Did you know that creating a stunning dessert can be as simple as rolling up a cake? The Chocolate Strawberry Swiss Roll is a delightful fusion inspired by the beloved chocolate-covered strawberry, bringing together a rich chocolate sponge cake with luscious homemade strawberry jam and silky ermine frosting. This elegant cake is perfect for impressing guests or simply treating yourself.
What I love about this Swiss roll is that it’s not only impressive but also surprisingly simple to make, making it a great option for both novice bakers and seasoned chefs alike. Plus, it’s a real showstopper for special occasions, making it an ideal choice for Valentine's Day or any celebration that calls for a sweet touch.
The combination of flavors here is irresistible, and the texture will leave everyone asking for seconds. Are you ready to take your baking game to the next level? Grab your mixing bowl and let’s dive into this delightful Chocolate Strawberry Swiss Roll recipe that’s sure to become a family favorite!
Why love this Chocolate Strawberry Swiss Roll?
Simplicity is key: With just a few steps, you can create a stunning dessert that looks like it takes hours to prepare.
Irresistible flavor: The perfect blend of rich chocolate and sweet strawberry jam makes every bite a dream come true.
Versatile options: Change up the frosting with ermine, whipped cream, or even a chocolate ganache for a new twist each time.
Showstopper appeal: Get ready for compliments; this cake is guaranteed to wow your guests at any occasion!
Beginner-friendly tips: Follow our detailed instructions to master this technique and impress your friends and family effortlessly.
For a quick dessert fix, explore variations like ready-made strawberry jam for an even swifter preparation!
Chocolate Strawberry Swiss Roll Ingredients
For the Chocolate Sponge Cake
• Large eggs – Essential for structure and binding the cake together.
• Granulated sugar – Adds sweetness and aids in the beautiful browning of the sponge.
• Self-rising flour – Provides structure and acts as a rising agent; substitute with all-purpose flour plus 1 teaspoon baking powder and a pinch of salt.
• Cocoa powder (Dutch process preferred) – Delivers deep chocolate flavor and rich color.
• Pinch salt – Enhances overall flavor of the cake.
• Simple syrup (water & granulated sugar) – Keeps the cake moist and flexible for rolling; personalize by adding cocoa, espresso, or vanilla for extra flavor.
For the Ermine Frosting
• Sugar – Gives the frosting sweetness and essential structure.
• Flour – A thickening agent that helps stabilize the frosting.
• Whole milk – Creates moisture and a creamy texture.
• Butter (room temperature) – Provides the desired creaminess and flavor, as well as improving frosting texture.
• Vanilla extract – Infuses flavorful notes into the frosting.
• Salt – A small amount enhances the flavor profile.
For the Quick Strawberry Jam
• Fresh strawberries (washed and diced) – Bring vibrant flavor and delightful texture to the jam.
• Sugar – Balances sweetness and helps the jam set beautifully.
• Lemon juice – Brightens the flavor and aids in preserving the jam.
For the Garnish
• Chocolate melting wafers – Create a luscious coating for added decadence.
• Freeze-dried strawberries (chopped) – Offer an appealing crunchy texture and a pop of flavor as a garnish.
This Chocolate Strawberry Swiss Roll will not only satisfy your sweet tooth but also impress anyone lucky enough to taste it!
Step-by-Step Instructions for Chocolate Strawberry Swiss Roll
Step 1
Preheat your oven to 350°F (175°C) and prepare a 10x15 inch baking pan by greasing it with butter and lining the bottom with parchment paper. In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar together with an electric mixer on high speed until the mixture is thick and fluffy, about 5 minutes. Sift in 1 cup of self-rising flour, ⅓ cup of Dutch cocoa powder, and a pinch of salt, then gently fold the dry ingredients into the egg mixture until just combined.
Step 2
Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when lightly touched in the center. Once baked, immediately invert the cake onto a piece of sugared parchment paper, carefully removing the parchment from the bottom. Allow it to cool briefly, then, while still warm, spoon simple syrup evenly over the cake to add moisture and flavor.
Step 3
Once the cake has absorbed the simple syrup, begin to roll it up tightly, starting from one of the short ends. Use the parchment paper to help, making sure the cake is tucked in as you roll to create a tight spiral. After rolling, wrap the cake in plastic wrap and leave it to cool completely at room temperature for around 30 minutes. The rolling process helps set the structure, ensuring your Chocolate Strawberry Swiss Roll maintains its beautiful shape.
Step 4
To make the ermine frosting, start by combining 1 cup of sugar and ¼ cup of flour in a medium saucepan. Gradually whisk in 1 cup of whole milk over medium heat until the mixture thickens, stirring constantly. Once thickened, remove from the heat and let it cool completely in the fridge (this may take about 30 minutes). In a separate bowl, beat 1 cup of room-temperature butter until light and fluffy, then gradually add the cooled flour mixture, mixing thoroughly to incorporate. Add 1 teaspoon of vanilla extract and a pinch of salt, then mix until smooth and creamy.
Step 5
For the quick strawberry jam, in a medium saucepan, combine 2 cups of diced fresh strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring gently, until the strawberries break down and the mixture becomes syrupy, about 10-15 minutes. Remove from heat and let cool slightly, then use an immersion blender to puree until smooth, returning it to the heat for an additional 5 minutes if needed to thicken. Let this cool completely before use.
Step 6
Once your cake is cooled, carefully unroll it and spread an even layer of the strawberry jam, followed by a layer of ermine frosting, ensuring to leave a little room at the edges. Re-roll the cake tightly with the filling intact, using the parchment paper to guide you. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 30 minutes to set.
Step 7
To prepare the chocolate coating, melt your chocolate melting wafers in the microwave or using a bain-marie until smooth, stirring frequently. Carefully remove the chilled Chocolate Strawberry Swiss Roll from the fridge, and place it on a wire rack over a baking sheet. Drizzle the melted chocolate over the roll, allowing it to cascade down the sides for a luxurious finish. Optionally, sprinkle with chopped freeze-dried strawberries for an added touch of flavor and texture. Let the chocolate set before slicing and serving this ultimate indulgence!
Chocolate Strawberry Swiss Roll Variations
Feel free to get creative with this recipe and tailor it to your taste buds!
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Store-bought Jam: Use ready-made strawberry jam to save time without compromising flavor or delight.
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Whipped Cream Filling: Swap ermine frosting for fluffy whipped cream for a light and airy texture that contrasts beautifully with chocolate.
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Chocolate Ganache: Instead of melting wafers, make a rich chocolate ganache by combining 200g chocolate and 100g heavy cream; pour it over your roll for an ultra-decadent touch.
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Flavor-Infused Syrup: Elevate your simple syrup by adding espresso powder, or a splash of vanilla to bring nuanced flavors into the cake.
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Fruit Variations: Try using other fruits like raspberries or cherries to create exciting new jam flavors that give a fresh twist to the classic.
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Nutty Crunch: Incorporate crushed nuts like hazelnuts or almonds into the frosting for a delightful crunch that pairs perfectly with the chocolate.
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Zesty Addition: Add a dash of orange zest to the strawberry jam to invigorate the flavor profile with a bright, citrusy note.
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Vegan Twist: Substitute eggs with flaxseed meal and use dairy-free butter and milk for a creamy and delicious vegan version that everyone can enjoy!
Expert Tips for the Best Chocolate Strawberry Swiss Roll
• Perfect Swirl: Douse the cake in simple syrup while it's warm to ensure optimal moisture and flexibility for rolling.
• Parchment Paper Trick: Use sugared parchment paper when rolling to prevent sticking and help maintain the cake's shape.
• Cooling Matters: Wrap the cake in plastic as it cools to lock in moisture and maintain that lovely texture.
• Frosting Finish: Make sure the ermine frosting mixture cools completely before adding the butter to achieve a light and fluffy end result.
• Jam Options: Feel free to experiment! Store-bought strawberry jam or other fillings can be substituted to cater to your taste or save time.
This guidance will help you create the perfect Chocolate Strawberry Swiss Roll to impress family and friends!
What to Serve with Chocolate Strawberry Swiss Roll?
Indulging in a slice of this delightful Swiss roll deserves a well-curated meal to accompany its rich flavors and textures.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a refreshing tartness that complements the sweetness of the roll beautifully.
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Vanilla Ice Cream: Creamy, smooth vanilla ice cream provides a rich contrast to the soft chocolate and strawberry layers, making each bite feel extra indulgent.
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Whipped Cream: Light and airy whipped cream enhances the dessert experience, giving it a touch of elegance that balances the dense chocolate.
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Chocolate Sauce Drizzle: For the ultimate chocolate lover's experience, a drizzle of warm chocolate sauce over the roll provides an extra layer of decadence.
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Mint Leaves: A few sprigs of mint not only add a pop of color but also introduce a refreshing herbal flavor that cuts through the sweetness.
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Sparkling Water with Lime: A glass of chilled sparkling water with a hint of lime is a perfect palate cleanser, keeping the meal light and refreshing.
Pair these delightful accompaniments with your Chocolate Strawberry Swiss Roll for a meal that elevates any occasion—whether it’s a cozy family gathering or a romantic dinner!
How to Store and Freeze Chocolate Strawberry Swiss Roll
Room Temperature: Keep the Chocolate Strawberry Swiss Roll in an airtight container at room temperature for up to 2 days to maintain its freshness.
Fridge: For longer storage, refrigerate the Swiss roll in an airtight container for up to 5 days. The cool environment helps preserve the vibrant flavors and textures.
Freezer: To freeze, wrap the rolled cake tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer to enjoy it warm, slice the Chocolate Strawberry Swiss Roll and microwave individual pieces for about 10-15 seconds. Enjoy a delightful dessert experience!
Make Ahead Options
The Chocolate Strawberry Swiss Roll is a fantastic dessert for meal prep, allowing busy cooks to get ahead of the game. You can prepare the chocolate sponge cake up to 24 hours in advance; just be sure to keep it tightly wrapped in plastic wrap in the refrigerator to maintain moisture. The ermine frosting and quick strawberry jam can also be made ahead and stored in airtight containers in the fridge for up to 3 days; just give the frosting a quick whip before spreading it on the cake. When you're ready to serve, simply reassemble your chilled Swiss roll, coat it with chocolate, and garnish for an impressively quick yet elegant dessert!
Chocolate Strawberry Swiss Roll Recipe FAQs
What cream do you put in a chocolate Swiss roll?
Absolutely! For a chocolate Swiss roll, you can use a variety of creams. Traditional options include whipped cream or buttercream frosting. My favorite, though, is the ermine frosting that complements the chocolate and strawberry flavors beautifully.
What do you put in the middle of a Swiss roll?
Very! You can fill your Swiss roll with numerous delights. Options include fruit preserves like strawberry jam, whipped cream, or even mousse. The key is to use something that spreads easily and complements the flavors of the cake.
Why did my Swiss roll go rubbery?
Oh no! Rubberiness is often a result of overmixing the batter or baking it for too long. Be sure to fold gently when incorporating dry ingredients and check your cake at the minimum baking time. If it feels springy to the touch, it’s done.
How should I store my Chocolate Strawberry Swiss Roll?
Great question! To store, place your Swiss roll in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days, or you can even freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing!
What is the best way to freeze the Swiss roll?
For freezing, start by wrapping the cooled rolled cake tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to squeeze out any excess air. When you’re ready to enjoy, simply thaw it in the fridge overnight and serve.
Should I roll the Swiss roll hot or cold?
Definitely roll the Swiss roll while it’s still warm but not hot! Rolling the cake while warm makes it more pliable, reducing the chance of cracking. This way, you’ll get that beautiful swirl with ease!
Indulgent Chocolate Strawberry Swiss Roll That Wows Every Time
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup self-rising flour
- ⅓ cup cocoa powder Dutch process preferred
- 1 pinch salt
- ½ cup simple syrup water & granulated sugar
- 1 cup sugar
- ¼ cup flour
- 1 cup whole milk
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups fresh strawberries washed and diced
- ½ cup sugar
- 1 tablespoon lemon juice
- Chocolate melting wafers
- Freeze-dried strawberries chopped
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10x15 inch baking pan by greasing it with butter and lining the bottom with parchment paper. In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar together with an electric mixer on high speed until the mixture is thick and fluffy, about 5 minutes. Sift in 1 cup of self-rising flour, ⅓ cup of Dutch cocoa powder, and a pinch of salt, then gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when lightly touched in the center. Once baked, immediately invert the cake onto a piece of sugared parchment paper, carefully removing the parchment from the bottom. Allow it to cool briefly, then, while still warm, spoon simple syrup evenly over the cake to add moisture and flavor.
- Once the cake has absorbed the simple syrup, begin to roll it up tightly, starting from one of the short ends. Use the parchment paper to help, making sure the cake is tucked in as you roll to create a tight spiral. After rolling, wrap the cake in plastic wrap and leave it to cool completely at room temperature for around 30 minutes.
- To make the ermine frosting, start by combining 1 cup of sugar and ¼ cup of flour in a medium saucepan. Gradually whisk in 1 cup of whole milk over medium heat until the mixture thickens, stirring constantly. Once thickened, remove from the heat and let it cool completely in the fridge (this may take about 30 minutes). In a separate bowl, beat 1 cup of room-temperature butter until light and fluffy, then gradually add the cooled flour mixture, mixing thoroughly to incorporate. Add 1 teaspoon of vanilla extract and a pinch of salt, then mix until smooth and creamy.
- For the quick strawberry jam, in a medium saucepan, combine 2 cups of diced fresh strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring gently, until the strawberries break down and the mixture becomes syrupy, about 10-15 minutes. Remove from heat and let cool slightly, then use an immersion blender to puree until smooth. Let this cool completely before use.
- Once your cake is cooled, carefully unroll it and spread an even layer of the strawberry jam, followed by a layer of ermine frosting, ensuring to leave a little room at the edges. Re-roll the cake tightly with the filling intact, using the parchment paper to guide you. Chill in the refrigerator for at least 30 minutes to set.
- To prepare the chocolate coating, melt your chocolate melting wafers until smooth. Carefully remove the chilled Chocolate Strawberry Swiss Roll from the fridge, and place it on a wire rack over a baking sheet. Drizzle the melted chocolate over the roll, allowing it to cascade down the sides. Sprinkle with chopped freeze-dried strawberries for an added touch of flavor and texture. Let the chocolate set before slicing and serving.
Notes
- Perfect Swirl: Douse the cake in simple syrup while it's warm.
- Parchment Paper Trick: Use sugared parchment paper when rolling.
- Cooling Matters: Wrap the cake in plastic as it cools.
- Frosting Finish: Let the ermine frosting mixture cool completely before adding the butter.
- Jam Options: Experiment with store-bought strawberry jam.
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