Decadent Chocolate Swiss Roll with Buttercream Filling
16 minutes
1057 reads
About Decadent Chocolate Swiss Roll with Buttercream Filling
Indulge in this delightful Chocolate Swiss Roll, a heavenly dessert featuring a moist, chocolate sponge cake and a luscious buttercream filling. The perfect balance of rich chocolate and creamy sweetness makes it irresistible for any occasion.This elegant dessert is easy to make, yet impressive enough for special gatherings or a simple afternoon treat. The soft sponge, expertly rolled and sliced, reveals beautiful swirls of chocolate and buttercream, a delight for both the eyes and the palate.Get ready to impress your friends and family with this classic confectionery masterpiece – guaranteed to be a melt-in-your-mouth experience!
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Recipe Time & More
Prep10 minutes
Cook6 minutes
Total16 minutes
Ingredients
For the Chocolate Sponge Cake
- 1/4 cup Cake Flour
- 2 tbsp Corn Flour
- 2 tbsp Cocoa Powder unsweetened
- 1/8 tsp Salt
- 1/2 cup Sugar granulated
- 2 large Eggs
- 2 large Egg Whites
- 3 large Egg Yolks
- 1 tsp Vanilla Extract
For the Buttercream Filling
- 1/2 cup Butter softened, unsalted
- 2 cup Sugar sifted, powdered
- 2 tsp Vanilla Extract
- 2 tbsp Heavy Cream
- 1-2 Food Coloring gel food coloring recommended; optional, any color
- 1 Baking Sheet 13x18 inch or similar
- 2 sheet Parchment Paper
Instructions
Prepare the Sponge Cake
- Sift together cake flour, cornstarch, cocoa powder, and salt. Set aside.
- Whisk together egg yolks, 1/2 cup sugar, and vanilla extract until pale and ribbon-like.
- Gently fold in the dry ingredients in two additions.
- In a separate bowl, beat egg whites with the remaining 1 tablespoon of sugar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour batter into a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 8-10 minutes, or until a toothpick inserted comes out clean.
- Immediately dust with powdered sugar and invert onto another sheet of parchment paper.
- Carefully peel off the baking paper.
- Roll the cake tightly with the parchment paper and wrap it in foil to cool completely.
Make the Buttercream Filling
- Beat softened butter until light and fluffy.
- Gradually add powdered sugar, beating until smooth and creamy.
- Beat in vanilla extract, heavy cream, and food coloring until desired color is achieved.
Assemble the Swiss Roll
- Once the cake is completely cool, carefully unroll it.
- Spread the buttercream evenly over the cake.
- Roll the cake back up tightly.
- Chill for at least 30 minutes before slicing and serving.
Recipe Notes
Expert Tips for the Perfect Chocolate Swiss Roll
- For a richer chocolate flavor, use dark cocoa powder.
- Don't overbake the sponge cake; it should be slightly moist.
- Make sure your butter is softened to room temperature for a smooth and creamy buttercream.
- Chill the rolled cake completely before slicing to prevent the filling from oozing out.
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Recipe Nutrition
Calories: 447kcalCarbohydrates: 65gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 144mgSodium: 75mgPotassium: 70mgFiber: 1gSugar: 57gVitamin A: 677IUVitamin C: 0.04mgCalcium: 25mgIron: 1mg
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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Such a beautiful dish! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
The rolls look perfect.
Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.