Chocolate Swiss Roll Cake with Vanilla Cream Filling

This Chocolate Swiss Roll Cake is a delightful dessert that perfectly balances the rich taste of chocolate with the creamy sweetness of vanilla. The soft and spongy chocolate cake is rolled up with a smooth vanilla cream filling, then coated in a luscious chocolate glaze and sprinkled with chocolate sprinkles for an extra touch of indulgence. It’s a treat that’s as impressive to serve as it is delicious to eat, making it perfect for special occasions or simply when you want to enjoy something sweet.

Recipe:

Ingredients:

For the Chocolate Sponge Cake:

• 4 large eggs
• 100g (½ cup) granulated sugar
• 80g (⅔ cup) all-purpose flour
• 20g (2 tbsp) cocoa powder
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt

For the Vanilla Cream Filling:

• 250ml (1 cup) heavy cream
• 50g (¼ cup) powdered sugar
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 200g (7 oz) dark chocolate, chopped
• 100ml (⅓ cup) heavy cream
• Chocolate sprinkles for decoration

Instructions:

1. Prepare the Chocolate Sponge Cake:
   • Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
   • In a large bowl, beat the eggs and sugar together until the mixture is pale and fluffy.
   • Sift in the flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture.
   • Add the vanilla extract and mix until just combined.
   • Pour the batter into the prepared baking sheet and spread it evenly.
   • Bake for 10-12 minutes, or until the cake is springy to the touch.
   • Remove from the oven and allow it to cool slightly before rolling the cake (with the parchment paper) into a log shape. Let it cool completely in this shape to prevent cracks.
2. Prepare the Vanilla Cream Filling:
   • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Unroll the cooled cake and spread the vanilla cream evenly over the surface.
   • Gently roll the cake back up, this time without the parchment paper.
3. Prepare the Chocolate Glaze:
   • Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate.
   • Stir until the chocolate is fully melted and smooth.
   • Allow the glaze to cool slightly before pouring it over the rolled cake.
4. Assemble the Swiss Roll:
   • Place the cake on a serving plate and pour the chocolate glaze evenly over the top.
   • Sprinkle with chocolate sprinkles for decoration.
   • Allow the glaze to set before slicing and serving.

Enjoy this delectable Chocolate Swiss Roll Cake with a cup of coffee or tea!

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