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Swiss Cake Roll

Kelsey
A thin chocolate cake gets rolled up with a dreamy filling and is covered in a chocolate ganache to make the homemade version of a childhood classic - Swiss Cake Rolls (aka HoHo's)!
Course Dessert
Servings 16

Ingredients
  

Cake

  • 3/4 c flour
  • 1/4 c cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs divided
  • 3/4 c sugar
  • 2 tbsp vegetable oil
  • 3 tbsp water
  • 1 tsp vanilla

Filling

  • 5 tbsp flour
  • 1 c milk
  • 1/2 c shortening softened
  • 1/2 c salted butter softened
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tsp vanilla

Chocolate Ganache

  • 2/3 c semi-sweet chocolate chips or chopped chocolate bar*
  • 1/2 c whipping cream
  • 2 tbsp corn syrup

Instructions
 

For the Cake:

  • Preheat oven to 350°F and line the bottom of a sheet pan with parchment paper.
  • Sift the flour, cocoa, baking powder and salt into a large mixing bowl.
  • Add the egg yolks (save the whites for the next step), sugar, vegetable oil, water and vanilla; stir until combined.
  • Pour the egg whites into a clean bowl and whisk until stiff peaks form.
  • Fold the egg whites into the chocolate mixer with a rubber spatula just until combined. (Be gentle with the batter - you want to keep it light and airy!)
  • Pour the batter into prepared pan and smooth out the top by giving the pan a little shimmy-shake!
  • Bake for 12-14 minutes, being sure not to overbake.
  • While the cake is baking, grab a clean thin towel and dust it with cocoa powder.
  • When the cake is done, run a knife around the edge of the pan and immediately turn the cake pan over onto the prepared towel; peel the parchment paper off the cake.
  • Roll the cake (and the towel) up and let set until completely cool.

To make the Filling:

  • In a saucepan, mix flour and milk with a whisk. Bring to a boil, stirring constantly, until thick.
  • Remove from the heat and let cool.
  • In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy. Add the cooled milk mixture and beat until smooth, about 5 minutes.
  • Unroll the cooled cake, spread the filling over the cake and roll it back up tightly.

For the Ganache:

  • Place chocolate in a medium sized bowl.
  • In a microwave safe bowl (or glass liquid measuring cup), heat the heavy whipping cream in 15 second increments until it's very hot but NOT boiling.
  • Pour the cream over the chocolate chips and let sit for two minutes.
  • Add the corn syrup and stir until smooth and glossy.
  • Place the cake roll on a wire rack over a sheet of waxed paper.
  • Pour the ganache over the cake and refrigerate cake for at least 2 hours to let everything set. Enjoy!

Notes

*I've found the a high-quality chocolate bar results in the smoothest ganache!  I recommend using a bar over chips.