This chocolate swiss roll recipe is a simple and easy recipe for all chocolate lovers out there. It is a rich, chocolaty dessert recipe. A swiss roll is just a sponge cake filled with some type of cream filling. Here, I’ve used a chocolate sponge cake and a chocolate cream filling to make this chocolate swiss roll.
This is a fairly easy swiss roll recipe. You can always customize your swiss roll recipe by adding more ingredients to the filling inside. I hope you try and like this swill roll aka chocolate roll cake with cream filling. I also have a vanilla swiss roll recipe on my blog in case you wanna check it out- Vanilla swiss roll cake recipe
Ingredients:
For the cake:
- Eggs- 2
- All purpose flour- 1/4 cup
- Unsweetened cocoa powder- 2 tbsp
- Powdered sugar- 6 tbsp
- Instant coffee powder- 1/4 tsp
- Oil- 1 tbsp
- Baking powder- 1/2 tsp
- Salt- 1/4 tsp
Filling:
- Whipping cream- 1/2 cup (I used frozen sweetened whipped cream)
- Bittersweet chocolate- 50g
For dusting:
- Unsweetened cocoa powder- 1 tbsp
Method to prepare chocolate swiss rolls:
- Preheat the oven at 180C for 10 minutes.
- Break in two eggs in a bowl. Whip them till they turn pale in colour, then add sugar and beat them until they are white and foamy in texture.
- Then, add in oil and beat them. Add the coffee powder and beat them again. Then take a sieve and add in flour, baking powder, salt and cocoa powder and sift it in the beaten eggs. Beat the dry ingredients with the eggs to form a smooth cake batter. Set it aside.
- Take a sheet pan (10.5″ x 6.5″), line it with some parchment paper and then grease it with some oil. Pour in the cake batter and spread it evenly in the pan and bake it for 15 to 18 minutes.
- After it’s baked, set it aside. Meanwhile, take a piece of parchment paper and dust some cocoa powder all over it. Loosen the edges of the cake with a knife and then flip the sheet pan over on the dusted parchment paper and unmold the cake onto it.
- Remove the parchment paper from the cake. Start to roll the cake in the dusted parchment paper when it’s still warm, very gently, so that it doesn’t crack.
- Now let the cake cool. Till the time, chop up the chocolate and melt it in a double boiler. You can also use a microwave for this. Then, take a bowl and whip the cream. After it reaches soft peaks, take a huge spoonful of cream and add it to the dark melted chocolate and mix it well. Then, take the chocolate-cream mixture and add it to the rest of the whipped cream and whip it till it reaches stiff peaks.
- Take, the cooled cake, unroll it and spread the chocolate whipped cream inside it with an offset spatula. Roll the cake with the help of a parchment paper. Dust some more cocoa powder over the swiss roll. Slice it and serve.
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