Indulge in Chocolate-Covered Strawberry Swiss Roll Cake Delight
Experience the enchanting fusion of rich chocolate and fresh strawberries in this delightful Chocolate-Covered Strawberry Swiss Roll Cake.
Equipment
- Baking sheet
- Medium bowl
- - Large bowl
- Whisk
- - Plastic wrap
- Saucepan
- - Kitchen towel
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking during baking for a perfect roll.
- 60 g All-Purpose Flour Provides structure to the chocolate cake.
- 20 g Unsweetened Cocoa Powder Enhances the rich chocolate flavor.
- 0.5 tsp Baking Powder Leavens the cake, ensuring it’s fluffy and light.
- 0.5 tsp Kosher Salt Balances the sweetness for a well-rounded taste.
- 4 large Large Eggs Acts as a binder and adds moisture to the cake.
- 133 g Granulated Sugar Sweetens the cake and contributes to its structure.
- 0.25 cup Vegetable Oil Keeps the cake moist and tender.
- 1 tsp Pure Vanilla Extract Adds delightful flavor depth to the batter.
For the Filling
- 1 oz Freeze-Dried Strawberries Intensifies strawberry flavor.
- 4 oz Cream Cheese Forms a creamy base for the filling.
- 60 g Confectioners' Sugar Sweetens the filling.
- 1 cup Heavy Cream Adds rich creaminess.
For the Ganache
- 1 cup Semisweet Chocolate Chips Provides that indulgent chocolate flavor.
- 0.75 cup Heavy Cream Needed for a smooth ganache texture.
For Serving (Optional)
- Chocolate-Covered Strawberries A beautiful garnish to enhance presentation.
Instructions
Directions
- 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.
Notes
Serve chilled or at room temperature. Optionally dust with additional confectioners’ sugar.