This Chocolate Swiss Roll Cake recipe will remind you of your childhood.
Bring back those childhood memories by making this Chocolate Swiss Roll Cake recipe.
Originally posted June 13, 2012:
There are a few things I remember that I use to do when I was younger. I use to eat violets, my pet worm named Wilbur, waving at trees, and buying junk food from the corner convenience store. When I was younger, if you had a dollar you were rich! In fact, you could get a whole meal for a dollar back in the day. That meal would consist of a pack of Ramen Noodles, a little plastic thing of juice, a .25 bag of Doritos, and a Little Debbie cake all for a buck! One of my most favorite unhealthy snacks were the Oatmeal Cream Pies and those Little Swiss Cake Rolls.
I loved those Swiss Cake Rolls!
I often wondered what it would be like if they were jumbo size. Well, I don’t have to wonder anymore because I made a jumbo version of it by creating this Chocolate Swiss Cake recipe. I am so happy to report that this Chocolate Swiss Roll Cake tastes so good! I was intimidated about rolling the cake but it really wasn’t that difficult. It requires a bit of patience but you can totally do it. You can even add fruit to the filling if you want! This chocolate cake leaves room for so much creativity. Have fun with this Chocolate Swiss Roll Cake recipe!
Oh, how I remember the first time I made this Chocolate Swiss Roll Cake recipe! Sure it has been about six years since I posted this chocolate cake recipe (man I’ve been blogging for a long time), but I remember this chocolate cake like it was yesterday. If you are looking at this cake as if it is too “fancy” to make because it happens to be rolled, please do not allow that to scare you. If you decide to make this Chocolate Swiss Roll Cake recipe, let me tell me what you can expect when making this cake:
This is not an option.
You will have a hard time turning the cake to a towel in one piece. Once you have baked the cake, you are going to let it cool a bit before turning it onto a clean kitchen towel. Next, you will remove the parchment paper and with the help of the towel and while the cake is still somewhat warm, you will roll the cake and allow it to cool completely in that roll position. This will help the cake to be easily rolled once you place the filling on the inside of the cake. Finally, you will glaze the cake in chocolate ganache. That’s it!
I know that baking is quite intimidating for some of you. I know that most of us prefer to only bake from a box. However, I can tell you this, making this Chocolate Swiss Roll Cake recipe will make you feel that you can accomplish anything once it is made. I will tell you that both times I made this cake, as I was rolling the cake it did crack a bit. If that happens to you, need to be afraid mis amigos! Keep going. The chocolate ganache glaze will cover those cracks and act as a glue as well. No one will ever know. You can even cover the ganache with chocolate shavings to make it pretty as I have in the photos. I do hope you enjoy this Chocolate Swiss Roll Cake recipe!
It tastes amazing!
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Baking Sheet for Swiss Cake
- 8 oz. Semi-Sweet Chocolate
- 6 tbsp. butter
- 1c. sugar
- 4 eggs
- 1 c. flour, divided
- ½ tsp. baking soda
- 1 tsp. vanilla extract
- ⅔ c. hot water
- 6 oz. cream cheese, softened
- ¾ c, powdered sugar
- 8 oz.. thawed cool whip
- 2 c. semi-sweet chocolate
- 1 c. heavy cream
- 1 tbsp. vanilla extract
- 2 tbsp. butter
- Crushed chocolate wafers or Chocolate Shavings for garnish, if desired
- Preheat oven to 350°F and spray a 17x11-inch baking sheet with cooking spray. Line with parchment paper; spray with additional cooking spray.
- In a small saucepan, melt the butter on medium-low heat and the chocolate. Stir until the chocolate and butter are completely melted together. In a separate bowl, add sugar and beat eggs one at a time. Blend in chocolate mixture and vanilla extract. Add the baking soda and beat until blended. Interchangeably, add the flour and water until both measurements are completely combined and the cake mixture is well blended.
- Spread evenly into prepared pan.
- Bake for 15 minutes and allow to cool for 5-10 minutes. Take a large clean kitchen towel and set it out on a countertop. Sprinkle the top of the towel with cocoa powder or powdered sugar. Carefully, lift the cake out of the pan by grabbing the parchment paper on both opposite ends.
- Quickly, turn the finished cake onto the clean towel, cake side down, carefully. Remove the parchment from the cake and sprinkle with additional powdered sugar or cocoa powder. Starting on the side closest to you, roll up cake and towel together, slowly and carefully. Allow the tool to roll in between the rolls of the cake. This will keep the cake from sticking together. Cool completely on wire rack.
- Beat cream cheese and powdered sugar in medium bowl until well blended and creamy. Gently fold in the cool whip with a wooden spoon or rubber spatula.
- Unroll the cake carefully. Spread cream cheese mixture onto cake, completely covering the top of the cake. Roll up cake without the towel; place, seam-side down, on the wire rack.
- Ganache: Place the 2 cups of chocolate chips into a medium bowl. In a medium saucepan, bring your heavy cream to a slight boil. Careful not to allow the cream to boil too much because you will have a big mess on your hands. As soon as the cream has been brought to a boil, immediately pour over chocolate. Stir slowly and continuously with a spoon until there are no more clumps of chocolate and the chocolate is smooth. Add the butter and vanilla extract. Stir until butter has dissolved. Allow
to coolbefore pouring on top of the cake. Once you have poured the ganache evenly over the cake, sprinkle the crushed chocolate wafers or chocolate shavings on top of the cake and place in the refrigerator for an hour, at least, before serving.