Swiss Roll

Chocolate dessert fans—this Swiss roll will not only satisfy those decadent dessert cravings, but will make you look like a baking pro. This rich cocoa cake roll is filled with fluffy whipped cream and covered with chocolate ganache for a dessert that is light and creamy and intensely satisfying all at the same time. If you’re ready to satisfy your inner child, keeping reading on for how to make this Swiss roll (perfect swirl and all):

How to make the best Swiss roll:
Some Swiss roll recipes call for beating the egg yolks and whites separately to create a light and airy sponge cake batter, but in this recipe, we’ve opted to whip the eggs whole with the sugar. It saves time and results in fewer dishes to wash—and the cake will come out just as fluffy and gorgeous.

How to make the chocolate ganache:
Chocolate ganache also sounds technically difficult but is actually very easy to make: Pour heavy cream over chopped chocolate, let it sit for 2 minutes, then whisk it together until it becomes a smooth, shiny chocolate sauce. We’ve added a little corn syrup to give our ganache a lovely shine, but it’s not strictly necessary. Whatever you do, spread it over the rolled cake while it’s warm; it will set as it cools, and you won’t get that lovely smooth finish.

How to roll a Swiss roll:
Rolling up a cake may look tricky, but we promise it’s actually very simple. Covering the hot cake with foil (a trick we learned from Stella Parks of Serious Eats fame) traps the steam as the cake cools, preventing it from drying out. Many Swiss roll recipes ask you to flip the cake onto a floured kitchen towel as soon as it comes out of the oven and roll it up so it can cool in the rolled shape, but the foil trick also eliminates the need for this (most definitely nerve-wracking) step. Instead, you can simply wait until the cake is cooled, then remove the foil, move the cake (on its parchment paper) to a work surface, spread it with cream, and use the parchment to help you guide the cake into its signature swirl.

Storage:
Swiss roll is best eaten the day it’s made, but it will cut the prettiest if you let it hang out in the refrigerator for at least 2 hours to really set. If you’re storing it for any longer, loosely cover it in plastic wrap as soon as the ganache has hardened.

Made this? Let us know in the comments below.

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Yields:

8 – 10

serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

557

Directions

Cake
1. Step 1
  
  Preheat oven to 350°. Spray a 17″-x-12″ rimmed baking sheet with cooking spray; line bottom of sheet with parchment.
2. Step 2In a medium bowl, whisk flour, cocoa powder, and baking powder to combine.
3. Step 3In the large bowl of a stand mixer fitted with the whisk attachment, beat eggs, granulated sugar, and salt on medium-low speed until combined. Increase speed to high and beat until pale yellow and tripled in volume, 4 to 6 minutes (the batter should form a trail that stands on the surface for a few seconds when whisk is lifted from bowl).
4. Step 4Reduce mixer speed to low. Pour oil and vanilla down side of bowl and beat until just combined.
5. Step 5Stop mixer and sprinkle dry ingredients over. Beat on low speed until almost completely combined, then fold to combine with a rubber spatula.
6. Step 6Pour batter into prepared pan, smoothing with a spatula (it will not spread as it bakes, so make sure to spread all the way to the edges).
7. Step 7Bake cake until puffy and starting to shrink from sides of pan, 8 to 12 minutes.
8. Step 8Immediately cover pan with foil, crimping around edges to trap the steam. Let cool until room temperature, about 20 minutes.
Filling & Assembly
1. Step 1In a large bowl, using a handheld mixer (or in cleaned stand mixer bowl with the whisk attachment), beat confectioners’ sugar, vanilla, and 1 1/4 cups cream on medium-high speed until soft peaks form, 2 to 3 minutes.
2. Step 2Uncover cake—it should be at room temperature. Using edges of parchment, transfer cake to a large work surface. Using an offset spatula or a large knife, spread entire surface of cake with cream mixture.
3. Step 3Arrange cake so short end faces you. Beginning at short end closest to you, fold over edge of cake to begin the roll. Continue to roll, peeling back parchment and using it to guide the roll at the same time, until entire cake is rolled up. Refrigerate cake until ready to use.
4. Step 4Place chocolate in a medium heatproof bowl. In a small pot over medium heat, heat remaining 3/4 cup cream just until it reaches a simmer. Remove from heat and pour over chocolate. Let sit 2 minutes, then stir until chocolate dissolves into cream, forming a smooth, silky ganache. Stir in honey and salt.
5. Step 5Place cake on a wire rack set inside a baking sheet. Pour ganache over top of cake, spreading it down and around sides in a smooth, even coat with an offset spatula or butter knife.
6. Step 6Let cake sit at room temperature until dry, about 30 minutes. Using 2 spatulas, lift onto a platter. Loosely cover and refrigerate until ready to serve.