Indulge in the exquisite creation of a Chocolate Swiss Roll Cake – a dessert that radiates sophistication yet boasts
a surprisingly manageable preparation. Elevate your culinary prowess as you embark on crafting this masterpiece
filled with luscious buttercream and crowned with a decadent chocolate glaze.
Ingredients:
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa (dutch processed)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- A pinch of salt
- 3 large eggs (at room temperature)
- ½ cup granulated sugar
- ¼ cup milk (2% recommended, at room temperature)
- ½ teaspoon vanilla extract
Swiss Meringue Filling
Chocolate Glaze:
- 1½ cups heavy cream (at least 30% fat)
- 4 ounces high-quality dark chocolate, chopped (with 52% cocoa)
- 1 teaspoon corn syrup (optional, for a glossy finish)
Instructions:
For the Cake:
- Preheat the oven to 350°F (180°C). Grease a 10×15 inch (25×38 cm) jelly roll pan or cookie sheet, lining it
with parchment paper, ensuring a 2-inch (4 cm) overhang on all sides. Grease and flour the parchment paper.
Set aside. - In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
Notes:
- For room temperature ingredients, remove from the fridge 45-60 minutes before use.
- Store any leftover cake in the fridge, covering it for up to 3 days.
- Freeze the cake by refrigerating for 30-60 minutes, then wrapping it in plastic and foil. Place it in a
freezer-safe bag; it will keep for up to two months in the freezer.
