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
Ingredient
Coat a 10x15-inch baking sheet with cooking spray and cover with parchment paper. Make sure the parchment paper sticks to the pan.
1
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.
2
Mix the wet components with the flour mixture with a spatula. Use a whisk to smooth lumps.
3
Spread cake batter evenly in the pan using a spatula. Air bubbles can be removed by gently tapping the pan on the counter.
4
The cake should spring back when touched after 10–12 minutes. The parchment paper should be used to carefully lift the heated cake.
5
Take the cake off the baking sheet and slowly roll it from short to short using your hands.
6
Allow cake to cool fully. First, blend cream cheese and butter in a medium basin. Whisk or mix vanilla and icing sugar until smooth.
7
Add heavy cream and chocolate chips to a bowl. Let chocolate melt in 30-second increments in the microwave. Whisk well.