If you’re scratching your head, wondering “booze in a Swiss Roll?” Don’t think too hard, Swiss roll with it! Our Boozy Chocolate Swiss Roll really is so devilishly decadent, you’ll wonder why you ever liked the sober version.
It’s made with world-class Chaloner Raspberry Preserve, easy-drinking Dewar’s Scotch Whiskey, and, of course, luxurious layers of Lindt. Need we say more?
- 4 I Like Eggs Free Range Eggs, separated
- 2/3 cup (120g) Huletts Brown Sugar, divided
- 1/4 cup (60g) Lurpak Butter, melted
- 1 tsp Nomu Vanilla Essence
- 1/2 cup (63g) Eureka Mills Cake Flour
- 3 tbsp unsweetened cocoa powder, plus 2 tbsp (10g) for rolling
- 1 tsp Nomu Baking Powder
- 1/4 tsp salt
- 8-10 tbsp Chaloner Raspberry & Vanilla Preserve
- 1 cup (240ml) Clover Heavy Cream
- 60ml Dewar's 12-year-old Blended Scotch Whiskey
- 1 tbsp Huletts Brown Sugar
- 1/2 cup (120ml) Clover Heavy Cream
- 100g Lindt Excellence 70% Dark Cocoa Chocolate, finely chopped
Make the cake:
- Preheat oven to 180°C. Prepare a 12×17 inch baking pan with baking paper and non-stick cooking spray.
- In a medium-sized bowl, whisk the egg whites and 1/3 cup sugar together until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy.
- Sift the flour, 3 tbsp cocoa powder, baking powder, and salt together into the bowl with the melted butter and egg yolk mixture. Whisk everything together until combined.
- Gently fold in the egg whites until completely combined. Avoid over-mixing and deflating the whites. Batter should be very light.
- Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes. Do NOT over-bake.
Prepare to roll:
- As the cake bakes, place a piece of parchment paper (larger than the cake) on the counter. Using a fine-mesh sieve, dust parchment/towel with 2 tbsp of cocoa powder.
- Once the cake comes out of the oven, loosen the edges. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. Allow the cake to cool completely rolled up in the parchment/towel. Refrigerate to speed it up – about 3 hours and up to 1 day.
- Bring cake to room temperature if it was in the refrigerator. (The cake is prone to cracking if unrolled while cold.)
Make the whipped cream:
- Whisk the heavy cream, sugar, and whiskey on medium-high speed until medium to stiff peaks form – about 2-3 minutes.
- Slowly and gently unroll the cake. First spread the jam, then the whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
Make the ganache topping:
- Warm the cream in a small bowl and add the chopped chocolate. Let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
- Pour ganache all over the cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes, but preferably overnight before slicing and serving.
- Cover leftover cake and store in the refrigerator for up to 3 days.
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more drink/mealspiration? Check out our other recipes here.