ALL RECIPES CAKES

Professional Chocolate Swiss Roll Cake Recipe

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:

  1. 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.
  2. 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.

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *