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Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

5 from 127 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake infused with bourbon, filled with a creamy, smooth cream cheese filling, and topped with a luscious chocolate ganache and bourbon caramel sauce. Garnished with praline pecans and chocolate shavings, this elegant dessert combines bold flavors and luxurious textures for a truly memorable treat.

Ingredients

Scale

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 (for brushing)

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. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside.
  2. Make Egg White Meringue: Using a stand mixer with a paddle attachment, whip the egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
  3. Prepare Egg Yolk Mixture: In a separate bowl, whip the egg yolks with the remaining 1/2 cup sugar, vegetable oil, and espresso powder until the mixture thickens and ribbons when the beater is lifted.
  4. Combine Mixtures: Gently fold half the egg white mixture into the yolk mixture to lighten it. Fold in the remaining whites carefully, then fold the sifted flour mixture in four stages, folding gently to avoid deflating the batter.
  5. Bake the Sponge: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12 to 15 minutes until the cake springs back when touched.
  6. Roll the Cake: While the cake is baking, dust a large tea towel with cocoa powder. Once baked, run a knife around the edges, flip the cake onto the towel, and peel off the parchment paper. Starting at the short end, roll the cake and towel into a tight log and let cool completely for about 1 hour. Rolling the cake while hot ensures it sets without cracking.
  7. Prepare Chocolate Ganache: Heat the cream in a small saucepan over medium heat until it simmers. Remove from heat and whisk in chopped chocolate until smooth and fully melted. Cover with parchment or plastic wrap; let cool about 2 hours until spreadable.
  8. Make Bourbon Caramel Sauce: In a heavy-bottom saucepan, heat sugar and water over medium heat, stirring until melted and amber, about 5 to 8 minutes. Add butter, stirring until incorporated. Slowly add cream and bourbon (mixture will bubble vigorously), stirring to combine. Remove from heat and cool before storing refrigerated.
  9. Make Cream Cheese Filling: Beat softened cream cheese with sugar until light and smooth. Add milk and vanilla extract, beating another minute. Gently fold in whipped cream until blended.
  10. Assemble the Roll: When cooled, unroll the cake and brush evenly with bourbon. Spread the cream cheese filling over the cake, leaving a 1.5″ space at one end. Roll the cake again tightly, wrap in plastic wrap, and refrigerate until ready to serve.
  11. Finish and Serve: Remove plastic wrap and place the cake on a serving platter. Spread chocolate ganache over the top and sides. Drizzle bourbon caramel sauce on top and garnish with pecans and chocolate shavings.

Notes

  • Rolling the sponge cake while still warm helps prevent cracking.
  • Use room temperature eggs for better whipping and incorporation.
  • Ensure the ganache is cooled to a spreadable consistency before covering the cake.
  • The bourbon adds a distinct depth of flavor but can be omitted or replaced with vanilla for a non-alcoholic version.
  • The dessert can be prepared a day ahead and refrigerated to allow flavors to meld.
  • When dusting the towel with cocoa powder, use enough to prevent sticking but avoid excess that can affect the cake texture.

Keywords: Chocolate Swiss Roll, Bourbon Dessert, Pecan Cake Roll, Chocolate Ganache, Cream Cheese Filling, Caramel Sauce

Find it online: https://cheflenacooks.com/chocolate-bourbon-pecan-swiss-roll-recipe-2/