Description
A decadent and moist chocolate sponge cake rolled with a rich and creamy filling, covered in a luscious chocolate ganache. This classic Swiss roll is perfect for any dessert lover.
Ingredients
Units
Scale
For the Sponge Cake:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
For the Filling:
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) dark chocolate, chopped
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy (3-5 minutes).
- Add vanilla extract, oil, and milk, then fold in the dry ingredients gently.
- Bake the Cake:
- Pour batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- While warm, carefully roll the cake (with the parchment paper) into a log. Let it cool completely.
- Prepare the Filling:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll:
- Unroll the cooled cake, spread the whipped cream filling, then gently roll it back.
- Make the Ganache:
- Heat heavy cream until warm, pour over chopped chocolate, and stir until smooth.
- Pour the ganache over the rolled cake, letting it set.
- Serve and Enjoy:
- Garnish with whipped cream or chocolate shavings. Slice and serve.
Notes
- Roll the cake while warm to prevent cracks.
- Chill before slicing for neater cuts.
