Best 2 Chocolate Swiss Roll Cake Regular Mini Recipes
Calling all chocolate lovers: this decadent chocolate Swiss roll cake is a true indulgence for the senses. With its fluffy sponge cake, rich chocolate ganache filling, and delicate dusting of cocoa powder, this treat is sure to satisfy your cravings. Our easy-to-follow recipe guides you through the process of creating this classic dessert, from whisking the eggs and sugar until light and fluffy to rolling the sponge cake into a perfect spiral. Whether you're a seasoned baker or just starting, our detailed instructions and helpful tips will ensure your chocolate Swiss roll turns out perfect. We also provide a recipe for a mini version of this cake, perfect for individual servings or special occasions. For those with dietary restrictions, we've included a gluten-free chocolate Swiss roll recipe that uses almond flour and cornstarch instead of wheat flour. No matter your dietary needs or preferences, we have a chocolate Swiss roll recipe that you'll love. So preheat your oven, gather your ingredients, and let's bake!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE SWISS ROLL
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g
CHOCOLATE SWISS ROLL
This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g
Tips:
- Mise en Place: Prepare all ingredients and tools before starting the recipe to ensure a smooth baking process.
- Properly Grease and Flour Pans: Ensure your pans are evenly greased and floured to prevent the cake from sticking.
- Room Temperature Ingredients: Use room temperature eggs, butter, and milk to ensure they blend smoothly into the batter.
- Do Not Overmix: Overmixing the batter can result in a tough, dense cake. Mix the batter until just combined.
- Proper Baking Temperature: Preheat your oven to the correct temperature before baking the cake. Adjust the baking time if using a different size pan.
- Prevent Overbaking: Keep an eye on the cake during baking and test for doneness a few minutes before the recommended time.
- Cooling the Cake: Allow the cake to cool completely before assembling the swiss roll. This will prevent it from cracking or breaking.
- Generous Filling: Spread the filling generously and evenly over the cake before rolling it up.
- Rolling the Cake: Roll the cake tightly and carefully to avoid tearing. Use parchment paper to assist the rolling process.
- Chilling the Cake: Chill the cake before slicing to ensure a clean and even cut.
Conclusion:
With careful preparation, attention to detail, and a touch of patience, you can create a delicious and visually stunning chocolate swiss roll cake. Experiment with different fillings, such as whipped cream, ganache, or fresh berries, to customize your dessert. Whether you're serving it as a special treat or enjoying it as an everyday indulgence, this classic cake is sure to impress your friends and family. Remember, practice makes perfect, so don't be discouraged if your first attempt isn't flawless. With time, you'll master the art of making this delightful dessert. Happy baking!
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