Easy Chocolate Swiss Roll Recipe- Swiss Roll
 
Prep time
Cook time
Total time
 
Ingredients
For making cake
  • Large eggs - 4 (separate yolks and whites)
  • Granulated sugar- ¾ cup
  • Vanilla extract- ¼ tsp
  • All purpose flour- ½ cup
  • Salt- ¼ tsp
  • Confectioners sugar or powdered sugar for dusting- 3 to 4 tbsp
For making Chocolate whipped cream frosting
  • Heavy whipping cream, chilled- 2¼ cups
  • Cocoa powder- 4 tbsp
  • Powdered Sugar- ¼ cup
For making chocolate Ganache
  • Semi-sweet Chocolate chips- ¾ cup
  • White chocolate chips- ¼ cup
  • Heavy cream- 2 tbsp
To garnish
  • Walnuts or Pecans, crushed
Instructions
Making Sponge Cake
  1. Separate egg yolks and whites from the 4 eggs.
  2. In a stand mixer bowl using the paddle attachment, beat egg yolks along with ½ cup granulated sugar until it turns pale yellow ( You could use an electric hand mixer to gently beat it).
  3. Add vanilla extract and flour to the yolk mixture, fold just until combined (don't over mix the batter).
  4. In a stand mixer bowl using the whisk attachment, whisk egg whites and salt until soft peaks form. (or use electric hand mixer).
  5. Slowly add remaining ¼ cup sugar (1 tablespoon at a time) and beat until the egg whites turn stiff.
  6. First, whisk in one third of the beaten egg whites into the yolk/flour mixture.
  7. Gently fold in the remaining beaten egg white using a rubber spatula, keep aside.
  8. Preheat the oven to 350 F.
  9. Grease a 10-by-15 inch baking sheet with non-stick cooking spray.
  10. Line the baking sheet with parchment paper.
  11. Coat the parchment paper with non-stick cooking spray.
  12. Spread the prepared cake batter evenly on the parchment paper.
  13. Bake for 15 to 20 minutes until a fork inserted into the center of the cake comes out clean.
  14. After 20 minutes, remove the baking sheet from the oven.
  15. Gently run a knife around the edges of the pan to loosen up the cake.
  16. Dust the top of the cake with confectioners sugar.
  17. Place another parchment paper on the top of the cake and gently invert the cake on it.
  18. Peel off the parchment paper that's now on top of the cake.
  19. Starting from a short side of the cake, gently roll cake along with the parchment paper.
  20. Place the seam side or the side where the rolling ended down on a baking sheet and let cool down for 20 minutes.
Making Chocolate whipped cream frosting
  1. In a stand mixer, using the whisk attachment beat the heavy whipping cream, cocoa powder and powdered sugar together till stiff peaks are formed. (or use an electric hand mixer).
  2. Keep aside the chocolate whipped frosting in the refrigerator and take it out just before you start frosting the swiss roll.
Making the Chocolate ganache
  1. In a microwave safe bowl, combine the semi sweet chocolate chips and white chocolate chips along with heavy cream.
  2. Microwave for first 45 seconds, take it out and combine well. Again microwave for another 10 to 15 seconds till the mixture is thick.
  3. Remove the bowl from the microwave and let cool down completely.
How to assemble
  1. After the rolled cake has cooled down completely, 15 to 20 minutes, gently unroll the cake.
  2. Spread ¼ th of the prepared chocolate frosting on the cake, leaving a ½-inch border. Save the remaining chocolate frosting to frost the swiss roll.
  3. Starting from the short side of the cake, gently re-roll the cake along with the filling.
  4. This time discard the parchment paper.
  5. Place the seam side or the side where the rolling ended down on a platter.
  6. Frost the top and sides of the roll with the remaining chocolate whipped-cream frosting.
  7. Using a flat spatula, clean the frosting so that it's spread evenly. Or using a fork gently run over the frosting to make lines.
  8. Garnish the top with crushed walnuts or pecans.
  9. Fill the chocolate ganache in a pipping bag and pipe thick 1 inch lines over the frosted swiss roll. Or create patterns according to your liking.
  10. Refrigerate the swiss roll for at least 2 hours or keep it overnight.
  11. While serving, using a sharp knife slice into rolls of 1 to 2 inches wide.
  12. Enjoy this delicious swiss roll with your dear ones.
  13. This roll tastes delicious and sets really well the next day, so it will be good if you refrigerate this overnight.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/easy-chocolate-swiss-roll-recipe-swiss-roll/