Chocolate Swiss Roll with Chocolate Ganache

I know. Ganache? Where? Because all you can see is a chocolate blanket, or mudslide, or A MESS.

The reason why I still wanted to post it was this was incredibly delicious! Silky cream filling wrapped inside that intense yet pillowy chocolate sheet cake. Plus, doesn’t it look like a piece of art?

Ingredients (12-inch long cake roll):
Cake Roll
1/4 cup unsweetened cocoa powder, sifted
1/3 cup plus 2 tablespoons cake flour, sifted
1/2 teaspoon salt
3 large eggs
2 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
1/2 stick unsalted butter, melted and cooled completely
1 1/4 cups heavy cream
200 grams bittersweet chocolate, cut into small pieces
2/3 cup heavy cream
1 tablespoon corn syrup

Preheat oven to 450F. Line a 12 x 17 inch baking pan with parchment paper. Grease it and dust it with cocoa powder lightly.
In a bowl, whisk cocoa powder, cake flour and salt.
Put eggs, egg yolks and 1/2 cup sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and mixture is warm to touch. Remove from heat.
With whisk attachment, continue whipping the mixture in a standing mixer on high until pale and thick, about 4 minutes.
Sift cocoa mixture over egg mixture, fold in gently. When almost incorporated, pour melted butter down side of bowl, gently fold to combine.
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 6 to 7 minutes, or until springy to touch.
While the cake is baking. Place a clean dish towel on your working surface. Dust with cocoa powder.
Immediately upon removing the cake from the oven, invert it onto the towel you have prepared. Remove the top parchment paper carefully. Then roll the cake while it’s still hot. Let it cool (wrapped) completely.
Beat the cream until soft peaks form, then add the remaining tablespoon of sugar and continue beating until firm.
When the cake is completely cool, unroll the cake, and top it with cream.
Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.
To prepare the ganache, place the chocolate pieces in a heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat until just boiling. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add corn syrup, and stir gently with a spoon until smooth.
Before serving, pour the ganache into the centre of the cake roll. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.


    1. Hi Kristin, I roll my cake in kitchen towel when it’s still warm. I guess it’s the key! :)

  1. I have made pumpkin rolls for years it took me a while to get them perfect but they come out right almost every time. I have been wanting to make a Swiss roll for a while, your recipe looks delicious, so I am definitely going to make your recipe. I was looking for a cream filling recipe when I found your Swiss roll reminded me of when I was a child all I can remember is they where YUMMMMMMMMYYYYYY. Anyways I made banana nut rolls dyesterday and wanted to use a different filling for them THANKS FOR THE RECIPE

    1. Thanks, James! I am glad that my recipe brought back your childhood memories. Hope you will enjoy it!

  2. What does the butter go in? What is the cream that you used for the filling? This looks so yummy, I want to make it!

    1. Hi Sherri, the melted butter goes in the flour and egg mixture. Stream in and carefully fold it in the batter. I use whipping cream/heavy cream for the filling. Hope you will enjoy the recipe. :)

  3. Question about the ganache: in the directions it says to heat whipping cream and butter in a saucepan, but no butter is listed in the ingredient list for the ganache. Clarification please.

    1. Hi Jamie, thanks for the heads up. We don’t use better for the ganache. It’s been amended! :)

  4. Messy can be GREAT! Best Christmas dessert I ever made was this dark chocolat mint bundt cake this year that was drenched in a dark chocolate ganache because I made way too much of it.

  5. This reminds me of those little chocolate rolls that got squished in your lunch box – ONLY WAY MORE AMAZING. That ganache is to die for! I actually might make these a bit smaller, if only to reminisce about those little chocolate rolls I loved in my childhood :)

  6. Oh this looks wonderful! Also, that’s not a mess, that’s an extra serving of deliciousness! ;)
    I had a lot of these roll type desserts growing up in Germany :)

  7. The fluffy chocolate cake, sweet cream and rich ganache are a combo that would get anybody’s attention. If the thought of the flavor combo doesn’t your amazing picture will! So glad you decided to post this, you did a great job on the roll. Exceptionally delicious post!

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