Chocolate Swiss Roll Cake

I was always intimidated to make this beautiful spongy cake and was actually so surprised by how great it turned out and how easy it was to make. The chocolate flavor is perfect with the whipped cream and raspberries. It tastes like a Ho Ho but even better. This recipe is from thepioneerwomen.com. Let’s get baking!

INGREDIENTS FOR CAKE:

• 1/4 cup unsweetened cocoa Powder (Plus More For Sprinkling)
• 1/3 cup All-purpose flour
• 1/4 teaspoon salt
• 4 Large eggs
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter (melted)

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

• 4 oz. weight bittersweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream
• 1 tablespoon milk (only add if to thick)

DIRECTIONS:

1. For the cake, pre-heat the oven to 425 degrees F. Line a 17×12 sheet pan, with a piece of parchment paper or a  silicon mat. Grease well.
2. In a large bowl, whisk together the cocoa powder, flour, and salt.
3. In a medium sauce pan, simmer about an inch of water. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl).
4. Use a hand mixer and  beat the eggs and sugar together, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120 degrees F. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water).
5. Remove the egg bowl off heat and continue to beat, until it is thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.
6. Add the dry ingredients to the mixture, and gently fold it into the eggs mixture with a spatula, working quickly.
7. Spread the batter onto the greased parchment or silicone mat. Bake the cake for 5–6 minutes, until springy to the touch.
8. Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the baked cake onto the parchment paper. Remove the parchment or silicone mat that the cake baked on. Carefully roll the cake into a log while it’s still warm (this will help it roll easier later).
9. To make the whipped cream, in a large bowl, combine the heavy cream, sugar, and vanilla extract. Whip with a hand mixer until you reach stiff peaks (about 5 minutes on medium speed).
10. Unroll the cooled cake, and spread the whipped cream all over. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.
11. To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl 30-seconds at a time, stirring in between, until well combined. Add the tablespoon of milk if the ganache is too thick.
12. Pour the chocolate ganache evenly over the cake, refrigerate for 20 minutes before serving, so the ganache can firm up. Serve and enjoy!

Thanks for baking with me!

~ Natalie