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No-Fail Chocolate Swiss Roll Recipe

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★★★★★

4.8 from 53 reviews

This No-Fail Chocolate Swiss Roll features a rich, cocoa-infused sponge cake rolled with luscious Chantilly cream and mascarpone filling. Finished with a decadent dark chocolate sauce, this elegant dessert is perfect for special occasions or anytime you crave a smooth, creamy chocolate treat. The delicate sponge is light yet flavorful, with a subtle hint of coffee to enhance the chocolate depth, making every bite delightfully indulgent.

Ingredients

Scale

Sponge Cake:

  • 75g (~⅔ cup) All-Purpose Flour
  • 24g (~¼ cup) Dutch Processed Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Fine Salt
  • 10g (~1 tbsp) Instant Coffee Powder
  • 4 Large Eggs, separated
  • 140g (~⅔ cup) Caster (Superfine) Sugar, divided
  • 55g (~¼ cup) Unsalted Butter, melted and cooled
  • 7g (~1½ tsp) Pure Vanilla Extract

Chantilly Cream Filling:

  • 250g Heavy Cream, very cold
  • 50g Powdered Sugar, sifted
  • 7g (~1½ tsp) Vanilla Bean Paste
  • 250g Mascarpone Cheese, cold

Chocolate Sauce:

  • 340g Dark Chocolate (60-70% cacao), chopped
  • 60g Unsalted Butter
  • 20g Brown Sugar
  • 250g Heavy Cream

Instructions

  1. Prepare Sponge & Oven: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, and then grease and dust the parchment with flour or cocoa powder. Sift together the all-purpose flour, Dutch processed cocoa, baking powder, fine salt, and instant coffee powder in a bowl.
  2. Mix Egg Yolks: In a large bowl, whisk the egg yolks with half the caster sugar (70g) until the mixture becomes pale and thick. Then whisk in the cooled melted butter and pure vanilla extract until well combined.
  3. Beat Egg Whites: In a separate clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and continue beating on high speed until stiff glossy peaks form.
  4. Fold Mixtures: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully. Next, fold in the sifted dry ingredients in two additions, making sure everything is combined without deflating the batter.
  5. Bake the Sponge: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake for 12-15 minutes or until the cake springs back to the touch, indicating it’s done.
  6. Roll the Cake: Immediately when the cake comes out of the oven, invert it onto a clean kitchen towel that has been generously dusted with cocoa powder. Carefully peel off the parchment paper. While the cake is still hot, roll it up gently together with the towel from the short edge and allow it to cool completely in this rolled shape.
  7. Prepare Chantilly Cream: While the cake cools, whip the very cold heavy cream with sifted powdered sugar and vanilla bean paste until soft peaks form. Then add the cold mascarpone cheese and continue whipping until the mixture is thick and holds stiff peaks.
  8. Fill and Re-roll Cake: Once the cake has completely cooled, gently unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the filling to set.
  9. Make Chocolate Sauce: Just before serving, melt the chopped dark chocolate, unsalted butter, brown sugar, and heavy cream in a small saucepan over low heat. Stir continuously until the sauce is smooth and glossy. Allow it to cool slightly.
  10. Serve: Unwrap the chilled Swiss roll and place it on a serving platter. Pour the warm chocolate sauce evenly over the top for a decadent finish. Slice and serve promptly.

Notes

  • Dusting the kitchen towel with cocoa powder prevents the cake from sticking during the initial roll.
  • Folding the egg whites carefully retains air for a light sponge texture.
  • Instant coffee powder enhances the chocolate flavor without adding a coffee taste.
  • Ensure heavy cream and mascarpone are very cold for best whipping results.
  • Refrigerate the cake after rolling to help it hold its shape and improve sliceability.
  • Use a sharp serrated knife to slice the Swiss roll cleanly without squishing it.

Keywords: chocolate swiss roll, chocolate sponge cake, chantilly cream, mascarpone, chocolate sauce, rolled cake, dessert recipe

Find it online: https://tastewithamy.com/no-fail-chocolate-swiss-roll-recipe/