Choco Swiss Roll Delight: A Decadent Chocolate Treat 🍫✨

This Choco Swiss Roll Delight is a classic chocolate sponge cake rolled with a creamy filling, creating a perfect balance of fluffy cake and rich, smooth texture. Whether for special occasions or simply indulging in a homemade treat, this recipe is guaranteed to impress!

Ingredients

For the Chocolate Sponge Cake 🍰

• 4 large eggs (room temperature) – Provides structure and fluffiness.
• ¾ cup granulated sugar – Sweetens the sponge while maintaining moisture.
• 1 tsp vanilla extract – Enhances the overall flavor.
• ½ cup all-purpose flour – The base for a soft and airy sponge.
• ¼ cup cocoa powder (unsweetened) – Adds a rich chocolate taste.
• 1 tsp baking powder – Helps the cake rise for a light texture.
• ¼ tsp salt – Balances the flavors.

For the Creamy Filling 🥛

• 1 cup heavy whipping cream – Whipped for a light and fluffy texture.
• ¼ cup powdered sugar – Sweetens the filling without graininess.
• 1 tsp vanilla extract – Complements the sweetness.
• 2 tbsp cream cheese (optional, for a richer filling) – Adds a slight tang and stability.

For the Chocolate Ganache Topping 🍫

• ½ cup chocolate chips (semi-sweet or dark chocolate works best) – For a smooth chocolate glaze.
• ¼ cup heavy cream – Creates a glossy, melt-in-your-mouth ganache.

Step-by-Step Instructions

1. Preheat and Prepare the Baking Sheet

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring a slight overhang for easy removal.

2. Make the Chocolate Sponge Cake

1. In a large bowl, whisk together the eggs and granulated sugar for 4–5 minutes, until light, fluffy, and doubled in volume.
2. Add the vanilla extract and mix gently.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
5. Pour the batter evenly into the prepared jelly roll pan and spread it out gently.
6. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

3. Roll the Cake While Warm

1. Once baked, immediately turn the cake onto a clean kitchen towel dusted with cocoa powder.
2. Gently peel off the parchment paper.
3. Starting from the short end, roll the cake with the towel inside to form a log shape.
4. Let it cool completely at room temperature.

4. Prepare the Creamy Filling

1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
2. If using cream cheese, add it now and beat until smooth and fluffy.

5. Assemble the Swiss Roll

1. Carefully unroll the cooled sponge cake.
2. Spread the creamy filling evenly across the surface, leaving a ½-inch border.
3. Gently roll the cake back up (without the towel) into a tight log.
4. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.

6. Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan until hot but not boiling.
2. Pour the cream over the chocolate chips in a bowl and let sit for 2 minutes.
3. Stir until smooth and glossy.

7. Decorate and Serve

1. Remove the Swiss roll from the fridge and place it on a wire rack.
2. Pour the chocolate ganache over the roll, letting it drip down the sides.
3. Refrigerate for another 20 minutes to set.
4. Slice and serve your Choco Swiss Roll Delight with a dusting of powdered sugar, chocolate shavings, or fresh berries!

Storage Tips

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

Why You’ll Love This Recipe

✔ Soft and Fluffy Sponge – No cracks, just the perfect roll!
✔ Creamy, Light Filling – Balanced sweetness and airy texture.
✔ Decadent Chocolate Ganache – The perfect finishing touch.
✔ Great for Any Occasion – Impress guests or enjoy as a self-indulgent treat.

Make this Choco Swiss Roll Delight and experience a melt-in-your-mouth, chocolatey masterpiece! 🍫🍰✨