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Chocolate Swiss Roll Cake with Marshmallow Filling and Chocolate Glaze Recipe

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4.1 from 46 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 15 servings

Description

This classic Chocolate Swiss Roll Cake features a light and airy cocoa sponge rolled with a fluffy marshmallow filling and topped with a rich chocolate glaze. Perfect for celebrations or an indulgent dessert, this recipe delivers a stunning presentation and delicious layers of chocolate and sweetness.

Ingredients

Cake

  • 1/4 cup powdered sugar
  • 1/2 cup granulated sugar, plus 1/3 cup divided
  • 4 eggs, separated
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 6 tablespoons butter, softened

Marshmallow Filling

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 7 oz marshmallow fluff (1 container)
  • 1 tablespoon milk (optional)
  • 1/4 cup butter

Chocolate Glaze/Frosting

  • 1 1/4 cups dark chocolate chips
  • 2 tablespoons cocoa powder
  • 1/4 cup milk
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter

Instructions

  1. Prepare Cake Pan and Oven: Heat oven to 375°F. Line a jelly roll pan with foil and generously grease the foil. Sprinkle a linen or thin cotton towel with 1/4 cup powdered sugar for rolling.
  2. Beat Egg Whites: In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff peaks form, ensuring the whites are glossy and stable.
  3. Beat Egg Yolks: In a medium bowl, beat the egg yolks with vanilla extract on medium speed for 3 minutes for fluffiness. Gradually add the remaining 1/3 cup granulated sugar and beat for an additional 2 minutes.
  4. Mix Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt thoroughly.
  5. Combine Batter: Alternately add the dry ingredient mixture and water to the beaten egg yolks, mixing on low speed just until the batter is smooth and well incorporated.
  6. Fold Egg Whites: Gently fold the prepared batter into the beaten egg whites, being careful to retain as much air as possible for a light texture.
  7. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the top springs back lightly when touched in the center.
  8. Invert and Roll: Immediately loosen the cake from pan edges, invert onto the prepared powdered sugar towel, and carefully peel off the foil. Starting from a narrow end, roll the cake and towel together and place on a wire rack to cool completely.
  9. Make Marshmallow Filling: Stir together softened butter, powdered sugar, and vanilla until combined. Add marshmallow fluff and whip vigorously for 1 minute. Scrape the sides of the bowl and mix again. If the filling is too thick, add 1 tablespoon of milk to achieve desired spreadability.
  10. Fill the Cake: Carefully unroll the cooled cake and spread the marshmallow filling evenly over the surface. Roll the cake gently back up without the towel. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours to firm the filling.
  11. Prepare Chocolate Glaze: In a small pot over low heat, melt butter, dark chocolate chips, cocoa powder, and milk together until smooth. Remove from heat and stir in powdered sugar and vanilla extract until glossy and well combined.
  12. Glaze the Cake: Remove the cake roll from plastic wrap and place it on a cooling rack with foil underneath. Pour the warm chocolate glaze evenly over the cake, using the back of a spoon to gently spread and cover every exposed area.
  13. Chill to Set Frosting: Refrigerate the glazed cake for 20 to 30 minutes until the frosting firms up.
  14. Serve: Slice the Swiss roll into pieces and serve chilled or at room temperature for a decadent chocolate treat.

Notes

  • Rolling the cake while it is still warm helps it maintain shape and prevents cracking.
  • Use a clean linen or cotton towel sprinkled with powdered sugar to avoid sticking when rolling.
  • If the marshmallow filling is too stiff, a tablespoon of milk can be added to achieve a spreadable consistency.
  • The chocolate glaze should be warm but not hot when poured to ensure smooth coverage without melting the filling.
  • Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-swiss-roll-cake-with-marshmallow-filling-and-chocolate-glaze-recipe/