Chocolate Swiss Roll

Natasha Liviero brings nostalgic charm to this festive bake, layering soft sponge with a sweet cream filling and finishing with a rich dark-chocolate ganache. Easier than it looks, and well worth a try.

Photographs: Natasha Liviero

Text: Natasha Liviero

Chocolate Swiss Roll

(Makes a 30cm x 43cm Swiss roll)

Cake ingredients:

60g flour

30g cocoa powder

½ tsp baking powder

1/4tsp salt

4 XL eggs

164g castor sugar

56g neutral oil

5g espresso powder

10g vanilla extract

Cream filling ingredients:

250g cream

100g mascarpone

40g icing sugar, sifted

15g Kahlua liqueur (or alcohol/extract of choice)

Chocolate ganache ingredients:

130g cream

140g dark chocolate, chopped

5g honey

Milk chocolate grated for decoration

Notes: Slice the Swiss roll with a serrated knife.

Method:

1. Preheat the oven to 1750C, grease a large 30cm x 43cm rimmed baking tray with non-stick baking spray, and line the base with baking paper.

2. Sift together the flour, cocoa, baking powder and salt and set aside.

3. Separate the eggs and whisk the whites with 64g of the sugar in a stand mixer until stiff peaks form.

4. Transfer the egg whites to a clean bowl, and place the yolks and remaining sugar in the same mixing bowl you used to whisk the whites. Whisk on high until light and fluffy (it won’t form firm peaks).

5. Add the oil, espresso powder and vanilla to the egg yolk mixture and whisk on high for another minute.

6. Add the egg whites in two batches, whisking on low, being careful not to knock out all the air - around 30 seconds in total.

7. In three batches, sift the flour into the egg mixture, gently folding in each addition with a large spatula.

8. Pour the mixture into the prepared baking tray and spread evenly with an offset spatula or palette knife. Shimmy the pan and tap three times.

9. Bake for 12 minutes or until the top of the cake gently springs back when pressed. (Do not overbake the cake, or it will crack when rolling.)

10. While the cake is baking, prepare a sheet of baking paper/kitchen tea towel larger than the tray and dust with cocoa powder/icing sugar.

11. When the cake comes out of the oven, quickly run a palette knife around the edges and dust the surface with cocoa powder/icing sugar.

12. Invert the cake onto the baking paper/kitchen tea towel and gently peel off the baking paper (that was at the bottom of the pan).

13. Starting with the narrow end, tuck the paper/tea towel over the edge of the cake and firmly roll up the cake. Set aside to cool for a few hours.

14. For the filling: whisk together all the ingredients until stiff peaks form. The cream mixture must hold its shape inside the Swiss roll, so it must be firm.

15. Gently unroll the cake (I find it easier if you lift the cake slightly as you unroll it). Spread the cream evenly over the cake, leaving a border. Be sure to fill the first curl/roll of the cake generously; once rolled, it will be the inside of the swirl.

16. Gently roll the cake back up, using the paper/tea towel to assist if need be. At this point, you can wrap it in baking paper and refrigerate it overnight.

17. For the ganache, heat the cream in a saucepan until it begins to simmer.

18. Place the chocolate in a heatproof bowl and pour over the hot cream. Leave to stand for two minutes then whisk until smooth. Add the honey and whisk again to fully combine.

19. Place the Swiss roll onto a wire cooling rack placed over a baking pan. Pour the ganache over the cake, spreading and smoothing it down the sides, ensuring the entire cake is covered before setting aside for the ganache too set.

20. Place the Swiss roll onto a serving plate and decorate with a grating of milk chocolate.

21. Store leftovers covered in the fridge for up to 3 days.