Chocolate Strawberry Swiss Roll (Printer-Friendly Version)
Light Swiss roll with tangy strawberry filling and smooth chocolate ganache for sweet moments.
# Required Ingredients:
→ Cake
01 -
Cooking spray
02 -
60 grams all-purpose flour
03 -
20 grams unsweetened cocoa powder
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon kosher salt
06 -
4 large eggs
07 -
133 grams granulated sugar
08 -
60 milliliters vegetable oil
09 -
1 teaspoon pure vanilla extract
10 -
Confectioners' sugar, for dusting
→ Filling
11 -
1 ounce freeze-dried strawberries
12 -
113 grams cream cheese
13 -
60 grams confectioners' sugar
14 -
240 milliliters heavy cream
→ Ganache
15 -
170 grams semisweet chocolate chips
16 -
180 milliliters heavy cream
→ Optional for serving
17 -
Chocolate-covered strawberries
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C (350°F) with the rack in the center. Spray a 43 x 30 cm (17 x 12 inch) baking sheet with cooking spray and line the bottom with parchment paper.
02 -
Whisk together all-purpose flour, cocoa powder, baking powder, and kosher salt in a medium bowl.
03 -
Using a stand mixer with the whisk attachment, beat eggs and granulated sugar on medium-low speed until combined. Increase speed to high and continue beating until pale yellow and tripled in volume, about 4–6 minutes, until mixture holds shape momentarily.
04 -
Reduce mixer speed to medium and slowly add vegetable oil and vanilla extract, mixing until combined. Add dry ingredients and beat on low until only a few dry streaks remain. Fold gently with a spatula to incorporate remaining dry ingredients evenly.
05 -
Pour batter evenly into prepared pan and smooth the surface. Bake 10–12 minutes until cake starts to pull from pan edges and springs back when lightly pressed. Cool for 5 minutes.
06 -
Dust a clean kitchen towel with confectioners' sugar. Invert the warm cake onto the towel and carefully peel off the parchment. Starting from a short end, roll the cake tightly in the towel into a spiral and let cool completely.
07 -
Pulse freeze-dried strawberries to a fine powder using a food processor or crush in a plastic bag. In a stand mixer bowl with the whisk attachment, beat strawberry powder, cream cheese, and confectioners' sugar until smooth. Slowly add heavy cream on low speed and continue beating until stiff peaks form.
08 -
Unroll the cooled cake and remove the towel. Spread filling evenly over the cake surface. Roll cake back into a tight spiral.
09 -
Place semisweet chocolate chips in a medium heatproof bowl. Heat heavy cream in a small pot over medium heat until just simmering. Pour hot cream over chocolate chips and let stand 30 seconds, then whisk until smooth.
10 -
Set a wire rack over a baking sheet or parchment. Place rolled cake on rack and pour ganache evenly over top, letting it drip down the sides. Refrigerate for at least 30 minutes until ganache is set, up to 12 hours.
11 -
Transfer cake to a serving platter. Optionally, arrange chocolate-covered strawberries around the cake before serving.
# Handy Cooking Tips:
01 -
Roll the cake within 5 minutes of baking to prevent cracking, as it rolls best while warm. The cake is thin and delicate; handle gently while removing from pan.
02 -
This cake can be stored loosely covered in the refrigerator for up to 3 days.