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Chocolate Espresso Swiss Roll Recipe

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4.6 from 57 reviews

This classic Swiss Roll recipe features a light and airy chocolate sponge cake rolled with a rich whipped cream filling and topped with smooth chocolate ganache. Perfect for an elegant dessert, it combines a tender cocoa-flavored cake with creamy layers and a luscious finish.

Ingredients

Scale

For the Cake:

  • 4 large eggs (200 grams, room temperature)
  • ¾ cup granulated sugar (200 grams)
  • ¼ cup vegetable oil (50 grams)
  • 2 tablespoons brewed espresso (or strong coffee, 28 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • ½ cup all-purpose flour (60 grams)
  • ⅓ cup unsweetened cocoa powder (28 grams, plus more for rolling)
  • ½ teaspoon baking powder (2 grams)
  • ½ teaspoon kosher salt

For the Filling:

  • 1½ cups heavy cream (341 grams)
  • ⅓ cup powdered sugar (38 grams)
  • 1 teaspoon pure vanilla extract (4 grams)

For the Ganache:

  • ¾ cup heavy cream (170 grams)
  • 1½ cups chocolate chips (255 grams)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 11×17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper hanging over the long sides to help remove the cake easily later.
  2. Separate Eggs: Separate the egg whites and yolks into two large mixing bowls, ensuring no yolk contaminates the whites for proper whipping.
  3. Beat Egg Yolks Mixture: Using a hand mixer, beat the egg yolks together with granulated sugar, vegetable oil, brewed espresso, and vanilla extract until the mixture is creamy and well blended.
  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined.
  5. Combine Wet and Dry Mixtures: Gently stir the dry ingredients into the wet egg yolk mixture just until combined; avoid overmixing to keep the batter light.
  6. Beat Egg Whites: Beat the egg whites with a clean mixer until stiff peaks form, meaning the peaks hold firmly without collapsing.
  7. Fold Egg Whites Into Batter: Carefully transfer the beaten egg whites into the batter and gently fold using a spatula until just incorporated to maintain the airy texture.
  8. Spread Batter: Evenly spread the batter onto the prepared pan, smoothing it out with a spatula to fill the surface.
  9. Bake the Cake: Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
  10. Prepare Cocoa Powder Surface: While the cake bakes, spread a large kitchen towel or parchment paper on your counter, sprinkling it generously with cocoa powder to prevent sticking during rolling.
  11. Release the Cake: Once baked, let the cake rest for one minute, then invert the baking sheet onto the powdered towel. Carefully lift off the baking sheet and peel away the parchment paper from the cake.
  12. Roll the Cake: Starting at the short end, fold the excess towel over the cake and gently roll the cake up with the towel inside. Let it cool to room temperature in this rolled shape to set the form.
  13. Make Whipped Cream Filling: While the cake cools, beat 1½ cups heavy cream with powdered sugar and vanilla extract to stiff peaks to prepare the filling.
  14. Unroll and Fill: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the entire surface.
  15. Re-roll Without Towel: Roll the cake back up without the towel and place it on a wire rack over a sheet pan for easy ganache application.
  16. Prepare Ganache: Heat ¾ cup heavy cream in the microwave for 45 seconds until hot but not boiling. Stir in the chocolate chips until smooth and glossy. Allow to thicken slightly before use.
  17. Cover the Cake: Pour the chocolate ganache over the entire rolled cake, covering it completely with the smooth chocolate glaze.
  18. Chill Before Serving: Transfer the cake to the refrigerator and chill until set, about 1-2 hours, before slicing and serving.

Notes

  • Room temperature eggs help create a fluffier cake batter for better volume.
  • Using espresso or strong coffee enhances the chocolate flavor without adding bitterness.
  • Be careful not to overmix batter once dry ingredients are added to maintain a light sponge texture.
  • Folding egg whites gently into the batter is crucial to preserve airiness and softness.
  • Rolling the cake while warm helps prevent cracking during the final roll with filling.
  • Chilling the cake after ganache application allows the glaze to firm up nicely for cleaner slices.

Keywords: Swiss Roll, Chocolate Swiss Roll, Chocolate Cake Roll, Rolled Cake, Whipped Cream Filling, Chocolate Ganache, Dessert

Find it online: https://flavorsbymaya.com/chocolate-espresso-swiss-roll-recipe/