Giant Swiss Cake Roll

Imagine a dessert that captures the essence of nostalgia, childhood celebrations, and a little bit of whimsy. The Giant Swiss Cake Roll is a delightful treat that combines a light and airy chocolate sponge cake with a luscious marshmallow filling and a decadent chocolate ganache. It’s perfect for birthday parties, family gatherings, or simply when you want to impress your friends with your baking skills. With its stunning presentation and delicious flavors, this cake will have everyone asking for a second slice!

Why You’ll Love This Recipe

This Giant Swiss Cake Roll is not just a feast for the eyes; it’s a mouthwatering experience that balances sweet and rich flavors. The chocolate sponge cake is soft and tender, making it easy to roll without cracking. The marshmallow fluff filling adds a delightful creaminess, while the dark chocolate ganache on top takes it over the edge. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and yields impressive results. Plus, who doesn’t love a dessert that looks as good as it tastes?

The Ingredient Lineup

To create this spectacular dessert, you’ll need the following ingredients:

• 3/4 cup (3.5 oz) all-purpose flour – For the base of the cake.
• 1/4 cup (.75 oz) dark or Dutch processed cocoa powder – To add rich chocolate flavor.
• 1/2 teaspoon baking powder – Helps the cake rise.
• 1/2 teaspoon baking soda – Enhances the leavening process.
• 1/2 teaspoon kosher salt – Balances the sweetness.
• 4 large eggs, room temperature – Provides structure and moisture.
• 3/4 cup granulated sugar – Sweetens the cake.
• 1 teaspoon vanilla extract – Adds depth of flavor.
• 1/2 teaspoon instant espresso powder – Enhances the chocolate flavor.
• 1/4 cup unsalted butter, cut into cubes – For richness in the cake.
• 2 ounces dark chocolate (60-70%), finely chopped – For the ganache.
• 6 tablespoons unsalted butter, room temperature – For the filling.
• 2 tablespoons unflavored vegetable shortening, room temperature – Adds creaminess to the filling.
• 8 ounces marshmallow fluff – The star of the filling!
• 1 cup powdered sugar, sifted – Sweetens the filling.
• 1/4 cup heavy cream – For the ganache.
• 4 ounces dark chocolate (60-70%), finely chopped – For the ganache.
• 3/4 cup heavy cream – Whipped for the ganache.
• 1 tablespoon salted butter, cut into cubes – For the ganache.

Recommended Tools

For this recipe, having the right tools will make your baking experience smoother:

• Jelly Roll Pan (15×10 inches) – Ideal for baking the cake evenly.
• Mixing Bowls – For combining ingredients.
• Whisk or Electric Mixer – For beating the eggs and sugar until fluffy.
• Offset Spatula – Perfect for spreading the filling evenly.
• Plastic Wrap – To help roll the cake without sticking.

Build Giant Swiss Cake Roll Step by Step

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise perfectly.

Step 2: Prepare the Pan

Line your jelly roll pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the paper to prevent sticking.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt. Set this mixture aside.

Step 4: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together using a whisk or electric mixer until the mixture is pale and fluffy, about 5 minutes. This step incorporates air, leading to a lighter cake.

Step 5: Add Vanilla and Espresso

Stir in the vanilla extract and espresso powder until well combined.

Step 6: Incorporate Dry Ingredients

Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Step 7: Melt Chocolate and Butter

In a small saucepan over low heat, melt the unsalted butter and finely chopped dark chocolate together until smooth. Let it cool slightly before adding it to the batter.

Step 8: Combine Everything

Fold the melted chocolate mixture into the batter until just combined, ensuring everything is well incorporated.

Step 9: Bake the Cake

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.

Step 10: Cool and Roll

Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel, starting from one short side. Allow it to cool completely in this rolled form.

Step 11: Make the Filling

In a large bowl, beat together the room temperature unsalted butter, vegetable shortening, marshmallow fluff, and sifted powdered sugar until creamy and smooth.

Step 12: Unroll and Fill the Cake

Once the cake has cooled completely, gently unroll it and spread the marshmallow filling evenly over the surface. Roll the cake back up carefully, this time without the towel, and place it seam-side down on a serving platter.

Step 13: Prepare the Ganache

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the finely chopped dark chocolate and salted butter. Stir until smooth and glossy.

Step 14: Drizzle the Ganache

Pour the ganache over the rolled cake, allowing it to drip down the sides. You can use a spatula to spread it evenly if desired.

Step 15: Chill and Serve

Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve your stunning Giant Swiss Cake Roll to eager guests!

Dietary Swaps & Alternatives

If you’re looking to make this dessert fit specific dietary needs, here are some swaps you can consider:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use non-dairy butter and coconut cream for the filling and ganache.
• Lower Sugar: Replace granulated sugar with a sugar substitute or use less powdered sugar in the filling.
• Egg-Free: Replace eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).

What Could Go Wrong

While this Giant Swiss Cake Roll is relatively straightforward, here are some common pitfalls to watch out for:

• Cracking: If you overbake the cake, it may crack when rolling. Keep an eye on it towards the end of the baking time.
• Filling Oozing: If the cake is too warm when you add the filling, it may ooze out. Ensure the cake is completely cooled.
• Ganache Not Set: If you skip chilling the cake, the ganache may be too runny. Allow time for it to set properly.
• Uneven Rolling: When rolling the cake, start tight at the edge and maintain even pressure to avoid gaps.

Storing, Freezing & Reheating

To keep your Giant Swiss Cake Roll fresh, follow these tips:

• Storing: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the unfilled cake roll wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before filling and serving.
• Reheating: If desired, you can warm individual slices in the microwave for about 10 seconds for a cozy treat.

Helpful Q&A

Can I make this cake in advance?

Absolutely! You can prepare the cake a day ahead and store it in the refrigerator. Just add the ganache right before serving for the best presentation.

What can I serve with the Giant Swiss Cake Roll?

This dessert pairs wonderfully with a scoop of vanilla ice cream or fresh berries for a delightful contrast in flavors.

How do I know when the cake is done baking?

The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I use different fillings or toppings?

Definitely! Feel free to experiment with different fillings like whipped cream, fruit preserves, or even Nutella. Just ensure your substitutions work well in texture and flavor.

Try These Next

If you enjoyed this Giant Swiss Cake Roll, you might also love:

• Tres Leches Cake Recipe – A moist, milky delight.
• Butter Cake With Salted Caramel Buttercream Frosting Recipe – Rich and indulgent!

Make It Tonight

Now that you have all the details and tips for creating a stunning Giant Swiss Cake Roll, it’s time to roll up your sleeves and get baking! This cake is sure to become a favorite in your dessert repertoire. Gather your ingredients, follow the steps, and enjoy the process of creating something truly special. Happy baking!