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Chocolate-Covered Strawberry Swiss Roll Cake

Delightful Chocolate-Covered Strawberry Swiss Roll Cake Recipe

This Chocolate-Covered Strawberry Swiss Roll Cake combines rich chocolate and fresh strawberries, making it a must-try dessert for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Equipment

  • - Baking dish
  • - Mixing bowls
  • Whisk
  • - Electric mixer
  • - Cooling rack
  • - Parchment paper

Ingredients
  

For the Cake

  • 1 tsp Cooking Spray Prevents sticking
  • 60 g All-Purpose Flour Gluten-free flour can be used
  • 20 g Unsweetened Cocoa Powder Dutch-processed cocoa offers a different taste
  • 1/2 tsp Baking Powder Ensure freshness for best rise
  • 1/2 tsp Kosher Salt Sea salt can be used
  • 4 large Large Eggs Binds ingredients together
  • 133 g Granulated Sugar Can reduce for less sweetness
  • 60 g Vegetable Oil Melted butter can replace for richer flavor
  • 1 tsp Pure Vanilla Extract Enhances flavor

For the Filling

  • 1 pkg Freeze-Dried Strawberries 1 oz intensifies flavor
  • 4 oz Cream Cheese Neufchâtel cheese can be a lighter alternative
  • 60 g Confectioners' Sugar Sweetens filling
  • 1.75 cups Heavy Cream Used in filling and ganache

For the Ganache

  • 1 cup Semisweet Chocolate Chips Main ingredient for ganache
  • 3/4 cup Heavy Cream Blends with chocolate

For Garnishing (Optional)

  • Confectioners' Sugar For dusting
  • Chocolate-Covered Strawberries For serving

Instructions
 

Prep and Bake

  • Preheat your oven to 350°F (175°C) and coat a baking dish with cooking spray.
  • Whisk together flour, cocoa powder, baking powder, and salt in a bowl until combined.
  • In a separate bowl, beat the eggs and sugar until light and pale. Add oil and vanilla.
  • Fold dry ingredients into wet mixture gently until just combined.
  • Pour batter into prepared pan and bake for 10-12 minutes until set.

Cool and Fill

  • Turn the cake onto a towel dusted with confectioners' sugar and roll it up warm.
  • Beat cream cheese and sugar until fluffy; add heavy cream and fold in strawberries.
  • Unroll the cooled cake, spread the filling, and re-roll tightly.

Coat and Serve

  • Chill the rolled cake for 30 minutes. Melt chocolate chips with remaining cream.
  • Pour ganache over the cake and dust with confectioners' sugar to finish.
  • Garnish with chocolate-covered strawberries if desired.

Notes

Keep cake wrapped appropriately in the fridge for up to 3 days or in the freezer for up to 2 months.
Keyword chocolate cake, Chocolate-Covered Strawberry Swiss Roll Cake, Elegant Dessert, Strawberry Dessert, Swiss Roll Cake, Valentine's Day Dessert