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Decadent Diploma Chocolate Swiss Roll Recipe with Easy Espresso Buttercream

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A light yet decadently rich chocolate Swiss roll filled with silky espresso buttercream that balances sweetness and bitterness perfectly. This dessert is both fancy and comforting, ideal for special occasions or a sweet reset.

Ingredients

  • All-purpose flour (120g / 1 cup)
  • Unsweetened cocoa powder, Dutch-processed (25g / 1/4 cup)
  • Baking powder (1 tsp)
  • Salt (1/4 tsp)
  • Granulated sugar (150g / 3/4 cup)
  • Large eggs (4), room temperature
  • Vanilla extract (1 tsp)
  • Vegetable oil (60ml / 1/4 cup)
  • Milk (60ml / 1/4 cup), whole or 2%
  • Unsalted butter (225g / 1 cup), softened
  • Powdered sugar (200g / 1 2/3 cups), sifted
  • Espresso powder (2 tbsp)
  • Vanilla extract (1 tsp)
  • Heavy cream (2 tbsp)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on high speed with an electric mixer until thick, pale, and tripled in volume, about 5-7 minutes.
  4. Gently fold the dry ingredients into the egg mixture in batches using a spatula, keeping as much air as possible.
  5. Lightly warm the milk and vegetable oil together to body temperature, then fold into the batter along with vanilla extract until smooth but airy.
  6. Pour the batter into the prepared pan and spread evenly with a spatula.
  7. Bake for 12-15 minutes or until the sponge springs back lightly when touched and a toothpick inserted comes out clean.
  8. While baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  9. Invert the cake onto the sugared towel as soon as it comes out of the oven, peel off parchment paper, and roll the cake up in the towel from the short side. Let cool completely while rolled, about 1 hour.
  10. To make the espresso buttercream, beat softened butter until creamy (about 2 minutes). Gradually add sifted powdered sugar and espresso powder, mixing on low speed.
  11. Add vanilla extract and heavy cream, then beat on high until fluffy and spreadable, about 3-4 minutes.
  12. Gently unroll the cooled cake and spread an even layer of espresso buttercream over the surface, leaving a 1/2 inch border.
  13. Carefully re-roll the cake without the towel, pressing gently to seal the seam.
  14. Wrap the Swiss roll in plastic wrap and chill for at least 1 hour before slicing.

Notes

Beat eggs thoroughly for a light sponge. Use room temperature ingredients for better texture. Fold ingredients gently to keep air bubbles. Roll the cake while warm to prevent cracks. Chill before slicing for cleaner cuts. Espresso powder can be replaced with cooled fresh espresso (reduce cream slightly). For dairy-free, use plant-based butter and coconut cream. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: chocolate swiss roll, espresso buttercream, chocolate roll, easy dessert, coffee dessert, chocolate cake roll, quick dessert, elegant dessert

Find it online: https://tessierecipes.com/decadent-diploma-chocolate-swiss-roll-recipe-with-easy-espresso-buttercream/