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:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- 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.
- Bake the Cake:
- Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
- 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.
- 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.
- 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.
- 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!