π« Chocolate Swiss Roll with Cream Filling & Ganache
π Intro
This Swiss roll is soft, rich, and filled with fluffy vanilla whipped cream β all wrapped up in a silky layer of chocolate ganache. Itβs light yet indulgent, and makes the perfect dessert for holidays, birthdays, or any time you want to impress with minimal effort and maximum flavor. π«
π½οΈ Ingredients
For the chocolate sponge cake:
β’ 4 large eggs (room temperature)
β’ 100 g (Β½ cup) granulated sugar
β’ 2 tbsp milk
β’ 60 g (Β½ cup) all-purpose flour
β’ 30 g (ΒΌ cup) unsweetened cocoa powder
β’ Β½ tsp baking powder
β’ Pinch of salt
β’ 1 tsp vanilla extract (optional)
For the cream filling:
β’ 200 ml (ΒΎ cup + 1 tbsp) cold heavy whipping cream
β’ 2β3 tbsp powdered sugar (to taste)
β’ 1 tsp vanilla extract
For the ganache topping:
β’ 120 g (4 oz) dark or semi-sweet chocolate, chopped
β’ 120 ml (Β½ cup) heavy cream
β’ 1 tbsp butter (optional, for shine)
π©βπ³ Instructions
1. Make the sponge cake
1 Preheat oven to 175Β°C / 350Β°F. Line a 25x35 cm (10x14 inch) jelly roll or baking tray with parchment paper.
2 In a large bowl, beat eggs and sugar with an electric mixer until light, pale, and fluffy (about 5β6 minutes).
3 Add milk and vanilla. Mix gently.
4 Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
5 Pour into the prepared pan, spread evenly, and bake for 10β12 minutes, or until the top springs back when lightly touched.
2. Roll the sponge
1 While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar or cocoa.
2 Peel off parchment. Roll the cake with the towel inside, starting from the short side.
3 Let it cool completely while rolled β this helps it βrememberβ the shape.
3. Prepare the cream filling
1 Beat heavy cream, powdered sugar, and vanilla until medium-firm peaks form.
2 Keep chilled until ready to use.
4. Fill the roll
1 Carefully unroll the cooled sponge.
2 Spread the whipped cream evenly across the surface, leaving a 1 cm (Β½ inch) border around the edges.
3 Gently re-roll the cake (without the towel this time).
4 Place seam-side down and chill while you make the ganache.
5. Make the ganache
1 Heat cream in a saucepan until just simmering (do not boil).
2 Pour over chopped chocolate. Let sit 1β2 minutes, then stir until smooth and glossy.
3 Stir in butter if desired.
6. Finish the roll
β’ Pour ganache over the Swiss roll or spread it gently with a spatula.
β’ Decorate with chocolate curls, strawberries, or powdered sugar.
β’ Chill for 30β60 minutes before slicing for clean cuts.
π΄ Serving Tip
Serve chilled or at room temp. For clean slices, use a warm knife and wipe between each cut. Perfect with coffee or a scoop of vanilla ice cream! βπ¦