Description
This indulgent chocolate Swiss roll is filled with a creamy vanilla and fresh strawberry center, wrapped in a moist cocoa sponge, and topped with glossy ganache and sweet berries—a show-stopping dessert that’s as beautiful as it is delicious.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- Fresh strawberries, halved
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a bowl, beat eggs and sugar until thick and pale (about 5 minutes). Add vanilla.
- Sift together flour, cocoa, baking powder, and salt. Fold into egg mixture until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes.
- While warm, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake with the towel. Let cool.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cooled cake and spread with whipped cream, then scatter chopped strawberries over it. Reroll cake gently.
- For ganache, heat cream and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
- Cool ganache slightly and spread over the roll.
- Top with fresh strawberries and dust with powdered sugar if desired. Chill before slicing.
Notes
- Do not overbake the sponge or it may crack when rolled.
- Use a clean towel dusted with powdered sugar to prevent sticking.
- Chill the roll before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
