Gordon Ramsay Chocolate Cake Swiss Recipe

This delicious Chocolate Cake Swiss is a quick and easy dessert that’s sure to impress. With a light, fluffy cake and creamy whipped filling, it’s perfect for any occasion. Made with simple ingredients, this treat can be customized with your favorite flavors. The rich ganache topping adds a glossy finish for a truly indulgent experience.

Ingredients Needed:

Cake:

• 95g cake flour or all-purpose flour (spooned & leveled)
• 21g unsweetened natural or Dutch-process cocoa powder, plus more for rolling
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, at room temperature and separated
• 150g granulated sugar, divided
• 60ml vegetable oil
• 60ml buttermilk or whole milk
• 1 1/2 tsp pure vanilla extract
• 1 tsp espresso powder (optional)

Vanilla Whipped Cream:

• 240ml cold heavy cream or heavy whipping cream
• 38g granulated sugar or confectioners’ sugar
• 1 tsp pure vanilla extract
• 2 tbsp marshmallow creme, optional

Chocolate Topping:

• 120ml heavy cream or heavy whipping cream
• 113g semi-sweet chocolate, finely chopped
• 1 tsp light corn syrup, optional for glossy shine

How To Make Chocolate Cake Swiss Recipe?

1. Preheat the oven to 350°F (177°C). Grease a 12×17-inch baking pan and line it with parchment paper.
2. Mix dry ingredients: Sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
3. Whip egg whites: Beat egg whites and 50g sugar on high for 4–5 minutes until medium peaks form. Set aside.
4. Whip egg yolks: Beat egg yolks and remaining sugar on high for 1 minute. Add oil, milk, vanilla, and espresso powder (if using), and beat for 2 more minutes.
5. Fold egg whites into yolk mixture: Gently fold half of the egg whites into the yolk mixture, then fold in the rest.
6. Add dry ingredients: Sift in the flour mixture and fold until just combined.
7. Bake the cake: Pour the batter into the pan and bake for 12–14 minutes, until the top springs back when touched.
8. Roll the cake: Dust a kitchen towel or parchment with cocoa powder. Invert the baked cake onto it, peel off the parchment, and roll it up. Let it cool for 3 hours.
9. Make the whipped cream: Beat heavy cream, sugar, and vanilla on medium-high for 2–3 minutes until stiff peaks form. If using, beat in marshmallow creme.
10. Unroll the cake and fill: Gently unroll the cooled cake, spread the whipped cream on top, and roll it up again.
11. Make the ganache: Heat cream until it simmers, then pour over chopped chocolate. Stir until smooth.
12. Top the cake: Pour ganache over the cake and refrigerate for 30–60 minutes before slicing.

Recipe Tips:

• Don’t Overmix: Mix the batter gently to keep it light and fluffy. Overmixing makes it dense.
• Cool Slowly: After baking, roll the cake and let it cool at room temperature. Don’t put it in the fridge or it might tear.
• Use Room Temperature Eggs: Eggs at room temperature whip better, giving you a fluffier cake.
• Check for Doneness: Bake the cake until the top bounces back lightly when touched, so it stays moist.
• Let Ganache Set: Allow the ganache to cool and set before cutting for a smooth, shiny finish.

How To Store Leftovers?

Cool the leftover cake to room temperature, then store it in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 387 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 36mg
• Potassium: 225mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 37g
• Protein: 5g

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Chocolate Souffle Recipe
• Gordon Ramsay Buttercream Frosting Recipe
• Gordon Ramsay Baked Alaska Flambé Recipe
• Gordon Ramsay Apple Pie Recipe