When I first laid eyes on a Chocolate-Covered Strawberry Swiss Roll Cake, I knew I had stumbled upon a remarkable creation that would enchant anyone who tried it. Picture this: a velvety chocolate cake gracefully rolled around a dreamy strawberry filling, each slice revealing a tantalizing swirl of flavor. The moment you take a bite, the contrasting tastes of rich chocolate and bright strawberries dance on your palate, making it a perfect dessert for romantic evenings or festive celebrations.
There’s something special about the process of rolling this cake; it brings such joy as the cake transforms into a stunning masterpiece. Whether you’re looking to impress your sweetheart on Valentine’s Day or simply want to indulge in a divine treat, this dessert combines simple techniques with impressive results. Join me as we embark on this delightful journey of creating something that not only looks exquisite but tastes even better!
Why love Chocolate-Covered Strawberry Swiss Roll Cake?
Indulgent flavors await with this cake, where every slice is a delightful fusion of chocolate and strawberries.
Visual appeal steals the show: the stunning swirls are perfect for any occasion!
Simple techniques make it achievable—no advanced skills required!
Impressive dessert for gatherings or romantic dinners, guaranteed to wow your guests.
Versatile options let you customize your filling or chocolate type, keeping it fresh every time!
Quick prep time means you can create this masterpiece in under an hour, saving you time without compromising indulgence.
Chocolate-Covered Strawberry Swiss Roll Cake Ingredients
• Here’s everything you need for the perfect Chocolate-Covered Strawberry Swiss Roll Cake!
For the Cake
- Cooking Spray – Prevents sticking during baking for a perfect roll.
- All-Purpose Flour (60 g) – Provides structure to the chocolate cake.
- Unsweetened Cocoa Powder (20 g) – Enhances the rich chocolate flavor.
- Baking Powder (1/2 tsp) – Leavens the cake, ensuring it’s fluffy and light.
- Kosher Salt (1/2 tsp) – Balances the sweetness for a well-rounded taste.
- Large Eggs (4) – Acts as a binder and adds moisture to the cake.
- Granulated Sugar (133 g) – Sweetens the cake and contributes to its structure.
- Vegetable Oil (1/4 cup) – Keeps the cake moist and tender.
- Pure Vanilla Extract (1 tsp) – Adds delightful flavor depth to the batter.
For the Filling
- Freeze-Dried Strawberries (1 oz) – Intensifies strawberry flavor in the fluffy filling.
- Cream Cheese (4 oz) – Forms a creamy base for the delicious filling.
- Confectioners’ Sugar (60 g) – Sweetens the strawberry cream filling perfectly.
- Heavy Cream (1 cup) – Stabilizes the filling and adds rich creaminess.
For the Ganache
- Semisweet Chocolate Chips (1 cup) – Provides that indulgent chocolate flavor for drizzling.
- Heavy Cream (3/4 cup) – Needed to create a smooth ganache texture.
For Serving (Optional)
- Chocolate-Covered Strawberries – A beautiful garnish to enhance the presentation of your delightful cake.
Get ready to indulge in the sweet harmonies of chocolate and strawberries with this irresistible Chocolate-Covered Strawberry Swiss Roll Cake!
How to Make Chocolate-Covered Strawberry Swiss Roll Cake
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly spray it with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined for a smooth cake texture.
Whisk Wet Ingredients: In a large bowl, beat together the large eggs and granulated sugar until the mixture is pale and fluffy—this should take about 3-5 minutes. Then, add in the vegetable oil and pure vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until everything is fully combined. The batter should be smooth and a rich chocolate color.
Bake: Pour the cake batter onto the prepared baking sheet, spreading it evenly. Bake for approximately 10-12 minutes, or until the cake springs back when touched.
Roll the Cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Roll the cake up gently, starting from the shorter end, and let it cool completely.
Prepare Filling: In a bowl, beat the cream cheese with the confectioners’ sugar until creamy. Then fold in the whipped heavy cream and freeze-dried strawberries gently until you achieve a light and fluffy filling.
Unroll and Fill: Carefully unroll the cooled cake, spread your delicious strawberry filling evenly over the cake, and re-roll it tightly. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Prepare Ganache: In a small saucepan, heat the heavy cream until it simmers. Remove from heat and pour it over the semisweet chocolate chips, stirring until the mixture is smooth and glossy.
Serve: Drizzle the luscious ganache over the rolled cake, slice it into generous pieces, and garnish with chocolate-covered strawberries for an elegant presentation.
Optional: Dust with additional confectioners’ sugar for a lovely finish.
Exact quantities are listed in the recipe card below.
What to Serve with Chocolate-Covered Strawberry Swiss Roll Cake?
This delightful dessert deserves companions that enhance its rich flavors and elegant presentation.
Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a refreshing tartness that perfectly balances the cake’s sweetness.
Vanilla Ice Cream: The creamy, cool texture of vanilla ice cream complements the rich chocolate and fruity filling, creating a luscious experience.
Mint Leaves: A few sprigs of fresh mint bring a burst of freshness and a pop of color to your dessert plate, elevating the entire presentation!
Chocolate Sauce: Drizzle some extra chocolate sauce for an indulgent touch, intensifying the cake’s chocolate flavor and making it a chocolate lover’s dream.
Sparkling Wine: A glass of bubbly pairs beautifully, enhancing the festive feel of the occasion and harmonizing with the dessert’s fruity notes.
Coffee or Espresso: A warm cup of rich coffee deepens the flavor experience, offering a wonderful contrast to the sweet and creamy elements of the cake.
Whipped Cream: Lightly sweetened whipped cream provides a fluffy texture that contrasts with the cake, offering a delightful mouthfeel with each bite.
Chocolate-Covered Strawberry Swiss Roll Cake Variations
Feel free to explore these delightful twists that will enhance your dessert experience!
Fresh Strawberries: Swap freeze-dried strawberries for fresh ones to add a juicy, vibrant flavor to your filling.
Almond Flavoring: Introduce a splash of almond extract to the filling for a nutty warmth that beautifully complements the chocolate and strawberries.
Dark Chocolate: Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate experience.
Nutty Crunch: Add chopped nuts, like hazelnuts or almonds, into the filling for delightful texture and extra flavor.
Citrus Zest: Incorporate a teaspoon of orange or lemon zest into the filling to brighten the flavor and add a refreshing twist.
Mint Infusion: Mix in a few drops of peppermint extract into the filling for a refreshing, minty flavor that brings everything to life.
Coconut Flakes: Fold in sweetened coconut flakes into the filling for a tropical touch that pairs beautifully with the strawberries.
Spicy Touch: Add a pinch of cayenne pepper into the ganache for a surprising kick that elevates the sweetness of the chocolate.
How to Store and Freeze Chocolate-Covered Strawberry Swiss Roll Cake
Fridge: Keep the rolled cake wrapped loosely in plastic wrap in the refrigerator for up to 3 days. This will help maintain its moisture and flavor.
Freezer: For longer storage, you can freeze the unfilled cake. Wrap it tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before filling.
Reheating: If desired, enjoy slices of the chilled chocolate-covered strawberry swiss roll cake at room temperature or briefly microwave for 10-15 seconds to enhance the flavors.
Serving Tips: To serve, drizzle with fresh ganache after thawing, ensuring the delightful combination of chocolate and strawberries remains fresh and indulgent.
Expert Tips for Chocolate-Covered Strawberry Swiss Roll Cake
- Warm Roll: Roll the cake while it’s still warm to prevent cracking. This ensures a perfect spiral without breaks.
- Room Temperature Ingredients: Bring cream cheese and eggs to room temperature for smoother mixing, which will enhance your filling’s texture.
- Sift Ingredients: Sift your cocoa powder and flour to avoid lumps in the batter, achieving a beautifully smooth Chocolate-Covered Strawberry Swiss Roll Cake.
- Don’t Overbake: Keep an eye on the baking time; overbaking can result in a dry cake. The cake is perfect when it springs back gently to the touch.
- Chill Filling: Refrigerate your strawberry filling briefly before spreading to make it easier to work with, leading to a neater assembly.
Make Ahead Options
These Chocolate-Covered Strawberry Swiss Roll Cakes are a fantastic treat to prepare ahead of time, saving you precious moments on busy days! You can bake and roll the cake up to 24 hours in advance, allowing it to rest in the refrigerator coated in plastic wrap. The strawberry filling can also be made a day before—just store it in an airtight container for freshness. When you’re ready to serve, simply unroll the chilled cake, spread the filling, re-roll it, and drizzle with ganache. This approach not only ensures your dessert is just as delicious but also allows you to impress your guests with minimal last-minute effort!
Chocolate-Covered Strawberry Swiss Roll Cake Recipe FAQs
How do I know if my strawberries are ripe?
Absolutely! When choosing strawberries, look for vibrant red color and firm texture. Avoid those with dark spots or mushy areas. Ideally, pick berries that are fragrant and have green, fresh-looking caps—this indicates they’re at their peak ripeness.
What’s the best way to store the Chocolate-Covered Strawberry Swiss Roll Cake?
Very! Store the rolled cake wrapped loosely in plastic wrap in the refrigerator for up to 3 days to maintain its moisture and flavor. If you’re not planning to eat it right away, consider freezing it to preserve its deliciousness.
Can I freeze the Chocolate-Covered Strawberry Swiss Roll Cake?
Absolutely! For freezing, wrap the unfilled cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When ready to enjoy, simply thaw it overnight in the fridge before spreading the filling.
What if my cake cracks while rolling?
No worries! If the cake cracks, it’s often because it’s not rolled while warm. To fix this, gently press the crack together and cover it with the ganache as you drizzle it on. A warm cake is much more pliable, so remember to roll it right after baking!
Are there any dietary considerations for this recipe?
Certainly! The Chocolate-Covered Strawberry Swiss Roll Cake contains gluten due to all-purpose flour, and dairy from the cream cheese and heavy cream. If you’re serving this to someone with allergies or dietary restrictions, consider using gluten-free flour blends and dairy alternatives to make a delicious version just for them!
Can I use fresh strawberries in the filling instead of freeze-dried?
Very! You can absolutely use fresh strawberries, but remember that fresh fruit has a higher water content. To avoid a watery filling, chop the strawberries and lightly pat them dry with a paper towel before incorporating them into your cream mixture. This will ensure a lovely thick filling that still captures the essence of strawberries!
Indulge in Chocolate-Covered Strawberry Swiss Roll Cake Delight
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly spray it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined.
- Whisk Wet Ingredients: In a large bowl, beat together the large eggs and granulated sugar until pale and fluffy. Add in the vegetable oil and pure vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until fully combined.
- Bake: Pour the batter onto the prepared baking sheet and bake for approximately 10-12 minutes.
- Roll the Cake: Invert the baked cake onto a clean kitchen towel dusted with confectioners’ sugar and roll it up gently. Let it cool completely.
- Prepare Filling: Beat the cream cheese with confectioners’ sugar until creamy. Fold in whipped heavy cream and freeze-dried strawberries.
- Unroll and Fill: Carefully unroll the cooled cake, spread the filling evenly, and re-roll tightly. Wrap in plastic wrap and refrigerate.
- Prepare Ganache: Heat heavy cream until it simmers, then pour over the chocolate chips and stir until smooth.
- Serve: Drizzle ganache over the rolled cake, slice, and garnish with chocolate-covered strawberries.