Chocolate Swiss Roll Recipe

A classic chocolate Swiss roll is an elegant dessert that features a light, springy chocolate sponge cake filled with cream and rolled into a beautiful spiral. This recipe includes a delicious cream filling and chocolate icing that can be sprinkled or drizzled over the sliced roll for an extra touch of sweetness.

Ingredients

For the chocolate sponge:

• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons melted butter, cooled

For the filling:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the chocolate icing:

• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

Prepare the chocolate sponge:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
2. In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until thick and pale yellow.
3. Add vanilla extract and mix briefly to combine.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture until just combined.
6. Fold in the melted butter carefully.
7. Pour the batter into the prepared pan, spreading it evenly to the corners.
8. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Rolling technique:

1. While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
2. When the cake comes out of the oven, immediately invert it onto the prepared towel.
3. Gently peel off the parchment paper.
4. Starting from the short end, roll the cake and towel together while the cake is still warm. This creates the "memory" for the roll.
5. Let the rolled cake cool completely (about 1 hour).

Make the filling:

1. In a chilled bowl, whip the heavy cream until it starts to thicken.
2. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form.

Make the chocolate icing:

1. In a bowl, whisk together the powdered sugar and cocoa powder.
2. Add milk and vanilla extract, whisking until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Assemble the Swiss roll:

1. Once the cake is cool, carefully unroll it.
2. Spread the whipped cream filling evenly over the cake, leaving a 1/2-inch border around the edges.
3. Re-roll the cake (without the towel this time), using the parchment paper to help if needed.
4. Place the roll seam-side down on a serving plate and refrigerate for at least 30 minutes to set.
5. When ready to serve, slice the Swiss roll and sprinkle each piece with the chocolate icing as suggested.

Tips

• Make sure to roll the cake while it's still warm to prevent cracking.
• If the icing is too thick to sprinkle, add a little more milk to thin it.
• For best results, refrigerate the Swiss roll for 1-2 hours before serving.
• You can add mini chocolate chips to the filling for extra texture and chocolate flavor.

Enjoy your homemade Chocolate Swiss Roll!