Chocolate Swiss Roll

by Pecorari Elisa

Chocolate Swiss Roll
Indulge in the irresistible allure of this stunning chocolate Swiss roll. Its decadence matches its beauty, boasting a fluffy and delicate chocolate sponge that embraces a luscious mascarpone cream filling. Prepare to dazzle your guests at your upcoming dinner party with this exquisite cake!

For the chocolate sponge:

  • 56¬†g¬†(2¬†oz)¬†bittersweet chocolate
  • 132¬†g¬†(0.67¬†cup)¬†neutral oil
  • 2¬†teaspoon¬†vanilla extract
  • 2¬†teaspoon¬†espresso powder
  • 0.5¬†teaspoon¬†salt
  • 10¬†eggs,¬†separated
  • 400¬†g¬†(2¬†cup)¬†granulated sugar
  • 120¬†g¬†(1¬†cup)¬†all-purpose flour
  • 42¬†g¬†(0.5¬†cup)¬†dutch process cocoa powder

For the mascarpone cream filling:

  • 226¬†g¬†(1¬†cup)¬†mascarpone,¬†cold
  • 100¬†g¬†(0.5¬†cup)¬†granulated sugar
  • 226¬†g¬†(0.5¬†cup)¬†heavy cream,¬†cold

For the chocolate ganache:

  • 168¬†g¬†(6¬†oz)¬†bittersweet chocolate
  • 254¬†g¬†(1¬†cup + 1 tbsp)¬†heavy cream


For the chocolate sponge:

  • Preheat the oven to 350 degrees F.
  • Grease a¬†9"x13" pan¬†with softened butter and line with parchment paper. Grease a separate large piece of parchment paper with softened butter and set aside.¬†You'll need this to roll up the cake.
  • In a small heat-proof bowl, combine the chocolate, oil, vanilla, espresso powder, and salt. Place the bowl over a small pot of simmering water, and stir frequently until the chocolate has full melted. Set aside to cool.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on high speed until doubled in size and the mixture drizzles off the whisk like a ribbon.
  • Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine.
  • In a separate bowl, add the egg whites and use an electric hand mixer to beat until stiff peaks form.
  • Use a rubber spatula to fold ‚Öď of the egg whites into the yolk, chocolate mixture to loosen it up, then fold in the rest until fully combined.
  • Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined.¬†Be careful not to deflate those egg whites!
  • Pour the batter into the prepared pan. Bake the chocolate sponge for about 13-15 minutes or until a toothpick inserted comes out clean.¬†Do not over-bake!
  • Immediately turn the cake out onto the parchment paper greased with butter. Carefully roll the cake up into a loose swirl. Place in the fridge to chill for 20-30 minutes.
  • Meanwhile, make the cream filling and ganache.

For the mascarpone cream filling:

  • In a medium bowl, add the mascarpone and sugar. Use an electric mixer to beat on low-medium speed until smooth. Then, add the heavy cream and continue beating until stiff peaks form.

For the chocolate ganache:

  • Chop the chocolate and add to a medium bowl. Set aside.
  • In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 190 degrees F.
  • Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes.
  • Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender.
  • Assemble the cake immediately.

For assembly:

  • Over a wire rack, very slowly unroll the cake¬†half way.¬†Spread the mascarpone cream on the inside of the cake, coaxing it up to the center part of the swirl. Roll the cake back up and remove the parchment paper.
  • Pour the ganache over the cake, then transfer to a serving plate.
  • Slice the cake and enjoy!
*Credits to Sloane Papa for creating this Chocolate Swiss Roll Recipe with our Pan and tools, and for creating the content.

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