Chocolate Cake Roll with Swiss Meringue Filling: A Decadent Delight 🍫🎂

Indulge in the rich world of chocolate with our Chocolate Cake Roll, generously filled with velvety Swiss Meringue. This decadent delight is not only a feast for the eyes but a symphony for the taste buds. The moist and tender chocolate cake, rolled around a luscious Swiss Meringue, creates a dessert masterpiece that’s perfect for any celebration or as a sweet treat for yourself.

Ingredients:

For the Chocolate Cake:

  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

For the Swiss Meringue Filling:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat and Prepare:
  • Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
  1. Prepare the Chocolate Cake:
  • In a large bowl, beat eggs until pale and fluffy. Gradually add sugar, beating continuously. Stir in vanilla extract.
  • In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
  • Gently fold the dry ingredients into the egg mixture until just combined.
  • Pour the batter into the prepared jelly roll pan and spread it evenly.
  1. Bake the Cake:
  • Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
  1. Roll the Cake:
  • While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper.
  • Roll the cake, starting from one short end, along with the towel. Allow it to cool completely in this rolled position.
  1. Prepare Swiss Meringue Filling:
  • In a heatproof bowl, whisk together egg whites and sugar. Place the bowl over a pot of simmering water, making a double boiler.
  • Whisk continuously until the sugar dissolves, and the mixture reaches 160°F (71°C).
  • Remove from heat and beat the egg white mixture until stiff peaks form and the bowl is cool to the touch.
  • Gradually add softened butter, beating continuously. Stir in vanilla extract.
  1. Unroll Cake and Fill:
  • Carefully unroll the cooled cake. Spread the Swiss Meringue filling evenly over the cake.
  • Re-roll the cake, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 1-2 hours to set.
  1. Slice and Serve:
  • Once chilled, slice the Chocolate Cake Roll into beautiful rounds. Serve and enjoy the decadence!

Delight in our Chocolate Cake Roll with Swiss Meringue Filling, a dessert that combines the richness of chocolate with the velvety luxury of Swiss Meringue. Each slice is a celebration of flavor and texture, making it an ideal centerpiece for any event or a delectable treat for a special occasion. Indulge and savor this decadent delight’s sweet symphony!

Leave a Comment