Triple chocolate swiss roll is an all-time favourite also a childhood favourite of mine. Its made with a chocolate sponge layered with chocolate buttercream and glazed with a chocolate ganache. Well, I call that triple chocolate goodness.
The swiss roll should be light and fluffy but denser than a normal chocolate cake. since it’s rolled up, it needs to be quite flat and not risen hence why there is less amount of raising agent like baking powder in the recipe, so it’s easily rolled.
As a child growing up, we loved to have a swiss roll for tea time, it used to be such a luxury to get this treat. Now I remember this being in supermarkets and I always pester my mother to buy one for me, although she always refused. But lucky me whenever visitors come to visit us, for some reason they bring swiss rolls, as if they heard my pestering, even before my mom says anything, I would open it and demolish it.
Not that we were short of any cake treats in our house, as you would probably know by now, I grew up eating cakes from Hilton Colombo, but for some reason, I just liked the humble swiss roll, maybe I just didn’t want to eat a square or round cake anymore and just wanted a rolled-up cake 🙂
Do you roll swiss roll hot or cold?
Always roll the swiss roll hot, when it comes out of the oven it needs to be rolled immediately until it is completely cooled down. Once ready to fill it with the cream, then unroll and apply the cream and roll again. This way it is less likely to crack when rolling for the 2nd time and it’s more flexible.
How do I stop my Swiss roll skin from peeling?
You will need to bake it on good quality baking paper and it will not stick and it will be easy to peel off. If you want it more convenient to peel off then use a silicone mat, this will definitely be easier to peel off.
Why do Swiss rolls break?
Swiss rolls break for two main reasons:
1. If they are too thick, which means when you add the cake batter to your tray it must not be too thick, this will result in it breaking when trying to roll.
2. if you over bake it, which means the cake itself will dry up and then it can break while rolling
You can also check my other dessert recipes
Watch how to make homemade triple chocolate swiss roll with buttercream with ganache
Step by step recipe on how to make triple chocolate swiss roll with buttercream with ganache
Triple Chocolate Swiss Roll With Buttercream And Ganache
- 63 g All-purpose flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Salt
- 4 Eggs
- 135 g White sugar
- 1 tbsp coffee (Brewed)
- 2 tbsp Oil Canola oil, Vegetable oil
- 135 g Chocolate Cooking dark chocolate
- 135 g Cream Thick, Whipping
Chocolate Buttercream- Click here to access my recipe
Chocolate swiss roll
- Preheat oven to 180C
- Line a flat baking tray (28 x 40cm) with baking paper
- In a bowl sift flour, cocoa powder, baking powder, add salt and mix well
- In a mixing bowl place sugar and eggs, beat well until creamy and fluffy
- Once the mixture is creamy add oil, coffee and then fold in the dry ingredients, mix well until well incorporated
- Pour the mixture into the lined baking tray and spread out well. ( it needs to be flat and not too thick)
- Bake in the oven for 12 minutes
- Once its baked, take it out of the oven and roll the cake and leave aside to cool down completely
- On a double boiler place, the chopped chocolate and cream and heat until chocolate is dissolved and fully incorporated. This mixture should resemble a chocolate sauce(Double boiler: Heat half a pot of water on medium heat, place a bowl on top of the pot of water)
- Once the swiss roll is completely cooled down, unroll it and spread a good layer of Chocolate buttercream and roll it again and leave aside for 1 hour in the fridge until set
- Place the chocolate swiss roll on top of a wire rack and pour the chocolate ganache on the top to glaze it, leave it in the fridge for 1 hour, until set