Chocolate Swiss Cake Roll Recipe With Fluffy Cream Cheese Filling Is Dessert Heaven by Ann Marie Patitucci
I’ve recently become intrigued by roll cakes, also known as swiss rolls. These sponge cake-like desserts are rolled with tasty fillings and shaped into a “log.” The origins of the rolled cake are unknown, but most sources credit Central Europe as the home of the swiss roll. (One thing is clear, though, surprising despite the name, Switzerland is not the birth place of swiss rolls.)
This cake roll recipe is for all the chocolate lovers (I include myself in this group!). It’s light and as pretty as it is delicious, with its distinctive swirl of cream inside. You might think that a roll cake would be difficult to make, but it’s much easier than I expected. Win win! Note: if you'd like to dress up your cake roll with a chocolate, try this easy two-ingredient ganache recipe!
Serve this decadent cake for dessert to impress your friends and family. Just don't tell them how it this recipe is to make!
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Cuisine: European
Prep Time: 20 minutes plus 1 hour to cool
Cook Time: 10 minutes
Total Time: 1 1/2 hours
Servings: Makes 1 cake
Ingredients
Cake
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2 tablespoons powdered sugar, for dusting
Cream Filling
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
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Recipe Notes
- When lining the pan with parchment paper, let the paper hang over about 1 inch.
- Be sure your kitchen towel is lint-free.
Here’s how to make it:
- Line a jelly roll pan (15x10x1 inch) with parchment paper and spray lightly with nonstick cooking spray.
- Whisk together flour, cocoa powder, baking powder and salt in a mixing bowl until combined.
- In another bowl, whisk together eggs and granulated sugar until combined and thickened. Add vanilla extract and butter. Whisk until just combined. Fold in the dry mixture and stir until ingredients are just combined.
- Pour the batter into jelly pan, ensuring that it reaches all edges. Spread evenly. Bake in a preheated 350-degree F oven for 10 minutes, or until the cake is springy to the touch.
- Lay a small kitchen towel on a flat surface and sprinkle generously with powdered sugar. Once the cake is baked, turn it out onto towel and peel off parchment paper. It’s important to roll it out immediately to prevent cracking. Sprinkle powdered sugar on the top side, then roll the cake up around the towel. Set cake aside to cool completely.
- Once cake has cooled, unroll it and spread filling over the top. Roll it back up. Be careful not to roll too tightly, as you don’t want the filling to spill out. Your chocolate cake roll is now finished, with its luscious cream filling. All that’s left to do now is chill it.
- Wrap aluminum foil around it and seal, then refrigerate or freeze a minimum of 1 hour up to overnight. Transfer to a serving plate, slice and enjoy!
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