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No-Fail Chocolate Swiss Roll: A Perfect Cake Roll Recipe

No-Fail Chocolate Swiss Roll: A Perfect Cake Roll Recipe
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★★★★★

4.7 from 12 reviews

This No-Fail Chocolate Swiss Roll recipe features a light and fluffy chocolate sponge cake rolled with a smooth Chantilly cream filling, then topped with a rich chocolate ganache. Perfect for special occasions or a decadent everyday treat, this cake roll balances intense chocolate flavor with creamy sweetness, while the method ensures a tender, crack-free roll every time.

Ingredients

Scale

Dry Ingredients:

  • 75 g all-purpose flour
  • 24 g Dutch processed cocoa powder + extra for dusting
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 10 g instant coffee powder

Eggs and Sugar:

  • 4 large eggs (55 g each, divided)
  • 140 g caster (superfine) sugar, divided in half

Butter and Flavoring:

  • 55 g unsalted butter, melted
  • 7 g vanilla extract

Chantilly Cream Filling:

  • 250 g heavy cream, cold
  • 50 g powdered sugar, sifted
  • 7 g vanilla bean paste or vanilla extract
  • 250 g mascarpone, cold

Chocolate Ganache:

  • 340 g dark chocolate
  • 60 g unsalted butter
  • 20 g brown sugar
  • 250 g heavy cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 170°C (340°F) fan off, or 150°C (300°F) fan on. Line a jelly roll pan (37 x 24 cm) with baking paper and spray the bottom lightly with oil spray.
  2. Combine dry ingredients: Sift together flour, cocoa powder, baking powder, and salt into a bowl. Add instant coffee powder and whisk to combine. Set aside.
  3. Whip meringue: In a separate large bowl, beat egg whites on medium speed until soft peaks form (~1 minute). Gradually add half (70 g) caster sugar in tablespoon increments while increasing to high speed. Beat until glossy and thick, about 2–3 minutes. Set aside.
  4. Whip egg yolks: In another large bowl, whip egg yolks, remaining sugar (70 g), and vanilla extract on high speed for 5 minutes until thick and pale.
  5. Fold whites into yolks: Gently fold half of the meringue into the yolk mixture until almost combined. Add the rest of the meringue and fold carefully until uniform.
  6. Add dry ingredients and butter: Sift the dry ingredients again over the batter. Gently fold until well combined. Drizzle in melted cooled butter and fold until no streaks remain.
  7. Bake the sponge: Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes until the cake springs back lightly to touch.
  8. Remove and invert cake: Run a knife around the edges to loosen. Dust the top with 2 tablespoons cocoa powder. Place a sheet of baking paper, then a chopping board over the cake and flip it out. Remove the baking pan and peel off the baking paper from the bottom of the cake.
  9. Roll cake to cool: Roll the cake tightly with the baking paper from the narrow end to form a spiral. This prevents sticking and cracking. Let it cool completely at room temperature.
  10. Prepare Chantilly cream: In a chilled mixing bowl, combine cold heavy cream, powdered sugar, vanilla bean paste, and mascarpone. Whip with an electric mixer until stiff peaks form, about 3–4 minutes. Avoid overwhipping.
  11. Make chocolate ganache (microwave method): Place dark chocolate, unsalted butter, brown sugar, and heavy cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring between each, until smooth. Let cool slightly before use.
  12. Assemble the roll: Unroll the cooled cake gently, leaving the baking paper underneath. Spread the Chantilly cream evenly over the surface, leaving about a 1-inch gap at one end.
  13. Re-roll and chill: Roll the cake tightly from the end with the gap, using the baking paper to help. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour or overnight to set.
  14. Finish with ganache: Remove from fridge and unwrap the roll. Place it on a cooling rack over a tray. Drizzle the chocolate ganache evenly over the top, letting it cover the roll completely. Allow to set before slicing and serving.

Notes

  • Use Dutch-processed cocoa for a rich chocolate flavor and dark color.
  • Instant coffee powder enhances the chocolate depth but can be omitted if desired.
  • Ensure heavy cream and mascarpone are very cold for best whipping results.
  • Sift powdered sugar to avoid lumps in the Chantilly cream.
  • For a shiny ganache, slowly heat ingredients and avoid overheating chocolate.
  • Rolling the cake while warm with baking paper prevents cracks and sticking.
  • Chill the assembled roll well so the cream and ganache can set firmly.
  • Use a jelly roll pan approximately 37 x 24 cm with low sides for best shaping.

Nutrition

Keywords: Chocolate Swiss Roll, Cake Roll, Chocolate Cake, Chantilly Cream, Chocolate Ganache, Dessert, Easy Cake Roll

Find it online: https://www.sanacooks.com/no-fail-chocolate-swiss-roll-a-perfect-cake-roll-recipe/