Description
A classic chocolate Swiss roll with a light sponge cake, creamy vanilla filling, and rich chocolate ganache topping.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 1/2 cups whipped topping or freshly whipped cream
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs for 4 to 5 minutes until pale and fluffy.
- Add the granulated sugar and vanilla extract, then beat until thick and smooth.
- Mix in the milk and vegetable oil.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until no streaks remain.
- Spread the batter evenly into the prepared pan.
- Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper.
- Gently roll the cake up with the towel from the short end. Let it cool completely.
- For the filling, beat the cream cheese and powdered sugar until smooth.
- In another bowl, whisk the vanilla pudding mix with the cold milk until slightly thickened.
- Beat the pudding into the cream cheese mixture, then mix in the vanilla extract.
- Fold in the whipped topping or whipped cream until light and fluffy.
- Carefully unroll the cooled cake and spread the filling evenly over the surface.
- Roll the cake back up tightly without the towel and place seam-side down in a baking dish or on a serving tray.
- For the ganache, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and butter. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the roll and spread gently over the top.
- Chill for at least 1 hour before slicing and serving.
Notes
- Make sure the cake is rolled while still warm to prevent cracking.
- Chill the roll before slicing for cleaner cuts.
- Adjust ganache consistency by adding more cream if needed.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: chocolate Swiss roll, chocolate roll cake recipe, ganache Swiss roll, cream filled chocolate cake, easy dessert roll, bakery style chocolate cake