Chocolate-Covered Strawberry Swiss Roll
Highlighted under: Baking Favorites
I can't resist the combination of chocolate and strawberries, and this Chocolate-Covered Strawberry Swiss Roll captures that magical union perfectly. When I first made this dessert, I was amazed at how light the sponge cake turned out, making it the ideal canvas for the rich chocolate and sweet strawberry filling. The roll is not only visually stunning but also a delight to savor, with each slice revealing beautiful swirls of color. It's a showstopper at any gathering, and I guarantee it will impress your guests and satisfy your sweet cravings.
When I first attempted this Swiss roll, I was a bit intimidated by the rolling part, but I learned that the secret is to ensure the cake is completely cool and to use parchment paper to help guide it. I also experimented with the filling, finding that a mix of whipped cream and fresh strawberries created a delightful contrast to the chocolate. Every time I present this cake, I'm met with awe, and it makes the effort worthwhile.
One tip I’ve discovered is to use high-quality cocoa powder in the chocolate ganache for an intense flavor. The ganache should be slightly warm when poured over the roll, allowing it to glide smoothly and coat evenly. It’s those little details that transform a simple dessert into something extraordinary!
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh strawberry notes
- Light and fluffy sponge cake that melts in your mouth
- Visually stunning, perfect for celebrations or as a sweet indulgence
The Importance of Using Fresh Strawberries
Fresh strawberries are the star of the filling in this dessert, bringing both flavor and texture to the Swiss roll. Their natural sweetness pairs beautifully with the rich chocolate; be sure to choose ripe, plump strawberries for the best results. When hulling, take care not to cut too deep into the fruit to retain their juiciness, which enhances the overall moistness of the filling.
If you're unable to find fresh strawberries, consider using frozen ones. However, remember to thaw and drain them to avoid excess moisture accumulating in your filling. The flavor will differ slightly, but with a touch of additional sugar, you can still achieve a delightful strawberry essence.
Mastering the Rolling Technique
The technique of rolling the sponge cake is crucial to achieving that perfect Swiss roll shape. After baking, roll the cake while it is still warm—this helps to maintain its flexibility. Use a clean, dry kitchen towel instead of parchment paper for rolling if you prefer; the texture can help create a more delicate finish.
If cracks do appear, don’t worry! Simply patch them up with a bit of whipped cream when assembling. A gentle touch when spreading the filling can also prevent the cake from tearing, so take your time to spread it evenly without applying too much pressure.
Storing and Serving Your Swiss Roll
This Chocolate-Covered Strawberry Swiss Roll can be made ahead of time, making it a practical choice for gatherings. Once assembled, store it in an airtight container in the refrigerator for up to three days. However, wait until just before serving to pour the ganache on, as it can make the cake soggy if it sits too long.
For an impressive presentation, consider garnishing each slice with additional strawberries or a dusting of powdered sugar. The contrasting textures of the rich chocolate ganache and the light sponge cake will thrill your guests, enhancing the overall experience of this delightful dessert.
Ingredients
For the Cake
- 3 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g unsweetened cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
For the Filling
- 200g fresh strawberries, hulled and sliced
- 300ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Ganache
- 200g dark chocolate, chopped
- 200ml heavy cream
Instructions
Preparation Steps
Prepare the Cake
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. In a bowl, whisk the eggs and sugar together until pale and fluffy.
Roll the Cake
Once baked, roll the cake with the parchment paper while it's still warm and let it cool completely. This helps maintain its shape and prevents cracking.
Make the Filling
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries.
Assemble
Unroll the cooled cake and spread the whipped cream and strawberry mixture evenly over the top. Carefully reroll the cake without the parchment paper and place seam-side down on a serving platter.
Prepare the Ganache
Heat the cream in a saucepan until it just starts to simmer. Pour over the chopped chocolate and let it sit for a few minutes. Stir until smooth and glossy.
Finish Up
Pour the chocolate ganache over the rolled cake, ensuring an even coating. Allow it to set for about 15 minutes before slicing and serving.
Tips
Pro Tips
- Feel free to decorate the chocolate-covered roll with additional strawberries or chocolate shavings for a more elegant presentation.
Troubleshooting Common Issues
If you find that your sponge cake is too dry, this may be a sign of overbaking. Keep a close watch during the final minutes of baking, and remove it once a toothpick comes out clean but before it pulls away from the edges of the pan. Keeping your oven calibrated is key to avoiding this mistake.
On the other hand, if your rolled cake is too sticky, ensure you are using enough powdered sugar on the parchment paper while rolling. This will prevent sticking and make for a smoother rolling process as it cools.
Variations to Try
While the classic chocolate and strawberry combination shines in this recipe, consider experimenting with different flavors. For a tropical twist, substitute the strawberries with mango or passion fruit in the filling. Moreover, you can play around with the cocoa powder, using dark or even white chocolate for the ganache depending on your sweetness preference.
Additionally, incorporating a hint of liqueur such as Grand Marnier or Amaretto into the cream can elevate the filling with an adult twist, enhancing the fruity flavor profile and adding depth to the dessert.
Scaling the Recipe Up or Down
If you want to increase or decrease the yield of this Chocolate-Covered Strawberry Swiss Roll, it’s fairly straightforward. Simply double or halve each ingredient while keeping the same ratios. However, you might need to adjust your baking time slightly if you're using a different pan size—check for doneness using the toothpick method a few minutes early.
For smaller gatherings, consider making mini Swiss rolls by dividing the batter into smaller pans or using a jelly roll pan. These are perfect for individual servings and can elevate your presentation at parties, allowing guests to enjoy a personal-sized dessert.
Questions About Recipes
→ Can I make this dessert a day ahead?
Yes, the Chocolate-Covered Strawberry Swiss Roll can be made a day in advance. Just store it in the refrigerator and cover it lightly with plastic wrap.
→ What should I do if my cake cracks while rolling?
If your cake cracks, don’t worry! You can cover the cracks with ganache or whipped cream when assembling the roll.
→ Is it possible to use other fruits in the filling?
Absolutely! Other berries, such as raspberries or blueberries, work beautifully in this dessert.
→ How do I store leftovers?
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Chocolate-Covered Strawberry Swiss Roll
I can't resist the combination of chocolate and strawberries, and this Chocolate-Covered Strawberry Swiss Roll captures that magical union perfectly. When I first made this dessert, I was amazed at how light the sponge cake turned out, making it the ideal canvas for the rich chocolate and sweet strawberry filling. The roll is not only visually stunning but also a delight to savor, with each slice revealing beautiful swirls of color. It's a showstopper at any gathering, and I guarantee it will impress your guests and satisfy your sweet cravings.
What You'll Need
For the Cake
- 3 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g unsweetened cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
For the Filling
- 200g fresh strawberries, hulled and sliced
- 300ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Ganache
- 200g dark chocolate, chopped
- 200ml heavy cream
How-To Steps
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. In a bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the flour, cocoa powder, baking powder, and salt until just combined. Pour the mixture onto the prepared tray and spread evenly. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Once baked, roll the cake with the parchment paper while it's still warm and let it cool completely. This helps maintain its shape and prevents cracking.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries.
Unroll the cooled cake and spread the whipped cream and strawberry mixture evenly over the top. Carefully reroll the cake without the parchment paper and place seam-side down on a serving platter.
Heat the cream in a saucepan until it just starts to simmer. Pour over the chopped chocolate and let it sit for a few minutes. Stir until smooth and glossy.
Pour the chocolate ganache over the rolled cake, ensuring an even coating. Allow it to set for about 15 minutes before slicing and serving.
Extra Tips
- Feel free to decorate the chocolate-covered roll with additional strawberries or chocolate shavings for a more elegant presentation.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 90mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g