Chocolate Swiss Roll

Filled with delicious Swiss meringue buttercream and topped with dark chocolate ganache this Chocolate Swiss roll with be a hit

chocolate swiss roll 12I have really enjoyed baking lately.  Since I was a teenager I have always liked to discover and try new recipes.  I remember while attending Hinds community college I would slip on over to the library between classes and after my homework was done I would peruse old issues of Southern Living magazine to find great new recipes.  After I was married when I had some free time I would go to the library at the University of Southern Mississippi and look through old magazines from the ’30’s and ’40’s for recipe inspiration.  It was one of my favorite ways to relax.  I learned some great tips from reading those old magazines.  Still now whenever I find an old magazine or vintage cookbook I take some time to read and discover new recipes or cooking and baking tips.   

chocolate swiss roll 10

My latest baking adventure was creating this Chocolate Swiss Roll.  My family has been enjoying watching the Great British baking show on Netflix and so my son requested a Chocolate Swiss Roll for his birthday cake.  I have made a strawberry Swiss roll before, and I knew that I could create a delicious chocolate version.chocolate swiss roll collageThere are several step in creating a Swiss roll.  They are not that difficult, but it does take time.  The best tip is that you must not over cook the cake and have a dish towel sprinkled with cocoa ready to roll up the cake while it is still warm.  The cocoa keeps the cake from sticking and rolling up the cake while it is warm creates “muscle memory” for the cake.  If you wait to roll it up after it cools it will crack and not make a roll.  Allow the cake to cool in the rolled up position.

chocolate swiss roll 6Once the cake is cooled and the filling is made you are ready to gently unroll the cake and spread the filling and then roll it back up.  My ends were not very pretty so I cut off a little of each end to make it look uniform.

chocolate swiss roll 7Pouring a decadent ganache over the Swiss roll is the icing on the cake for this recipe!  It is divine and my son would probably be happy just eating the ganache.

chocolate Swiss roll 5For this recipe I made a Swiss meringue buttercream for the filling.  It is creamy and little marshmallowy and perfect for this recipe.  The kitchen got a little crazy, but it was well worth the effort.

chocolate swiss roll 9Carter was thrilled with his Chocolate Swiss Roll birthday cake and I can tell you we all enjoyed eating it with him.

Chocolate Swiss Roll
Cake
  1. 4 Eggs, separated
  2. 2/3 cup sugar, divided
  3. 2 TBL milk
  4. 1/2 cup cake flour
  5. 3 TBL Cocoa powder
  6. 1/4 tsp cream of tartar
  7. 3 TBL cocoa (to sprinkle on the towel)
Filling
  1. 3 egg whites at room temperature
  2. 1 cup sugar
  3. 1 cup butter, room temperature
  4. 1/2 tsp vanilla
Dark Chocolate Ganache
  1. 2 cups dark chocolate chips
  2. 3/4 cup heavy whipping cream
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Instructions
  1. Preheat oven to 375
  2. Coat a 15"x10"x1" baking pan with cooking spray
  3. line with wax paper & coat the wax paper w/cooking spray
  4. In a large mixing bowl, beat the egg yolks, 1/3 cup sugar & milk together
  5. Gradually stir in flour and cocoa
  6. In a separate bowl add the cream of tartar to the egg whites
  7. Beat on medium speed with a whisk attachment until soft peaks form
  8. Gradually beat in the last 1/3 cup sugar into the egg whites 1 TBL at a time
  9. Beat on high until high, glossy peaks form
  10. Gently fold into chocolate mixture
  11. Gently spread onto prepared pan
  12. Bake at 375 for 10-11 minutes
  13. Cool 5 minutes then turn onto a towel dusted with cocoa
  14. Peel off waxed paper.
  15. Gently roll up the cake starting with the 10" side
  16. Cool completely
Filling
  1. fill a medium saucepan about 1/3 full of water
  2. Bring to simmer and reduce to a very low heat
  3. Place the egg whites and sugar in clean bowl of a stand mixer
  4. Place the bowl over the hot water bath & whisk constantly until the mixture reaches 140 degrees
  5. Place the bowl on a mixer fitted with a whisk attachment
  6. Whip on high speed until stiff peaks form, about 5 minutes
  7. Reduce speed to medium and whip til mixture has cooled, about 10 minutes
  8. Mix on medium speed and slowly add the butter
  9. Continue to whip until frosting is light in color and very fluffy about 5 minutes
  10. Add the vanilla and mix to combine
  11. Gently unroll cooled cake
  12. Spread filling evenly over the cake within 1/2" of the edge
  13. roll up again
  14. You may want to cut the ends to give it a uniform look
  15. Place on wire rack
Ganache
  1. Place ingredients in a microwave safe bowl
  2. Heat at 30 second intervals stirring between each
  3. Until it is nice and smooth
  4. Pour over Swiss Roll
  5. Place Swiss Roll in fridge to cool completely
  6. Remove to a serving plate before serving.
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