This Chocolate Fruit Swiss Roll Cake is a luxurious dessert that combines rich chocolate flavors with the freshness of seasonal fruits. The soft, chocolate sponge cake is filled with a luscious chocolate cream made from mascarpone and topped with a smooth chocolate ganache. Rolled together with fresh fruits, this cake offers a perfect balance of sweetness and richness in every bite. Whether for a special occasion or just a treat, this cake is sure to impress with its elegant presentation and delightful flavors.
Why You'll Love This:
You’ll love this Chocolate Fruit Swiss Roll Cake for its moist, chocolatey sponge and creamy, decadent filling. The mascarpone and chocolate cream create a rich and smooth interior, while the fresh fruits add a burst of flavor and freshness. The cake is easy to make yet has a stunning presentation, making it perfect for any occasion. The contrast between the rich chocolate and the tangy fruits creates a dessert that’s both satisfying and refreshing.
Perfect Occasion:
This Swiss Roll Cake is perfect for birthdays, celebrations, or any time you want to serve an impressive dessert. It’s ideal for special occasions where you want to delight your guests with a combination of rich chocolate and fresh fruit. The cake’s beautiful swirl and glossy ganache make it a show-stopping centerpiece for any dessert table. Serve it chilled for the best flavor and texture.
Decoration Tips:
For a professional finish, drizzle some melted white chocolate over the top of the roll for a contrast in color and flavor. You can also decorate the cake with fresh fruit slices or edible flowers for a touch of elegance. If you want to make the presentation even more impressive, consider dusting the top with powdered sugar or adding chocolate curls. Serve the cake on a decorative platter to highlight its beautiful swirl pattern.
Ingredients:
For the Cake:
- 4 eggs
- Slightly less than 1 cup granulated sugar
- 1 packet vanilla extract
- 1/2 small tea glass hot water
- 1 packet baking powder
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
For the Cream Filling:
- 200 ml heavy cream
- 250 grams mascarpone or labneh cheese
- 100-125 grams dark chocolate or Nutella
For the Topping:
- 100 grams dark chocolate
- 100 ml heavy cream
Instructions:
- Prepare the Cream Filling:
- Method 1: Whip the heavy cream until slightly thickened, then add the mascarpone cheese and continue to whip until smooth. Fold in the melted and cooled dark chocolate or Nutella, mixing gently with a spatula. Place the cream in the refrigerator to chill.
- Method 2: Heat the heavy cream until just simmering, then add the chopped dark chocolate. Stir until fully melted and combined. Let the mixture cool and thicken for about 2 hours. Once thickened, whip the ganache until light and fluffy, then fold in the mascarpone cheese.
- Prepare the Sponge Cake:
- Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper.
- Separate the eggs, placing the whites in one bowl and the yolks in another. Add a pinch of salt to the egg whites and beat until stiff peaks form.
- In the bowl with the egg yolks, add the sugar and vanilla extract. Beat while gradually adding the hot water, continuing until the mixture is pale and fluffy.
- Sift the flour, baking powder, and cocoa powder together, then gently fold into the egg yolk mixture until fully combined.
- Carefully fold the whipped egg whites into the batter, ensuring not to deflate the mixture.
- Pour the batter into the prepared baking tray, spreading it evenly. Bake for 15-20 minutes, or until the cake springs back when touched. Be careful not to overbake.
- Assemble the Roll:
- Once baked, remove the cake from the oven and immediately roll it up in the parchment paper while still warm. Let it cool completely in the rolled position.
- Unroll the cooled cake and spread the chocolate cream evenly over the surface, reserving 1-2 tablespoons for decoration.
- Place fresh fruits of your choice (such as strawberries, bananas, or raspberries) along the cream, then carefully roll the cake back up into a tight roll.
- Prepare the Ganache Topping:
- Heat the heavy cream until it begins to simmer, then add the chopped dark chocolate. Stir until completely melted and smooth.
- Allow the ganache to cool slightly, then pour it over the rolled cake, spreading it evenly over the top.
- Decorate and Serve:
- Use the reserved cream to decorate the top of the cake. Optionally, drizzle with melted white chocolate or add more fresh fruits.
- Refrigerate the cake for at least 4-5 hours, or overnight, to allow the flavors to meld and the cake to set.
Enjoy!