Chocolate Swiss Roll Recipes

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CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)



Chocolate Swiss Roll Cake (Regular & Mini) image

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Provided by Sally

Categories     Dessert

Time 3h40m

Number Of Ingredients 16

4 large eggs, separated
2/3 cup (135g) granulated sugar, divided
1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup (60g) unsalted butter, melted (see note)
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour (spoon & leveled)
3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners' sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme ("Fluff")
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Steps:

  • Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
  • Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
  • Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
  • Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
  • Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  • Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  • Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 11

6 eggs
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
1 jar (7 oz) Kraft Jet Puffed marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup dark chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices

Provided by Barney Desmazery

Categories     Dessert

Time 40m

Number Of Ingredients 7

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
  • Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
  • Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
  • While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change.

Provided by Marli

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 7

3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence

Steps:

  • Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
  • Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  • Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  • Spread the mixture into the tin & smooth the surface.
  • Bake for 10 -12 mins, or until the cake is just set.
  • Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  • When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
  • Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  • Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  • Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  • Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  • Refrigerate until serving - dust with extra icing sugar before serving.
  • Cut into slices to serve.

Nutrition Facts : Calories 1552.5, Fat 89.5, SaturatedFat 51, Cholesterol 823.3, Sodium 296.6, Carbohydrate 162.2, Fiber 2.8, Sugar 124.4, Protein 29.3

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

If you've made a Swiss roll cake before and worried about rolling the cake while it's warm and fragile, this easy chocolate Swiss roll recipe is for you.

Provided by Shilpa Uskokovic

Yield 12 servings

Number Of Ingredients 15

4 large eggs, room temperature
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. cream of tartar
1 cup (200 g) granulated sugar, divided
½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process
⅓ cup vegetable oil
1 tsp. vanilla bean paste or extract
½ cup (58 g) bleached cake flour
½ tsp. baking powder
2 cups heavy cream
3 Tbsp. granulated sugar
2 Tbsp. instant vanilla pudding mix
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. vanilla bean paste or extract
Powdered sugar (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
  • Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
  • Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
  • Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
  • Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
  • Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
  • Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
  • Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
  • Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

This Christmas classic has gone to a new level. This Easy chocolate Swiss roll is extraordinarily tasty and so moreish you'll never stop making it. Lots of people love it, it's great for occasions.

Provided by nell.rees

Time 50m

Yield Serves 10

Number Of Ingredients 11

3 eggs
100g caster sugar
75g self raising flour
50g cocoa
3 eggs
100g caster sugar
75g self raising flour
50g cocoa
4tbsp chocolate spread (Nutella)
200ml double cream
10-15 Raspberries (Optional)

Steps:

  • Pre-heat the oven to 220° C/gas mark 7/428°F
  • Mix the eggs and sugar with an electric whisk until it is thick and frothy and it leaves a trail. Sift in the cocoa and flour then fold them in.
  • Line a tray with greaseproof paper and pour in the chocolate Swiss roll mix spread it out so it is even. Then cook in the oven for 10 minutes.
  • When you take it out of the oven roll it up in a tea towel so that when it cools it does not crack when you roll it.
  • Melt the Nutella and spread it on the chocolate Swiss roll before you put the whipped double cream on it. If you wanted raspberry's randomly place them on the laid out Swiss roll and when you roll it up you can decorate how you like.

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