This Classic Chocolate Lovers Swiss Roll looks elegant, extravagant and decadent. It tastes even better than it looks. Yet it’s so easy to make!
Whereas swiss roll cakes looks very intimidating at first, don’t worry. If you are new to cake rolls, read this post for an in depth discussion. However, you really don’t need to fret. These are much easier to make than you think!
All it takes is a little patience in the beginning. Spend time whipping up those eggs to get a nice fluffy cake that will be free of splits and cracks and look beautiful on a platter.
For my chocolate fans out there, rejoice. I know you are sick of seeing all things pumpkin this time of year. It’s almost like women become entranced with the smell of pumpkin spice and insist on putting it in everything from pumpkin pie to bath water. It’s as if they become temporarily void of all thought but pumpkin spice.
This is not only a lovely chocolate dessert, but also affordable. It uses cocoa powder to give everyone the opportunity to have a decadent chocolate dessert. Too many recipes out there are asking for couverture chocolates and gold flaked shavings. The beauty of this cake is simplicity. That is what makes this the ultimate Classic Chocolate Lovers Swiss Roll.
Chocolate Lovers Swiss Roll
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Ingredients
Cake
- 3 large (150g) eggs
- ½ cup (40g) cocoa powder
- ⅓ cup (67g) sugar
- ¼ cup (37.5g) flour
- ½ tsp (3g) baking soda
- ¼ tsp (1.25g) salt
Filling
- 1 cup (125g) powdered sugar
- ½ cup (113g) softened butter
- 2 tbs (10g) cocoa powder
- 1 tsp (5mL) vanilla extract
Topping
- 2 tbs (16g) powdered sugar
Instructions
- Preheat 375 (190C.)
- Line the bottom of a 9×13 (23x33cm) cake pan with parchment or wax paper.
- Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
- Mix eggs and sugar until quadruple in volume. The eggs will be light in color and form a ribbon pattern on the surface when the beater is removed.
- Sift in the flour, salt, cocoa together. Gradually fold into eggs until just combined. Pour in pan and spread until level.
- Bake 8 – 10 minutes or until the top bounces back and cake slightly pulls away from pan. Center of cake should reach 190 – 210 F (88 – 99C.)
- Turn out on well sugared towel. Roll up from short end while cake is still warm. Allow to cool completely on rack.
Filling
- In a large bowl, blend softened butter, cocoa, vanilla and powdered sugar until smooth.
- Unroll cake, spread buttercream evenly on cake. Gently roll back up cake without the towel. Wrap in cling film and chill until firm. If desired, sprinkle top with powdered sugar right before serving.
Notes
If you make this, join us over on Instagram or Facebook and discuss the results!
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