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Homemade Chocolate Vanilla Swiss Roll topped with vanilla cream and chocolate curls

Chocolate Vanilla Swiss Roll

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A soft vanilla sponge rolled around a silky chocolate cream filling, covered with glossy semisweet chocolate ganache, and finished with vanilla whipped cream swirls and chocolate curls. Rolling the sponge while warm helps create a defined spiral with fewer cracks.

  • Total Time: About 2 hours 20 minutes
  • Yield: 1 roll, about 10 slices

Ingredients

Scale

Vanilla Sponge

  • 4 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (90 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 tablespoons (30 ml) whole milk
  • 2 tablespoons (28 g) unsalted butter, melted and slightly cooled

Chocolate Filling

  • 3/4 cup (180 ml) heavy cream, divided
  • 4 oz (113 g) semisweet chocolate, finely chopped
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon vanilla extract

Chocolate Ganache

  • 6 oz (170 g) semisweet chocolate, finely chopped
  • 2/3 cup (160 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter

Vanilla Cream Topping

  • 3/4 cup (180 ml) cold heavy cream
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon vanilla extract

For Finishing

 

  • 2 oz (57 g) milk or semisweet chocolate, for curls
  • Powdered sugar, optional

Instructions

  • Prepare the oven and pan. Preheat the oven to 350°F (175°C). Lightly grease a 10 × 15-inch jelly roll pan. Line it with parchment paper and lightly grease the parchment.
  • Whip the eggs. Beat the room-temperature eggs and granulated sugar with an electric mixer for about 5–6 minutes, until very pale, thick, and increased in volume. The mixture should briefly hold a ribbon when the beaters are lifted. Mix in the vanilla.
  • Add the dry ingredients. Sift together the flour, baking powder, and salt. Fold them gently into the egg mixture in two additions. Stop as soon as no visible dry flour remains.
  • Add the milk and butter. Combine the milk with the melted, slightly cooled butter. Mix about 1/2 cup of cake batter into this liquid first. Gently fold the lightened mixture back into the remaining batter. This makes it easier to incorporate the fat without knocking excessive air from the eggs.
  • Bake. Spread the batter evenly into the prepared pan, including the corners. Bake for 10–12 minutes, or until the surface is lightly golden and springs back when gently touched. Do not deliberately brown or dry the sponge.
  • Roll while warm. While the cake is baking, place a clean lint-free kitchen towel on the counter and dust it lightly with powdered sugar. Turn the baked sponge onto the towel while still warm. Carefully remove the parchment.
  • Shape the sponge. Starting from one short end, gently roll the warm cake with the towel inside. Do not compress it tightly. Place seam-side down and allow it to cool completely, about 45–60 minutes.
  • Prepare the chocolate filling. Put the 4 oz chopped chocolate in a heatproof bowl. Heat 1/4 cup (60 ml) of the filling cream until steaming. Pour it over the chocolate. Leave for 2 minutes, then stir until smooth. Cool to room temperature.
  • Whip the filling. Whip the remaining 1/2 cup (120 ml) cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until medium peaks form. Fold a small portion into the cooled chocolate, then gently fold in the remainder. If the filling is too soft to spread, refrigerate for 5–10 minutes.
  • Fill the cake. Carefully unroll the completely cooled sponge without forcing the tight inner curve flat. Spread the chocolate filling evenly over it, leaving about a 1/2-inch border.
  • Roll again. Roll the filled cake from the same short end, this time without the towel. Place seam-side down and refrigerate for 30 minutes.
  • Make the ganache. Place 6 oz chopped semisweet chocolate in a bowl. Heat 2/3 cup heavy cream until steaming. Pour it over the chocolate and leave for 2 minutes. Stir gently until smooth, then stir in 1 tablespoon butter.
  • Coat the roll. Allow the ganache to cool until it becomes slightly thicker but remains pourable. Pour or spoon it over the chilled roll. Let some chocolate fall naturally down the sides. Refrigerate until the ganache is set enough to decorate.
  • Make the vanilla topping. Whip 3/4 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until firm piping peaks form.
  • Decorate. Pipe loose vanilla cream swirls along the top of the cake. Make curls or irregular shards from the remaining chocolate and place them around the cream.

 

  • Chill and slice. Chill until the filling and coating are firm enough for clean cutting. Slice with a clean serrated knife, wiping the blade between cuts.

Notes

  • Do not overbake the sponge. A dry, thin cake is much more likely to crack.
  • Roll the sponge while it is still warm. Do not wait until it has cooled flat.
  • Room-temperature eggs help create good volume during whipping.
  • Fold the flour gently to preserve the air in the egg foam.
  • Do not add hot chocolate to whipped cream. Let the chocolate mixture cool first.
  • Do not force the cooled sponge completely flat when unrolling it.
  • Let the ganache thicken before coating the cake. Very warm ganache will run onto the serving plate instead of clinging to the roll.
  • Keep the finished cake refrigerated because both the filling and topping contain whipped cream.

 

  • For neat slices, chill the roll first and wipe the knife between cuts.
  • Author: Elian Cove
  • Prep Time: 40 minutes
  • Additional/Chilling Time: 1 hour 30 minutes
  • Cook Time: 10–12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European-inspired / Swiss roll

Find it online: https://recipesmind.com/chocolate-vanilla-swiss-roll/