Cocoa Swiss Roll with Coconut Whipped Cream and Chocolate Ganache

These Cocoa Swiss Rolls are an easy way to bring some sweetness to your day. With a coconut whipped cream filling and a chocolate ganache topping, they’re a treat everyone will love.

These Cocoa Swiss Rolls with Coconut Whipped Cream and Chocolate Ganache are super delicious. They’re not the easiest dessert to make, but with a few tips and tricks you can definitely pull it off! The combo of rich cocoa and coconut is a delicious pairing that makes each bite feel special.

This was my first attempt at making Swiss Rolls, so they didn’t turn out perfect, but they’re pretty good! The sponge can be a little tricky to roll without cracking, but the end result is totally worth it.

Tips and tricks

1. Roll the cake while hot – In order to prevent cracking, roll the cake while it’s still hot. As soon as you take it out the oven, you’ll want to turn it over a tea towel dusted with cocoa powder and roll it up.

2. Cool the cake in the fridge – Once you rolled up the cake into a tea towel, place it in the fridge for at least an hour before filling. This will ensure that the cake will be cold enough to fill. If the cake is still warm while you spread the filling over it, the whipped cream will melt.

3. Use baking paper – In order to avoid the cake sticking to the bottom of your pan, make sure to use baking paper greased with a bit of butter.

4. Chill the cake overnight – For the best results, place the cake in the fridge and let it chill overnight. Make sure to loosely cover it, but be careful not to mess up the ganache.

Ingredients you will need for this recipe

For the ganache:

• Heavy cream: Use heavy cream with at least 30% fat for the richest result. If the cream is too thin, the ganache won’t set as nicely. Warm the cream just until it starts to steam, but avoid boiling. You can use coconut cream if you want a dairy-free option, which will give it a slight coconut flavor.

• Dark chocolate: Choose a dark chocolate with around 60% cocoa for the best balance of sweetness and intensity. Semi-sweet chocolate can work as well.

• Milk chocolate: You can use all dark chocolate if you want a more intense, less sweet ganache, or replace the milk chocolate with semi-sweet chocolate

• Butter: A little butter in ganache gives it a glossy, smooth finish. Make sure to use unsalted butter.

For the roll:

• Eggs: We are gonna be using 4 eggs

• Granulated sugar: Sugar sweetens the cake and also helps stabilize the whipped eggs.

• Sunflower oil: Oil adds moisture to the cake and helps keep it soft. Sunflower oil has a neutral flavor, but  any neutral oil like vegetable or canola oil works well.

• Milk: Milk adds moisture and helps create a smooth batter. It also makes the cake softer and tender, making it more flexible for rolling.

• All-purpose flour: Flour provides the structure and stability for the cake. Sift the flour before adding it to avoid lumps and to keep the cake light.

• Cocoa powder: Sift the cocoa powder with the flour to ensure even mixing and prevent lumps. Use unsweetened cocoa powder to control the sweetness.

• Baking powder: Baking powder is a leavening agent that helps the cake rise.

For the filling:

• Heavy whipping cream: The heavy whipping cream forms the base of the filling.

• Granulated sugar: Granulated sugar sweetens the filling.

• Shredded dried coconut:  The shredded coconut gives texture and a distinct coconut flavor that makes the filling unique.

• Vanilla extract: Pure vanilla extract offers the best flavor. You could also use coconut extract to boost the coconut flavor.

Step by step directions with photos

1. First, we are going to prepare the ganache, because it needs time to cool.

2. In a saucepan heat the cream until it comes to a simmer (but do not boil), then pour it over the chocolate and the butter, letting it sit for 5 minutes. After 5 minutes, mix it all together until you get a glossy and smooth finish. Strain it, cover it with a plastic wrap and let it cool on the counter until we prepare the cake.

3. Now, preheat the oven to 180C. Line and grease a 25x35 cm baking sheet.

4. For the cake, first separate the egg whites from the egg yolks and whip the egg whites along with half of the sugar until stiff peaks form, then set aside.

5. In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy, then mix in the oil and the milk.

6. Lastly, sift in the flour, cocoa powder and baking powder in the egg yolk mixture, mixing until incorporated.

7. Gradually start adding the whipped up egg whites to the egg yolk mixture and fold it in gently.

8. Pour the batter onto the prepared sheet and spread it out evenly.

9. Bake in the preheated oven for about 12 minutes. Make sure not to overbake it, because it will dry out and it will crack when rolled.

10. Once ready, take it out the oven and turn it upside down onto a kitchen towel that was dusted with cocoa powder. Roll it up and place it in the fridge for 1 hour. (Don’t skip the chilling, because if you fill the cake while hot, the whipped cream will melt)

11. For the filling, pour the heavy whipping cream in a bowl along with the sugar and vanilla extract. Whip until stiff peaks form, but try not to overwhip. Once ready, fold in the shredded coconut flakes.

12. Once the cake has cooled down, take it out the fridge, roll it out gently and take out the kitchen towel from under the cake.

13. Spread the cream over it, then sprinkle with extra shreded coconut.

14. Roll it up again gently, and pour the cooled chocolate ganache on top.

15. You can also pipe some chocolate buttercream or whipped chocolate ganache on top for extra creaminess. But this is totally optional.

16. Cover the cake loosely and let it chill in the fridge overnight before serving.

17.  Enjoy!

Yield: 6-8

Author: Angie

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Cocoa Swiss Rolls with Coconut Whipped Cream and Chocolate Ganache

These Cocoa Swiss Rolls are an easy way to bring some sweetness to your day. With a coconut whipped cream filling and a chocolate ganache topping, they’re a treat everyone will love.

Prep time: 30 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 42 M

Ingredients

For the ganache

• 200g heavy cream (30% fat)
• 100g dark chocolate (60%)
• 50g milk chocolate
• 35g unsalted butter

For the roll

• 4 eggs, separated
• 100g granulated sugar
• 60g sunflower oil
• 60g milk
• 80g all-purpose flour
• 30g unsweetened cocoa powder
• 4g baking powder

For the filling

• 250g whipping cream
• 80g granulated sugar
• 35g dried coconut flakes
• 1 teaspoon vanilla extract

Instructions

1. First, we are going to prepare the ganache, because it needs time to cool.
2. In a saucepan heat the cream until it comes to a simmer (but do not boil), then pour it over the chocolate and the butter, letting it sit for 5 minutes. After 5 minutes, mix it all together until you get a glossy and smooth finish. Strain it, cover it with a plastic wrap and let it cool on the counter until we prepare the cake.
3. Now, preheat the oven to 180C. Line and grease a 25x35 cm baking sheet.
4. For the cake, first separate the egg whites from the egg yolks and whip the egg whites along with half of the sugar until stiff peaks form, then set aside.
5. In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy, then mix in the oil and the milk.
6. Lastly, sift in the flour, cocoa powder and baking powder in the egg yolk mixture, mixing until incorporated.
7. Gradually start adding the whipped up egg whites to the egg yolk mixture and fold it in gently.
8. Pour the batter onto the prepared sheet and spread it out evenly.
9. Bake in the preheated oven for about 12 minutes. Make sure not to overbake it, because it will dry out and it will crack when rolled.
10. Once ready, take it out the oven and turn it upside down onto a kitchen towel that was dusted with cocoa powder. Roll it up and place it in the fridge for 1 hour. (Don’t skip the chilling, because if you fill the cake while hot, the whipped cream will melt)
11. For the filling, pour the heavy whipping cream in a bowl along with the sugar and vanilla extract. Whip until stiff peaks form, but try not to overwhip. Once ready, fold in the shredded coconut flakes.
12. Once the cake has cooled down, take it out the fridge, roll it out gently and take out the kitchen towel from under the cake.
13. Spread the cream over it, then sprinkle with extra shreded coconut.
14. Roll it up again gently, and pour the cooled chocolate ganache on top.
15. You can also pipe some chocolate buttercream or whipped chocolate ganache on top for extra creaminess. But this is totally optional.
16. Cover the cake loosely and let it chill in the fridge overnight before serving.
17. Enjoy!

Nutrition Facts

Calories

791

Fat

60 g

Sat. Fat

32 g

Carbs

60 g

Fiber

5 g

Net Carbs

55 g

Sugar

42 g

Protein

11 g

Sodium

146 mg

Cholesterol

208 mg

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