I have never been good at making jellyroll cakes, but figured I should try a few more just to see if it gets better. First up on the list, this Chocolate Swiss Roll cake!

The cake takes a few steps starting with melting the chocolate, oil, vanilla, espresso powder, and salt. I don’t really have a double boiler so I did this step in the microwave and it worked fine. Then you beat the egg yolks and sugar until doubled in size. Then you’ll mix the two together, however you want to make sure the chocolate mixture it cooled so it doesn’t cook the eggs. Once that’s done you’ll whip the egg whites until they form stiff peaks and then gently fold part of the mixture into the chocolate mixture, then add your sifted flour/cocoa and the rest of the egg whites. I always hate having to gently mix egg whites because inevitably I end up deflating some of them trying to get it mixed together.

Bake the cake on a jellyroll pan and then after it’s done you’ll want to flip the cake out onto parchment paper and then loosely roll it using a floured tea cloth. Pop that in the fridge to cool and then move on to the filling.

The mascarpone cream filling is very simple, just mix together mascarpone and sugar; letting it mix together well. Then add heavy cream and beat until you’ve got stiff peaks. The chocolate ganache is very easy too and I made mine in the microwave again since it’s just easier.

When it’s ready to assemble you gently unroll the cake, add the mascarpone cream filling and roll it back up. Top with the ganache and you’re done!

My ganache was probably a little too thin (as you can see in the picture), but everything was intact which was more than I expected so that was good. It tasted really good as well and all in all it was a successful and delicious bake!

Baking Ease	9
Time Spent	9
Taste	10
Visual	10

Recipe Used: Sloane’s Table