Chocolate Bourbon Pecan Swiss Roll Recipe

Introduction

This Chocolate Bourbon Pecan Swiss Roll is a decadent dessert featuring a rich cocoa sponge cake wrapped around a creamy bourbon-infused filling. Topped with luscious chocolate ganache, caramel sauce, and crunchy pecans, it’s perfect for special occasions or whenever you crave an indulgent treat.

Ingredients

• Sponge Cake:
• 1 cup cake and pastry flour
• 1/2 cup cocoa powder (plus extra for dusting)
• 1 tsp baking powder
• 1/2 tsp salt
• 8 eggs, separated, room temperature
• 1 cup granulated sugar, divided
• 1/2 cup Wesson Vegetable Oil
• 1 tsp instant espresso powder
• 2 1/2 tbsp bourbon (to brush on sponge)
• Chocolate Ganache:
• 1 cup 35% cream
• 1 1/4 cups semi-sweet chocolate, chopped
• Bourbon Caramel Sauce:
• 1 cup granulated sugar
• 1 tbsp water
• 1/4 cup butter
• 6 tbsp 35% cream
• 2 1/2 tbsp bourbon
• Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp milk
• 2 tsp pure vanilla extract
• 1/2 cup 35% cream, whipped
• Garnish:
• 1/2 cup pecans, pralines, or chocolate shavings

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease the bottom of a 12″ x 17″ baking sheet with vegetable oil and line it with parchment paper.
2. Step 2: In a medium bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer with the paddle attachment, whip the egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
4. Step 4: In a separate bowl, whisk the egg yolks with remaining sugar, vegetable oil, and espresso powder until thickened and ribboning when lifted.
5. Step 5: Gently fold half of the whipped egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites gently until combined.
6. Step 6: Fold in the sifted flour mixture in four additions, folding gently until fully incorporated.
7. Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
8. Step 8: While the cake bakes, prepare a large tea towel dusted generously with cocoa powder. When the cake is done, run a knife around the edges and immediately invert it onto the towel. Remove parchment paper.
9. Step 9: Starting from the short edge, roll the cake and towel tightly into a log. Let it cool completely rolled up, about 1 hour. (Rolling while hot helps prevent cracks.)
10. Step 10: For the chocolate ganache, heat cream over medium heat until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover and let cool to spreadable consistency (about 2 hours).
11. Step 11: To make the bourbon caramel sauce, heat sugar and water in a saucepan on medium, stirring until melted and amber in color (5–8 minutes). Remove from heat and stir in butter until combined.
12. Step 12: Slowly add cream and bourbon (mixture will bubble vigorously), stirring to combine. Allow to cool and refrigerate in an airtight container until ready to use.
13. Step 13: For the cream cheese filling, beat softened cream cheese with sugar until smooth. Add milk and vanilla extract and beat another minute. Fold in whipped cream gently.
14. Step 14: Once the cake is fully cooled, carefully unroll it. Brush the surface evenly with bourbon, then spread the cream cheese filling, leaving about 1.5 inches at the far end free.
15. Step 15: Roll the cake up again tightly in the same direction. Wrap in plastic wrap and refrigerate until firm.
16. Step 16: To serve, unwrap the roll and place on a platter. Spread the chocolate ganache over the top and sides. Drizzle with bourbon caramel sauce and sprinkle with chopped pecans or chocolate shavings.

Tips & Variations

• Rolling the sponge cake while it is still warm helps prevent cracking during assembly.
• You can substitute toasted walnuts or almonds for the pecans for a different nutty flavor.
• Use high-quality bourbon for the best depth of flavor in the filling and sauces.
• For a non-alcoholic version, substitute bourbon with strong brewed coffee or vanilla extract.
• Allow the ganache to cool fully to spreading consistency to avoid sliding off the roll.

Storage

Store the assembled swiss roll covered tightly in the refrigerator for up to 3 days. The ganache and caramel sauce help seal in moisture. For best flavor, bring to room temperature for 20 minutes before serving. Leftovers can be wrapped well and frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day ahead. Wrap it tightly in plastic wrap to prevent drying out, then proceed with assembly on the day of serving.

How do I prevent the swiss roll from cracking?

Rolling the sponge cake while it is still warm and pliable is key to preventing cracks. Also, be gentle when folding in the ingredients to maintain the batter’s lightness.

Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.4 from 128 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake brushed with bourbon, filled with a smooth cream cheese filling, and topped with luscious chocolate ganache and bourbon caramel sauce. Finished with a sprinkle of praline pecans and chocolate shavings, it’s a show-stopping dessert perfect for special occasions.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sponge Cake

• 1 cup cake and pastry flour
• 1/2 cup cocoa powder (plus extra for dusting)
• 1 tsp baking powder
• 1/2 tsp salt
• 8 eggs, separated (room temperature)
• 1 cup granulated sugar, divided
• 1/2 cup Wesson Vegetable Oil
• 1 tsp instant espresso powder
• 2 1/2 tbsp bourbon (to brush on sponge)

Chocolate Ganache

• 1 cup cream, 35%
• 1 1/4 cups semi-sweet chocolate, chopped

Bourbon Caramel Sauce

• 1 cup granulated sugar
• 1 tbsp water
• 1/4 cup butter
• 6 tbsp cream, 35%
• 2 1/2 tbsp bourbon

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp milk
• 2 tsp pure vanilla extract
• 1/2 cup cream, 35%, whipped

Garnish

• 1/2 cup pecans, pralines, or chocolate shavings

Instructions

1. Prepare the Sponge Cake: Preheat your oven to 350°F. Lightly grease a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line with parchment paper. In a medium bowl, sift together the cake and pastry flour, cocoa powder, baking powder, and salt. Set aside.
2. Whip Egg Whites: Using a stand mixer fitted with a paddle attachment, whip the egg whites on high speed until frothy. Gradually add 1/2 cup of sugar and continue whipping until stiff peaks form.
3. Mix Egg Yolks: In a separate bowl, whip together the egg yolks, remaining 1/2 cup sugar, Wesson Vegetable Oil, and instant espresso powder until the mixture thickens and ribbons when the beater is lifted.
4. Combine Mixtures: Gently fold half of the egg white mixture into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully until fully combined. Finally, fold in the sifted flour mixture in four additions, mixing gently to avoid deflating the batter.
5. Bake Sponge: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12-15 minutes or until the cake springs back when touched.
6. Roll Sponge Cake: While baking, lay out a large tea towel and dust it with cocoa powder. Once the cake is done, run a sharp knife around the edges to loosen it, flip the cake onto the cocoa-dusted towel, and peel off the parchment paper. Starting at the short end, roll the cake and towel into a tight log and let it cool completely, about 1 hour. It’s important to roll the cake while it’s still warm.
7. Make Chocolate Ganache: In a small saucepan, heat the cream over medium heat until it reaches a simmer. Remove from heat and whisk in the chopped semi-sweet chocolate until smooth. Transfer to a heatproof bowl, cover the surface, and let cool until spreadable (about 2 hours).
8. Prepare Bourbon Caramel Sauce: In a heavy-bottom saucepan, heat sugar and water over medium heat, stirring until sugar melts and turns an amber color, about 5-8 minutes. Add butter and stir until incorporated. Slowly add cream and bourbon (mixture will bubble vigorously), stirring to combine. Remove from heat and allow to cool. Store in an airtight container refrigerated.
9. Make Cream Cheese Filling: Beat softened cream cheese with sugar until light and smooth. Add milk and vanilla extract and continue beating for another minute. Fold in whipped cream gently to combine.
10. Assemble the Roll: When the sponge is fully cooled, gently unroll it and brush the surface evenly with bourbon. Spread the cream cheese filling over the cake, leaving a 1.5-inch border at the far end. Roll the cake back tightly in the original direction, wrap in plastic wrap, and refrigerate until ready to serve.
11. Finish the Dessert: Remove the roll from refrigeration, unwrap, and place on a serving platter. Spread the cooled chocolate ganache over the top and sides. Drizzle with bourbon caramel sauce and sprinkle with pecans, pralines, or chocolate shavings as garnish. Serve chilled or at room temperature.

Notes

• Rolling the sponge cake while it is still warm is crucial to prevent cracking.
• You can prepare the bourbon caramel sauce ahead of time and store it refrigerated for up to one week.
• For best results, use room temperature eggs to ensure even whipping and volume.
• Dusting the towel with cocoa powder prevents the cake from sticking when rolling.
• Use a sharp knife to loosen edges before flipping the sponge onto the towel to avoid tearing.

Keywords: Chocolate Swiss Roll, Bourbon Desserts, Pecan Swiss Roll, Chocolate Cake Roll, Cream Cheese Filling, Chocolate Ganache