Swiss Chocolate Roll Cake

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    Chocolate roll cake
    Chocolate roll cake

    This cake will bring the child out in you. Something that you would want to eat over and over again. I am talking about the famous chocolate roll cake or the chocolate Swiss roll cake.

    [bctt tweet=”You cannot buy Happiness, but you can buy Chocolate, and that’s kind of the same thing” username=”soniagupta16″]

    This chocolate roll cake looks tricky, isn’t it? Well, actually it’s not. I have made it absolutely simple for you by making a video recipe for this chocolate roll cake. Scroll down to check the video.

    Jump to Recipe or Print Recipe

    So what is the difference between a regular chocolate cake and a chocolate roll cake? Obviously, you cannot simply roll every chocolate cake. It needs to be a sponge cake that can be rolled down to make your Swiss roll cake.

    |Chocolate Cake Lovers Must Try: Death by Chocolate Cake

    Let’s make our chocolate roll cake recipe

    This recipe has three parts: chocolate cake, whipped cream, and chocolate ganache. We will start with preparing the chocolate cake sheet and meanwhile, we will whip the cream and make the ganache.

    Chocolate Cake Sheet

    Let fist keep the oven for preheating to 180 °C.

    Beat two eggs in a mixing bowl. Beat them until they become fluffy. Now add powdered sugar, oil, vanilla essence, and continue to whisk. I prefer whisking manually if the portion size is small, however, you may choose to use electric whisker.

    Whisked eggs

    Sift flour, cocoa powder, and baking powder together. Don’t miss this step. Sifting will remove unwanted particles and lumps from your dry ingredients and will aerate them which helps in the proper rising of the cake.

    PS: Use Conversion Table to convert cups into grams and vice versa

    Chocolate Roll Cake Dry Ingredients

    Using cut and fold method, combine wet and dry ingredients and make a smooth batter. If you feel your batter is thick, you may add milk accordingly. What you need is a runny batter as compared to a regular cake batter. Remember, we need a soft, bouncy cake, so that we can roll it.

    PS: Do not over-beat the batter. You don’t want the air to escape from it.

    Chocolate Roll Cake Batter

    Line a baking tray with parchment paper and pour the batter into it. Spread the batter on tray evenly and tap it once on the counter. For this recipe, I am using a baking tray of 11×9 inches.

    TIP: Use parchment paper as opposed to greasing the tray. Parchment paper ensures clean de-moulding which is must for this cake.

    Chocolate Roll Cake Before baking

    Now let’s bake the batter in the preheated oven at 180 °C for 8-10 minutes. Use the middle rack of the oven. Avoid baking it for long else you will end up with a dry cake sheet. This is where the trick to a good looking chocolate roll cake is.

    Chocolate Roll Cake After baking

    After 8-10 minutes of baking, remove the tray from the oven. Sprinkle some icing sugar on a clean kitchen towel. Flip the cake sheet on the towel and once again sprinkle some icing sugar on it. Start rolling the cake now.

    Icing sugar will avoid the cake sticking while rolling. If you don’t have icing sugar handy, mix 2 tbs of powdered sugar with 1 tbs of cornflour.

    Chocolate Roll Cake Sheet

    Let the rolled cake rest for 10 minutes.

    While the cake is resting, take the chilled whipping cream and whip it to soft peaks.

    Whipped Cream

    Let’s make the Chocolate Ganache

    In another saucepan, take fresh cream and bring it to boil. Switch off the flame. Add grated chocolate and butter to the cream and mix it till everything is combined properly.

    If there are chocolate lumps, heat it for a 2-5 sec more. Transfer the mixture to another bowl. Your Chocolate Ganache is ready. Keep it aside and let it cool down.

    Chocolate Roll Cake Ganache

    |Try Semolina Cake with Chocolate Ganache: Chocolate Semolina Cake

    Ok, it’s time to open the rolled cake sheet. Apply the even layer of whipped cream on your cake sheet and roll it back.

    Don’t worry if the cake sheet cracks while rolling. Drizzle chocolate ganache on the rolled cake and let the ganache cover the entire chocolate roll. Refrigerate your chocolate roll cake for about 15-20 minutes.

    Optional Step

    After 15 minutes you can make texture on your cake using a fork. This will improve the visual appeal of your chocolate cake.

    Chocolate Roll Cake Texture

    Lift the chocolate cake from the tray and place it on a cake board. You are done.

    Chocolate roll Cake slices

    |Recommended Recipe: French Pastry Millefeuille

    Chocolate Roll Cake Calories Count

    Total Calories2758
    Total Servings1 Loaf
    Calories per Serving2758 per loaf

     

    Buy Tools and Ingredients used in this recipe

    For Indian Users

    Baking Tray | Parchment Paper | Electric Whisker | Dark Chocolate | Icing Sugar

    For users in US, UK & Canada

    Print Recipe
    Swiss Chocolate Roll Cake Yum
    Have you heard of "More than expected", that’s exactly is what a Chocolate roll cake is. Also popularly known as Swiss roll cake, is a lavish chocolate cake with a filling of whipped cream. Don't go on the looks, chocolate roll cake is a fairly simple roll cake. Video Included.
    Course Dessert, Tea Time
    Cuisine American
    Prep Time 20 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    Loaf
    Ingredients
    For Cake Sheet
    • 100 gm All Purpose Flour
    • 20 gm Cocoa Powder
    • 60 gm Sugar Powdered
    • 2 Pcs Eggs
    • 80 ml Oil
    • 1 tsp Vanilla Essence
    • 1/2 tsp Baking Powder
    • 2 tbs Milk
    • 150 ml Whipped Cream
    For Ganache
    • 100 gm Chocolate Dark
    • 50 gm Fresh Cream Amul
    • 1 tsp Butter
    Course Dessert, Tea Time
    Cuisine American
    Prep Time 20 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    Loaf
    Ingredients
    For Cake Sheet
    • 100 gm All Purpose Flour
    • 20 gm Cocoa Powder
    • 60 gm Sugar Powdered
    • 2 Pcs Eggs
    • 80 ml Oil
    • 1 tsp Vanilla Essence
    • 1/2 tsp Baking Powder
    • 2 tbs Milk
    • 150 ml Whipped Cream
    For Ganache
    • 100 gm Chocolate Dark
    • 50 gm Fresh Cream Amul
    • 1 tsp Butter
    Instructions
    1. Let fist keep the oven for preheating to 180 °C.
    2. Beat two eggs in a mixing bowl. Beat them until they become fluffy. Now add powdered sugar, oil, vanilla essence, and continue to whisk.
    3. Sift flour, cocoa powder, and baking powder together. Using cut and fold method, combine wet and dry ingredients and make a smooth batter.
    4. Line a baking tray with parchment paper and pour the batter on it. Spread the batter on tray evenly and tap it once on counter.
    5. Bake it in a preheated oven for 8-10 min. Remove the tray from the oven.
    6. Sprinkle some icing sugar on a clean kitchen towel. Flip the cake sheet on the towel and once again sprinkle some icing sugar on it. Start rolling the cake now.
    7. Let the rolled cake rest for 10 minutes. While the cake is resting, take the chilled whipping cream and whip it to soft peaks.
    8. To make ganache, In another sauce pan, take fresh cream and bring it to boil. Switch off the flame. Add grated chocolate and butter to the cream and mix it till everything is combined properly. Let the prepared ganache come to room temperature.
    9. It’s time to open the rolled cake sheet. Apply the even layer of whipped cream on your cake sheet and roll it back.
    10. Drizzle chocolate ganache on the rolled cake and let the ganache cover the entire chocolate roll. Refrigerate your chocolate roll cake for about 15-20 minutes.
    11. After 15 minutes you can make texture on your cake using a fork.
    12. Lift the chocolate cake from the tray and place it on a cake board. You are done.
    Recipe Notes
    1. Do not over whisk the batter.
    2. Bake the batter for 10 min maximum. Longer than this can make your cake sheet dry and hard.
    3. The ganache should be at room temperature while applying.
    4. For this measurement of ingredients, I have used a baking tray of 11x9 inches.
    5. If you don’t have icing sugar handy, mix 2 tbs of powdered sugar with 1 tbs of cornflour.

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    8 COMMENTS

    1. Hi Sonia,

      Do we need a sheet cake pan for this and in general for any recipe, or can we use regular rectangular pans that are wider than loaf tins? Trying to understand if the purchase of a sheet tray is justified for some reason.

      Thanks,
      Ramya

    2. Looks awesome, Sonia. Is there a chance we can attempt this with WWF? I guess the soft and bouncy texture to roll might not work out but in case you have tried, do update.. Definitely looking forward to talking with you using WWF 😊

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