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Chocolate-Covered Strawberry Swiss Roll Cake
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
582
Good news: Swiss rolls look more intimidating than they actually are. Plus, it’s genuinely fun to be able to roll a cake up into a showstopping spiral. This version is filled with a light and fluffy strawberry filling that's perfect for a Valentine’s Day treat, or just because you love the combo of chocolate and strawberries. The tart, tangy filling is perfectly balanced out by the rich chocolate ganache. If you're feeling extra, serve some freshly dipped chocolate-covered strawberries alongside the cake for decorations, but the beautiful spiral of this cake also speaks for itself.
Tip: Because this cake rolls best while warm, you’ll need to roll it within 5 minutes of it coming out of the oven to prevent it from cracking. The cake is thin and light, so lifting it out of the pan is easier than you probably think. Just be careful, the pan and cake will still be hot!
If you are making this for Valentine’s Day, don’t worry, you won’t have to invite over everyone you know to enjoy the cake. It stays well, covered loosely with plastic wrap, in the refrigerator for up to 3 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Cake
Cooking spray
- 1/2 cup
(60 g.) all-purpose flour
- 1/4 cup
(20 g.) unsweetened cocoa powder
- 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 4
large eggs
- 2/3 cup
(133 g.) granulated sugar
- 1/4 cup
vegetable oil
- 1 tsp.
pure vanilla extract
Confectioners' sugar, for dusting
Filling
- 1
(1-oz.) pkg. freeze-dried strawberries
- 4 oz.
cream cheese
- 1/2 cup
(60 g.) confectioners' sugar
- 1 cup
heavy cream
Ganache
- 1 cup
semisweet chocolate chips
- 3/4 cup
heavy cream
Chocolate-covered strawberries, for serving (optional)
Directions
Cake
- Step 1Arrange a rack in center of oven; preheat to 350°. Spray a 17" x 12" baking sheet with cooking spray. Line bottom of sheet with parchment.
- Step 2In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.
- Step 3In the large bowl of a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-low speed until combined. Increase speed to high and beat until pale yellow and tripled in volume, 4 to 6 minutes. (The mixture should hold its shape for a couple of seconds before melting back into itself.)
- Step 4Reduce mixer to medium speed and slowly pour in oil and vanilla; beat until combined. Add dry ingredients and beat on low speed until just a few dry streaks remain. Gently fold with a rubber spatula to combine remaining dry ingredients. Gently pour batter onto prepared pan and spread in an even layer.
- Step 5Bake cake until it starts to pull from sides of pan and, when gently pressed in the middle, your finger doesn’t leave an indent, 10 to 12 minutes. Let cool 5 minutes.
- Step 6Dust a clean kitchen towel with confectioners’ sugar. Turn still warm cake onto towel and peel away parchment. Starting at a short end, using the towel, tightly roll up cake into a spiral. Let cool completely.
Filling
- Step 1In a food processor or plastic bag, pulse or crush strawberries to a fine powder.
- Step 2In the large bowl of stand mixer fitted with the whisk attachment, beat strawberry powder, cream cheese, and confectioners’ sugar until smooth. With the mixer on low speed, slowly pour in cream and continue to beat until stiff peaks form.
- Step 3Unroll cake, remove kitchen towel, and place on a wire rack. Spread filling over cake in an even layer. Roll cake back up into a tight spiral.
Ganache
- Step 1Place chips in a medium heatproof bowl. In a small pot over medium heat, heat cream until it just starts to simmer. Pour hot cream over chips and let sit 30 seconds. Whisk until melted and smooth.
- Step 2Set a wire rack over a baking sheet or piece of parchment. Place rolled cake on rack. Pour ganache over top of cake, letting it fall down the sides. Refrigerate until chocolate is set, at least 30 minutes and up to 12 hours.
- Step 3Transfer cake to a platter. Arrange chocolate-covered strawberries on sides of cake (if using).
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