The Child In Us Is Screaming Over This Giant Swiss Roll

Delish

This rich cocoa cake roll is filled with fluffy whipped cream and covered with rich chocolate ganache for a dessert that is light, creamy, and intensely rich.

Transcript

00:00 Hey y'all, it's Brooke in Delish Kitchen Studios, getting ready to make the giant version of

00:04 one of my favorite childhood treats, a creamy, chocolatey Swiss roll.

00:10 It's got chocolate sponge, fluffy whipped cream, and a rich, dark chocolate ganache that

00:14 makes this the perfect, beautiful rolled cake and a show-stopping dessert.

00:19 To make a Swiss roll, you need to start with the cake batter, which is what we're going

00:23 to do now.

00:24 I've got my dry ingredients.

00:25 I'm going to start with flour, then I'm going to add cocoa powder and a little bit of baking

00:29 powder.

00:30 I'm going to go ahead and whisk those in a bowl.

00:32 Got my dry ingredients all mixed together.

00:34 Put those aside so I can get my stand mixer out and work on the wet ingredients.

00:39 We're going to start by blending up four room temperature large eggs in the stand mixer

00:44 with some sugar and a little bit of salt.

00:47 We're going to start these eggs on medium low speed just to get everything combined.

00:51 Then we're going to crank the speed up all the way to high.

00:54 Mix them together for about four to six minutes until our eggs have tripled in volume.

00:59 As you guys can see, this has gotten nice and frothy and pale yellow, which means that

01:05 it's time to add the oil and vanilla.

01:07 I'm going to turn the speed back to low and then we're going to stream the oil and vanilla

01:11 down the side of the bowl.

01:12 Then it will be time to incorporate our dry ingredients.

01:15 We're going to give them a gentle mix in the mixer for just a couple seconds.

01:18 Then we're going to finish by hand.

01:20 You do that last part by hand so you don't deflate too much of that hard work you did

01:24 to whip your eggs.

01:25 What I'm going to do is pour this batter onto my prepared sheet tray.

01:28 I've just got a sheet of parchment down with a little bit of cooking spray on top.

01:32 I'm going to pour the batter onto the sheet tray and then I'm going to use an offset spatula

01:37 to gently push the batter to all the corners of the sheet tray.

01:40 You want to make sure you do that because this cake doesn't expand much in the oven

01:45 so it's not going to naturally go to the edges on its own.

01:48 You've got to give it a little bit of help.

01:50 I'm going to bake this cake at 350 degrees for between 8 to 12 minutes until it gets

01:55 nice and fluffy.

01:57 While the cake is in the oven, I'm going to get to work on the filling for the cake which

02:00 is really just simple whipped cream.

02:02 Into the stand mixer we're going to put some cold heavy cream, a little bit of powdered

02:06 sugar and some vanilla.

02:08 And we're going to beat that until we get soft peaks.

02:15 These soft peaks are what you're looking for from your filling.

02:18 As soon as the cake comes out of the oven, grab a piece of foil, cover it super quickly

02:22 and crimp the edges so we can lock in all that steam that's coming off the cake.

02:27 Be careful because the pan is obviously really hot so you might need your oven mitts to help

02:30 you do that crimping.

02:32 The reason for adding the foil to the cake as soon as it comes out of the oven is that

02:35 the steam will help keep the cake moist and pliable for when it's time to actually roll

02:40 the cake with the filling.

02:42 Typical Swiss roll recipes will have you roll the cake while it's still pretty warm but

02:48 that's kind of difficult and the cake has to hold its shape and then it's tough to fill.

02:52 This method is a lot simpler.

02:53 The cake is baked and it is cooled so now it's time for the first moment of truth.

02:58 I'm going to take this foil off.

03:06 It's fine.

03:07 As you can see, much of the top layer of the cake came off but it really is fine.

03:12 I'm not just kidding about it being fine.

03:14 Because this is going to be the side that we cover with whipped cream and roll up so

03:18 nobody's going to see this.

03:19 No one cares.

03:20 This is fine.

03:21 I'm going to use this offset to separate the cake from the sides of the pan.

03:25 Then I'm going to lift this whole sheet of cake off the pan, put it on the countertop.

03:29 That went really well.

03:30 I'm very proud of myself.

03:32 The cake is supposed to come out in one sheet and it did.

03:35 It's not supposed to break apart into a bunch of pieces on you.

03:38 That step we did where we steamed the cake with the foil is why the cake is so pliable

03:43 now and it's going to make it a lot easier for us to roll it.

03:46 I'm going to spread this with the whipped cream with this offset spatula to get it nice

03:51 and even.

03:59 And then working from this end away from me, I'm going to start to tuck the cake and as

04:04 I tuck it, I'm going to start to pull the parchment away from the back so at the end

04:08 I have a nice, neatly, uniformly rolled cake.

04:12 The cake will hold together but you can't manhandle it because it is still a cake so

04:17 be careful.

04:18 Start to separate the parchment from the cake and start your roll.

04:23 You want to get it as tight as possible early so that you don't have a big, floppy, oblong

04:29 roll by the time you get to the end.

04:31 You also don't want to squeeze it too much as you roll it.

04:33 You want to make sure it's tight but don't press down on it because then you'll have

04:37 whipped cream coming out the sides.

04:39 That's not the goal here.

04:40 You could even use the parchment to sort of help it around.

04:48 Now it's time for the fun part of the Swiss cake roll adventure.

04:52 We're going to make some dark chocolate ganache.

04:53 Ganache is one of those things that sounds really scary but it's very simple and it's

04:58 only a couple of ingredients.

04:59 To make ganache, we're going to put some heavy cream into a small pot.

05:03 Let that come to a bare simmer just until it gets super hot.

05:06 Then we're going to pour it over our chocolate chips, which are in a heat-proof bowl.

05:10 We're going to let that sit for two minutes just to give the cream some time to melt the

05:16 chocolate.

05:17 We're going to stir it all together until it's nice and smooth.

05:19 Then we're going to add a little bit of honey and salt just for some shine and a little

05:23 bit of extra flavor.

05:25 Once the ganache is all ready to go, we want to work very quickly to get it over the top

05:29 of the Swiss cake roll so that it doesn't set before we can spread the whole roll with

05:34 the chocolate.

05:35 I'm so proud of this, y'all.

05:37 It's so pretty.

05:38 I poured the ganache on and I took my time smoothing it out.

05:41 You can smooth it out until it's super straight and clean and glossy like this, or you can

05:46 take your offset and leave a bunch of little dips and swirls if you want the outside to

05:49 be a little bit more interesting.

05:51 But I love this.

05:52 It's so unique and pretty.

05:55 You could eat this right now if you want to be a little greedy box, but I recommend sticking

06:00 it in the refrigerator for about half an hour to give the ganache some time to set.

06:04 That way when you slice it, they're nice, clean, neat slices instead of messy, ganache-y

06:09 slices.

06:10 Or you could let it sit for two hours and you'll have a really sharp, really pretty

06:14 slice.

06:15 But 30 minutes is plenty of time.

06:16 Fun fact, my older sister's nickname for me is Hostess because of how many Swiss rolls

06:21 I used to eat as a child.

06:23 So my inner child is jumping for joy right now and I'm going to go ahead and give this

06:27 a try.

06:30 This is literally like my childhood in a single bite, but it doesn't make me feel like a child.

06:36 I feel really grown up.

06:38 This feels like a very mature dessert still.

06:40 It's got that chocolatey sponge and that whipped cream, but the whipped cream is not too sweet,

06:45 so it's not overwhelming or cloying.

06:48 And then that rich ganache on the outside is just so velvety smooth and just thick and

06:54 delicious.

06:55 This is, huh, I might need a moment.

06:59 Okay, I'm good.

07:00 This is my favorite dessert now as an adult.

07:02 I'm going to make this all the time.

07:05 This would be perfect for a birthday party, a summer gathering, a winter gathering.

07:09 Honestly, it looks super impressive, but you saw how much effort went into that.

07:13 It was honestly a piece of cake, right?

07:16 For more recipes just like this one, keep it right here at Delish.com.

07:20 [Music]

07:24 [BLANK_AUDIO]

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