Giant Swiss Cake Roll

Imagine a dessert that combines the lightness of a cake with the indulgence of rich chocolate and sweet marshmallow. The Giant Swiss Cake Roll is not just a treat; it’s a showstopper that makes any occasion special. This delightful dessert is perfect for birthdays, holidays, or just a casual gathering with friends. With its chocolatey sponge cake and fluffy filling, there’s something utterly satisfying about slicing into this gorgeous roll. Let’s dive into how to create your very own Giant Swiss Cake Roll.

Why It Works Every Time

The Giant Swiss Cake Roll works beautifully due to its balanced ratio of ingredients that create a moist, tender cake. The use of both baking soda and baking powder ensures that the cake rises perfectly, while the addition of espresso powder enhances the chocolate flavor without being overpowering. Each layer of the cake is packed with flavor, and the combination of marshmallow fluff and dark chocolate ganache takes it to the next level. With careful attention to the mixing process and baking time, you can achieve a flawless roll every time.

Ingredients at a Glance

• 3/4 cup (3.5 oz) all-purpose flour
• 1/4 cup (.75 oz) 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
• 6 tablespoons unsalted butter, room temperature
• 2 tablespoons unflavored vegetable shortening, room temperature
• 8 ounces marshmallow fluff
• 1 cup powdered sugar, sifted (more as needed)
• 1/4 cup heavy cream
• 4 ounces dark chocolate (60-70%), finely chopped
• 3/4 cup heavy cream
• 1 tablespoon salted butter, cut into cubes

Prep & Cook Tools

• Mixing bowls: For combining dry and wet ingredients.
• Electric mixer: To achieve fluffy egg mixtures and smooth ganache.
• Baking sheet: A jelly roll pan works best for even baking.
• Parchment paper: To prevent sticking and for easy rolling.
• Spatula: For spreading the batter evenly and frosting the roll.
• Cooling rack: Essential for cooling the cake before rolling.

Stepwise Method: Giant Swiss Cake Roll

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper, ensuring that the paper extends over the edges for easy removal later.

Step 2: Prepare the Cake Batter

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs with granulated sugar, vanilla extract, and instant espresso powder until the mixture is thick and pale, about 5 minutes.

Step 3: Melt the Butter and Chocolate

In a small saucepan, combine the cubed butter and finely chopped dark chocolate over low heat. Stir until melted and smooth. Allow it to cool slightly before adding it to the egg mixture.

Step 4: Combine Ingredients

Gently fold the dry ingredients into the egg mixture until just combined. Then fold in the melted chocolate mixture until smooth. Be careful not to overmix.

Step 5: Bake the Cake

Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.

Step 6: Cool and Roll

Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake, starting from one end with the towel. Allow it to cool completely in this rolled shape.

Step 7: Prepare the Filling

In a mixing bowl, beat together the room temperature butter, vegetable shortening, marshmallow fluff, and powdered sugar until fluffy. Add heavy cream to reach your desired consistency.

Step 8: Unroll and Fill the Cake

Unroll the cooled cake gently and spread the marshmallow fluff mixture evenly over the surface. Roll the cake back up without the towel, and place seam-side down on a serving platter.

Step 9: Make the Ganache

In a saucepan, heat the 3/4 cup heavy cream until just simmering. Pour it over the chopped dark chocolate and salted butter in a bowl. Let it sit for a few minutes, then stir until smooth.

Step 10: Frost and Serve

Drizzle or spread the ganache over the rolled cake. Slice and serve, enjoying the beautiful layers of chocolate and marshmallow goodness.

Holiday & Seasonal Touches

• For a festive touch, add red and green sprinkles on top of the ganache during the holidays.
• Incorporate seasonal flavors by adding peppermint extract to the filling during winter.
• Serve with a side of fresh berries for a pop of color and tangy contrast.
• Top with whipped cream and chocolate shavings for an elegant presentation at parties.

Easy-to-Miss Gotchas

Here are some tips to ensure your Giant Swiss Cake Roll turns out perfectly:

• Make sure your eggs are at room temperature for better volume.
• Do not overbake the cake, as it can become dry and difficult to roll.
• Use powdered sugar on the towel to prevent sticking when rolling.
• Allow the ganache to cool slightly before pouring to prevent it from sliding off.

Shelf Life & Storage

The Giant Swiss Cake Roll can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the unfilled cake for up to 3 months, wrapping it tightly in plastic wrap and aluminum foil.

Ask the Chef

Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance and fill it right before serving. Just keep it wrapped well in the refrigerator.

What can I substitute for marshmallow fluff?

If you can’t find marshmallow fluff, you can use a mixture of cream cheese and powdered sugar as an alternative, though the texture will be slightly different.

Can I use a different type of chocolate?

Yes! Feel free to use milk chocolate or white chocolate if you prefer. Just keep in mind that the flavor profile will change.

How do I prevent the cake from cracking when rolling?

Make sure to bake the cake just until set, and roll it while it’s still warm. This will help it maintain its shape without cracking.

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Before You Go

This Giant Swiss Cake Roll is sure to impress and delight anyone who takes a bite. With its rich chocolate flavor and airy texture, it’s a perfect dessert for any occasion. So gather your ingredients, roll up your sleeves, and whip up this show-stopping treat that will leave everyone asking for seconds! Enjoy your baking adventure, and happy rolling!