Chocolate-Covered Strawberry Swiss Roll Cake for Sweet Moments
This Chocolate-Covered Strawberry Swiss Roll Cake is a stunning dessert perfect for celebrating special moments with its delightful flavors and textures.
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.
Notes
Serve with chocolate-covered strawberries on the side for an exquisite presentation.