Chocolate Swiss Roll Cake


  • 1 cup Semi-Sweet Chocolate Chips
  • 3 tablespoons Strong Coffee
  • 6 large Eggs, room temperature, separated
  • ⅔ cup Sugar
  • ¼ teaspoon Table Salt
  • 2 tablespoons Unsweetened Cocoa Powder, divided


  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Powdered Sugar
  • ½ teaspoon Vanilla Extract


  • 4 ounces Semi-Sweet Chocolate Chips
  • ½ cup Heavy Cream

Making the the Cake

  1. Preheat oven to 350F; butter a 10×15″ jelly roll pan; line the bottom lengthwise with parchment paper
  2. Combine the chocolate and coffee in a heat safe bowl and microwave for 45 seconds; stir and continue to heat for 20 seconds increments, until the chocolate is almost melted; continue to stir until melted completely; let cool
  3. In bowl of mixer with paddle, beat the egg yolks until pale and creamy; gradually add the sugar and continue to beat until yolks are pale and ribbony; gently stir the cooled chocolate into the yolk mixture
  4. In a clean bowl of mixer with whisk, beat the egg whites with salt until they hold stiff peaks; stir a quarter of egg white mixture into the chocolate-yolk mixture to lighten it; gently fold the remaining whites into the cake batter in three additions; pour the batter into the prepared pan and smooth top
  5. Bake in preheated oven for 15 minutes until cake layer feels dry but very soft to the touch, toothpick comes out clean
  6. Transfer to cooling rack and cover the top with a lightly damp towel for 10 minutes; remove the towel; run a knife around the edges of the cake; sift 1 tablespoon of cocoa powder over the top of the cake; cover the cake with a thin towel that is a little longer then the pan
  7. Place the back of a baking sheet over the towel and invert the cake onto it; gently peel back the parchment paper; sift the remaining tablespoon of cocoa powder over the top of the cake
  8. Roll the cake up with the towel from short end to the short end so the towel is inside; let cool completely; seam side down

Making the Filling

  1. Beat the heavy cream with powdered sugar and vanilla until it holds stiff peaks; gently unroll the cake
  2. Spread the whipped cream filling evenly over cake, leaving 1-inch border at the far edge; gently use the tea towel once again to reroll the cake; place on serving plate; wrap the log tightly in plastic to keep shape and store in fridge while preparing ganache

Making the Ganache

  1. In glass measuring cup, microwave the chocolate and cream for 45 seconds; stir and continue to heat in 20-second increments until melted and smooth; chill until thicken, 10 minutes

Remove the plastic from cake, trim both end pieces; spoon the ganache over the cake and smooth over the sides; chill for 1 hour or until set before slicing


Here are some kitchen supplies you may need!


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