Swiss Cake Roll

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)!

Prep Time30

Cook Time13

Cool Time2

Total Time2 43

Course: Dessert

Servings:

Calories: 332kcal

Author: Kelsey Byrnes

Ingredients

Cake

3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs divided
3/4 cup sugar
2 tablespoons vegetable oil
3 tablespoons water
1 teaspoon vanilla

Filling

5 tablespoons flour
1 cup milk
1/2 cup shortening softened
1/2 cup salted butter softened
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Chocolate Ganache

2/3 cup semi-sweet chocolate chips or chopped chocolate bar*
1/2 cup whipping cream
2 tablespoons 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.

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