Description
This Chocolate Swiss Roll is a decadent, moist chocolate cake rolled with a creamy filling and finished with a white chocolate drizzle for an elegant touch.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup melted white chocolate (for drizzle)
Instructions
- Preheat Oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Make Batter: Beat eggs and sugar until fluffy. Fold in dry ingredients.
- Bake: Spread batter evenly and bake for 10 minutes.
- Roll Cake: Roll the warm cake with parchment paper and let it cool.
- Make Filling: Whip cream and powdered sugar until fluffy.
- Assemble: Spread filling over cake, roll it up, and drizzle with melted white chocolate.
- Chill & Serve: Refrigerate for an hour before slicing.
Notes
- Let the cake cool completely before adding the filling.
- White chocolate drizzle can be replaced with dark chocolate for contrast.
- Add crushed nuts or chocolate chips for extra texture.
