Rich, chocolatey, and filled with a light whipped cream filling, this Chocolate Swiss Roll is an elegant dessert that's easier to make than you might think. With a few simple changes to our Bakery Bliss Chocolate Cake Mix, you can create a soft, flexible sponge that's perfect for rolling. 

Whether you're servings it for a holiday gathering, a birthday celebration, or simply because you're craving chocolate, this classic dessert is sure to impress.

Happy Baking!

Chocolate Swiss Roll

Ingredients

Cake:

• 1/2 bag (1 3/4 cups ) Bakery Bliss Chocolate Cake Mix
• 3 eggs, separated
• 3 tbsp vegetable oil
• 1/2 cup milk

Whipped Filling:

• 1.5 cup heavy cream (whipping cream)
• 1/4 cup icing sugar
• 1 tsp vanilla extract

Chocolate Ganache:

• 1/4 cup heavy cream (whipping cream)
• 100 gram semi-sweet chocolate bar, finely chopped

Instructions

Prepare the Cake

1. Preheat oven to 350F and line a 15 x 10-inch rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the egg yolks, milk, and oil. Add the cake mix and stir until combined. 
3. In a separate clean bowl, beat the egg whites until they reach medium - stiff peaks.
4. Using a spatula, gently fold the whipped egg whites into the batter in three additions, folding just until no white streaks remain after each addition. Be gentle, you want to keep as much air in the batter as possible. 
5. Spread the batter evenly into your prepared pan. It will seem very thin, but that's exactly what you want for a jelly roll.
6. Bake for 11 - 12 minutes, or until the centre springs back when lightly touched. Don't overbake! Even an extra minute can make the cake dry and more likely to crack when rolled. 
7. While the cake bakes, lay a clean flat (non-textured) tea towel on the counter and generously dust it with cocoa powder.
8. As soon as the cake comes out of the oven, carefully flip it onto the prepared towel. Peel away the parchment paper immediately. 
9. Starting from the long side, gently roll the warm cake up inside the towel. Allow to cool completely while rolled. 

Make the Whipped Filling

1. In a bowl, whip together the heavy cream, icing sugar, and vanilla until stiff peaks form.

Make the Chocolate Ganache

1. Place the finely chopped chocolate into a heat proof bowl. 
2. In a small sauce pan, heat up the heavy cream until it just starts to simmer. 
3. Pour the cream over the chocolate, cover and let sit for 2 minutes. 
4. Stir until it comes together into a thick chocolatey spread.

** You can make this is in the microwave too. Place chocolate and heavy cream into a heat proof bowl and microwave at 10 second intervals, stirring in between until it comes together into a thick chocolatey spread

Assemble

1. Once the cake has cooled completely, carefully unroll it.
   
2. Spread the whipped cream evenly over the surface and gently roll the cake back up, this time without the towel. 
3. Transfer to a serving plate and evenly spread the chocolate ganache over the cake roll.
4. Chill for 30 minutes before slicing and serving.

 

 

If you try this recipe, I'd love to see your version! Tag me @bakeryblissjess (#bakedwithbakerybliss) so I can share your creations.