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Homemade Giant Swiss Cake Roll photo

Giant Swiss Cake Roll

This Giant Swiss Cake Roll is a showstopper! Delightfully airy chocolate sponge filled with marshmallow and topped with rich ganache.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3/4 cup all-purpose flour
  • 1/4 cup dark or Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • 1/4 cup unsalted butter cut into cubes
  • 2 ounces dark chocolate (60-70%) finely chopped
For the Filling:
  • 6 tablespoons unsalted butter room temperature
  • 2 tablespoons unflavored vegetable shortening room temperature
  • 8 ounces marshmallow fluff the star of the filling!
  • 1 cup powdered sugar sifted
For the Ganache:
  • 1/4 cup heavy cream
  • 4 ounces dark chocolate (60-70%) finely chopped
  • 3/4 cup heavy cream whipped
  • 1 tablespoon salted butter cut into cubes

Equipment

  • Jelly Roll Pan (15x10 inches)
  • Mixing bowls
  • Whisk or electric mixer
  • Offset spatula
  • Plastic wrap

Method
 

Bake the Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add Vanilla and Espresso - Stir in the vanilla extract and espresso powder until well combined.
  6. Step 6: Incorporate Dry Ingredients - Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
  7. 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.
  8. Step 8: Combine Everything - Fold the melted chocolate mixture into the batter until just combined, ensuring everything is well incorporated.
  9. 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.
  10. 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.
Prepare the Filling:
  1. 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.
  2. 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.
Prepare the Ganache:
  1. 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.
  2. 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.
  3. 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!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Dust the towel with powdered sugar to prevent sticking when rolling the cake.
  • Feel free to experiment with different fillings like fruit preserves!