As I stood in my kitchen, the fragrant scent of melting chocolate mingled with the tart allure of ripe strawberries, transporting me straight to dessert heaven. This Chocolate-Covered Strawberry Swiss Roll Cake is more than just a sweet treat; it’s a celebration of flavors and textures that will mesmerize your taste buds. Perfect for special moments like Valentine’s Day, this cake strikes that beautiful balance between indulgent and light, combining a fluffy chocolate sponge with a luscious strawberry filling.
You might be surprised how simple this stunning dessert is to make—its sophisticated appearance belies the straightforward process, making it a go-to for both novice bakers and seasoned chefs. Whether you’re looking to impress at a gathering or simply want to treat yourself, this delightful cake offers a moist, decadent experience worth savoring. Grab your apron and let’s dive into the world of chocolate and strawberries in a way that’s sure to bring joy to any occasion!
Why Love Chocolate-Covered Strawberry Swiss Roll Cake?
Decadent and delightful, this dessert is perfect for celebrating special moments. Gorgeous presentation with its mesmerizing spiral invites compliments. Moist and fluffy, it offers a satisfying bite without being overly rich. Versatile enough to switch up fillings for every season, it can even accommodate gluten-free flour. Beyond taste, it’s also a fun baking adventure that will make you feel like a pro in the kitchen! If you enjoy exploring unique desserts, check out our other delightful recipes for inspiration.
Chocolate-Covered Strawberry Swiss Roll Cake Ingredients
For the Cake
- Cooking Spray – Prevents sticking during baking; use a non-stick spray if unavailable.
- All-Purpose Flour (60 g) – Provides structure; gluten-free flour can be substituted for a GF option.
- Unsweetened Cocoa Powder (20 g) – Adds rich chocolate flavor; ensures the cake is deliciously dark.
- Baking Powder (1/2 tsp) – Helps the cake rise for a light and airy texture.
- Kosher Salt (1/2 tsp) – Enhances flavor balance; don’t skip this key ingredient!
- Large Eggs (4) – Binds all ingredients and adds moisture for a fluffy cake.
- Granulated Sugar (133 g) – Sweetens the mix and contributes to the overall structure.
- Vegetable Oil (60 g) – Adds moisture to keep the cake tender and delightful.
- Pure Vanilla Extract (1 tsp) – Infuses warm flavor throughout the cake.
For the Strawberry Filling
- Freeze-Dried Strawberries (1 oz) – Intensifies the strawberry flavor, making the filling extra special.
- Cream Cheese (4 oz) – Adds richness and creaminess to the luscious filling.
- Confectioners’ Sugar for Filling (60 g) – Sweetens the filling beautifully without added texture.
- Heavy Cream (1 cup) – Creates a light texture in the filling; must be whipped to soft peaks.
For the Ganache
- Semisweet Chocolate Chips (1 cup) – Forms the gooey ganache; dark chocolate can replace it for more intensity.
- Heavy Cream for Ganache (3/4 cup) – Melts with chocolate chips to create a silky drizzle.
For Decoration
- Confectioners’ Sugar – A light dusting on top enhances sweetness and presentation.
- Chocolate-Covered Strawberries – Optional garnish that elevates visual appeal; can be omitted if desired.
This Chocolate-Covered Strawberry Swiss Roll Cake not only captivates with its stunning look but also combines two beloved flavors, ensuring it’s a hit for every occasion!
How to Make Chocolate-Covered Strawberry Swiss Roll Cake
-
Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper and spraying it with cooking spray to prevent sticking.
-
Combine the dry ingredients in a bowl. Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well blended, then set aside.
-
Beat the large eggs and granulated sugar in a separate mixing bowl until the mixture becomes pale and fluffy, about 3-5 minutes. This aeration is key to a light cake!
-
Add the vegetable oil and pure vanilla extract gradually to the egg mixture, stirring gently until fully incorporated and smooth.
-
Fold in the dry ingredients carefully until just combined. Avoid overmixing to keep the cake light and airy, then pour the batter into the prepared baking pan, smoothing the top.
-
Bake the cake for 12-15 minutes or until set. The edges should start pulling away from the pan, and the center will spring back upon touch.
-
Roll the cake while it’s warm! Invert the cake onto a clean kitchen towel dusted with confectioners’ sugar and carefully peel off the parchment paper. Roll it up tightly from one end to the other, using the towel to help, and let it cool completely.
-
Whip up the filling by combining cream cheese, freeze-dried strawberries, confectioners’ sugar, and heavy cream in a mixing bowl. Beat until smooth and fluffy, creating a delightful strawberry cream.
-
Unroll the cooled cake gently. Spread the strawberry filling evenly over the surface, then roll it back up tightly using the towel as a guide.
-
Prepare the ganache by melting the semisweet chocolate chips with heavy cream in a microwave or over a double boiler, stirring until smooth and silky. Drizzle this luscious ganache over the rolled cake.
-
Dust with additional confectioners’ sugar before serving, creating an elegant finish that adds sweetness and visual appeal.
Optional: Serve with chocolate-covered strawberries on the side for an exquisite presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chocolate-Covered Strawberry Swiss Roll Cake
Fridge: Store the Chocolate-Covered Strawberry Swiss Roll Cake loosely covered with plastic wrap in the refrigerator for up to 3 days to maintain its moisture and flavor.
Freezer: For longer storage, wrap the Swiss roll tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge before serving for the best texture.
Reheating: If desired, serve slices slightly warmed in the microwave for about 10-15 seconds. Avoid overheating to keep the filling creamy.
Presentation Tip: When ready to serve, freshen up the look with a dusting of confectioners’ sugar or some additional chocolate-covered strawberries for an extra touch!
Chocolate-Covered Strawberry Swiss Roll Cake Variations
Feel free to explore these exciting twists to further personalize your delightful creation!
-
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend to make this treat suitable for everyone.
-
Raspberry Delight: Replace freeze-dried strawberries with freeze-dried raspberries for a tangy alternative that adds a pop of color.
-
Nutty Crunch: Add toasted chopped nuts like pecans or hazelnuts to the strawberry filling for an added layer of texture and flavor.
-
Minty Fresh: Incorporate a few drops of peppermint extract into the ganache for a refreshing mint-chocolate experience that’s perfect for festive occasions.
-
Chocolate Lovers: Fold mini chocolate chips into the filling for an extra chocolatey surprise with every bite.
-
Citrus Zing: Add a teaspoon of freshly grated orange or lemon zest to the cream filling for a zesty twist that brightens up the rich flavors.
-
Whipped Cream Topping: Opt for a fluffy whipped cream topping instead of ganache for a lighter finish that’s equally delicious.
-
Spiced Love: Mix a pinch of cinnamon or nutmeg into the dry ingredients to add warmth and depth to the cake’s flavor.
Expert Tips for Chocolate-Covered Strawberry Swiss Roll Cake
- Warm Rolling: Roll the cake while it’s still warm to prevent cracking. This helps maintain its beautiful spiral shape.
- Use a Towel: Dust a clean kitchen towel with confectioners’ sugar to assist in rolling the cake without it sticking, making the process smoother.
- Prep Ingredients First: Have all ingredients prepped and measured before starting to streamline the process, ensuring a stress-free baking experience.
- Avoid Overmixing: When folding in dry ingredients, mix just until combined. Overmixing can lead to a denser cake instead of a light, fluffy texture.
- Room Temperature Ingredients: Make sure ingredients like eggs and cream cheese are at room temperature for better mixing and texture in your Chocolate-Covered Strawberry Swiss Roll Cake.
What to Serve with Chocolate-Covered Strawberry Swiss Roll Cake?
Imagine a delightful table set for a sweet celebration, where every bite is an exquisite moment of indulgence.
- Fresh Berries: A medley of fresh strawberries, raspberries, or blueberries enhances the fruity flavor and adds a pop of vibrant color to your dessert display.
- Whipped Cream: Lightly sweetened whipped cream pairs beautifully with the rich cake, adding a fluffy texture that contrasts wonderfully with the chocolate and strawberry filling.
- Coffee or Espresso: A warm cup of coffee or a bold shot of espresso complements the sweetness of the roll, creating a harmonious balance of flavors perfect for dessert time.
- Chocolate Sauce: For those who crave an extra chocolatey touch, a drizzle of rich chocolate sauce will elevate this dessert to heavenly heights, making it utterly irresistible!
- Ice Cream: A scoop of vanilla or strawberry ice cream brings a creamy, cold element to the table, enhancing every bite of the moist cake. The combination is simply divine!
- Mint Leaves: Fresh mint garnished on the side adds a refreshing aroma and a touch of color, beautifully balancing the dessert’s richness while providing a delightful contrast.
- Sparkling Water or Champagne: For a festive touch, serve sparkling water or champagne. The effervescent bubbles cleanse the palate and elevate the celebration while echoing the elegance of the roll.
- Chocolate-Covered Strawberries: Serve alongside the cake for a complementary treat that ties in with the main attraction, providing that beloved combination that everyone adores.
Make Ahead Options
These Chocolate-Covered Strawberry Swiss Roll Cakes are perfect for meal prep enthusiasts! You can prepare the cake itself up to 24 hours in advance by baking it and rolling it while warm. Once cooled, wrap it in plastic wrap and refrigerate to keep it moist. The filling can also be made up to 3 days in advance, allowing the flavors to meld; simply store it in an airtight container in the fridge. When you’re ready to serve, unroll the cake, spread the creamy strawberry filling, and roll it back up. Finish with the ganache drizzle and a dusting of confectioners’ sugar for an effortless yet impressive dessert, just as delicious as when freshly made!
Chocolate-Covered Strawberry Swiss Roll Cake Recipe FAQs
What should I look for in ripe strawberries?
Absolutely! When selecting strawberries, look for plump, bright red berries without any dark spots or mushy areas. The green caps should be fresh, and the strawberries should smell fragrant. Choose strawberries that feel a bit firm; this indicates they’re juicy and ready to enjoy.
How should I store the Chocolate-Covered Strawberry Swiss Roll Cake?
Very! Keep your Swiss roll covered loosely with plastic wrap in the refrigerator for up to 3 days. This helps maintain its moisture and flavor. If you notice it drying out, consider adding a slice of bread to the storage container to keep things moist.
Can I freeze the Chocolate-Covered Strawberry Swiss Roll Cake?
Absolutely! To freeze, wrap the Swiss roll tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. You can keep it frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight before serving to preserve its soft, fluffy texture.
What if my cake cracks when rolling?
No worries! If your cake cracks while rolling, don’t be disheartened; just patch it with the strawberry filling as you roll it back up. Another tip is to ensure you roll the cake while it’s still warm—this flexibility helps prevent cracking and keeps that beautiful spiral intact!
Can I make this recipe gluten-free?
Definitely! To make a gluten-free Chocolate-Covered Strawberry Swiss Roll Cake, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to double-check your other ingredients (like baking powder) to ensure they’re gluten-free as well. Additionally, the final product may have a slightly different texture, but it will still be delicious and enjoyable!
Are there any allergy considerations for this recipe?
Very! This recipe contains eggs, dairy, and gluten, which are common allergens. You could use egg replacements if needed, such as flaxseed meal, and select dairy-free cream cheese and chocolate options for a dairy-free version. Always check labels for potential allergens in ingredients, especially if you’re preparing this cake for guests.
Chocolate-Covered Strawberry Swiss Roll Cake for Sweet Moments
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Microwave or double boiler
- - Kitchen towel
Ingredients
For the Cake
- 1 tablespoon Cooking Spray Prevents sticking during baking
- 60 g All-Purpose Flour Provides structure; gluten-free flour can be substituted for a GF option
- 20 g Unsweetened Cocoa Powder Adds rich chocolate flavor
- 0.5 teaspoon Baking Powder Helps the cake rise
- 0.5 teaspoon Kosher Salt Enhances flavor balance
- 4 Large Eggs Binds ingredients and adds moisture
- 133 g Granulated Sugar Sweetens the mix
- 60 g Vegetable Oil Adds moisture
- 1 teaspoon Pure Vanilla Extract Infuses warm flavor
For the Strawberry Filling
- 1 oz Freeze-Dried Strawberries Intensifies the strawberry flavor
- 4 oz Cream Cheese Adds richness and creaminess
- 60 g Confectioners' Sugar for Filling Sweetens the filling beautifully
- 1 cup Heavy Cream Must be whipped to soft peaks
For the Ganache
- 1 cup Semisweet Chocolate Chips Forms the gooey ganache
- 0.75 cup Heavy Cream for Ganache Melts with chocolate chips
For Decoration
- Confectioners' Sugar A light dusting to enhance sweetness
- Chocolate-Covered Strawberries Optional garnish
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper and spraying it with cooking spray to prevent sticking.
- Combine the dry ingredients in a bowl. Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well blended, then set aside.
- Beat the large eggs and granulated sugar in a separate mixing bowl until the mixture becomes pale and fluffy, about 3-5 minutes.
- Add the vegetable oil and pure vanilla extract gradually to the egg mixture, stirring gently until fully incorporated and smooth.
- Fold in the dry ingredients carefully until just combined. Avoid overmixing to keep the cake light and airy, then pour the batter into the prepared baking pan, smoothing the top.
- Bake the cake for 12-15 minutes or until set. The edges should start pulling away from the pan, and the center will spring back upon touch.
- Roll the cake while it’s warm! Invert the cake onto a clean kitchen towel dusted with confectioners' sugar and carefully peel off the parchment paper. Roll it up tightly from one end to the other and let it cool completely.
Filling and Assembly
- Whip up the filling by combining cream cheese, freeze-dried strawberries, confectioners' sugar, and heavy cream in a mixing bowl. Beat until smooth and fluffy.
- Unroll the cooled cake gently. Spread the strawberry filling evenly over the surface, then roll it back up tightly using the towel as a guide.
- Prepare the ganache by melting the semisweet chocolate chips with heavy cream in a microwave or over a double boiler, stirring until smooth and silky.
- Drizzle this luscious ganache over the rolled cake.
- Dust with additional confectioners' sugar before serving.