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.
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
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.
- Whisk in the powdered sugar and add milk, one tablespoon at a time, until the ganache is smooth and pourable.
5. Finish and Serve:
- Trim the ends of the cake for a neat presentation.
- Place the cake on a cooling rack set over a baking sheet and pour the ganache evenly over the top, letting it drip down the sides.
- Allow the ganache to set before transferring the cake to a serving plate.
- Slice and indulge in your delicious creation!
Enjoy your delicious Choco Swiss Roll Delight with friends and family! 
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