Chocolate Strawberry Swiss Roll Cake
Serves 10
30 mins prep
30 mins cook
90 mins Resting Time
150 mins total
Chocolate Swiss roll cake filled with strawberry jam and ermine buttercream coated in chocolate to resemble a chocolate-covered strawberry.
2 servings
Chocolate Swiss Roll
Ermine Frosting (you could also just use whipped cream or american buttercream)
Quick Strawberry Jam
Garnish
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Make the swiss roll
Preheat the oven to 400°F. Grease and line a (9x13) pan with parchment.
Beat eggs and sugar with a hand mixer or stand mixer with whisk attachment until light and fluffy and your beaters leave a trail when pulled up.
Sift in flour, cocoa and salt. Gently fold in the sifted ingredients.
Pour batter into the prepared pan and smooth the top.
Bake for 10 minutes or until you see the sponge begin to pull away from the edges of the pan. While baking, lay out a piece of parchment or wax paper on the counter that is a bit larger than your pan. Sprinkle sugar over the parchment or wax paper.
When the cake is done, invert it onto the sugared parchment and peel off the parchment from baking. Spoon simple syrup evenly over the warm cake. Roll the cake up tightly with the sugared parchment from the long side.
Leave to cool completely.
Make the frosting
Combine flour and sugar in a medium saucepan over medium heat. Whisk and cook for about 2 minutes to toast the flour.
Slowly add milk, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.
Transfer to a heat-proof bowl. Cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool in the refrigerator for a few hours or overnight. Alternatively, Spread the mixture onto a sheet pan (covered with plastic) and put it in the freezer for 30 minutes to cool it down faster. Ensure the mixture is completely cool, otherwise it will melt the butter.
(Start your jam here if you’d like to save time while your frosting cools.)
Add softened butter to the bowl of a stand mixer fitted with a whisk attachment and mix on high until very light and fluffy, about 3 minutes.
Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.
Add vanilla and salt, and mix until fully incorporated.
Make the strawberry jam
Combine diced strawberries, sugar and lemon juice in a medium saucepan over medium heat-high heat.
When bubbling, cook for about five minutes or until strawberries have softened.
Use an immersion blender to completely puree the berries, you could also use a blender here but be careful as the mixture is very hot. Continue cooking, about five minutes more on medium heat until the jam has thickened to a consistency you like.
Move to a heatproof bowl to cool completely.
Assemble the swiss roll
Gently unroll the cooled cake and spread an even layer of jam. Then spread an even layer of ermine frosting. I used a piping bag to make an even layer without disturbing the jam.
Tightly re-roll the cake and wrap in plastic. Place in the fridge until ready to coat in chocolate.
If using melting wafers, warm the wafers in the microwave in short bursts or in a bain-marie. See notes for alternatives.
Remove your swiss roll from the refrigerator and place on a rack over a sheet pan to catch the excess chocolate. Pour chocolate over the cake, coating evenly.
Once the chocolate coating has cooled you can pipe additional chocolate in a drizzle pattern. I also garnished mine with chopped freeze-dried strawberries. Slice and enjoy!
