As a baker, I take pride in creating desserts that not only taste amazing but also look beautiful. And there is one particular recipe that always manages to impress my customers: the chocolate-orange cake roll. This scrumptious dessert is made with chocolate sponge cake filled with a light and fluffy orange cream, and then rolled to perfection.
Not only is this cake roll a crowd-pleaser, but it’s also incredibly versatile. It’s perfect for any occasion, whether it’s a casual dinner or a fancy celebration. With its gorgeous, swirled design, it looks like it came straight out of a professional bakery.
If you’re someone who loves the combination of chocolate and orange (who doesn’t?), then this recipe is a must-try. Even if you’re not an experienced baker, don’t be intimidated! This recipe is easy to follow, and once you get the hang of it, you’ll become a pro in no time.
So go ahead and give it a try! You won’t regret indulging in this decadent treat.
Why You’ll Love This Recipe
You’re in for a treat! Brace yourself for an explosion of flavor with this sensational chocolate-orange cake roll. This roulade recipe will take your taste buds on a wild adventure. The cake’s base is a delicate chocolate sponge cake filled with an orange cream filling, laced with Grand Marnier, and hints of orange zest.
Firstly, this recipe is a game-changer in every way as it creates a beautifully elegant and indulgent dessert that will impress family and friends without much effort—all you need is your baking skills and a few ingredients. Secondly, the combination of sweet orange and dark chocolate is unparalleled—it’s like they were meant to be together forever.
One thing I love most about this cake is its versatility; it can be served after dinner, alongside your afternoon coffee or even as part of your decadent Yule log. You can also enjoy it straight out of the fridge or freezer on a hot summer day!
Don’t worry if you have gluten allergies or dietary restrictions; this cake recipe made with lashings of whipped cream is gluten-free, so everyone gets to enjoy it, regardless of dietary needs.
In conclusion, if you want a show-stopping dessert that tastes as good as it looks, this orange swiss roll is the answer. Don’t forget to top off the chocolate frosting with chopped walnuts for a little texture and nutty goodness. Trust me; you’ll keep coming back for more once you experience the remarkable blend of flavors in this chocolatey goodness.
This recipe calls for some staple baking ingredients, but also includes a few special touches to make it stand out. Here’s what you’ll need:
- Eggs: We’ll use 4 large eggs at room temperature, which will help them mix smoothly into the batter.
- Granulated sugar: To sweeten the cake. We’ll use 3/4 cup.
- All-purpose flour: This helps bind the cake together and give it structure. We’ll use 3/4 cup.
- Unsweetened cocoa powder: For that rich chocolate flavor. We’ll use 1/4 cup.
- Baking powder: To help the cake rise in the oven. We’ll use 1 teaspoon.
- Salt: Just a pinch enhances the overall flavor of the cake.
- Orange zest: For a bright citrus taste and aroma. The zest of one orange should be enough.
- Confectioners’ sugar: This will be used for dusting the cake once it is rolled up.
- For the Filling:
- Semi-sweet chocolate: Use a high-quality chocolate bar or chocolate chips for best results. We’ll use 6 ounces
- Miniature marshmallows: These will provide a lovely texture and sweetness to our filling. We’ll use 1 cup
- Half-and-half cream: To create a smooth filling with balanced sweetness. We’ll use 3/4 cup
- Orange liqueur (Grand Marnier): Adds more orange flavor to our filling along with a bit of indulgence. A tablespoon would suffice.
Note that there are some substitutions and variations that you can try depending on your taste preference and availability of ingredients, which we will cover in the next sections.
The Recipe How-To
Let’s get right to the juicy part of this recipe: baking the delectable Chocolate-Orange Swiss Roll.
Preheat your oven to 350°F (180°C) and line a 10×15-inch jelly roll pan or swiss roll tin with baking paper.
Prepare the Orange Sponge
- In a medium bowl, whisk together 3 large eggs until they become light in color and fluffy in texture.
- Gradually add 1/2 cup of granulated sugar, whisking all the while, until the mixture is thick and creamy.
- Sift 1/4 cup of cocoa powder, 1 tsp of baking powder, and a pinch of salt over the egg mixture, then fold until incorporated.
- Add 1 tablespoon of Grand Marnier and the grated zest of one orange, folding until well combined.
- Pour your batter onto the prepared jelly roll pan or swiss roll tin and use a spatula to spread it evenly.
Bake The Cake
Bake for 12-15 minutes on the middle rack of your oven until springy to touch.
Prepare The Roulade
- Sprinkle a dish towel with sifted confectioner’s sugar, then carefully tip out your freshly baked chocolate-orange sponge cake onto it.
- Quickly peel away the paper and trim off any crisp edges from your warm sponge cake.
- Roll up your cake tightly into a snug tube, using the sugared dish towel to help you so as not to damage it; let cool for 10-15 minutes.
Make The Chocolate Filling
- In a small saucepan, heat 3/4 cup of half-and-half, stirring frequently.
- Once it starts to boil, remove from heat and add 6 oz dark chocolate in pieces that you’ve chopped.
- Stir until smooth and then transfer the mixture to a bowl and let sit at room temperature until further use.
Assemble The Chocolate-Orange Swiss Roll
Unroll your cooled sponge cake roll gently, then spread it with roughly three-quarters of your prepared chocolate filling.
Starting on one short side of the sponge cake, carefully re-roll whooping fairly tightly toward the other end, hopefully without cracking!
Place seam-side down on a serving plate and top with whipped cream or more chocolate ganache if desired.
Serve it immediately or store in the refrigerator for up to several days in an air-tight container.
Chocolate-Orange Swiss Roll is also known as a Yule log during Christmas season as it looks like one when covered with chopped walnuts for that yuletide effect!
Substitutions and Variations
If you are looking to switch things up, this recipe is very forgiving and can accommodate a variety of substitutions and variations to suit your preferences. Here are some options to consider:
– Gluten-free: Swap out the all-purpose flour for your favorite gluten-free flour blend. Keep in mind that some flours may require additional liquid or binders.
– Boozier: If you want even more boozy flavor, substitute the water in the chocolate ganache for more Grand Marnier, or brush extra liqueur over the cake before rolling it up.
– No Grand Marnier: If you don’t have any Grand Marnier on hand, you can substitute other orange liqueurs or even orange juice. Alternatively, you can omit it entirely and use water in the ganache instead.
– Different flavors: While chocolate-orange is a classic combo, this recipe can be adapted to other flavor profiles. Swap out the orange zest for lemon or lime zest and use your favorite citrus liqueur or juice instead of the Grand Marnier. You could also experiment with different types of chocolate or add in different spices like cinnamon or cardamom.
– Toppings: Don’t feel like whipped cream and chopped nuts? Try topping your cake roll with fresh berries, a dusting of powdered sugar, or a drizzle of additional chocolate ganache.
Remember – this recipe is all about experimenting and customizing it to your liking. Try out different substitutions and variations to see what works best for you!
Serving and Pairing
Now that you’ve baked the perfect Chocolate-Orange Cake Roll Roulage, it’s time to serve and pair it with the right accompaniments. This cake roll is a decadent treat on its own, and can be served at any time of day – as breakfast with coffee or tea, as an afternoon snack or dessert after dinner.
For a light accompaniment, serve freshly cut fruit or a dollop of whipped cream on top of each slice. Or, to add an extra luxurious touch to your cake roll, drizzle some Grand Marnier or chocolate ganache on top and scatter chopped walnuts for a nutty texture.
For coffee lovers, pair the Chocolate-Orange Cake Roll with your favorite coffee roast. Its distinctive chocolate-orange flavor pairs perfectly with a medium roast coffee, which brings out the richness in the dark chocolate notes, while enhancing the zestiness of the orange sponge.
If you prefer tea, brew a cup of Earl Grey tea to accompany this cake roll. The aroma of bergamot in this classic tea blends harmoniously with the tangy citrus zest in the orange sponge of the cake roll.
You can also get creative when serving and pairing this cake roll by turning it into a chocolate-yule log for Christmas parties by adding extra frosting and decoration. For gluten-free diets, swap all-purpose flour with gluten-free flour; it will still make for an indulgent dessert!
No matter how you choose to serve and pair it, savor every bite of this delightful Chocolate-Orange Cake Roll Roulage recipe made with love and care from your own kitchen!
Make-Ahead, Storing and Reheating
Now here’s a sweet little secret for this scrumptious chocolate-orange roulade recipe – it’s ideal make-ahead dessert! In fact, like fine wine, it gets better with time! After the cake is rolled up and the frosting is slathered on top, you are free to pop it in the fridge for some much-needed rest before serving.
If anything, leaving the roulade overnight in the fridge enhances the flavor and moistness of the cake. And don’t think it will affect the texture of your creation in any negative way because baking this swiss roll cake recipe sets up a jelly roll-style confection that holds up well even after being rolled and stored.
Once you’ve made your chocolate-orange swiss roll, you can also freeze it for later use. Simply wrap it tightly in plastic wrap or foil before putting it in an airtight container. The cake will keep for up to three months.
Now, let’s talk reheating. When you’re ready to serve your heavenly roulade orange, take it out of the refrigerator at least an hour ahead of time to bring it to room temperature. You can also sprinkle a little Grand Marnier over the top to elevate that intense citrusy aroma.
But if you’re not into consuming alcohol, no problem! The orange essence from zest alone works wonders too! If you want some warm notes inside your cake roll, 10-15 seconds in the microwave should do the trick.
There’s nothing better than having a tasty homemade treat on hand – without added stress – when guests visit or as a dessert when wanting to stay indoors. And with this chocolate roulade recipe made ahead and stored correctly or even reheated delicately – you can always ensure a dessert that will impress those who try it!
Tips for Perfect Results
Baking a cake roll can be daunting, but with these tips, you’ll achieve perfect results every time. Here’s what you need to know to make the ultimate chocolate-orange cake roll:
1. Preheat your oven to the exact temperature required by the recipe. The temperature can make or break your swiss roll!
2. Be precise in measuring your ingredients. Too much or too little of any ingredient can result in a cake that’s too dense or too dry.
3. Don’t overmix your batter. Overmixing can lead to a tough and rubbery texture. Mix just until everything is combined and smooth.
4. Roll the cake tightly as soon as it comes out of the oven, using baking paper to help guide and roll it up. This will prevent it from cracking when rolled later.
5. Let the cake cool completely before unrolling and filling it with the whipped cream or chocolate ganache mixture, as this added moisture can cause the cake to crack.
6. Chill your cake before slicing, using a sharp knife for clean cuts.
7. For an extra boost of flavor, consider adding a splash of Grand Marnier to your chocolate orange filling mix.
8. If you want to get creative, experiment with different frosting flavors such as orange zest or cardamom chocolate frosting topped with chopped walnuts for an extra crunch.
By following these tips, you’ll be sure to impress even Mary Berry herself with your chocolate-orange roulade recipe skills!
Before we go, let me quickly tackle some frequently asked questions (FAQs) about this chocolate-orange cake roll (roulage) recipe. I understand that when trying out a new recipe, some doubts may arise, and that is absolutely normal. Therefore, I will answer the most common questions so you can prepare and bake your roll cake with confidence and ease. So put on your apron, grab your ingredients, and let’s get started!
What is the difference between a Swiss roll and a roulade?
When it comes to pastry, a roulade and swiss roll may seem alike, but there’s a difference between them. Although a swiss roll is a type of roulade, not all roulades are swiss rolls. Specifically, a swiss roll consists of a rolled cake with a filling, while a roulade can use various pastries and can even include meat filling for a savory option. This means that while a swiss roll is always a roulade, not all roulades are swiss rolls.
Should you roll a roulade before filling?
For best results, it’s important to allow the roulade to cool completely while still rolled up in the parchment paper. This step is crucial to ensure that the filling and final touches are added seamlessly. It’s recommended to be patient and allow ample time for the roulade to cool.
Do you roll roulade from short or long side?
Rolling up a warm cake can be a tricky process, but using the baking paper as a guide can make it easier. Once the cake has been baked and has cooled down, carefully unroll it. You will notice that the cake has a natural curl to it, which makes it simple to roll up with the cream. Begin by spreading a generous amount of cream over the cake, but ensure that you leave a 4cm border at one end so that it does not ooze out. Next, carefully roll up the cake.
Why does my Swiss roll taste rubbery?
A common issue encountered when making a Swiss roll is its rubbery texture. This can happen when the cake batter has been mixed excessively. When the batter is over-mixed, it results in the development of excessive gluten, which makes the cake dense and chewy. Additionally, over-mixing can collapse the air bubbles that were incorporated during the meringue’s whipping process, causing the sponge to collapse.
: So there you have it, my friends! A delectable chocolate-orange cake roll recipe that will surely captivate your taste buds. With its blend of chocolate and orange along with the crunchiness of chopped walnuts and its flexibility for substitution and variation, this recipe is a winner in my book.
Whether you’re looking to impress your guests or treat yourself to something delicious, this cake roll is definitely worth trying. With its versatile serving and pairing options, you can enjoy it as a dessert on special occasions or as a snack with your cup of coffee.
Lastly, always remember that in baking, precision and patience are key. Follow the recipe to the letter, use high-quality ingredients (such as Grand Marnier), and be mindful of the tips I’ve shared with you earlier. Trust me when I say that the results are absolutely worth it.
So go ahead, preheat your oven now and start baking your way to chocolate-orange heaven!
Chocolate-Orange Cake Roll (Roulage) Recipe
Cake Roll Ingredients
- vegetable oil cooking spray
- 4 large eggs
- 1/2 cup water
- 1 (18 1/4 ounce) box cake mix, Swiss chocolate, devil's food, fudge
- 4 tablespoons cocoa
- 2 cups whipping cream
- 6 tablespoons Grand Marnier or 6 tablespoons other orange-flavored liqueur, divided
- 1 tablespoon finely grated orange rind
- orange rind, curls
- orange sauce
Chocolate-Orange Sauce (optional)
- 3/4 cup half-and-half
- 2 cups semisweet chocolate morsels
- 1 1/2 cups miniature marshmallows
- 1/4 teaspoon salt
- 1/2 cup Grand Marnier or 1/2 cup other orange-flavored liqueur
- Cake Roll:
- Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper, and coat again with cooking spray. Set aside.
- Beat eggs in a large mixing bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes. Divide batter in half, and spread batter evenly into prepared pans. (Layers will be thin.).
- Bake each cake at 350 on the middle rack for 13 minutes or until cake springs back when touched in the center.
- When cakes are done, immediately loosen from sides of pans. Sift 4 tablespoons cocoa (or more, as needed) either directly on top of cake or onto a cloth towel. (Do not use terry cloth to avoid sticking.) Turn each cake out onto the prepared towels. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam side down, in freezer for 15 minutes (recommended), in regrigerator for 1 hour or on wire racks. Cool cakes completely. Yield: 2 cake rolls.
- Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in 3 tablespoons Grand Marnier and orange rind; set aside.
- Unroll cake rolls; brush each lightly with remaining 3 tablespoons Grand Marnier. Spread each cake with half of whipped cream mixture. Reroll cakes without towels; place seam side down, on a baking sheet. Cover and freeze at least 1 hour (or up to 3 months, wrapped in foil.).
- Dust cakes with cocoa, and cut into slices (cakes thaw almost as quickly as you can slice them.) Garnish, if desired. Yield: 5 to 6 servings each cake roll.
- Heat half-and-half in a heavy saucepan over low heat. Stir in chocolate morsels, marshmallows, and salt. Cook over low heat, stirring constantly, until chocolate and marshmallows melt. Remove from heat; stir in Grand Marnier. Yield: 2 cups.
- * 1/4 cup frozen orange juice concentrate, thawed and undiluted, may be substituted.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.