Choco Swiss Roll Delight

Choco Swiss Roll Delight

✅ Ingredients

For the Chocolate Sponge

 • 4 large eggs, at room temperature

 • ¾ cup (150 g) granulated sugar

 • 1 tsp vanilla extract

 • ½ cup (65 g) all-purpose flour

 • ¼ cup (25 g) unsweetened cocoa powder

 • 1 tsp baking powder

 • ¼ tsp salt

 • 1 Tbsp vegetable oil

 • 1 Tbsp warm milk

For the Chocolate Cream Filling

 • 1 cup (240 ml) heavy cream, chilled

 • 2 Tbsp powdered sugar

 • ½ tsp vanilla extract

 • 3–4 Tbsp melted dark chocolate (slightly cooled)

For the Ganache (optional topping)

 • ½ cup (120 ml) heavy cream

 • 1 cup (170 g) semisweet chocolate, chopped

 • 1 Tbsp butter (for sheen)

Decoration (optional)

 • Chocolate shavings

 • Cocoa powder or powdered sugar for dusting

 • Fresh berries

👩‍🍳 Instructions

1. Preheat & Prep

 • Preheat oven to 175 °C (350 °F).

 • Line a 10×15 inch (25×38 cm) jelly-roll pan with parchment paper, allowing excess to hang over edges.

2. Make the Sponge Batter

 1 In a large bowl, beat the eggs and sugar on high speed until thick, pale, and ribbon‑stage (about 4–5 minutes).

 2 Mix in vanilla, oil, and warm milk gently.

 3 In another bowl, whisk together flour, cocoa powder, baking powder, and salt.

 4 Gradually fold the dry ingredients into the egg mixture, in two additions, gently and carefully, so you don’t lose the airiness.

3. Bake the Sponge

 • Spread the batter evenly in the prepared pan.

 • Bake for 10–12 minutes, or until the top springs back when lightly touched.

4. Roll the Cake (while warm)

 • As soon as it comes out of the oven, invert it onto a clean kitchen towel lightly dusted with cocoa powder or powdered sugar.

 • Remove the parchment.

 • From the short side, roll up the cake + towel together (this helps “train” the cake to roll later without cracking).

 • Let it cool completely in the rolled form.

5. Prepare the Filling

 • Whip the cold heavy cream, powdered sugar, and vanilla into stiff peaks.

 • Gently fold in the cooled melted chocolate until smooth and fully combined.

6. Assemble the Swiss Roll

 • Carefully unroll the cooled cake.

 • Spread the chocolate cream filling evenly, leaving a small border (~½ inch) unfilled at edges.

 • Roll it back up tightly (without the towel) into a log.

 • Wrap in plastic wrap and chill at least 1 hour (or overnight) to set.

7. Optional Ganache & Decoration

 1 To make ganache: heat the heavy cream until just simmering, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth and glossy. Stir in butter for shine.

 2 Place the chilled roll on a rack over a baking tray, pour the ganache over it, letting it drip down the sides.

 3 Decorate with chocolate shavings, dust with cocoa or powdered sugar, or add berries if desired.

8. Slice & Serve

 • Chill about 15 minutes after ganache so it sets a little.

 • Use a sharp knife to slice (wipe the blade between cuts).

 • Serve slightly chilled or at room temperature.