Chocolate Swiss Roll Cake Recipe Step by Step Guide 

Delicious Chocolate Swiss Roll Cake with rich cream cheese icing and silky chocolate ganache. You'll keep coming back for seconds—or thirds!  

– ½ cup flour all purpose – ¼ cup cocoa powder unsweetened – 1 teaspoon baking powder – ½ teaspoon salt – 4 egg – ½ cup sugar granulated – 2 tablespoon butter melted – 1 teaspoon vanilla extract – 2 tablespoon coffee strong brewed – 8 ounce cream cheese 1 package, softened – 4 tablespoon butter softened – 1 teaspoon vanilla extract – 1 cup icing sugar


Coat a 10x15-inch baking sheet with cooking spray and cover with parchment paper. Make sure the parchment paper sticks to the pan.  


In a medium basin, mix flour, cocoa powder, baking powder, and salt. In another medium dish, beat eggs, sugar, butter, vanilla, and coffee until lump-free.  


Mix the wet components with the flour mixture with a spatula. Use a whisk to smooth lumps.  


Spread cake batter evenly in the pan using a spatula. Air bubbles can be removed by gently tapping the pan on the counter.  


The cake should spring back when touched after 10–12 minutes. The parchment paper should be used to carefully lift the heated cake.  


Take the cake off the baking sheet and slowly roll it from short to short using your hands.  


Allow cake to cool fully. First, blend cream cheese and butter in a medium basin. Whisk or mix vanilla and icing sugar until smooth.  


Add heavy cream and chocolate chips to a bowl. Let chocolate melt in 30-second increments in the microwave. Whisk well.  


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