No-Fail Chocolate Swiss Roll: A Perfect Cake Roll Recipe

Prepare Sponge & Oven: Preheat oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment, then grease and flour/cocoa dust the parchment. Sift together the flour, cocoa powder, baking powder, salt, and instant coffee.

In a large bowl, whisk the egg yolks with half the sugar (70g) until pale and thick. Whisk in the melted butter and vanilla. In a separate, clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and beat on high speed until stiff, glossy peaks form.

Gently fold ⅓ of the egg whites into the yolk mixture to lighten it. Fold in the remaining whites, then gently fold in the dry ingredients in two additions. Pour into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back to the touch.

As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment. While still hot, gently roll the cake up with the towel from the short end. Let it cool completely in this rolled shape.

While the cake cools, whip the cold heavy cream, sifted powdered sugar, and vanilla paste until soft peaks form. Add the cold mascarpone and continue to beat until thick and stiff.

Once the cake is completely cool, gently unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border. Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to set.

Just before serving, melt the dark chocolate, butter, brown sugar, and heavy cream in a small saucepan over low heat, stirring until smooth. Let cool slightly. Unwrap the chilled Swiss roll, place on a platter, and pour the chocolate sauce over the top.