Decadent Swiss Cake Roll Recipe

A Chocolate Lover’s Dream

If you’re a fan of rich chocolate, fluffy marshmallow filling, and silky ganache, this Swiss Cake Roll is the perfect treat for you. This homemade version of the classic Swiss roll is light, moist, and packed with flavor. Whether you’re making it for a special occasion or just to satisfy a chocolate craving, this recipe will become a household favorite!

Why You’ll Love This Recipe

  • Perfect for All Occasions: Whether it’s a holiday, birthday, or just a weekend treat, this Swiss Cake Roll is a showstopper.
  • Rich & Indulgent: The combination of chocolate sponge cake, marshmallow buttercream, and dark chocolate ganache makes every bite heavenly.
  • Surprisingly Simple: While it looks fancy, this recipe is easy to follow and yields a professional-looking dessert.

Ingredients List

For the Cake:

  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup granulated sugar (plus 1/3 cup for egg whites)
  • 2 teaspoons corn syrup
  • 6 large eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tap water
  • 1/3 cup vegetable oil

For the Marshmallow Buttercream Filling:

  • 2 cups powdered sugar
  • 7 ounces Marshmallow Fluff
  • 1 stick unsalted butter (softened)
  • 1 teaspoon vanilla extract

For the Dark Chocolate Ganache:

  • 4 ounces quality dark chocolate (broken into pieces)
  • 1/2 cup heavy cream

Equipment Needed

  • 12 x 16 jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Sifter
  • Silicone spatula
  • Wire rack
  • Offset spatula
  • Microwave or small saucepan

Step-by-Step Instructions

Step 1: Preparing the Cake

  1. Preheat your oven to 350°F (175°C). Line a 12 x 16-inch jelly roll pan with parchment paper and dust with powdered sugar.
  2. Sift together the flour, cocoa powder, and baking powder in a small bowl. Set aside.
  3. Separate the eggs. Place the yolks in a large mixing bowl and the whites in another large bowl.
  4. To the yolks, add ½ cup sugar, salt, corn syrup, vanilla, and water. Place the bowl over a slightly larger bowl filled with warm water. Beat on high speed until pale yellow and thick.
  5. Warm the vegetable oil in the microwave, then mix it with the dry ingredients.
  6. Gently combine the oil-chocolate mixture with the beaten yolks.

Step 2: Making the Meringue

  1. In a separate bowl, beat the egg whites on high until frothy. Gradually add 1/3 cup sugar, beating continuously until stiff peaks form.
  2. Gently fold the meringue into the yolk mixture with a spatula, ensuring the batter remains light and airy.
  3. Pour the batter into the prepared pan, spreading it evenly.
  4. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Step 3: Rolling the Cake

  1. While the cake bakes, lay a clean, slightly damp dish towel flat on the counter and sprinkle it generously with powdered sugar.
  2. Remove the cake from the oven and immediately invert it onto the sugared towel. Remove the parchment paper.
  3. Gently roll the cake (with the towel) into a spiral and allow it to cool completely.

Step 4: Preparing the Marshmallow Buttercream

  1. Beat the butter, powdered sugar, and vanilla until smooth.
  2. Add Marshmallow Fluff and mix until fully combined.

Step 5: Assembling the Cake Roll

  1. Carefully unroll the cooled cake and spread the buttercream evenly over the surface.
  2. Gently roll the cake back up (without the towel) and place it seam-side down on a wire rack.

Step 6: Making the Ganache

  1. Heat the heavy cream until it just starts to bubble.
  2. Pour over the dark chocolate pieces and let sit for a minute before stirring until smooth.
  3. Pour the ganache over the cake roll, using an offset spatula to spread evenly.
  4. Let set before slicing and serving.

Tips for Success

  • Use Room-Temperature Eggs: This helps achieve a lighter, fluffier texture in the cake.
  • Be Gentle When Folding: Over-mixing the meringue into the batter can cause the cake to deflate.
  • Don’t Overbake: A dry cake is more likely to crack when rolling.
  • Chill for Cleaner Slices: Let the cake sit in the fridge for 30 minutes before slicing for perfect, clean cuts.

Storage Instructions

  • Refrigeration: Store the Swiss Cake Roll in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the fridge before serving.

Variations & Swaps

  • Make It Mocha: Add 1 teaspoon of instant espresso powder to the cake batter for a coffee-infused twist.
  • Berry Delight: Swap the marshmallow buttercream for raspberry or strawberry jam.
  • White Chocolate Ganache: Replace the dark chocolate with white chocolate for a sweeter finish.

What to Serve with a Swiss Cake Roll

  • Beverages: This pairs wonderfully with coffee, espresso, or a glass of red wine.
  • Ice Cream: A scoop of vanilla or raspberry ice cream enhances the dessert’s richness.

FAQ

Can I make this Swiss Cake Roll ahead of time?

Yes! Prepare the roll and refrigerate it overnight. Apply the ganache the next day for a fresh look.

My cake cracked when rolling. What went wrong?

This happens if the cake is overbaked or cooled too long before rolling. Try rolling it while warm and using a damp towel.

Can I use a different filling?

Absolutely! Cream cheese frosting, Nutella, or whipped cream are great alternatives.

Final Thoughts

This Swiss Cake Roll is the perfect dessert for any chocolate lover. Whether you’re making it for a special occasion or just a personal treat, it’s sure to impress. If you loved this recipe, don’t forget to share it with friends and subscribe for more delicious desserts!

Happy Baking!

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