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This chocolate-covered strawberry Swiss roll cake is an impressive yet approachable dessert that brings together the rich decadence of chocolate and the bright freshness of strawberry in a delicate spiral. The light sponge cake wraps a fluffy strawberry cream filling, all coated in silky chocolate ganache. It is ideal for Valentine’s Day or any occasion when you want to impress without too much fuss. Rolling the cake while still warm is key to achieving the perfect spiral without cracks, which makes the process surprisingly fun and rewarding.
I first made this for a cozy get-together and everyone loved the visual appeal as much as the taste. The tight spiral and glossy ganache always earn compliments, and now it’s become my go-to special occasion dessert.
Ingredients
- Cooking spray: for greasing the pan which helps with easy cake release
- All-purpose flour: for structure make sure it is fresh and well sifted to keep the cake light
- Unsweetened cocoa powder: adds chocolate flavor and color choose a high-quality Dutch process for depth
- Baking powder: to give the cake a gentle rise
- Kosher salt: to balance sweetness and enhance overall flavors
- Large eggs: provide richness and stability use at room temperature for better volume
- Granulated sugar: to sweeten and help create the cake’s tender crumb
- Vegetable oil: adds moisture without overwhelming flavor
- Pure vanilla extract: for aromatic depth preferably pure rather than imitation
- Confectioners’ sugar: dusted on the towel helps prevent sticking when rolling the cake
- Freeze-dried strawberries: for an intense strawberry flavor in the filling without extra moisture
- Cream cheese: adds tang and creaminess to the filling ensure it is softened for smoothness
- Confectioners’ sugar: sweetens the filling and helps with texture
- Heavy cream: whipped into the filling for lightness and also used in the ganache for silky smoothness
- Semisweet chocolate chips: provide chocolate for the ganache opt for good quality chocolate for the best finish
- Optional chocolate-covered strawberries: for decoration add elegance and echo the cake’s flavors
Step-by-Step Instructions
- Sift Dry Ingredients:
- In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined. This step ensures the dry ingredients are mixed well and aerated for a tender cake.
- Beat Eggs and Sugar:
- Using a stand mixer fitted with the whisk attachment, beat the large eggs and granulated sugar on medium-low speed until combined. Then increase to high speed and continue beating for 4 to 6 minutes until the mixture triples in volume and turns pale yellow. This vigorous beating is essential as it creates the cake’s light and airy texture by incorporating plenty of air.
- Incorporate Oil and Vanilla:
- Reduce mixer speed to medium and slowly pour in vegetable oil and vanilla extract. Beat just until combined. This gentle mixing prevents deflating the airy egg mixture.
- Add Dry Ingredients:
- Add the whisked dry ingredients to the egg mixture and beat on low speed until only a few streaks remain. Then gently fold the rest with a spatula to avoid overmixing which can make the cake dense.
- Prepare Baking Sheet and Bake Cake:
- Spray a 17 by 12-inch baking sheet with cooking spray and line it with parchment paper. Pour the batter into the pan and spread it evenly with a spatula. Bake in a preheated 350 degree oven for 10 to 12 minutes until the edges start to pull from the pan and the center springs back when pressed with a finger.
- Roll Cake While Warm:
- Dust a clean kitchen towel generously with confectioners’ sugar and turn the warm cake out onto the towel. Gently peel off the parchment paper. Starting from one short end, roll the cake and towel together tightly into a spiral. Let it cool completely in this rolled shape to set the curve.
- Make Strawberry Filling:
- Crush freeze-dried strawberries to a fine powder using a food processor or by crushing inside a plastic bag. Beat the strawberry powder, softened cream cheese, and confectioners’ sugar in a stand mixer until smooth. Slowly add heavy cream while mixing on low speed and continue until stiff peaks form, creating a light and fluffy filling.
- Fill and Re-roll Cake:
- Unroll the cooled cake carefully and remove the towel. Spread the strawberry filling evenly over the cake surface, then roll it back up tightly to create the signature spiral.
- Prepare Ganache:
- Place semisweet chocolate chips in a heatproof bowl. Heat heavy cream in a small pot over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 30 seconds then whisk gently until smooth and glossy.
- Cover Cake with Ganache:
- Place the rolled cake on a wire rack over a baking sheet or parchment. Pour the ganache evenly over the top, letting it drip down the sides for an elegant look. Refrigerate for at least 30 minutes or up to 12 hours until the chocolate is set.
- Serve:
- With optional chocolate-covered strawberries arranged around the cake for a decadent touch.
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One of my favorite moments is watching the cake transform into a beautiful spiral right before my eyes. It always amazes guests and sets a festive mood anywhere I serve it.
Storage Tips
Wrap the cake tightly in plastic wrap or store it in an airtight container and keep it refrigerated. The ganache seals in moisture helping the cake stay fresh for several days. Avoid freezing as the delicate sponge can become soggy upon thawing.
Ingredient Substitutions
Cocoa powder can be swapped with natural or Dutch processed according to your preference to slightly alter intensity. Cream cheese in the filling can be replaced with mascarpone for a richer texture. If you cannot find freeze-dried strawberries, substitute with fresh strawberries blended down and strained to remove excess liquid.
Serving Suggestions
Serve slices with fresh strawberries or chocolate-covered strawberries for a matching garnish. A dollop of lightly whipped cream adds extra indulgence. A glass of sparkling wine or a berry-flavored tea pairs nicely with the cake’s fruity and chocolate notes.
Cultural Context
Swiss roll cakes have European origins dating back to the 19th century and are popular worldwide. This variation combines classic chocolate and strawberry flavors popular in American desserts with the elegant technique of rolling a sponge cake into a spiral, creating a dramatic presentation often featured in celebrations.
Pro Tips
- Make sure to dust the towel generously with confectioners’ sugar to prevent sticking when rolling the cake
- Work quickly after baking to roll the cake while it is still warm and pliable
- Use good quality chocolate for the ganache to get a smooth, shiny finish that sets beautifully
Common Recipe Questions
- → How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm, ideally within 5 minutes of baking, using a powdered sugar-dusted towel to help shape the spiral gently without cracking.
- → Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide a concentrated flavor and dry texture ideal for the filling. Fresh strawberries may add too much moisture and affect consistency.
- → What’s the best way to achieve stiff peaks for the filling?
Whip the cream cheese mixture at low speed, then gradually add cold heavy cream, increasing speed until stiff peaks form without overbeating.
- → How long should the ganache set before serving?
Chill the cake at least 30 minutes, up to 12 hours, allowing the ganache to firm up and develop its glossy finish.
- → How can I store the cake to keep it fresh?
Cover the cake loosely with plastic wrap and refrigerate; it stays fresh for up to three days without losing texture or flavor.