A nod to a traditional childhood favourite, this chocolate cake roll combines gentle chocolate sponge cake with candy vanilla whipped cream and darkish chocolate ganache. Wealthy and completely irresistible, this fantastically spiraled dessert simply would possibly hypnotize you into reaching for an additional slice! You might be getting very… hungry…

I initially printed this recipe in 2019 and have made just a few small updates to provide a moister, deeper flavored cake.

I like recreating nostalgic treats, just like the packaged ones that had been at all times a thrill to search out in your lunchbox. Making childhood favorites from scratch—like brown sugar cinnamon pop tarts, mini animal cracker cookies, rice krispie treats, cream-filled chocolate cupcakes, and, after all, oatmeal creme pies!—is so rewarding, as a result of not solely do they bring about again completely satisfied recollections, but additionally the home made variations invariably style even higher (and undoubtedly brisker) than the store-bought packaged originals. This chocolate cake roll—aka Ho Ho, Swiss Roll, and Yodel—is one other nostalgic favourite.

I first printed this recipe in 2019, however just lately revisited it and retested it to see if I might enhance it. I at all times prefer to proceed to work on recipes, together with ones which have been printed and should not have the most effective critiques.

Within the case of this Swiss roll recipe, some reviewers reported that their chocolate sponge cake was dry, cracking or breaking once they tried to roll it, and didn’t have sufficient chocolate taste. Once I see a sample of critiques with considerations over the identical factor, I’ll revisit the recipe and take a look at making numerous tweaks till I’m assured I’ve mounted the problems readers have been having.

This up to date recipe is beneath, and just like a cake roll recipe I labored on over the previous yr that might be in my forthcoming cookbook. Totally different flavors, however I met a number of the similar challenges whereas growing the recipe.

After making many (many!) extra chocolate cake rolls, I’m proud to announce this chocolate cake roll is healthier than ever! You’ll discover just a few ingredient tweaks within the up to date recipe, together with swapping out the melted butter for vegetable oil, and the addition of buttermilk, each of which add additional moisture to the sponge cake crumb.

This New & Improved Chocolate Cake Roll Has:

• A light-weight, fluffy, and moist texture
• Extra pure cocoa taste
• A candy vanilla whipped cream filling
• A wealthy darkish chocolate ganache topping

It’s additionally simpler to roll up, and far much less susceptible to cracking as you roll.

Key Elements for Chocolate Sponge Cake:

1. Cake Flour or All-Function Flour: You need to use both. My group and I extensively examined the recipe and there’s no distinction both means.
2. Unsweetened Cocoa Powder: You need to use both Dutch-process cocoa powder OR pure cocoa powder.
3. Separated Eggs: Eggs are the workhorse of this recipe, principally offering construction and moisture. You want 4 separated eggs. You’ll whip the egg whites into medium peaks to introduce a hefty quantity of air into the sunshine batter.
4. Oil: As I examined this recipe, certainly one of my essential avoidances was a dry sponge cake. Oil makes for a moister chocolate cake than in case you had been to make use of butter (which is what the outdated recipe known as for). It’s what we use in these super-moist chocolate cupcakes, too.
5. Buttermilk: One other key moisture supplier that makes a giant distinction within the texture of this sponge cake. If you happen to don’t have buttermilk, entire milk works as a substitute.
6. Espresso Powder: Only a small quantity heightens the cocoa taste; it doesn’t style like espresso in any respect.

Step-by-Step Images

You want just a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk attachment.

Whip egg whites & a number of the sugar into medium peaks: This takes at the least 4-5 minutes, so don’t get discouraged in case you suppose it’s taking too lengthy, particularly if it’s humid the place you reside. Preserve beating!

Beat egg yolks and remaining sugar, then add vanilla, oil, buttermilk, and espresso powder.

Then you definately’ll fold within the egg whites in 2 additions, ensuring to not deflate the batter. At this level, the batter is gentle & foamy:

Sift dry components: One of the vital essential steps on this recipe is to sift the dry components collectively. Choose up a big sieve. If you happen to bake usually, it’s going to come in useful!

Then sift them into the egg white/yolk combination. Fold the batter collectively gently to mix after which unfold the batter into the 12×17-inch baking pan.

Bake for under round 13-14 minutes. It is a very skinny cake.

Invert the nice and cozy cake: No time for cooling! Instantly invert the nice and cozy cake onto parchment paper or a clear skinny kitchen towel dusted with cocoa powder.

Cool in rolled-up form: Gently roll the cake up with the parchment/towel. Let it cool at room temperature within the rolled up form so when it’s time to roll it up with the whipped cream filling, it’s already “acquainted” with the form. (And gained’t resist or crack as a lot!)

Assemble: As soon as cool, unroll the cake, add whipped cream, roll again up with out the parchment paper this time, then high with ganache.

Swiss Roll Cake Filling

The whipped cream filling contained in the cake roll is billowy and delicate with deliciously candy vanilla taste—a light-weight and beautiful distinction to the wealthy chocolate ganache we’ll unfold on high. As a result of the ganache is fairly darkish, I take advantage of a bit extra sugar and vanilla extract in contrast with my ordinary whipped cream recipe. You need to use both confectioners’ sugar or granulated sugar within the whipped cream—see my recipe Observe. And that is non-compulsory, however I at all times add some store-bought marshmallow creme (“fluff”) to this whipped cream filling, which provides it probably the most outstanding taste. Style testers had been raving over it!

Roll the cake again up (with out parchment this time), then set it apart as you put together the chocolate ganache.

Chocolate Ganache Topping

The one factor less complicated than home made whipped cream is home made chocolate ganache. Merely mix heat cream with finely chopped chocolate, then stir the 2 collectively till fully easy. I like so as to add a teaspoon of corn syrup for an additional shiny end, however that’s completely non-compulsory.

I’ve 2 chocolate ganache success suggestions for you:

• Use actual chocolate resembling Baker’s or Ghirardelli baking bars discovered within the baking aisle. I want the bars labeled Bittersweet (60% cacao). Keep away from chocolate chips, which comprise stabilizers to forestall them from melting fully.
• Chop up the chocolate into super-fine items. The smaller the items, the faster it melts and the smoother it tastes.

Chill the cake roll so the chocolate ganache units, which makes slicing a bit neater. (Although there’s nonetheless loads of lick-your-finger moments!)

Chocolate Cake Roll Success Ideas

1. Stop the cake from cracking: Cake rolls can crack if you roll them; that is fully regular. In reality, the pictured cake roll above cracked! Don’t get discouraged, as a result of you’ll be able to piece it again collectively simply, then cowl it with filling. What I discover helps forestall cracking is rolling it up initially when it’s nonetheless heat, and rolling it up slowly. Additionally, let the cake roll cool at room temperature for that preliminary cooling (earlier than unrolling and including the filling). If it’s chilly if you unroll it to unfold the filling on, it normally cracks.
2. Make it thicker: I take advantage of and suggest a 12×17-inch half sheet pan. You may also use a 10×15-inch pan, like we use for pumpkin roll, however be aware that the bake time is 5 minutes longer and the cake is thicker. I want the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as susceptible to cracking.
3. Make them mini dimension (pictured beneath): You may also make mini chocolate cake rolls, that are nearer in dimension to the Hostess or Little Debbie snack muffins we love. If you happen to’re making the mini dimension, reduce the cake into 4 equal items. Roll every up, then slice in half to yield 8 mini cake rolls.

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Chocolate Swiss Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 critiques

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  Creator: Sally
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  Prep Time: 1 hour
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  Prepare dinner Time: 10 minutes
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  Whole Time: 3 hours, 40 minutes
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  Yield: 10-12 slices
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  Class: Dessert
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  Technique: Baking
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  Delicacies: American

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Description

Wealthy and completely irresistible, this chocolate cake roll is for chocolate lovers in all places. Observe this fastidiously defined step-by-step recipe for finest success. Recipe was up to date and improved in 2024. It’s moist and filled with chocolate taste!

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Vanilla Whipped Cream

Chocolate Topping

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Directions

1. Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 7. Spray or grease the parchment paper, too. We wish a particularly nonstick floor for this cake roll.
2. Make the cake: Sift the cake flour, cocoa powder, baking powder, and salt collectively. Put aside.
3. Utilizing a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar collectively on excessive pace for 4-5 minutes or till foamy-looking, medium peaks type. (Medium peaks have a slight droop, and aren’t fairly stiff.) Switch to a different bowl.
4. Utilizing the identical mixing bowl you simply had the egg whites in (no want to wash it), add the egg yolks and remaining sugar. Combine on excessive pace for 1 minutes, after which add the milk, vanilla, and espresso powder. Beat collectively on excessive pace for two minutes. Combination might be skinny and somewhat bubbly on high. Add half of the whipped egg whites into the egg yolk combination. Combine on low pace for 10 seconds. Repeat with remaining egg whites and blend on low for 10 seconds.
5. Sift within the flour combination, after which fold the batter along with a silicone spatula till mixed. Don’t overmix. Batter is gentle and fluffy.
6. Unfold batter evenly into ready pan. It will likely be a really skinny layer. Shimmy the pan on the counter to easy out the highest. Bake for 12-14 minutes or till the highest of the cake frivolously springs again when touched together with your finger. Do NOT over-bake.
7. Put together to roll/roll the cake: Because the cake bakes, place a bit of parchment paper (bigger than the cake) or a skinny kitchen/tea towel flat on the counter. (Observe: I discover a kitchen towel is healthier to assist forestall cracking.) Utilizing a wonderful mesh sieve, mud parchment/towel with round 2 Tablespoons of cocoa powder. As soon as the cake comes out of the oven, rapidly run a knife across the edges to loosen it. Instantly invert it onto the parchment/towel. Peel off the parchment paper that was on the underside of the cake because it baked. Beginning with the slim finish, start tightly rolling the new cake up with the parchment/towel. Do that slowly and gently. The cake might be heat. Permit the cake to chill fully at room temperature rolled up within the parchment/towel, about 3 hours. Be happy to set it apart for as much as 1 day. (Observe that letting it cool within the fridge after which unrolling it when it’s chilly will trigger it to tear and break. I strongly suggest letting it cool slowly at room temperature.)
8. Make the whipped cream: Utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high pace till medium to stiff peaks type, about 2-3 minutes. Then beat within the marshmallow creme, if utilizing.
9. Slowly and gently unroll the cake. Unfold whipped cream evenly on high, leaving a few 1/2 inch border across the cake. Gently roll the cake again up, with out the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the additional ganache). Put aside on the counter or within the fridge as you put together the ganache.
10. Make the ganache topping: Place chopped chocolate and corn syrup, if utilizing, in a medium bowl. Warmth the cream in a small saucepan till it begins to softly simmer. (Don’t let it come to a fast boil– that’s too sizzling.) Pour over chocolate, then let it sit for 2-3 minutes to softly soften the chocolate. Slowly stir till fully mixed and chocolate has melted.
11. Pour ganache throughout cake roll. Be happy to spoon up any dripped ganache and spoon over the cake once more. Refrigerate for at the least 30-60 minutes earlier than slicing and serving.
12. Cowl leftover cake and retailer within the fridge for as much as 3 days.

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Notes

1. Make Forward & Freezing Directions: You possibly can put together the cake via step 7 and let the cake cool at room temperature for 1 day earlier than persevering with with step 8. Ready cake roll, with filling, freezes properly for as much as 2-3 months. Thaw in a single day within the fridge earlier than topping with ganache and serving. For finest style and texture, I don’t suggest freezing with the ganache topping.
2. Particular Instruments (affiliate hyperlinks): 12×17-inch Baking Pan | Electrical Mixer (Handheld or Stand) | Glass Mixing Bowls | High-quality Mesh Sieve | Silicone Spatula or Wood Spoon | Cooling Rack | Linen Towels
3. Mini Chocolate Cake Rolls: Observe the recipe precisely as written. After spreading the whipped cream on high of the cake in step 9, reduce the cake into 4 (approx. 6-inch X 8.5-inch) rectangles. Beginning with the slim finish, roll every mini roll up. Slice in half to make 8 mini cake rolls. Proceed with the recipe. Prime with sprinkles if desired.
4. Pan Dimension: I take advantage of and suggest a 12×17-inch half sheet pan. You may also use a 10×15-inch pan, like we use for pumpkin roll, however be aware that the bake time is 5 minutes longer and the cake is thicker. I want the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as susceptible to cracking.
5. Flour: You need to use both cake flour or all-purpose flour. My group and I extensively examined this recipe with each and there was actually no distinction in any respect. Use 95g of both.
6. Espresso Powder: This deepens chocolate taste in desserts. This cake roll doesn’t style like espresso in any respect. If desired, you’ll be able to go away it out.
7. Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you happen to’re solely working with a pair Tablespoons of sugar, it doesn’t actually make a distinction. Use both.
8. Optionally available Marshmallow Creme: For somewhat marshmallow taste, beat marshmallow creme into the whipped cream. That is completely non-compulsory. Style testers didn’t actually discover a distinction!
9. Up to date in 2024: Based mostly on reader suggestions concerning the cake tasting dry, missing taste, and cracking, I made some updates and the up to date recipe is what you see above. To make the unique recipe, swap oil for a similar quantity of melted butter, cut back the cocoa powder within the cake to three Tbsp (15g), cut back the flour to 1/2 cup (63g), and skip the milk. Bake time is 10 minutes.