Chocolate Swiss roll: Creamy, chocolaty indulgence for the sweet tooth

What is better than a sweet bite in the heart of winter? This chocolate Swiss roll is everything you love about a traditional Swiss roll but with the added perk of chocolate. Simply divine!

Swiss roll is a popular sweet treat to enjoy alongside tea time but if you have a soft spot for chocolate, this recipe is for you. Preparing this delightful dessert may take a little bit of time, but trust us, the result is worth every minute!

Tips when preparing chocolate Swiss roll

When preparing the whipped cream, make sure you have a large bowl of ice water ready to place the pot of creamy mixture into. Whisk occasionally and refrigerate until cold for at least one hour. You can leave it in the fridge overnight for optimal results.

Immediately after removing the cake from the cake tin, roll it into a log and allow it to cool for 30 minutes.

When slicing your Swiss roll, make sure to use a serrated knife for clean slices. Enjoy!

Chocolate Swiss roll recipe

5 from 1 vote

Recipe by Carla Zinkfontein
Course: DessertCuisine: GlobalDifficulty: Moderate

Prep time

15

minutes

Cooking time

30

minutes

Cooling Time

30

minutes

Total time

1

hour 

15

minutes

Ingredients

Whipped cream

¼ cup granulated sugar

teaspoons cornstarch

cups heavy cream

pinch of coarse salt

2 tablespoons confectioners’ sugar

Cake

vegetable-oil cooking spray

¼ cup sifted Dutch-process cocoa powder, plus more for pan and dusting

½ cup sifted cake flour (not self-rising)

¼ teaspoon coarse salt

3 large eggs, plus 2 large egg yolks, room temperature

½ cup granulated sugar

4 tablespoons unsalted butter, melted and cooled Syrup

¼ cup granulated sugar

teaspoons bourbon, such as Maker’s Mark

teaspoons Dutch-process cocoa powder

Method

Whipped creamFill a large bowl with ice water.In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved.Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into the remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in a bowl of ice water and let cool, whisking occasionally, then refrigerate until very cold, at least 1 hour and up to overnight.CakePreheat the oven to 220°C. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt. Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water.Whisk until sugar is dissolved and the mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed for 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.Sift cocoa mixture over top of egg mixture, then fold it in. When almost incorporated, pour butter down the side of bowl; gently fold to combine, scraping the bottom of the bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until the centre springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around the edges of the cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating a towel. Let cool for 30 minutes.SyrupIn a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally until sugar is dissolved.Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool for about 30 minutes. Whisk confectioners’ sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate for at least 30 minutes and up to 2 hours. Whisk again just before filling the cake.Unroll the cooled cake. Brush the surface generously with syrup. Use an offset spatula to spread whipped cream over the cake, leaving a 1/2-inch border all around. Starting at a short end, roll the cake to enclose the filling (without a towel). Wrap a towel around the cake (for a tight roll, hold closed with binder clips). Refrigerate for at least 1 hour and up to overnight. Dust with cocoa and serve. (For the cleanest slices, use a serrated knife.)

Notes

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