Swiss chocolate cake, also known as "Swiss chocolate roll" or "Swiss roll," is a delightful dessert with a light and airy sponge cake rolled with a luscious chocolate filling. Here's a classic Swiss chocolate cake recipe that you can try:
Ingredients:
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup hot water
For the chocolate filling:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For dusting:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan or a Swiss roll pan and line it with parchment paper, leaving some overhang to help with rolling later.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium-high speed until pale and fluffy. This may take about 5 minutes. Add the vanilla extract and mix to combine.
In a separate bowl, sift the flour, cocoa powder, baking powder, and salt together. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula to incorporate. Be gentle to avoid deflating the batter.
Stir in the hot water to create a smooth and pourable batter. Pour the batter into the prepared pan and spread it evenly to the edges.
Bake the cake in the preheated oven for approximately 12-15 minutes or until the cake springs back when touched lightly.
While the cake is baking, prepare the chocolate filling. In a saucepan, heat the heavy cream until it simmers. Remove from heat and add the chopped chocolate and softened butter. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Allow the filling to cool and thicken.
Once the cake is done baking, remove it from the oven and let it cool in the pan for a couple of minutes. Then, transfer it to a clean kitchen towel or parchment paper dusted with powdered sugar.
While the cake is still warm, carefully roll it up with the kitchen towel or parchment paper, starting from the short end. Let the rolled cake cool completely.
Once the cake is completely cooled, carefully unroll it, remove the towel or parchment paper, and spread the chocolate filling evenly over the surface of the cake.
Gently roll the cake back up without the towel or parchment paper. Transfer the rolled cake to a serving platter, seam side down.
Optionally, dust the Swiss chocolate cake with powdered sugar before serving. You can also garnish with chocolate shavings or cocoa powder.
Slice and enjoy your delicious homemade Swiss chocolate cake! Keep any leftovers refrigerated.