Description
This Chocolate Swirl Swiss Roll is a light and fluffy sponge cake rolled with a creamy chocolate filling and drizzled with chocolate for a picture-perfect dessert.
Ingredients
Units
Scale
For the sponge cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 3 eggs
- 1/2 cup sugar
- 1/4 cup milk
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup melted dark chocolate
For garnish:
- 1/2 cup melted chocolate (for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Beat eggs and sugar until fluffy. Sift in flour, cocoa, and baking powder. Fold gently, then add milk and vanilla.
- Pour batter into the pan and bake for 10 minutes.
- While warm, roll the cake with parchment paper and let it cool.
- Whip heavy cream and powder
- Roll the cake while warm to prevent cracks.
- Let the filling chill for 15 minutes before rolling for easier spreading.
- Store in the fridge for up to 3 days.
- ed sugar, then fold in melted chocolate. Unroll the cake, spread the filling, then roll it back up.
- Drizzle melted chocolate on top before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Let the filling chill for 15 minutes before rolling for easier spreading.
- Store in the fridge for up to 3 days.
