Chocolate & Strawberry Swiss Cake Roll

Trade your Valentine’s day chocolate-covered strawberries for this delightful chocolate and strawberry swiss cake roll. The cake is a light, airy chocolate sponge that takes just 10 minutes to bake, and the filling is fluffy, creamy, and full of fresh strawberries. I combine whipped cream with cream cheese for a depth of flavor, and adding the strawberries makes every bite fresh. It’s perfect for a new Valentine’s day tradition or any special occasion.

Why it’s the perfect dessert

The perfect combination of chocolate cake, vanilla cream, fresh strawberries, and chocolate ganache!

The Cake

Eggs -separated

Granulated sugar

Vegetable oil -light olive oil or your favorite light vegetable oil.

Pure vanilla extract

Instant coffee -espresso powder

Salt

The Dry Ingredients

All-purpose flour

Baking powder -this ensures the cake rises.

Unsweetened cocoa powder -if your cocoa powder is sweetened, your cake may be too sweet.

The Syrup

Sugar

Water

Vanilla extract -good quality for the best flavor.

Ganache Topping

Heavy whipping cream

Semi-sweet chocolate -baking chocolate works best, so the ganache is thick.

Instant coffee powder

Vegetable oil -light flavored oil

Filling

Pure vanilla extract

Confectioner’s sugar -divided

Heavy whipping cream

Preheat the oven to 350 °F, 180 °C.

Line a half-sheet baking pan with parchment paper.

Spray the paper with baking spray.

In the bowl of a tabletop mixer with the whisk attachment, add the egg whites and beat until frothy.

Add half of the sugar and beat on high speed until a stiff meringue is formed.

Transfer the meringue to a large mixing bowl.

Add the egg yolks, remaining sugar, oil, vanilla, coffee, and salt to the mixer and beat on high speed until thick and pale.

Whisk the dry ingredients together in a bowl.

Add the dry ingredients to the yolk mixture and beat on low speed until incorporated.

Then, add a third of the meringue to the mixture and beat until incorporated.

Transfer the mixture into the bowl with the meringue and gently fold it together until there aren’t any white steaks left.

Spread the batter into the prepared pan with parchment.

Bake for 10 minutes, being sure to avoid over-baking, or the cake will be dry.

Run a knife around the edges of the cake to release it from the pan.

Dust the top of the cake with confectioners sugar and place a piece of parchment paper on top.

Place another pan over the cake, and while wearing oven mitts, carefully flip the hot pans over.

Carefully remove the parchment that the cake was baked on and discard it.

Dust the back of the cake with confectioners sugar and roll it up with the parchment that was placed on top of it when it came out of the oven.

Set aside to cool completely.

**Baker’s tip!** Do not freeze the cake before filling it in hopes of assembling the roll later. The cake will be too dry and fall apart when you try to assemble the roll.

Boil the Syrup

Combine the sugar and water and cook over medium heat until it comes to a boil and the sugar dissolves.

Remove from heat and add vanilla.

Set aside to cool.

Chocolate Ganache

Heat the cream until scalding hot.

Place the chocolate, coffee, and oil in a bowl and pour the hot cream on top, whisking together until smooth and shiny.

Set aside.

Make the Filling

Beat the cream, vanilla, and half of the sugar until thick and the consistency of whipped cream.

Transfer it to a bowl.

Add the cream cheese, remaining sugar, and another teaspoon of vanilla to a bowl and beat until smooth.

Then, add two-thirds of the whipped cream to the cream cheese mixture and beat until incorporated and fluffy.

Transfer the remaining whipped cream to a pastry bag fitted with a large open star tip.

Right before assembling the cake, place the diced strawberries in a bowl and toss them to coat in a tablespoon of sugar. Doing this step right before keeps the strawberries from releasing any juices.

Assemble the swiss roll

Carefully unroll the cake.

Brush with simple syrup and spread the filling on top of the cake.

Sprinkle the strawberries on top of the filling.

Carefully roll the cake back up tightly.

Brush the top and sides of the cake with simple syrup.

Place the roll in the freezer and chill for at least an hour.

Decorate the Cake Roll

Slice a half-inch piece off of the front and back end of the cake roll.

Spread the ganache over the top and sides of the cake.

Decorate the top of the cake roll with whipped cream rosettes and place a strawberry slice into the center of each rosette.

Make Ahead Freezer Instructions

You can freeze sponge cakes once they are filled! This swiss cake roll will keep fresh in the freezer for up to a month. All you have to do is bake the cake, fill it, and roll it up. Then, brush the roll with syrup and set it in the freezer for at least an hour or until firm. Carefully wrap the cake with plastic and store it in the freezer. Transfer to the refrigerator to thaw the night before your dinner party. Then, decorate with ganache, cream rosettes, and berries before serving.

This swiss roll cake is just beautiful. It looks and tastes better than anything you’ll get at a bakery because of all the fresh ingredients. If you have another favorite berry paired with chocolate, just swap the strawberries out. Raspberries, blueberries, and blackberries would all be delicious. I can’t wait for you to try this, and if you prefer vanilla over chocolate, try my vanilla swiss roll! Kali Orexi!