Chocolate Dream Swirl The Perfect Swiss Roll
Chocolate Dream Swirl The Perfect Swiss Roll
Ingredients:
Instructions:
Nutrition Facts
| Calories | 275 |
|---|---|
| Fat | 17.5g |
| Fiber | 1g |
Recipe Introduction
Quick Hook
Fancy a slice of heaven? This Chocolate Swiss Roll Cake recipe is about to become your new favourite thing! It's rich, it's decadent, and honestly, it's easier than you think.
Ever had a shop bought Swiss Roll Cake and thought, "I could do better"? Now's your chance!
Brief Overview
The Chocolate Swiss Roll , also known as Chocolate Roll Cake or Chocolate Roulade recipe , is a classic dessert, a staple in tea rooms and bakeries, with roots tracing back to Central Europe.
This version is a medium difficulty bake, taking around 1 hour 30 minutes from start to finish, and yields about 8-10 slices.
It is adapted from the Swiss Roll Cake from BBCGoodFood.
Main Benefits
Indulge without the guilt! This Cream filled chocolate cake offers a delightful balance of rich chocolate and airy sponge. It's perfect for a special occasion, a Sunday afternoon tea, or simply when you need a little pick-me-up.
What makes this Easy Chocolate Swiss Roll so special is its melt-in-your mouth texture and impressive presentation.
Let's talk ingredients. We're starting with the Chocolate sponge cake recipe ! You will need for the sponge: 4 large eggs, separated, ¾ cup of granulated sugar, divided, ½ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon vanilla extract, a pinch of salt, and powdered sugar for dusting.
Make sure that you get the best quality of ingredients.
Baking Tips for Swiss Roll : For the cream filling, you'll require 1 cup of heavy cream, ¼ cup of powdered sugar, and ½ teaspoon of vanilla extract. Avoid over baking .
Ingredients & Equipment: Let's Get Ready to Roll!
Right, so you're thinking of tackling a Chocolate Swiss Roll Cake ? Ace! Trust me, it looks fancier than it is.
It's all about having the right bits and bobs and knowing why they matter. I promise, this easy chocolate swiss roll will be a crowd pleaser!
Main Ingredients: The Foundation of Flavour
For the Chocolate Sponge Cake recipe , you'll need:
- Eggs: 4 large ones, separated. Seriously, separate them! Room temperature is your friend here. They whip up better.
- Sugar: ¾ cup (150g) , granulated, divided. We're splitting this between the yolks and whites.
- Flour: ½ cup (60g) , all-purpose. Sift it, trust me. It keeps the sponge light.
- Cocoa Powder: ¼ cup (25g) , unsweetened. Good quality makes a difference. You want that proper chocolatey punch in this chocolate roll cake .
- Vanilla Extract: 1 teaspoon (5ml) . Adds a little somethin' somethin'.
- Salt: A pinch. Always a pinch.
- Powdered Sugar: For dusting. Don't be shy!
For the Cream Filled Chocolate Cake , aka the filling:
- Heavy Cream: 1 cup (240ml) . The good stuff. Has to be cold for whipping.
- Powdered Sugar: ¼ cup (30g) . For sweetness, naturally.
- Vanilla Extract: ½ teaspoon (2.5ml) . Because vanilla is always a good idea.
Pro tip : Get good quality cocoa! It seriously impacts the chocolate flavour. Think about it: your chocolate swiss roll is all about that lovely sponge.
Seasoning Notes: Spicing Things Up
Forget fancy spices; we're keeping it simple! Vanilla is our main player. You could add a tiny pinch of cinnamon to the sponge for a bit of warmth.
Honestly, though, the cocoa does most of the work.
Equipment Needed: Keep It Simple
Right, you don't need a ton of fancy gear for this. Just the essentials:
- A 9x13 inch (23x33 cm) baking pan.
- Parchment paper. This is non-negotiable.
- An electric mixer. Handheld or stand mixer whatever you've got.
- A sifter. Get rid of those flour lumps!
- A rubber spatula. Folding is key.
- A clean kitchen towel. For rolling, obviously!
Alternative alert! No offset spatula? Use a butter knife for the cream. Works a charm! The key here is baking tips for swiss roll ! It's the quick thinking that will makes the swiss rolls work properly.
And that's it! Now you're ready to get your bake on and create a gorgeous chocolate roulade recipe ! I can't wait to hear how this Chocolate Swiss Roll Cake goes!
Chocolate Dream Swirl: The Perfect Swiss Roll
Honestly, who doesn't love a Chocolate Swiss Roll Cake ? It's like a hug in cake form. This recipe is inspired by a classic, but I've added a few tweaks to make it foolproof .
This Chocolate Swiss Roll Cake is a delightful treat. This recipe offers a satisfying balance of rich chocolate flavor and delicate sweetness.
Fancy a Swiss Roll Cake ? This is the one. I like to think of it as a Chocolate Roll Cake ! The best Swiss Rolls are light, airy and creamy.
This easy chocolate swiss roll recipe is perfect for you.
Prep Steps for Swiss Roll Cake Perfection
Essential mise en place : First things first, get everything out. Eggs, flour, cocoa, sugar, the lot. Separate those eggs, crack out the vanilla.
Preheat your oven to 350° F ( 175° C) . Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang - trust me, it helps.
Time saving organization tips: Measure out all your ingredients before you start mixing. Honestly, it saves a ton of time and prevents any mid-bake panics.
Safety reminders : Watch your fingers when using the electric mixer. Nobody wants a kitchen accident.
Let's Bake: Step-by-Step Chocolate Swiss Roll Cake
- Whisk egg yolks with half the sugar until pale and thick. Stir in vanilla.
- Sift flour, cocoa, and salt in a separate bowl.
- Beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar until stiff peaks form.
- Fold dry ingredients into the egg yolk mixture. Then, gently fold in the egg whites.
- Pour batter into the prepared pan. Spread evenly.
- Bake for 12- 15 minutes . It should spring back lightly when touched.
- Invert onto a towel dusted with powdered sugar. Peel off parchment paper.
- Roll the cake tightly with the towel inside. Cool completely.
Pro Tips for that Perfect Swirl
Baking tips for swiss roll can be as useful as you think!. A perfect Cream filled chocolate cake is easy to make.
To avoid cracks, don't over bake. This is crucial. Roll the cake while still warm it helps it set in the right shape.
If you can, make the chocolate sponge cake recipe a day ahead. It gives the flavours a chance to meld together. Want a delicious Chocolate roulade recipe ? This is the place!
Common mistakes to avoid: Over mixing the batter. You want a light, airy sponge, not a dense one!
So there you have it my take on a Chocolate Swiss Roll Cake! I hope you will enjoy a chocolate sponge cake recipe made with love, like this.
Recipe Notes for Your Chocolate Dream Swirl: The Perfect Swiss Roll
Alright, so you're about to tackle this Chocolate Swiss Roll Cake ? Awesome! Before you dive in, let's chat about some extra bits and bobs.
These tips will help you ace that Chocolate Roll Cake . Honestly, it's easier than it looks, promise! I've seen some disasters in my kitchen, but this Easy Chocolate Swiss Roll recipe is usually a winner.
Showstopper Servings!
Want to make your Swiss Rolls look fancy? Try a few things. Firstly, a simple dusting of powdered sugar never fails.
Next, arrange slices on a plate with fresh berries. Strawberries and raspberries work a treat. A drizzle of warm chocolate sauce adds that extra bit of "oomph!".
And hey, don't forget the perfect cuppa! A Cream filled chocolate cake like this is a friend of a hot cup of tea or coffee.
Store it Right
You've baked your Chocolate Swiss Roll Cake . Maybe you haven't eaten it all in one go? First off, refrigeration is key.
Wrap the cake tightly in cling film. Pop it in the fridge. It'll last for about 2-3 days. Freezing? Totally doable! Wrap it well.
Then freeze for up to 2 months. To defrost, leave it in the fridge overnight. Reheating isn't really needed. Just let it come to room temp a bit.
Twist it Up!
Fancy a change? Right. How about a Mocha Swiss Roll Cake ? Add a bit of instant espresso powder to the dry mix.
Boom! Coffee flavor. Or, for a festive twist, add peppermint extract to the cream filling. Crushed candy canes on top? Absolutely! For my gluten free friends, try a gluten free flour blend.
Just ensure it has xanthan gum, the secret to a perfect Chocolate sponge cake recipe that bonds and doesn't crumble.
Getting Down to Nutrition
Okay, let's get a bit sensible. A slice of this Chocolate Swiss Roll Cake is about 250-300 calories. It has 4-5g of protein, 15-20g of fat, and 25-30g of carbs, and 15-20g of sugar.
A great energy boost! But let's be real, we're not eating this for the health benefits. A Chocolate roulade recipe like this is all about indulgence.
But hey, everything in moderation, right?
Don't be scared to give this a go. You might stumble, but that's how we learn. And when you pull off that perfect Chocolate Swiss Roll , you'll feel like a baking superstar! Honestly, get in that kitchen and show the Chocolate Swiss Roll Cake what you can do!.
And remember to tag me in your pics I want to see those masterpieces! Check out my other Baking tips for swiss roll .
Frequently Asked Questions
Why did my Chocolate Swiss Roll Cake crack when I rolled it?
Cracking is a common issue with Swiss rolls, but easily avoided! The most frequent culprit is over baking. A dry sponge is less pliable. Aim for a slightly under baked sponge that springs back lightly when touched.
Also, rolling the cake while it's still warm and using plenty of powdered sugar on the towel helps prevent sticking and cracking. Think of it like trying to bend a cold, hard twig versus a fresh, bendy one!
How do I get my Chocolate Swiss Roll Cake to hold its shape?
The secret is in the cooling process. Rolling the cake up in the sugared towel immediately after baking, and letting it cool completely in that rolled position, is essential for training it to hold its shape.
Chilling the filled roll for at least 30 minutes after filling also helps the cream set and the cake retain its form. It's like setting the foundations for a good building crucial for stability!
Can I make the Chocolate Swiss Roll Cake ahead of time?
Absolutely! In fact, making it ahead is a great idea. You can bake the sponge and roll it in the towel a day in advance. Then, fill and re-roll the cake the day you plan to serve it. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out in the fridge.
Think of it as prepping your ingredients the night before a big Sunday roast less stress on the day!
What can I substitute for heavy cream in the filling for a Chocolate Swiss Roll Cake?
If you're looking for a lighter option, you can use a mix of mascarpone cheese and whipped cream. This will give you a creamy texture with a slightly tangy flavor. You could also try using a stabilized whipped cream (using gelatin or cornstarch) for a longer lasting filling that won't deflate.
Just make sure whatever you use is thick enough to hold its shape, or you might end up with a soggy Swiss roll, and nobody wants that!
How do I store leftover Chocolate Swiss Roll Cake?
Leftover Swiss roll should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure it's well wrapped to prevent it from absorbing any fridge odors or drying out.
You can also freeze slices individually for longer storage just wrap them tightly in plastic wrap and then place them in a freezer bag. Think of it as putting away your Christmas decorations properly so they’re ready for next year!
