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Swiss Chocolate Roll Cake

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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.

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.

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

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Let’s make our chocolate roll cake recipe

This recipe has three parts: chocolate cake, whipped cream, and chocolate ganache. We will start by 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-molding 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

Buy Tools and Ingredients used in this recipe

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

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Chocolate roll cake
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Dessert, Tea Time
Cuisine: American
Servings: 1 Loaf

Ingredients

For Cake Sheet

For Ganache

  • 100 gm Chocolate Dark
  • 50 gm Fresh Cream Amul
  • 1 tsp Butter

Instructions

  • 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.
  • Sift flour, cocoa powder, and baking powder together. Using cut and fold method, combine wet and dry ingredients and make a smooth batter.
  • 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.
  • Bake it in a preheated oven for 8-10 min. 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.
  • Let the rolled cake rest for 10 minutes. While the cake is resting, take the chilled whipping cream and whip it to soft peaks.
  • 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.
  • It’s time to open the rolled cake sheet. Apply the even layer of whipped cream on your cake sheet and roll it back.
  • 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.
  • After 15 minutes you can make texture on your cake using a fork.
  • Lift the chocolate cake from the tray and place it on a cake board. You are done.

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.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

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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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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