake to crack when it's rolled up. Watch your cake closely starting at the 12 minute mark! Oh and if don't already have one, get yourself an internal oven thermometer so you know exactly what temperature it is :).

Roll the cake up immediately after it comes out of the oven. A cold cake will be too stiff and crack when you try to roll it up. So once it comes out of the oven, immediately turn it out onto greased parchment paper and roll it up into a loose swirl.

Chill the rolled-up cake for no more than 30 minutes. We don't want the cake to get too cold and stiff or it may crack when it's unrolled. I find that 20-30 minutes in the fridge brings it to the perfect temperature to be unrolled (mostly) without melting the cream filling.

Don't unroll the cake completely. We've spent all of this time making this cake and don't want it to crack now! So it's best to play it safe and unroll it only half way. Hold up the rolled half with one hand while you spread the cream filling onto the inside of the cake. Then, carefully roll the cake back up!

Nutrition Facts

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