Chocolate Swiss Roll Cake: A Decadent Dessert Experience
There’s something incredibly mesmerizing about a beautifully crafted Swiss roll. The spirals, the texture, and the perfect balance of flavors create an irresistible appeal. Today, we’re diving deep into the world of dessert, guiding you through the process of creating a sumptuous Chocolate Swiss Roll Cake that’s bound to steal the show at any gathering.
Ingredients For the Cake:
- 80ml milk chocolate
- 100ml milk
- 60ml oil
- 8 egg yolks
- 80g sugar
- 120g cake flour
- 40g cocoa powder
- 5g baking powder
- 8 egg whites
- 60g sugar
For the Syrup:
- 30g sugar
- 50ml water
- 8g rum
For the Chocolate Whipped Cream:
- 110g milk chocolate 54.5% (couverture)
- 110g heavy cream (for melting the chocolate)
- 350g cold heavy cream
For the Chocolate Frosting:
- 400g unsalted butter (room temperature)
- 50g cocoa powder
- 130g melted dark chocolate
- ¾ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 720g sifted powdered sugar
- 120ml heavy cream
Instructions:
- Preparing the Cake: Begin by whisking together the milk chocolate, milk, oil, egg yolks, and 80g of sugar until smooth. Slowly incorporate the cake flour, cocoa powder, and baking powder. In a separate bowl, beat the egg whites while gradually adding 60g of sugar until stiff peaks form. Gently fold this into the chocolate mixture. Pour the batter into a pan (size: 18x13cm and 7.5cm high) and spread it evenly.
- Baking: Place the pan into a preheated oven at 175°C and bake for approximately 18 minutes. Once baked, let it cool.
- Preparing the Syrup: In a saucepan, combine the sugar and water. Bring it to a boil, and then remove it from heat. Once cooled, mix in the rum.
- Making the Chocolate Whipped Cream: Melt 110g of milk chocolate using 110g of heavy cream. Allow it to cool. Whip the 350g of cold heavy cream until stiff, and then fold in the melted chocolate mixture.
- Crafting the Frosting: Beat the room temperature butter, cocoa powder, melted dark chocolate, salt, and vanilla extract. Gradually add in the sifted powdered sugar, followed by the heavy cream. Whip until you achieve a smooth and creamy texture.
- Assembly: Gently unroll the cooled cake, and brush it with the rum syrup. Spread an even layer of the chocolate whipped cream. Carefully roll the cake back into its spiral form.
- Finishing Touches: Frost the exterior of your Swiss roll with the chocolate frosting, creating a smooth finish or a decorative pattern, based on your preference.
To Serve: Slice the roll into individual servings, revealing the delightful spiral inside. Pair with a hot cup of coffee or tea for a perfect dessert experience.
This Chocolate Swiss Roll Cake is not only a feast for the eyes but also a dance of flavors and textures for the palate. Whether it’s a special occasion or simply a weekend baking project, this recipe is bound to impress. Enjoy every bite of this chocolatey wonder!
