Week 74: Chocolate Swiss Roll Cake

This is a decadent double chocolate roll cake with the fluffiest chocolate mousse filling.

Jump to the recipe!

It’s important to roll the cake into a log immediately after it’s done baking. This is the best way to avoid cracks on the surface.

I think Swiss roll cakes are the perfect treat to share with friends and family because they’re so easy to serve, but they still look very fancy.

While you can top the cake with a dusting of powdered sugar, I recommend trying it with the chocolate ganache. It amplifies the chocolate flavor so much!

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RECIPE:

INGREDIENTS:

Cake:

• 4 eggs, separated

• 3/4 cup granulated sugar, separated

• 1/4 cup vegetable oil

• 1/2 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

Mousse:

• 3/4 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 cup dark chocolate, finely chopped

Ganache:

• 1/2 cup heavy whipping cream

• 1 cup dark chocolate, finely chopped

STEPS:

1. Preheat oven to 350°F. Line a 9x13-inch cake pan with parchment paper, making sure it covers the bottom completely.

2. Using a stand mixer, beat egg whites on medium until frothy. Gradually add 1/2 cup sugar, beating until stiff peaks form.

3. In a separate bowl, beat the egg yolks and remaining sugar until doubled in volume. Add vegetable oil and continue mixing. Fold in half of the egg whites, add the flour, cocoa powder, baking powder, and baking soda, and fold in the rest of the egg whites. Mix gently to avoid deflating the batter.

4. Pour batter into prepared pan and spread evenly. Bake for 15 minutes. Immediately after baking, invert the cake onto a surface and remove the parchment. Dust with cocoa powder, cover with a tea towel, and roll up from the short end. Cool to room temperature.

5. Put your chocolate into a bowl, and melt it in the microwave using 30-second intervals. Stir every 30 seconds. Let the chocolate cool slightly. In your stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold the chocolate into the whipped cream.

6. Once the cake is cooled, unroll and spread the whipped cream, leaving a 1-inch border around the edges. Roll once more and set aside to cool in the refrigerator.

7. Place the chocolate in a bowl to make ganache. Heat the heavy cream in a pot over medium heat. Allow it to come to barely a boil before pouring it into the chocolate. Stir to form the frosting and allow it to cool. Spread onto the cake when ready.

Enjoy!

The Bored Baker 👩🏽‍🍳