Chocolate Swiss Cake Roll
7:40 AM
Chocolate Swiss Cake Roll
Cake
4 large eggs, separated
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 Tablespoon strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder, plus 2 Tablespoons (for rolling)
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla Whipped Cream
1 cup cold heavy cream or heavy whipping cream
3 Tablespoons granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
Chocolate Topping
1/2 cup heavy cream or heavy whipping cream
one 4 ounce bar semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup
Preheat oven to 350°F. Spray a 12x7 baking sheet pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes. Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing. Batter will be very light. Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Pour ganache all over cake roll. Refrigerate for at least 30-60 minutes before slicing and serving. Cover leftover cake and store in the refrigerator for up to 3 days.
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