Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Swiss Roll Cake with Cream Cheese Frosting and Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This delightful Chocolate Swiss Roll Cake features a light and airy cocoa sponge rolled with a creamy cream cheese filling and topped with a smooth chocolate ganache. Perfect for impressing guests or enjoying as a decadent dessert, the cake combines rich chocolate flavors with a tender texture, all prepared in under an hour.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

For the Cake

  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • ½ cup granulated sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons strong brewed coffee

For the Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 4 tablespoons softened butter
  • 1 teaspoon vanilla extract
  • 1 cup icing sugar

For the Chocolate Ganache

  • 1 cup chocolate chips
  • ½ cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 10×15 inch baking sheet with cooking spray and line it with parchment paper to ensure even baking and easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. Whisk Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, melted butter, vanilla extract, and brewed coffee until smooth and lump-free.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold with a spatula. If lumps persist, switch to a whisk and mix until the batter is smooth.
  5. Spread Batter and Bake: Evenly spread the batter in the prepared baking sheet using the spatula. Tap the pan gently on the counter to remove air bubbles. Bake for 10 to 12 minutes or until the top springs back lightly when touched.
  6. Roll the Cake: Immediately after baking, lift the cake out of the pan using the parchment paper. Carefully roll the cake from one short end to the other while still warm. Let it cool completely in the rolled shape.
  7. Prepare Cream Cheese Filling: In a medium bowl, whisk the cream cheese and softened butter until smooth. Add vanilla extract and icing sugar, then beat until creamy and fluffy.
  8. Make Ganache: Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until fully melted and smooth.
  9. Assemble Cake: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a half-inch border around the edges to prevent spillage.
  10. Re-roll and Chill: Tighten the roll again while peeling away the parchment paper. Wrap tightly in plastic wrap and refrigerate for at least one hour to set.
  11. Finish and Serve: Remove the plastic wrap and transfer the cake to a serving platter. Pour the chocolate ganache evenly over the top and spread smoothly. Use a serrated knife to slice and serve.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Leave a border when spreading filling to avoid overflow when re-rolling.
  • For best results, use strong brewed coffee to enhance the chocolate flavor.
  • Chilling the rolled cake helps it hold shape and makes slicing cleaner.
  • Use room temperature ingredients for smoother batter and filling.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://monicarecipes.com/chocolate-swiss-roll-cake-with-cream-cheese-frosting-and-chocolate-ganache-recipe/