Description
This easy Chocolate Swiss Roll Cake has a light sponge, creamy filling, and is coated with a silky ganache. It will be the star of the show while entertaining.
Ingredients
Scale
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 8 oz. brick cream cheese (room temperature)
- 2 cups powdered sugar
- 4 tbsp unsalted butter (softened)
- 1 tsp vanilla extract
- ⅔ cup dark or semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
- 4 tbsp powdered sugar
- 3–4 tbsp milk
- 2 tbsp powdered sugar
Instructions
- Heat the oven to 350°F. Lightly coat a 15×10-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper, leaving an extra 1″ overhang.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, whisk together the eggs and granulated sugar until combined and thickened. Add in the melted butter and vanilla extract, and whisk until just combined.
- Fold the flour mixture into the wet mixture with a rubber spatula, and stir together until just combined.
- Pour batter into prepared pan and spread to an even layer. Bake for 11 minutes, or until top of cake springs back when touched. Do not over bake.
- Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with 2 tbsp of powdered sugar.
- Gently turn the cake out onto the towel and very carefully and slowly remove the parchment paper. While still hot, roll the cake up in the towel (yes, you want the towel to be rolled up inside), from short end to short end. Cool completely to room temperature on a wire rack, while rolled up, about 90 minutes.
- With an electric mixer, beat together cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
- Once the cake roll has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).
- Spread the filling mixture evenly over the cake, leaving a ¾” border on all sides. Then carefully re-roll the cake.
- Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour to help the filling firm up a bit.
- Place the chocolate chips and whipping cream in a medium-sized microwave-safe bowl. Microwave in 30-second intervals until melted; whisk until combined. Then whisk in the powdered sugar until combined. Add milk, one tbsp at a time, until a pouring consistency is reached.
- Trim the ends of the cake for a clean look. Transfer to a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Let set.
- Transfer to a serving plate, slice, and enjoy!
Notes
- Prep Time: 90 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 478 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg