Chocolate Swiss Roll Delight Recipe

Chocolate Swiss Roll Delight could be a name for a dessert that layers store-bought Swiss rolls with pudding and whipped cream. This is a simple no-bake dessert that’s popular for potlucks.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Cake:

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

4 large eggs

½ cup granulated sugar

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Creamy Filling:

8 ounces cream cheese, room temperature

1 cup powdered sugar

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

For the Decadent Ganache:

⅔ cup dark or semi-sweet chocolate morsels

2 tablespoons heavy whipping cream

4 tablespoons powdered sugar

3-4 tablespoons milk

For Dusting:

2 tablespoons powdered sugar

Chocolate Swiss Roll Delight Recipe 28

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch jelly roll pan with nonstick spray and line it with parchment paper, allowing for an overhang to assist with removal.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

In a separate large bowl, beat the eggs and granulated sugar until thick and pale in color.

Add in the melted butter and vanilla extract to the egg mixture, whisking until fully incorporated.

Gradually fold in the dry ingredients until the batter is smooth and no streaks of flour remain.

Evenly spread the batter in the prepared pan and bake for about 11 minutes, or until the top of the cake springs back when gently touched.

Lay a clean, unscented, lint-free tea towel on a flat surface and sprinkle with 2 tablespoons of powdered sugar.

Invert the cake onto the towel, peel off the parchment paper, and roll up the cake with the towel from the short end. Let it cool completely on a wire rack, about 2 hours.

2. Create the Filling:

Using an electric mixer, beat together the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

If the mixture is too thick, adjust with a little milk; if too thin, add more powdered sugar to reach a spreadable consistency.

3. Assemble the Roll:

Once the cake has cooled, carefully unroll it on a flat surface.

Evenly spread the filling over the cake, leaving a ¾-inch border around the edges.

Re-roll the cake tightly without the towel and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up.

4. Make the Ganache:

In a medium bowl, microwave the chocolate morsels and heavy cream in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.