This Chocolate Swiss Roll is a rich, chocolaty, and decadent dessert. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. To get started, combine the eggs and sugar in a heatproof bowl. Beat this mixture with a hand mixer on medium speed for a couple of minutes, until the eggs warm up and turn pale yellow.
This batter is very basic, and it is thin. This is to ensure that it fills you pan perfectly with no lumps or bumps. Using coffee in this cake won’t give it a coffee flavor, rather it will bring out and accentuate the flavor of the chocolate. You can use the espresso powder instead of the coffee if you have it handy.
Leave the coffee out completely if you wish. This batter can be made using a stand mixer, a hand mixer, or even a whisk. To make the chocolate roll, begin by making your chocolate cake.
The batter is really simple and gets kicked up a notch with a touch of espresso powder. Once it’s ready to go, pour it into a 15 x 10-inch jelly roll pan that has been lined with parchment paper.
- 1/2 cup flour all-purpose
- 1/4 cup cocoa powder unsweetened
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup sugar granulated
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 2 tbsp coffee strong brewed
- Cream Cheese Icing
- 8 oz cream cheese 1 package, softened
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 1 cup icing sugar
- Chocolate Ganache
- 1 cup of chocolate chips
- 1/2 cup heavy cream
- Preheat your oven to 350 F degrees. Spray a 10×15 inch baking sheet with cooking spray and then line it with parchment paper.
- In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another medium size, bowl whisks the eggs, sugar, butter, vanilla, and coffee until there are no lumps.
- Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula.
- If the lumpy switch to a whisk and whisk until smooth.
- Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
- Bake for 10 to 12 minutes or until the top of the cake springs back when touched.
- While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end.
- Let the cake cool completely.
Assemble the Chocolate Roll;
- Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.
- Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
- Remove the plastic wrap from the cake and transfer it to your serving platter.
- Pour the ganache over the entire cake and spread evenly. Slice the cake using a serrated knife and serve.