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Chocolate-Covered Strawberry Swiss Roll Cake

Chocolate-Covered Strawberry Swiss Roll Cake to Impress Guests

This Chocolate-Covered Strawberry Swiss Roll Cake is a showstopper dessert, perfect for impressing guests and celebrating love.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Cooking spray Prevents sticking
  • 60 g All-purpose flour Can substitute with gluten-free flour
  • 20 g Unsweetened cocoa powder Use unsweetened for best results
  • 0.5 tsp Baking powder Helps the cake rise
  • 0.5 tsp Kosher salt Enhances flavor
  • 4 large Large eggs Adds moisture and binds the ingredients
  • 133 g Granulated sugar Coconut sugar can be used for a sugar-free version
  • 0.25 cup Vegetable oil Can substitute with other neutral oils
  • 1 tsp Pure vanilla extract Best to use pure
For the Filling
  • 4 oz Cream cheese Can use ricotta or mascarpone for a lighter filling
  • 60 g Confectioners' sugar Alternative sweeteners can be used as needed
  • 1 cup Heavy cream Whipped for a light filling
  • 1 oz Freeze-dried strawberries Can substitute with fresh strawberries
For the Ganache
  • 1 cup Semisweet chocolate chips Dark chocolate chips can be used for richer flavor
  • 0.75 cup Heavy cream Ensures a smooth ganache
Optional Garnish
  • Chocolate-covered strawberries For elegant serving

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • whisk
  • electric mixer
  • serrated knife

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Spray a baking sheet with cooking spray and line it with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and granulated sugar for about 5 minutes until pale and fluffy, then gently fold in the dry ingredients, followed by the vegetable oil and vanilla extract.
  3. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when gently pressed.
  4. Remove the cake from the oven, then immediately roll it up with the parchment paper while it's still warm to prevent cracking. Set it aside to cool completely.
  5. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in the whipped heavy cream and freeze-dried strawberries to create the filling.
  6. Carefully unroll the cooled cake and spread the strawberry filling evenly. Roll it back up tightly using the parchment paper to help. Refrigerate for at least 30 minutes to set.
  7. Melt the semisweet chocolate chips with the heavy cream until silky smooth. Pour the ganache over the rolled cake. Dust with confectioners' sugar and garnish with chocolate-covered strawberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Serve with a side of whipped cream for extra indulgence.

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