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Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe

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This Soft Chocolate Swiss Roll Cake is a no-fail dessert that combines a light, fluffy chocolate sponge rolled with smooth Chantilly cream and topped with a rich chocolate ganache. Perfectly tender and easy to make, this elegant treat is ideal for special occasions or an indulgent everyday dessert.

  • Total Time: 3 hours (including chilling and cooling time)
  • Yield: 8 servings

Ingredients

Chocolate Swiss Roll

  • 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
  • 4 large eggs (55g each, divided into yolks and whites)
  • 140 g caster (superfine) sugar, divided in half
  • 55 g unsalted butter, melted and cooled
  • 7 g vanilla extract

Chantilly Cream

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

Chocolate Sauce (Ganache)

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

Instructions

  1. Prepare the pan: Preheat your oven to 170°C (340°F) fan off or 150°C (300°F) fan on. Grease a 37 x 24 cm (10 x 15-inch), 3 cm deep jelly roll pan with oil spray and line the bottom with baking paper. Set aside.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, and fine salt. Add the instant coffee powder and whisk to combine. Set aside.
  3. Whip meringue: In a large bowl, beat the egg whites on medium speed with an electric hand mixer until soft peaks form (about 1 minute). Gradually add half (70 g) of the caster sugar, 1 tablespoon at a time, while increasing speed to high. Beat until thick, glossy, and stiff peaks form, about 2-3 minutes. Set aside.
  4. Whip egg yolks and sugar: In a separate large bowl, beat egg yolks, remaining 70 g caster sugar, and vanilla extract on high speed for 5 minutes until pale and thickened.
  5. Combine meringue and yolk mixtures: Fold half of the meringue gently into the egg yolk mixture using a spatula until nearly combined. Fold in the remaining meringue mixture gently until uniform with no streaks.
  6. Add dry ingredients and butter: Sift the dry ingredients again over the combined egg mixture and gently fold through until just combined. Drizzle in the melted and cooled butter and fold gently until no streaks remain. The batter should be light and airy.
  7. Bake the cake: Pour the batter evenly into the prepared pan, spreading gently with a spatula. Bake in the preheated oven for 10 minutes until springy to the touch.
  8. Invert the cake: Remove from oven and run a knife around the edges of the pan. Dust the top with about 2 tablespoons of cocoa powder. Place a large piece of baking paper on the cake, then a large chopping board on top. Flip the pan over to release the cake onto the board. Peel off the original baking paper from the cake’s bottom.
  9. Roll the cake while warm: Starting from the narrow end, tightly roll the cake with the baking paper inside to prevent sticking and to help the cake hold its shape. Allow the rolled cake to cool completely at room temperature.
  10. Make Chantilly cream: In a large glass or metal bowl, combine cold heavy cream, powdered sugar, vanilla bean paste, and cold mascarpone. Whip with an electric mixer fitted with a whisk until stiff peaks form, about 3–4 minutes. Avoid over-whipping to prevent splitting.
  11. Prepare chocolate sauce (microwave method): In a microwave-safe bowl, combine dark chocolate, unsalted butter, brown sugar, and heavy cream. Microwave on high for 20-second intervals, stirring well between each, until smooth. Let cool slightly before use.
  12. Assemble the roll: Carefully unroll the cooled cake while keeping the baking paper underneath. Spread the Chantilly cream evenly over the cake, leaving about a 1-inch gap at one end. Roll the cake up tightly but gently, using the baking paper to assist. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight to set.
  13. Finish and serve: Once chilled, unwrap the cake and transfer to a wire rack with a tray underneath. Drizzle the chocolate ganache evenly over the top, covering the roll completely. Allow ganache to set before slicing and serving.

Notes

  • Use Dutch processed cocoa powder for best flavor and rich color. Natural cocoa can be substituted but may alter color and taste.
  • Dividing the sugar between the egg whites and yolks helps achieve the perfect airy texture in the sponge.
  • Make sure the heavy cream and mascarpone for the Chantilly cream are cold for easy whipping.
  • Chocolate sauce can be made either in the microwave or over a double boiler depending on preference.
  • Rolling the cake with baking paper while warm prevents cracking and helps the cake retain its shape.
  • Allow the rolled cake to chill for best slicing and flavor melding.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://recipesvibe.com/soft-chocolate-swiss-roll-cake-with-chocolate-ganache-and-chantilly-cream-recipe/