Chocolate Swiss Roll Cake
This Chocolate Swiss Roll Cake is a show stopping, ridiculously sweet and rich dessert that will blow your socks off!
Servings 15 servings
Calories 351kcal
Equipment
- jelly roll pan (15 in x 10 in x 1 in)
Ingredients
for the cake-
- 1/4 cup powdered sugar
- 1/2 cup granulated sugar plus 1/3 cup, divided
- 4 eggs separated
- 1/2 cup all purpose flour
- 1/3 cup cocoa
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
for the marshmallow filling-
- 6 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 7 oz marshmallow fluff 1 container
- 1 tablespoon milk if needed
for chocolate glaze/frosting-
- 1/4 cup butter
- 1 1/4 cups dark chocolate chips
- 2 tablespoons cocoa powder
- 1/4 cup milk
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
for the cake-
- Heat oven to 375°F. Line jelly roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
- Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
- Stir together flour, cocoa, baking powder, baking soda, and salt;
- add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
- Gradually fold chocolate mixture into beaten egg whites until well blended.
- Spread batter evenly in prepared pan.
- Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil.
- Immediately roll cake and towel together starting from narrow end; place on a wire rack to cool completely.
for the marshmallow filling-
- Stir butter, powdered sugar, and vanilla together to start incorporating.
- Add in the marshmallow fluff and whip it good for 1 minute. Scrape sides and stir again briefly. If you think it's too thick, add in 1 tablespoon milk.
- Unroll cooled cake, spread the frosting evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate 2-3 hours until the filling firms up. While cooling prepare the chocolate frosting.
for chocolate glaze/frosting-
- Melt butter, chocolate chips, cocoa, and milk together in a small pot over low heat. Once everything has melted together, remove from heat then stir in powdered sugar and vanilla.
- Once the swiss roll is cooled remove plastic wrap and place cake roll onto a cooling rack with foil underneath to catch any drips.
- Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake.
- Refrigerate 20-30 minutes until frosting has firmed up.
- Slice into pieces and serve.
Video
Nutrition
Calories: 351kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 134mg | Potassium: 180mg | Fiber: 2g | Sugar: 44g | Vitamin A: 308IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
