Choco Swiss Roll Delight Recipe

Ingredients:

• Chocolate Sponge Cake:

• 4 large eggs (room temperature)

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• ½ cup all-purpose flour

• ¼ cup cocoa powder (unsweetened)

• ½ tsp baking powder

• ¼ tsp salt

Chocolate Filling:

• 1 cup heavy whipping cream (chilled)

• ¼ cup powdered sugar

• 2 tbsp cocoa powder

• 1 tsp vanilla extract

Chocolate Ganache Topping:

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

• 1 tbsp unsalted butter (optional, for shine)

Optional Decorations:

• Chocolate shavings

• Fresh berries

• Edible gold leaf

Instructions:

1. Prepare the Sponge Cake:

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, beat eggs and granulated sugar on high speed until pale, thick, and tripled in volume (about 5-7 minutes). Add vanilla extract.

Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture, being careful not to deflate the batter.

Pour the batter into the prepared pan and spread it evenly. Tap the pan gently to release any air bubbles.

Bake for 10-12 minutes, or until the top springs back when lightly touched.

While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.

2. Roll the Cake:

Remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.

Starting from the short edge, gently roll the cake (with the towel) into a tight spiral. Let it cool completely, still rolled up.

3. Make the Filling:

Whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract to stiff peaks.

Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border.

4. Roll and Chill:

Re-roll the cake (without the towel) into a tight roll. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.

5. Prepare the Ganache:

Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth. Add butter for extra shine if desired.

6. Assemble and Decorate:

Place the chilled Swiss roll on a serving platter. Pour the ganache over the roll, allowing it to drip down the sides.

Decorate with chocolate shavings, fresh berries, or edible gold leaf as desired.

7. Slice and Serve:

Chill the cake for 30 minutes to allow the ganache to set before slicing.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence!

Enjoy your Choco Swiss Roll Delight Recipe.

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