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Chocolate Swiss Roll Cake with Rich Chocolate Ganache Filling Recipe

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4.4 from 6 reviews

This classic Chocolate Swiss Roll Cake features a light and airy cocoa sponge rolled with a rich and creamy chocolate ganache filling. Perfect for celebrations or a decadent dessert treat, this recipe yields a beautifully presented cake with a delicate balance of moistness and chocolate flavor.

Ingredients

Sponge Cake Ingredients

  • 4 large eggs (at room temperature)
  • ½ cup plus 2 tbsp (125g) granulated sugar
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • 3 tbsp (45ml) sunflower oil (or vegetable oil or canola oil)
  • ½ cup (71g) all-purpose flour
  • ¼ cup (21g) cocoa powder (plus more for dusting)
  • ½ tsp baking powder

Chocolate Ganache Filling

  • ⅓ cup (80ml) 35% heavy whipping cream
  • 3 oz (85g) semisweet chocolate (50% cocoa solids), chopped
  • ¾ cup (180ml) 35% heavy whipping cream

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 17×11-inch baking sheet or 15×10-inch jelly roll pan with cooking spray or melted butter, then line it with parchment paper. Spray the parchment paper lightly to prevent sticking.
  2. Make the Sponge Cake Batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes until very frothy and pale. Gradually add the sugar while continuing to beat for an additional 4-5 minutes until nearly tripled in volume and fluffy like marshmallow fluff. The batter should fall in ribbons when the whisk is lifted.
  3. Add Flavor and Oil: Mix in the vanilla extract and salt. Slowly drizzle in the sunflower oil while mixing until fully incorporated.
  4. Incorporate Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder into a bowl. Sift this mixture over the egg mixture, then carefully fold it in two stages using a large rubber spatula until just combined, ensuring no streaks remain without overmixing.
  5. Bake the Sponge: Pour the batter into the prepared pan and spread evenly in a thin layer with an offset spatula. Bake for 9-11 minutes, until the cake springs back when lightly pressed. Avoid overbaking to prevent drying.
  6. Cool and Roll the Cake: Remove from the oven and transfer the pan to a wire rack. Let it cool for 1 minute to handle easily. Dust the cake’s surface with icing sugar or cocoa powder. Run a knife around edges, then invert onto a clean kitchen towel or a piece of parchment paper. Peel off the top parchment layer and, while still warm, gently roll the cake starting from the short side with the towel or parchment inside to form a tight log. Allow it to cool completely rolled with the seam side down.
  7. Prepare Chocolate Ganache Filling: Heat ⅓ cup (80ml) of heavy cream in a small saucepan over medium-low heat until it simmers. Remove from heat and add chopped semisweet chocolate. Let it stand for 1 minute, then whisk until smooth and glossy. Let cool for 5 minutes. Meanwhile, whip ¾ cup (180ml) heavy cream in a clean bowl until firm peaks form. Gently fold the cooled ganache into the whipped cream.
  8. Assemble the Swiss Roll: Carefully unroll the cooled cake and spread the chocolate filling evenly over the surface, leaving about a ½-inch border all around. Place extra filling at the end that will be the center of the roll for a neat spiral. Carefully re-roll the cake with the filling inside, place on a serving plate or baking sheet, cover with plastic wrap, and refrigerate for 2 hours with the seam side down. Dust with cocoa powder just before serving.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Be careful not to overbake the sponge to keep it moist and flexible for rolling.
  • Use a kitchen towel when rolling the cake right after baking to prevent cracking.
  • Folding the ganache into whipped cream creates a lighter filling texture.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • For a sweeter filling, consider adding a tablespoon of powdered sugar to the ganache before folding into the whipped cream.

Find it online: https://bitezly.com/chocolate-swiss-roll-cake-with-rich-chocolate-ganache-filling-recipe/