This rich cocoa cake roll is filled with fluffy whipped cream and covered with rich chocolate ganache for a dessert that is light, creamy, and intensely rich.
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00:00 Hey y'all, it's Brooke in Delish Kitchen Studios, getting ready to make the giant version of
00:04 one of my favorite childhood treats, a creamy, chocolatey Swiss roll.
00:10 It's got chocolate sponge, fluffy whipped cream, and a rich, dark chocolate ganache that
00:14 makes this the perfect, beautiful rolled cake and a show-stopping dessert.
00:19 To make a Swiss roll, you need to start with the cake batter, which is what we're going
00:23 to do now.
00:24 I've got my dry ingredients.
00:25 I'm going to start with flour, then I'm going to add cocoa powder and a little bit of baking
00:29 powder.
00:30 I'm going to go ahead and whisk those in a bowl.
00:32 Got my dry ingredients all mixed together.
00:34 Put those aside so I can get my stand mixer out and work on the wet ingredients.
00:39 We're going to start by blending up four room temperature large eggs in the stand mixer
00:44 with some sugar and a little bit of salt.
00:47 We're going to start these eggs on medium low speed just to get everything combined.
00:51 Then we're going to crank the speed up all the way to high.
00:54 Mix them together for about four to six minutes until our eggs have tripled in volume.
00:59 As you guys can see, this has gotten nice and frothy and pale yellow, which means that
01:05 it's time to add the oil and vanilla.
01:07 I'm going to turn the speed back to low and then we're going to stream the oil and vanilla
01:11 down the side of the bowl.
01:12 Then it will be time to incorporate our dry ingredients.
01:15 We're going to give them a gentle mix in the mixer for just a couple seconds.
01:18 Then we're going to finish by hand.
01:20 You do that last part by hand so you don't deflate too much of that hard work you did
01:24 to whip your eggs.
01:25 What I'm going to do is pour this batter onto my prepared sheet tray.
01:28 I've just got a sheet of parchment down with a little bit of cooking spray on top.
01:32 I'm going to pour the batter onto the sheet tray and then I'm going to use an offset spatula
01:37 to gently push the batter to all the corners of the sheet tray.
01:40 You want to make sure you do that because this cake doesn't expand much in the oven
01:45 so it's not going to naturally go to the edges on its own.
01:48 You've got to give it a little bit of help.
01:50 I'm going to bake this cake at 350 degrees for between 8 to 12 minutes until it gets
01:55 nice and fluffy.
01:57 While the cake is in the oven, I'm going to get to work on the filling for the cake which
02:00 is really just simple whipped cream.
02:02 Into the stand mixer we're going to put some cold heavy cream, a little bit of powdered
02:06 sugar and some vanilla.
02:08 And we're going to beat that until we get soft peaks.
02:15 These soft peaks are what you're looking for from your filling.
02:18 As soon as the cake comes out of the oven, grab a piece of foil, cover it super quickly
02:22 and crimp the edges so we can lock in all that steam that's coming off the cake.
02:27 Be careful because the pan is obviously really hot so you might need your oven mitts to help
02:30 you do that crimping.
02:32 The reason for adding the foil to the cake as soon as it comes out of the oven is that
02:35 the steam will help keep the cake moist and pliable for when it's time to actually roll
02:40 the cake with the filling.
02:42 Typical Swiss roll recipes will have you roll the cake while it's still pretty warm but
02:48 that's kind of difficult and the cake has to hold its shape and then it's tough to fill.
02:52 This method is a lot simpler.
02:53 The cake is baked and it is cooled so now it's time for the first moment of truth.
02:58 I'm going to take this foil off.
03:06 It's fine.
03:07 As you can see, much of the top layer of the cake came off but it really is fine.
03:12 I'm not just kidding about it being fine.
03:14 Because this is going to be the side that we cover with whipped cream and roll up so
03:18 nobody's going to see this.
03:19 No one cares.
03:20 This is fine.
03:21 I'm going to use this offset to separate the cake from the sides of the pan.
03:25 Then I'm going to lift this whole sheet of cake off the pan, put it on the countertop.
03:29 That went really well.
03:30 I'm very proud of myself.
03:32 The cake is supposed to come out in one sheet and it did.
03:35 It's not supposed to break apart into a bunch of pieces on you.
03:38 That step we did where we steamed the cake with the foil is why the cake is so pliable
03:43 now and it's going to make it a lot easier for us to roll it.
03:46 I'm going to spread this with the whipped cream with this offset spatula to get it nice
03:51 and even.
03:59 And then working from this end away from me, I'm going to start to tuck the cake and as
04:04 I tuck it, I'm going to start to pull the parchment away from the back so at the end
04:08 I have a nice, neatly, uniformly rolled cake.
04:12 The cake will hold together but you can't manhandle it because it is still a cake so
04:17 be careful.
04:18 Start to separate the parchment from the cake and start your roll.
04:23 You want to get it as tight as possible early so that you don't have a big, floppy, oblong
04:29 roll by the time you get to the end.
04:31 You also don't want to squeeze it too much as you roll it.
04:33 You want to make sure it's tight but don't press down on it because then you'll have
04:37 whipped cream coming out the sides.
04:39 That's not the goal here.
04:40 You could even use the parchment to sort of help it around.
04:48 Now it's time for the fun part of the Swiss cake roll adventure.
04:52 We're going to make some dark chocolate ganache.
04:53 Ganache is one of those things that sounds really scary but it's very simple and it's
04:58 only a couple of ingredients.
04:59 To make ganache, we're going to put some heavy cream into a small pot.
05:03 Let that come to a bare simmer just until it gets super hot.
05:06 Then we're going to pour it over our chocolate chips, which are in a heat-proof bowl.
05:10 We're going to let that sit for two minutes just to give the cream some time to melt the
05:16 chocolate.
05:17 We're going to stir it all together until it's nice and smooth.
05:19 Then we're going to add a little bit of honey and salt just for some shine and a little
05:23 bit of extra flavor.
05:25 Once the ganache is all ready to go, we want to work very quickly to get it over the top
05:29 of the Swiss cake roll so that it doesn't set before we can spread the whole roll with
05:34 the chocolate.
05:35 I'm so proud of this, y'all.
05:37 It's so pretty.
05:38 I poured the ganache on and I took my time smoothing it out.
05:41 You can smooth it out until it's super straight and clean and glossy like this, or you can
05:46 take your offset and leave a bunch of little dips and swirls if you want the outside to
05:49 be a little bit more interesting.
05:51 But I love this.
05:52 It's so unique and pretty.
05:55 You could eat this right now if you want to be a little greedy box, but I recommend sticking
06:00 it in the refrigerator for about half an hour to give the ganache some time to set.
06:04 That way when you slice it, they're nice, clean, neat slices instead of messy, ganache-y
06:09 slices.
06:10 Or you could let it sit for two hours and you'll have a really sharp, really pretty
06:14 slice.
06:15 But 30 minutes is plenty of time.
06:16 Fun fact, my older sister's nickname for me is Hostess because of how many Swiss rolls
06:21 I used to eat as a child.
06:23 So my inner child is jumping for joy right now and I'm going to go ahead and give this
06:27 a try.
06:30 This is literally like my childhood in a single bite, but it doesn't make me feel like a child.
06:36 I feel really grown up.
06:38 This feels like a very mature dessert still.
06:40 It's got that chocolatey sponge and that whipped cream, but the whipped cream is not too sweet,
06:45 so it's not overwhelming or cloying.
06:48 And then that rich ganache on the outside is just so velvety smooth and just thick and
06:54 delicious.
06:55 This is, huh, I might need a moment.
06:59 Okay, I'm good.
07:00 This is my favorite dessert now as an adult.
07:02 I'm going to make this all the time.
07:05 This would be perfect for a birthday party, a summer gathering, a winter gathering.
07:09 Honestly, it looks super impressive, but you saw how much effort went into that.
07:13 It was honestly a piece of cake, right?
07:16 For more recipes just like this one, keep it right here at Delish.com.
07:20 [Music]
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