Giant Swiss Cake Roll

When it comes to desserts that wow both in presentation and flavor, a Giant Swiss Cake Roll takes the cake—literally! This delightful treat not only features a light and airy chocolate sponge but is also filled with a luscious marshmallow cream and draped in a rich chocolate ganache. Perfect for celebrations or just a cozy afternoon snack, this cake roll will surely impress your family and friends. Let’s dive into the recipe and discover why this dessert is worth every minute spent in the kitchen.

Why Giant Swiss Cake Roll is Worth Your Time

The Giant Swiss Cake Roll is a culinary masterpiece that combines the best of both worlds: a soft, spongy cake and a rich, creamy filling. Its versatility means you can adapt the flavors to suit any occasion, from a birthday bash to a simple tea party. The impressive swirl of chocolate and cream not only looks stunning when sliced but also delivers a satisfying bite with each piece. Plus, the process of rolling the cake is a fun and rewarding experience that makes baking feel like a true adventure!

The Essentials

To create your Giant Swiss Cake Roll, gather the following ingredients:

• 3/4 cup (3.5 oz) all-purpose flour – The foundation for a light sponge.
• 1/4 cup (.75 oz) dark or Dutch processed cocoa powder – Adds depth and richness.
• 1/2 teaspoon baking powder – Helps the cake rise.
• 1/2 teaspoon baking soda – Works with the cocoa for extra lift.
• 1/2 teaspoon kosher salt – Enhances flavor.
• 4 large eggs, room temperature – Ensures a fluffy texture.
• 3/4 cup granulated sugar – Sweetens and stabilizes the batter.
• 1 teaspoon vanilla extract – Adds warmth and flavor.
• 1/2 teaspoon instant espresso powder – Intensifies chocolate flavor.
• 1/4 cup unsalted butter, cut into cubes – For richness in the sponge.
• 2 ounces dark chocolate (60-70%), finely chopped – For the ganache.
• 6 tablespoons unsalted butter, room temperature – For the filling.
• 2 tablespoons unflavored vegetable shortening, room temperature – Creates a silky texture.
• 8 ounces marshmallow fluff – The star of the filling!
• 1 cup powdered sugar, sifted (more as needed) – For sweetness in the filling.
• 1/4 cup heavy cream – Adds creaminess.
• 4 ounces dark chocolate (60-70%), finely chopped – For a decadent ganache topping.
• 3/4 cup heavy cream – To whip and pour over the cake.
• 1 tablespoon salted butter, cut into cubes – For extra richness in the ganache.

Equipment at a Glance

To make this Giant Swiss Cake Roll, you will need:

• Mixing bowls – Essential for combining ingredients.
• Hand or stand mixer – For whipping the egg mixture to perfection.
• Rubber spatula – To fold ingredients without deflating the batter.
• Baking sheet – A rimmed one to hold the rolled cake.
• Parchment paper – Prevents sticking and makes for easy removal.
• Plastic wrap – To wrap the cake while it cools.
• Double boiler or microwave-safe bowl – For melting chocolate.
• Whisk – For mixing ganache and whipping cream.

Build Giant Swiss Cake Roll Step by Step

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing it to hang over the edges for easy removal later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt. Set this mixture aside while you prepare the wet ingredients.

Step 3: Whip Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar together using a hand or stand mixer. Mix on high speed until the mixture is thick and pale, about 5 minutes. Add in the vanilla extract and instant espresso powder, mixing until well combined.

Step 4: Combine Wet and Dry Ingredients

Carefully fold the dry ingredients into the egg mixture using a rubber spatula, ensuring you maintain the volume of the batter.

Step 5: Melt Butter and Chocolate

In a double boiler or microwave, melt the cubed unsalted butter and 2 ounces of finely chopped dark chocolate together until smooth. Once melted, allow to cool slightly before folding it into the batter.

Step 6: Bake the Cake

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

Step 7: Roll the Cake

Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly in the towel, starting from one short end. Allow it to cool completely in this rolled position.

Step 8: Prepare the Filling

While the cake cools, beat together the room temperature unsalted butter, vegetable shortening, marshmallow fluff, and powdered sugar in a mixing bowl. Add the heavy cream and mix until the filling is smooth and fluffy.

Step 9: Unroll and Fill the Cake

Once the cake has cooled, gently unroll it and spread the marshmallow filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.

Step 10: Make the Ganache

In a double boiler or microwave, melt the remaining 4 ounces of dark chocolate with the salted butter and 3/4 cup heavy cream until smooth and glossy. Allow the ganache to cool slightly before pouring it over the rolled cake.

Step 11: Chill and Serve

Place the completed cake roll in the refrigerator for at least 30 minutes to set the ganache. Before serving, slice the cake into generous pieces and enjoy the delicious layers of chocolate and marshmallow goodness!

No-Store Runs Needed

When making your Giant Swiss Cake Roll, you’ll find that many of the ingredients are staples you might already have in your pantry:

• All-purpose flour
• Cocoa powder
• Baking powder & baking soda
• Sugar
• Vanilla extract
• Eggs
• Unsalted butter

This means you can create this impressive dessert without the hassle of running to the store!

If You’re Curious

If you’re intrigued by the process or have questions about the components of this Giant Swiss Cake Roll, here are a few interesting points:

• The use of espresso powder enhances the chocolate flavor without making the cake taste like coffee.
• You can easily customize the filling by adding flavors like peppermint extract or a splash of orange zest for a citrusy twist.
• This recipe is adaptable; feel free to swap the dark chocolate for white chocolate if that’s more to your liking!
• Don’t be intimidated by the rolling process; with a little patience, you’ll achieve a perfect swirl.

How to Store & Reheat

To keep your Giant Swiss Cake Roll fresh:

• Wrap any leftovers tightly in plastic wrap or place them in an airtight container.
• Store in the refrigerator for up to 5 days.
• For a quick treat, you can enjoy it cold, or let it sit at room temperature for a few minutes before serving to soften the ganache.

Giant Swiss Cake Roll FAQs

Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance, rolling it up with the towel and storing it in the fridge until you’re ready to fill and frost it.

What can I use instead of marshmallow fluff?

If you don’t have marshmallow fluff, you can whip together cream cheese and powdered sugar for a creamy filling or even use whipped cream mixed with a bit of powdered sugar as an alternative.

Can I freeze the Swiss Cake Roll?

Yes, you can freeze the rolled cake before adding the ganache. Wrap it tightly in plastic wrap and foil; it will keep well for up to 2 months. Thaw it in the refrigerator before filling and frosting.

How can I make the ganache shiny?

To achieve a glossy ganache, make sure to use equal parts heavy cream and chocolate. Stir gently while melting to avoid incorporating air, which can dull the finish.

Similar Recipes

If you love the Giant Swiss Cake Roll, you might also enjoy:

• Chocolate Cake Roll
• Pumpkin Swirl Bread
• Vegan Chocolate Cake
• Vanilla Cake Roll

Let’s Eat

Now that you have all the tips and steps to create your very own Giant Swiss Cake Roll, it’s time to get baking! This dessert is not only a treat for the taste buds but also a feast for the eyes. Whether you’re celebrating a special occasion or indulging in some self-care with a slice of cake, enjoy every bite of this delicious creation. Happy baking!