Chocolate Swiss Roll Cake

The mascarpone-based classic chocolate roll is a cake that never disappoints. Roulades not only look beautiful but also they are delectable.

Making a roulade can be both easy and difficult. The preparation of the cake itself is simple. Difficulties may arise when rolling the roulade – that usually happens when the cake is too dry.

Fortunately, my roulade turned out to be perfect 🙂

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Ingredients for chocolate Swiss cake.

Chocolate cake:

• 6 eggs
• a pinch of salt
• 150 g of caster sugar
• 100 g of flour
• 1 teaspoon of baking powder
• 30 g cocoa powder

Chocolate cream:

• 100 g of dark chocolate
• 50 g unsalted butter
• 100 ml of whipped cream (36%)
• 200 g of mascarpone
• 1,5 tablespoon of cherry jelly powder
• 100 ml boiling water

How to make chocolate Swiss cake.

Chocolate cake: separate egg whites from the yolks and place them in a bowl. Add a pinch of salt and whisk until stiff. Then add caster sugar to it in small portions, all while continuously whisking.

Break the yolks with a fork. Separately, sift flour, baking powder and cocoa through a sieve.

Now, mix the above ingredients all together: the egg yolks, the dry ingredients and the whisked egg whites. There is no need to do it in small portions, add them all together at once.

Line a baking tin with baking paper and pour the cake mixture in it. Place the tin in an oven preheated to 180 degrees Celsius for 20 minutes.

Once it is baked, take the cake out and set it aside for 2-3 minutes. Then cover it with a cloth and gently roll it up. Let it stand for 2 hours like that so that it can cool down completely.

Dissolve the jelly in boiling water then pour it into a small bowl and cool it in the fridge.

Chocolate cream: pour whipped cream into a pot and add butter. Bring it to boil then take it off the heat and add broken chocolate to it. Mix until the chocolate is completely dissolved and the mixture begins to thicken. At that point, let it cool.

When the chocolate ganache is cold but still runny, mix it with the mascarpone.

Gently unroll the chocolate roulade and then spread the mixture on it. Spread the jelly along one of the edges of the roulade. Afterwards, roll the roulade back up, starting from the side where the jelly is spread.

Put the roulade in the fridge for a few hours to let the cream thicken.

You can decorate the roulade by sprinkling some caster sugar on it, pouring melted chocolate or chocolate cream over it.

Enjoy!

Good to know when making chocolate roll cake.

After removing it from the oven, I set the cake aside only for a moment. I didn’t remove the baking paper from it. The cloth was on top of the cake and the baking paper on the bottom. I only removed the paper when I unrolled the cake.

The baking tin I used was had a rectangular shape and had dimensions of 26 by 37 centimetres.

Do you like roulade cakes? If so, then try our recipe for Coffee Swiss roll with chocolate cream.