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Chocolate-Covered Strawberry Swiss Roll Cake Recipe

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4.6 from 68 reviews

This decadent Chocolate-Covered Strawberry Swiss Roll Cake features a light cocoa sponge rolled with a luscious strawberry cream cheese filling, finished with a silky chocolate ganache. Perfect for dessert lovers seeking a show-stopping sweet treat bursting with chocolate and fresh strawberry flavors.

Ingredients

Scale

Cake

  • Cooking spray
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 2/3 cup (133 g) granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • Confectioners’ sugar, for dusting

Filling

  • 1 (1-oz) package freeze-dried strawberries
  • 4 oz cream cheese
  • 1/2 cup (60 g) confectioners’ sugar
  • 1 cup heavy cream

Ganache

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • Chocolate-covered strawberries, for serving (optional)

Instructions

  1. Prepare Cake: Preheat oven to 350°F and position rack in the center. Spray a 17″ x 12″ baking sheet with cooking spray and line it with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
  3. Beat Eggs and Sugar: Using a stand mixer with a whisk attachment, beat eggs and granulated sugar on medium-low until combined, then increase to high speed and beat 4–6 minutes until pale yellow and tripled in volume. Mixture should hold a shape briefly when lifted.
  4. Add Oil and Vanilla, then Dry Ingredients: Reduce mixer speed to medium. Slowly add oil and vanilla and beat until incorporated. Add dry ingredients and mix on low speed until just streaks remain. Fold gently with a spatula to finish mixing.
  5. Bake Cake: Pour batter evenly onto prepared pan and bake for 10–12 minutes, or until cake pulls slightly from pan edges and springs back when pressed. Cool for 5 minutes.
  6. Roll Cake: Dust a clean kitchen towel with confectioners’ sugar. Invert the warm cake onto towel, peel off parchment, and roll tightly from a short end. Let cool completely rolled.
  7. Prepare Filling: Pulse freeze-dried strawberries into a fine powder in a food processor or crush inside a plastic bag. In a large bowl, beat strawberry powder, cream cheese, and confectioners’ sugar until smooth. With mixer on low, slowly add heavy cream and beat until stiff peaks form.
  8. Fill Cake: Carefully unroll the cooled cake and remove the towel. Spread the strawberry cream filling evenly over the cake, then roll it back into a tight spiral.
  9. Make Ganache: Place chocolate chips in a medium heatproof bowl. Heat heavy cream in a small pot over medium heat until just simmering. Pour the hot cream over chocolate chips and let sit 30 seconds, then whisk until smooth and glossy.
  10. Glaze Cake: Set a wire rack over a baking sheet or parchment. Place the rolled cake on the rack and pour the ganache over the top, allowing it to drip down the sides.
  11. Chill: Refrigerate the cake until the ganache is set, at least 30 minutes and up to 12 hours.
  12. Serve: Transfer cake to a platter and garnish with chocolate-covered strawberries, if desired, before slicing and serving.

Notes

  • Use parchment paper for easy cake removal without sticking.
  • Whipping the eggs and sugar properly is key to a light, airy cake texture.
  • Rolling the cake while warm prevents cracking.
  • Be careful not to overmix batter once flour is added to maintain softness.
  • Ganache can be made ahead and poured over chilled cake for ease.
  • Freeze-dried strawberries provide intense flavor without moisture.

Keywords: Swiss roll, chocolate cake, strawberry filling, chocolate ganache, dessert, rolled cake

Find it online: https://flavorsbymaya.com/chocolate-covered-strawberry-swiss-roll-cake-recipe/