Chocolate Swiss Roll
Ingredients:
For the Sponge Cake:
3 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache optional:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Instructions:
Preheat the oven to 350F 175C. Grease and line a 10×15-inch baking sheet with parchment paper.
In a large bowl, beat eggs and sugar together until thick and pale. Add vanilla extract and mix to combine.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.
While the cake is baking, dust a clean kitchen towel with powdered sugar. Once the cake is done, remove it from the oven and invert it onto the towel. Carefully remove the parchment paper and roll the cake up with the towel. Let it cool completely.
For the Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the cake has cooled, unroll it carefully. Spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel.
For the Ganache optional:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and pour over the chocolate chips, stirring until smooth. Drizzle the ganache over the rolled cake.
Assembly:
Slice the chocolate Swiss roll and serve immediately, or refrigerate for 1 hour before serving to set the filling and ganache.
Delight in this rich and fluffy Swiss rollperfect for any occasion!
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