Chocolate Swiss Roll with Cream Filling & Ganache Recipe

“`html

If you’ve ever dreamed of a dessert that’s both elegant and irresistible, then this Chocolate Swiss Roll with Cream Filling & Ganache is exactly what you need in your kitchen repertoire. It’s a heavenly fusion of airy chocolate sponge rolled around a luscious, whipped cream filling, all generously coated with a glossy, decadent ganache that melts beautifully on your tongue. This classic confection not only offers a stunning visual spiral of chocolate and cream but also showcases layers of rich flavors and textures that will have everyone asking for seconds. Once you learn to make this delight, it’s bound to become your go-to for celebrations or whenever you want to treat yourself with something truly special.

Ingredients You’ll Need

Getting the perfect Chocolate Swiss Roll with Cream Filling & Ganache starts with simple, everyday ingredients, each playing a crucial role in balancing flavor, texture, and appearance. From the fluffy eggs to the rich dark chocolate, every element is essential in creating that melt-in-your-mouth experience.

• 4 large eggs: Provide structure and richness, helping the sponge rise beautifully and stay tender.
• ½ cup (100 g) granulated sugar: Sweetens the sponge and helps stabilize the egg foam for a light texture.
• ¼ cup (30 g) unsweetened cocoa powder: Infuses deep chocolate flavor and a lovely color without overpowering.
• ½ cup (65 g) all-purpose flour: Adds just enough body to hold the sponge together while remaining soft.
• 1 tsp baking powder: Acts as a gentle leavening agent for a springy cake.
• Pinch of salt: Enhances the chocolate and balances the sweetness perfectly.
• 2 tbsp vegetable oil (or melted butter): Keeps the sponge moist and tender without heaviness.
• 2 tbsp milk: Adds extra moisture and helps integrate dry ingredients smoothly.
• 1 tsp vanilla extract: Deepens the flavor, adding a sweet aromatic note.
• 1 cup (240 ml) heavy whipping cream: The base of the luscious cream filling, whipped to fluffy perfection.
• 3 tbsp powdered sugar: Sweetens the filling gently without graininess.
• ½ cup (120 ml) heavy cream: Used to create the silky, smooth ganache that envelops the roll.
• 100 g dark chocolate, chopped: Brings intense chocolate richness to the ganache.
• 1 tbsp butter (optional, for shine): Adds a gorgeous glossy finish to the ganache and a touch of silkiness.

How to Make Chocolate Swiss Roll with Cream Filling & Ganache

Step 1: Prepare the Chocolate Sponge Cake

Start by preheating your oven to 180°C (350°F) and lining a jelly roll pan with parchment paper—this is essential to avoid sticking. The magic begins when you beat the eggs with sugar until they turn pale, thick, and almost triple in volume. This step is crucial for a light, airy base. Then, gently fold in the sifted cocoa, flour, baking powder, and salt, making sure not to deflate the batter. Adding milk, oil, and vanilla brings moisture and flavor. Pour the batter into your pan, spread it evenly, and bake for just 10 to 12 minutes until springy—avoiding overbaking is key to keeping your cake flexible enough to roll later.

Step 2: Roll the Cake

The best Swiss rolls are rolled while warm, so as soon as it’s out of the oven, carefully invert the cake onto a kitchen towel lightly dusted with cocoa powder. Peel off the parchment paper gently, then roll the cake up in the towel, short side first, to shape the spiral and prevent cracking. Let it cool completely in this rolled form. Trust me, this little trick saves so much frustration and keeps those swirls picture-perfect.

Step 3: Whip Up the Cream Filling

While the cake cools, whip your heavy cream along with powdered sugar and vanilla extract until stiff peaks form—this ensures the filling is fluffy yet stable enough to hold its shape inside the roll. Once the cake is cooled, carefully unroll it, spread the silky cream evenly over the surface, and gently re-roll without pressing too hard. This layer provides the melt-in-your-mouth contrast to the chocolate sponge, making every bite heavenly.

Step 4: Prepare the Chocolate Ganache

The grand finale is the luscious ganache. Heat the heavy cream until steaming but not boiling, then pour it over the chopped dark chocolate. Let it sit undisturbed for a couple of minutes to allow the chocolate to soften, then stir slowly until smooth and glossy. Stir in the butter if you want that extra shiny, luxurious finish. This ganache is what elevates this Swiss roll from a simple cake to an indulgent showstopper.

Step 5: Decorate and Finish

Finally, pour the ganache over the rolled cake, letting it cascade down the sides for an elegant drip effect. You can add extra charm with sprinkles, a dusting of powdered sugar, or some delicate chocolate shavings. Each decoration brings personality and invites everyone to dive in and savor the layers of flavor and texture.

How to Serve Chocolate Swiss Roll with Cream Filling & Ganache

Garnishes

Serving your Chocolate Swiss Roll with Cream Filling & Ganache with simple, elegant garnishes can make all the difference. Fresh berries like raspberries or strawberries add a bright tart contrast that pairs beautifully with the rich chocolate. You can also sprinkle cocoa powder, finely chopped nuts, or even edible flowers to impress your guests visually and taste-wise.

Side Dishes

This decadent dessert is fabulous on its own, but if you want to create a full experience, serve it alongside a scoop of vanilla ice cream or a dollop of coffee-flavored whipped cream. A cup of black coffee or a robust espresso complements the bittersweet chocolate beautifully and cuts through the sweetness, balancing every mouthful.

Creative Ways to Present

For a festive touch, slice the Swiss roll into thick, even rounds and arrange them artfully on a serving platter. You could drizzle extra ganache in a decorative pattern or dust with cocoa powder using a stencil for a personalized design. Wrapping individual slices in parchment paper tied with a ribbon makes for delightful party favors or gifts that feel homemade and heartfelt.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Chocolate Swiss Roll with Cream Filling & Ganache can be kept covered in the refrigerator for up to three days. Keeping it chilled not only maintains the cream filling’s freshness but also helps the ganache set, making slicing cleaner and easier. Store in an airtight container to avoid it picking up any fridge odors.

Freezing

If you want to enjoy this dessert later, feel confident freezing your Swiss roll. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. When properly wrapped, it can stay fresh for up to one month. Thaw refrigerated overnight before serving, and add a fresh ganache topping if needed to restore shine.

Reheating

Since this dessert is best served chilled or at room temperature, reheating is usually unnecessary and not recommended as it could melt the cream filling. Instead, bring it out from the fridge about 20 minutes before serving to let it soften slightly, allowing those luscious textures and flavors to shine through perfectly.

FAQs

Can I use whipped cream stabilizer for the filling?

Absolutely! Adding a whipped cream stabilizer can help the cream filling hold its shape longer, especially if your Swiss roll will be sitting out for a while. It’s particularly useful for warm climates or events lasting several hours.

What type of chocolate is best for the ganache?

Using a good-quality dark chocolate with a cocoa content of 60-70% strikes the perfect balance for ganache. It provides richness without bitterness and melts smoothly when combined with cream.

Can I substitute vegetable oil with butter in the sponge?

Yes, melted butter can be used for a richer taste, but be sure it’s cooled slightly before mixing so it doesn’t deflate the egg mixture. The oil, however, yields a lighter texture if that’s your preference.

Why is it important to roll the cake while it’s warm?

Rolling the cake when warm helps prevent cracking because the sponge is more pliable. If you wait until it cools completely, it becomes less flexible and more likely to crack when you try to roll it.

How can I add flavor variations to this Swiss roll?

Feel free to experiment by adding coffee or caramel drizzle inside along with the cream, or spread fruit jam before the cream for a fruity twist. These extras add a new dimension without complicating the process.

Final Thoughts

Making this Chocolate Swiss Roll with Cream Filling & Ganache is such a rewarding experience, both because of its stunning looks and incomparable taste. It’s a dessert that will have your family and friends swooning over your baking skills and asking you to make it again and again. Don’t hesitate to try this recipe—you’ll be amazed how a few simple ingredients transformed with love become a truly unforgettable treat. Your next special occasion just found its showstopper!

“`

Print