For Christmas 2021, I made ATK's Caramel Espresso Chocolate Yule Log. It tasted so scrumptious and looked so beautiful. My sister, Lisa, totally agreed it was beautiful but she passed on the caramel espresso flavor!!! Wait what? Are we even related?
Well thank goodness for chocolate! It salvaged my sisterly relationship. For the 2022 New Year, I made my sister this Chocolate Swiss Roll. It was so pretty and decadent. And best of all, Lisa loved it.
This recipe is not for the faint of heart. It is sweet and rich in flavor and a wonderful ending to a great meal or breakfast with a glass of ice cold milk!
HERE'S TO YOU LISA! I LOVE YA!
Be sure to read all baking instructions before baking!
This cake can be made up to 2 days a head of time.
Yields 12 servings
INGREDIENTS - Cake
Prep time: 15 min
Bake time: 12-14 min
Cooling time: 1 hour minimum
1 cup cake flour
1/3 cup cocoa powder
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp table salt
5 large eggs, separate whites from yolks (best of room temperature)
1/2 cup vegetable oil
1/4 cup water
2 tsp vanilla
1/4 tsp cream of tartar
INGREDIENTS - Filling
Prep time: 15 min
Cooling time: 15 min
8 ounce block of cream cheese (must be room temperature; full fat cream cheese is best)
4 tbsp unsalted butter (must be room temperature)
2 1/2 cups powdered sugar
1 tsp vanilla
INGREDIENTS - Ganache
Prep time: 5 min
Cooling time: 30 min - 1 hour
3/4 cup heavy cream
2 tsp light corn syrup
6 ounces bittersweet Ghirardelli chocolate chips
INSTRUCTIONS: Cake
Step 1: Adjust rack to middle and pre-heat oven to 350 degrees.
Step 2: In a large mixing bowl, sift cake flour, cocoa powder, granulated sugar, baking powder, and salt.
Step 3: Make a well in the bowl and add egg yolks, oil, water, and vanilla. Using a whisk, mix until combined while gently and slowly mixing in the dry ingredients. Continue mixing until wet and dry ingredients are just combined.
Step 4: Using a hand mixer or stand mixer fitted with whisk attachment, whisk egg whites and tartar on medium until foamy, about 1 min. Increase speed to medium-high, whip egg whites until stiff peaks form, about 2 min.
Step 5: Using a spatula, fold 1/3 of the egg whites into the batter mix, careful not to deflate the egg whites. When fully mixed, gently fold in the remaining egg whites. Gently mix, until most, if not all the egg whites have been incorporated.
Step 6: Prepare a standard baking sheet ("cookie sheet"). Line with either a silpat or parchment paper. (If using parchment, you will want to spay the baking sheet before covering with parchment paper.)
Step 7: Pour the batter onto the cookie sheet. Spread the batter by tipping the baking sheet to allow the batter to slide to the all corners.
Step 8: Tap the baking sheet 2-3 times to release any air bubbles and level the batter. Bake for 12-14 minutes. Cake should bounce back in the middle when done.
Step 9: While the cake is cooking, take a clean kitchen towel and run it under cool water. Ring water.
Step 10: Remove from oven and carefully, immediately invert cake onto a cooling rack. Carefully and slowly, remove silpat or parchment paper.
Step 11: Carefully lay damp towel over the cake and invert cake onto another cooling rack or countertop so the towel is now under the cake.
Step 12: While the cake is still warm, from the short end, carefully begin rolling the cake. The towel should should roll up with cake. **CAUTION: The cake will be very, very hot**
Step 13: Leave cake to cook for 1 hour. Be sure it is seam side down.
INSTRUCTIONS: Filling
Step 1: Using a hand mixer or stand mixer fitted with paddle, beat cream cheese and butter on medium-high until fully incorporated and smooth.
Step 2: Lower mixer to low and carefully add powdered sugar 1 cup at a time. Add vanilla, increase speed to medium-high until vanilla is fully incorporated and filling is smooth.
Step 3: Refrigerate for 15 min before using.
INSTRUCTIONS: Ganache
Step 1: Put chocolate chips in heat safe medium size bowl and set aside.
Step 2: Heat cream until just bubbling around the edges.(You can use a microwave or stove top to heat cream.)
Step 3: Remove from heat and stir in corn syrup, mixing well.
Step 4: Pour cream mixture over chocolate chips and let site for 1-2 min.
Step 5: Using a whisk or spatula, gently stir until chocolate is fully melted and cream is incorporated.
Step 6: Set aside for at least 1 hour on the counter or in the refrigerator for 15. Chocolate should be a pudding consistency.
INSTRUCTIONS: Assembly
Prep time: 10 min
Cooling time: 1.5 hour or overnight
Step 1: Carefully, unroll cake. Gently and slowly, remove the towel. Cake will curl at the ends that is ok.
Step 2: Remove filling from the fridge and let site for 5 min, then give a quick stir to loosen slightly.
Step 3: Using a spatula (offset would be ideal), spread the filling evenly across the cake. Leave at least 1/2 inch of the cake unfrosted on each of the short sides of the cake.
Step 4: Starting from the short edge, begin to roll the cake slowly, keeping the roll as tight as you can without pressing too hard or cracking the cake. Be sure to roll it evenly so that long edges are even and aligned.
*If filling is difficult to spread, let it sit longer.
**If filling is squeezing out as you roll, you maybe applying to much pressure.
Step 5: Wrap rolled cake tightly with plastic wrap, twisting the ends. Refrigerate roll (seam side down) for at least 1 hour or overnight.
Step 6: Give the ganache a quick stir to loosen slightly. Using a spatula (offset would be ideal), spread the ganache evenly over the cake. Best to do this on the dish you plan to serve. Roll should be placed seam side down.
Step 7: You can leave the ganache smooth or add a design using a fork or knife. Refrigerate roll for at least 30 min. When ready to serve, use serrated knife. You may also sprinkle with powdered sugar or decorate serving dish with fresh berries and mint.
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