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Giant Swiss Cake Roll

This Giant Swiss Cake Roll is a showstopper! Moist chocolate sponge cake rolled with fluffy marshmallow filling and rich dark chocolate ganache.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Marshmallow, Roll, Showstopper
Servings: 8 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup 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

Instructions

Stepwise Method: Giant Swiss Cake Roll

  • Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper, ensuring the paper extends over the edges.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs with sugar, vanilla extract, and espresso powder until thick and pale, about 5 minutes.
  • In a small saucepan, melt the cubed butter and chopped dark chocolate over low heat. Stir until smooth and let cool slightly before adding to the egg mixture.
  • Gently fold the dry ingredients into the egg mixture until just combined. Then fold in the melted chocolate mixture. Do not overmix.
  • Pour batter into the prepared pan, spreading evenly. Bake 12-15 minutes or until cake springs back when lightly touched.
  • Immediately turn the cake out onto a towel dusted with powdered sugar. Peel off parchment and roll cake with the towel. Let cool completely rolled.
  • In a bowl, beat room temperature butter, vegetable shortening, marshmallow fluff, and powdered sugar until fluffy. Add heavy cream to desired consistency.
  • Unroll cooled cake and spread marshmallow mixture evenly. Roll cake back up without towel and place seam-side down on a platter.
  • Heat 3/4 cup heavy cream until simmering. Pour over chopped dark chocolate and salted butter in a bowl. Let sit, then stir until smooth.
  • Drizzle or spread ganache over the rolled cake. Slice and serve.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Cooling Rack

Notes

  • Use room temperature eggs for better volume and texture.
  • Do not overbake the cake to prevent cracking when rolling.
  • Dust the towel with powdered sugar to prevent sticking during rolling.
  • Allow ganache to cool slightly before spreading to avoid sliding off.
  • Store the cake in an airtight container for up to 3 days at room temperature or refrigerate up to a week.