The Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe is a show-stopping dessert that combines delicate chocolate cake with a dreamy marshmallow buttercream filling and a luscious dark chocolate ganache topping. This elegant yet approachable treat will win hearts at any gathering, offering a perfect balance of rich cocoa flavor, sweet marshmallow fluff, and silky ganache. It’s a delightful twist on the classic cake roll that promises to impress both your taste buds and your guests.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create the perfect balance of flavors and textures in the Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe. Each element contributes a unique quality, whether it’s fluffiness, richness, or sweetness.
- Cake flour: Provides a tender crumb and delicate texture that’s crucial for the cake roll’s lightness.
- Cocoa powder: Adds a deep, robust chocolate flavor that’s not overpowering.
- Salt: Enhances the overall flavor, balancing sweetness perfectly.
- Baking powder: Gives the cake a gentle lift so it stays soft and spongy.
- Granulated sugar: Sweetens the batter and helps stabilize the meringue in the egg whites.
- Corn syrup: Adds moisture and helps keep the cake tender.
- Eggs: Separate the yolks and whites—the yolks bring richness, while the whipped whites create lightness and volume.
- Vanilla extract: Brings warmth and depth to the chocolate and buttercream flavors.
- Tap water: Helps in achieving the smooth consistency of the batter.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Powdered sugar: Sweetens and stabilizes the marshmallow buttercream.
- Marshmallow Fluff: Brings that irresistible, fluffy, and sweet marshmallow flavor in the buttercream.
- Unsalted butter: Softened to blend perfectly and create a creamy, rich buttercream.
- Quality dark chocolate bar: Melted into a silky ganache that beautifully balances the sweetness of the cake and buttercream.
- Heavy cream: Creates the perfect smooth, glossy texture for the ganache.
How to Make Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F and quickly line a 12 x 16 jelly roll pan with parchment paper. Dust the paper generously with powdered sugar to prevent sticking and add a hint of sweetness to the cake’s underside.
Step 2: Mix Dry Ingredients
Into a small bowl sift together cake flour, cocoa powder, and baking powder. This step ensures your dry ingredients are combined without lumps and helps create an even cocoa flavor throughout the batter.
Step 3: Separate Eggs and Prepare Yolks
Separate your eggs carefully—yolks in one bowl, whites in another. To the yolks add the sugar, salt, corn syrup, vanilla, and water. Place this bowl over a warm water bath and beat on high speed until pale, thick, and foamy. This process adds volume and lightness right from the start.
Step 4: Combine Dry Ingredients with Oil and Yolks
Warm the vegetable oil in the microwave just a bit, then whisk it into your sifted dry ingredients. Gently fold this chocolate mixture into the yolk mixture until smooth and velvety. This creates a luxurious base for your cake.
Step 5: Whip Egg Whites to Stiff Peaks
Beat the egg whites until they become frothy. Gradually add the remaining sugar, continuing to whip until stiff peaks form. This airy meringue is crucial for the cake’s light texture, so take your time and watch closely.
Step 6: Fold Meringue Into Batter
Gently fold the egg whites into the chocolate batter using a silicone spatula. Be careful to fold just until combined to retain the airiness vital to a soft, fluffy cake.
Step 7: Bake the Cake
Pour your batter evenly into the prepared pan. Lightly tap the pan on the counter to spread the batter and release air bubbles. Bake for 15 to 20 minutes, testing with a toothpick; the cake should be springy and moist, not dry.
Step 8: Roll the Cake While Warm
Prepare a damp towel sprinkled with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel. Remove the parchment and carefully roll the cake up in the towel to cool. This step helps the cake keep its shape without cracking once filled.
Step 9: Make Marshmallow Buttercream
In a mixing bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar and Marshmallow Fluff, then vanilla extract. Beat until fluffy and smooth. This marshmallow buttercream will add sweet, pillowy indulgence to every bite.
Step 10: Prepare Dark Chocolate Ganache
In a small saucepan, heat the heavy cream until just boiling, then pour over broken dark chocolate pieces. Let sit for a minute, then stir gently until smooth and glossy. Set aside to cool slightly.
Step 11: Assemble the Cake Roll
Carefully unroll the cooled cake and spread an even layer of marshmallow buttercream over the surface. Re-roll the cake tightly but gently. Finally, pour the shiny dark chocolate ganache over the top, letting it cascade down the sides for a stunning finish.
How to Serve Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe
Garnishes
Adding garnishes can elevate your Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe from gorgeous to spectacular. Consider fresh raspberries or sliced strawberries for a bright contrast, edible gold flakes for an elegant touch, or a dusting of cocoa powder for subtle chocolate enhancement.
Side Dishes
This cake pairs beautifully with light, refreshing sides like a scoop of vanilla bean ice cream or a simple mixed berry salad. A cup of rich espresso or black coffee also complements the deep chocolate and sweet marshmallow flavors delightfully.
Creative Ways to Present
For a charming dessert display, slice the cake roll into neat rounds and arrange on a platter with scattered toasted almonds or chopped pistachios. You can also drizzle extra ganache or caramel sauce on the serving plate for an artistic touch that invites your guests to dive in.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Swiss Chocolate Cake Roll tightly in plastic wrap and refrigerate. It will stay fresh for up to 3 days while preserving that moist, tender sponge and creamy buttercream.
Freezing
If you want to enjoy this treat later, wrap the entire cake roll carefully in plastic wrap followed by aluminum foil and freeze for up to a month. Thaw it overnight in the refrigerator before serving to maintain the perfect texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer bite, let it sit at room temperature for 30 minutes before slicing and serving for perfect softness.
FAQs
Can I use regular all-purpose flour instead of cake flour?
You can, but cake flour gives the Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe its characteristic light and tender crumb. If substituting, use slightly less all-purpose flour and sift it well to maintain softness.
What brand of marshmallow fluff works best?
Most brands of marshmallow fluff are fine, but choosing a high-quality one ensures a smooth, sweet flavor without any aftertaste, perfect for the buttercream.
How do I avoid cracking when rolling the cake?
Rolling the cake while it’s still warm and using a powdered sugar–dusted towel to help prevents cracks. Roll gently and don’t force it if the cake feels stiff. Cooling it rolled helps retain its shape beautifully.
Can I make the ganache ahead of time?
Absolutely! Ganache can be made up to 3 days in advance. Keep it refrigerated and gently warm it to pouring consistency just before spreading.
Is this recipe suitable for beginners?
Definitely! The step-by-step process is straightforward, and with a little patience, you’ll master the Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe even if it’s your first time working with cake rolls.
Final Thoughts
This Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe is truly a labor of love that rewards you with a spectacular dessert full of flavor and charm. It’s perfect for special occasions or when you simply want to treat yourself and those you love. So go ahead and give it a try—you’ll be delighted by every bite and soon find it becoming a cherished favorite in your baking repertoire.
Print
Swiss Chocolate Cake Roll with Marshmallow Buttercream and Dark Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Description
This Swiss Cake Roll is a delicate and fluffy chocolate sponge cake rolled with a luscious marshmallow fluff filling and topped with a rich dark chocolate ganache. Perfect for dessert lovers, this impressive yet approachable treat combines a light cake with creamy, sweet filling and silky chocolate, making it a delightful centerpiece for any occasion.
Ingredients
Dry Ingredients
- 3/4 cup cake flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Sponge Cake Mixture
- 1/2 cup granulated sugar (for yolks)
- 2 teaspoons corn syrup
- 6 large eggs (room temperature, separated)
- 1/2 teaspoon vanilla extract
- 2 tablespoons tap water
- 1/3 cup vegetable oil (warmed)
- 1/3 cup granulated sugar (for egg whites)
Filling
- 2 cups powdered sugar
- 7 ounces Marshmallow Fluff
- 1 stick unsalted butter (softened)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces quality dark chocolate bar (broken into pieces)
- 1/2 cup heavy cream
Instructions
- Prepare baking pan: Preheat the oven to 350°F (175°C). Line a 12 x 16 inch jelly roll pan with parchment paper and dust it generously with powdered sugar to prevent sticking.
- Sift dry ingredients: In a small bowl, sift together the cake flour, cocoa powder, baking powder, and set aside.
- Separate eggs: Carefully separate the eggs, placing the yolks in a large mixing bowl and the whites in another clean large bowl.
- Beat egg yolks: Add 1/2 cup granulated sugar, salt, corn syrup, vanilla extract, and tap water to the yolks. Place this bowl inside a slightly larger bowl filled with warm water. Beat the yolks on high speed until pale yellow, thick, and foamy, then remove from water bath.
- Combine dry ingredients with oil: Warm the vegetable oil in the microwave until warm but not hot. Add the oil to the sifted dry ingredients and whisk until combined. Gently fold this mixture into the beaten egg yolks until smooth.
- Whip egg whites: Beat the egg whites on high speed until frothy and thick. Gradually add the remaining 1/3 cup sugar a little at a time while continuing to beat until stiff peaks form—when the mixture holds a firm peak when you lift the beaters.
- Fold batter: Gently fold the meringue mixture into the yolk and flour mixture with a silicone spatula. Be careful not to deflate the batter; fold until just combined and even.
- Pour and spread batter: Pour the batter into the prepared pan, gently tapping it on the counter to spread evenly and remove any air bubbles.
- Bake cake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain softness.
- Prepare towel: While the cake bakes, slightly dampen a clean dish towel and lay it flat on the counter. Sprinkle generously with powdered sugar to prevent sticking.
- Roll cake to cool: Immediately after removing the cake from the oven, invert the pan onto the sugared towel. Carefully remove the pan and parchment paper. Using the towel, gently roll the cake into a spiral shape and allow it to cool completely in this position. Once cool, unroll for filling.
- Make filling: In a bowl, beat the softened unsalted butter with powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy. This mixture will be used to fill the cake roll.
- Fill and re-roll cake: Spread the marshmallow filling evenly over the unrolled cake. Using the towel to help, carefully roll the cake back into a tight spiral without cracking. Place the roll seam-side down to set.
- Prepare chocolate ganache: In a small saucepan or microwave-safe bowl, warm the heavy cream until hot but not boiling. Pour over the dark chocolate pieces. Let sit for a minute, then stir until smooth and glossy.
- Glaze cake: Pour the chocolate ganache evenly over the cake roll, covering the top and sides. Let the ganache set before slicing and serving.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overbake the cake as it will dry out and crack when rolling.
- Folding the meringue gently keeps the cake light and fluffy.
- Rolling the cake while warm helps prevent cracking.
- Use a sharp serrated knife to slice the cake roll for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
