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The Kitchn: Delight your inner child with this oversized DIY Swiss roll

By Meghan Splawn on

TheKitchn.com

This chocolate roll cake is filled with marshmallowy frosting and coated in a shiny chocolate glaze, like a Little Debbie's Swiss Roll that grew up. Each slice is a perfect balance of tender cake and creamy frosting; it's so festive for a birthday or holiday, but easy enough for everyday baking.

Roll cakes in general are a thing of beauty; they look impressive while requiring little more effort than making a sheet cake. This recipe will walk you through baking a thin and flexible chocolate cake that you can roll while still warm, making a fluffy vanilla frosting, and then making the lightest, thinnest chocolate coating that will delight kids and adults alike.

How to make a chocolate Swiss roll cake

Believe it or not, Swiss rolls are actually a specific type of cake -- a thin sponge cake that gets rolled around filling, frosting, or fruit to make a gorgeous swirled slice. Swiss roll cakes come in lots of flavors -- strawberry and chocolate are the most popular -- and are simply finished with powdered sugar. This chocolate Swiss roll cake takes things one step further with its shiny chocolate glaze that makes it taste just like a Little Debbie's chocolate Swiss roll.

3 tips for better Swiss roll cake

 

1. Bake the cake in a thin, even layer on parchment paper. Baking the cake on parchment keeps your pan clean and helps you roll the cake up.

2. Roll the cake while it is still warm. Cool the cake for just a few minutes after it bakes and then carefully slide it, parchment and all, onto a clean kitchen towel. Then you'll use the towel to roll up the cake. Yes, the cake will be hot, but it will also be pliable. Cooling the cake in a spiral shape will also prevent the cake from cracking when you fill it.

3. Make sure the cake and the filling are the same temperature. The cake needs to cool for at least an hour before you can fill it. You can whip up the filling while it cools, but make sure the cake and the filling are close to the same temperature before you unroll the cake and fill it. This keeps the filling from tearing up the cake while you spread it and makes rolling the cake easier.

Coating your chocolate Swiss roll cake

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