Taylor always talks about the “good old days” back in elementary school, when he would scour car seats, jacket pockets, couch cushions and the school grounds hoping to find to stray change. When he managed to scrounge together two quarters, he’d head straight to the school lunch counter and buy himself a two-pack of Swiss cake rolls. This constituted a really good day for young Taylor.
He doesn’t eat them often nowadays, knowing that they are filled with who-knows-what-kind-of-preservatives, but that doesn’t stop him from fondly reminiscing of his childhood snack and the effort it took to get them.
I decided to treat his inner child and bake him a giant homemade version of this nostalgic treat.
(And boy, you should have seen his face light up when I sliced into this baby!)
It’s decadence with a touch of nostalgia: dark chocolate cake rolled up with a fluffy marshmallow filling and coated with a dark chocolate glaze. Call it a grown up version of the snack-size treat, both bigger in size but also less sweet and richer than the pre-packaged version.
It might look complicated, but with a few simple tricks it’s really quite straightforward, ready in under 2 hours from start to finish, and not to mention oh-so-impressive.
Most roll cake recipes call for a sponge cake, which separates out the egg whites and beats them to peaks. This recipe aerates the eggs whole, which adds lightness and lift to the final cake but without the need to separate the eggs (and clean two bowls). The rich chocolate flavor in the cake comes in two forms, melted semisweet chocolate and Dutch-processed cocoa powder, for an ultra rich and decadent chocolate flavor.
The fluffy marshmallow frosting is light and airy and downright delightful. It’s a bit on the sweet side on its own, but when paired with the dark chocolate cake and bittersweet glaze, it balances out the sweetness perfectly.
That’s one of my favorite parts about this homemade version… it’s less sweet, less cloying, and the chocolate flavor is much more refined and mature.
I can’t think of a better way to satisfy your grown-up sweet tooth… and make your inner child giddy with delight at the same time.
- 3/4 cup (3.5 oz) all-purpose flour
- 1/4 cup (.75 oz) dark or dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/4 cup unsalted butter, cut into cubes
- 2 ounces dark chocolate (60-70%), finely chopped
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons unflavored vegetable shortening, room temperature
- 8 ounces marshmallow fluff
- 1 cup powdered sugar, sifted (more as needed)
- 1/4 cup heavy cream
- 4 ounces dark chocolate (60-70%), finely chopped
- 3/4 cup heavy cream
- 1 tablespoon salted butter, cut into cubes
- Preheat oven to 350ºF. Lightly butter a 10-by-15-inch jelly roll pan; line bottom with parchment paper and lightly butter parchment.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
- In a stand mixer fitted with the paddle attachment, beat eggs and sugar until thick and pale, 3 to 5 minutes. Mix in vanilla and espresso powder.
- Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted, the residual heat should be enough to melt it the rest of the way.
- With the mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
- Sprinkle dry ingredients over top, and fold into batter using a large rubber spatula. Spread into prepared pan, using an offset spatula to spread the batter evenly into the corners.
- Get the full recipe on the Kitchenthusiast blog »
This recipe was created in partnership with KitchenAid®. All opinions are my own. Be sure to share your take on this Giant Swiss Cake Roll recipe on Instagram using #MadeWithKitchenAid for a chance to be featured on the @KitchenAidUSA account!