Swiss Role or Yule Log? I started calling these swiss rolls when I decided to make one. Once I started doing my research I was wondering, “Should I really be calling this a Yule Log?” I decided to stick with Swiss Roll because my mind automatically goes to elementary school and how pumped you’d get when you got a Little Debbie Swiss Roll in your lunch box!
Well, now we get to make our own homemade swiss roll and let me tell you it is so good! The cake is so good and the filling was the perfect filling. I was nervous to make this at first. I was worried about flipping a hot cake out of the pan right away and getting the roll right without cracking. I am happy to say that it is a whole lot less scary than I thought it would be! So fun to make and simple to come together. And I will say, let it sit in the fridge and eat it cold, so good! We loved it right out of the fridge! Watch my stories on my swiss roll Instagram highlight to watch me make it!
So here we go!
Ingredients:
For the Chocolate Cake
Butter for greasing
1/4 cup unsweetened baking cocoa
1/3 cup all purpose flour
1/4 teaspoon salt
4 large eggs
1/2 cup sugar
4 tablespoons melted butter
Cream Filling
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Chocolate Ganache
40oz. bittersweet chocolate (I used bakers chocolate bar 56% chocolate. depending on how you like your chocolate you could use semi-sweet chocolate)
1/2 cup heavy cream
1 tablespoon milk
Directions:
Preheat oven to 425 degrees
Line 11×17 or 12×17 baking sheet with parchment paper (I cut mine to fit the bottom perfectly), grease the parchment paper with butter
Whisk together cocoa powder, flour and salt to combine.
Bring a inch of water to a boil over the stove in a saucepan. Using a heatproof bowl place over simmering water with eggs and sugar. Using a hand mixer, beat the eggs and sugar together or medium speed for 2 minutes. Eggs will now be thick and pale yellow. Eggs will now be warm to the touch ( you want that, if you have a thermometer it will be about 120 degrees )
Take eggs off of heat and continue to beat over medium speed for 3 minutes. The eggs will be airy and drizzly. Mix in melted butter
Add the dry ingredients and gently fold into eggs with spatula. You will need to keep folding and folding. The cocoa will keep coming and you will get a nice chocolate cake! Just keep finding the cocoa by folding.
Spread batter onto parchment paper and bake for 5 minutes. The bake will be springy to the touch.
Place a piece of parchment paper on your counter and dust with cocoa. Flip the cake onto the parchment paper. Remove parchment paper from the bottom of baked cake. Roll your cake with the parchment paper on your counter. This will help the cake keep its form later. Let cool.
To make the cream combine heavy cream, sugar and vanilla and whip until thick for about 5 minutes.
Unroll cooled cake and spread your cream on cake leaving about a inch around the edged. Roll cake again.
To make the ganache chop chocolate and add heavy cream and microwave until melted. Add in milk. Pour over top of swiss roll.
Refrigerate so the ganache can set! We liked our swiss roll extra cold but however you prefer. Let sit in the fridge for at least 20 minutes.
Enjoy!