THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with less fat.

Start by whipping the eggs with vanilla and sugar until they double in size and lighten in color.

Bloom the cocoa powder with one or two tablespoons of hot milk or coffee before adding it to the mix.

Sift together the flour, baking powder, and salt to avoid lumps in the batter.

Mix the dry ingredients into the whipped egg mixture using a mixer until just combined, being careful not to over mix.

Pour the batter onto a greased baking sheet lined with parchment paper or a silicone mat and spread it evenly.

Bake the cake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for around 10 minutes.

Check the cake with a toothpick at the 10-minute mark to ensure it is not overbaked.

Dust the top of the cake with powdered sugar and cornstarch to prevent sticking, then let it cool for about five minutes before rolling.

Unroll the cooled cake gently and brush it with some milk to keep it moist.

Prepare the filling by creaming together cream cheese, sugar, vanilla, and heavy cream until medium to stiff peaks are formed.

Spread the cream filling evenly on the cake, leaving a little border, then carefully roll the cake back up.

Wrap the rolled cake in plastic wrap and refrigerate for at least two hours to let it set and soak up moisture.

After two hours, cut the ends of the cake for a prettier presentation and optionally dust with powdered sugar or drizzle with melted chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens