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Swiss Roll (Better than Hostess Hoho’s!)

“This chocolate Swiss roll is the perfect dessert. I know it will impress your guests, but the best part is how good it tastes. Rich but not heavy, this cake will quickly become a favorite!”
It seems I last left you on my way to re-grouting a shower. If there is one thing I want you to take away from this blog it is, “Never. I repeat. Never…attempt this without a professional.” I have done many jobs, but this is by far, without a doubt, the worst. I thought for sure that this might be the turning point in my 35 year marriage. The point that beyond return, but Manservant is still here and though I am missing 5 fingertips, the shower is done. The second point to remember is to never take on a large, messy project less than a week before Passover, when you know you will have guests arriving.
I have never seen such dust in my life. Dust covered everything. The ceilings, the floors, inside every drawer, into the living room, through the woods, I am sure all the way to grandmother’s house. During this lovely project we also discovered that the tile person that put in this shower knew nothing about even grout lines. We had 1/16th grout lines. We had 1/2″ grout lines and then we had 1/8th grout lines. This may not mean anything to you, but when one is using a dremel to grind out grout it is next to impossible to have the right bit on the end of the dremel which means possible scratches on the tile. Said shmuck also put silicone on everything which made getting the grout out even harder. I can’t even tell you how many times we went to the hardware store.
OK. Enough said. I will never, EVER, do this again without hiring somebody. It is worth the expense. Please trust me. Do not attempt this at home.
So after sufficiently being worn out and without a moment to rest, it was on to the cooking marathon of Passover. I might have been a bit grumpy this year, but all is now well. We had a lovely Seder-even if things were a bit out of order. And yes, the word seder does mean order, because a seder follows a specific order during the service, before and after the meal. 
Since I already supplied you with plenty of great Passover recipes, I decided to share a Swiss roll cake that I made last year for a baby shower. It looks kind of Easter-ish to me with the lovely pink and blue colors, so I thought what better time to share this delectable cake. As a child I adored Hostess Hoho’s and haven’t had them in aeons. I thought I might bake cupcakes for the shower, but then thought how fun it might be to bake these gorgeous Swiss rolls with the filling corresponding to the sex of the baby. In this case, we didn’t know ahead of time so no-it wasn’t twins, but I did want to cover both bases. I used cute circus cookies for decoration because the shower was an animal theme.
Swiss rolls aren’t hard to bake as long as you follow the directions. I baked a vanilla and a chocolate one. The chocolate had a whipped cream filling and the vanilla, a buttercream. I preferred the butter cream, but whipped cream is more traditional. Dye each filling however you would like. One could even stir some jam into the cream for a fruit filling. I’m sharing the chocolate one with you, because I’m a chocolate lover. And yes-these are like way, way better than Hostess Hoho’s!
Happy Easter to all my Easter folks out there! Feel free to top this adored Swiss roll with those pretty Easter eggs. I am envious!
More perfect Easter recipes:

         Simple Egg Souffles                   Truffle Scalloped Potatoes                  Cheesy Pineapple Bake


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Swiss Chocolate Cake rolls are perfect for special occasions. I made these for a baby shower as a change from cupcakes. Trust me. Everyone loved them and they were so much fun to make! And they aren't hard to do! #cake #swissroll #partyfood

Swiss Chocolate Cake Roll

Prep Time 60 MINS
Cook Time
Total Time 1 hr
Yields yield: 12

This chocolate Swiss roll is the perfect dessert. I know it will impress your guests, but the best part is how good it tastes. Rich but not heavy, this cake will quickly become a favorite!


  • 1/4 c sifted unsweetened Dutch-process cocoa powder plus more for pan
  • 1/3 c plus 2 T sifted cake flour and a pinch of salt
  • 3 large whole eggs, plus 2 large egg yolks
  • 1/2 c sugar
  • 4 T or 1/2 stick unsalted butter, melted and cooled
  • 1 c heavy cream
  • 2 T confectioner's sugar
  • 1 t vanilla
  • Food coloring if wanted
  • Butter Cream Filling if you don't want a whipped cream filling
  • 1/2 lb bittersweet chocolate, chopped
  • 3/4 c heavy cream
  • 1/4 c milk
  • 1/4 c sugar
  • 4 T unsalted butter, at room temperature


  1. Preheat oven to 450. Line a 12 x 17 rimmed baking sheet with cooking spray. Line with parchment paper and coat with cooking spray. Dust with cocoa powder and tap out excess.
  2. Combine cocoa, flour and salt in a bowl. Combine eggs and sugar in a heat proof bowl. Bring about 2″ of water to a simmer in a medium saucepan. Set egg mixture over saucepan and whisk until sugar has dissolved and mixture is just warm to the touch. Transfer mixture to the bowl of a stand mixer and beat on medium high speed for two minutes. Raise speed to high and beat until pale and thick, about 4 minutes more.
  3. Add dry ingredients by sifting cocoa mixture over egg mixture and using a large rubber spatula, carefully fold dry ingredients into eggs. When almost incorporated, pour butter down side of bowl and gently fold to combine.
  4. Using an offset spatula spread batter onto prepared pan. Bake cake until golden brown and springy to the touch, 6-7 minutes. Meanwhile dust a kitchen towel with cocoa. When cake is finished baking run knife along the sides of the cake. Invert onto prepared towel and remove parchment. Starting from a long side, roll up cake into a log with the towel inside. This gives the cake a “memory” so it will be easier to roll up with the filling.
  5. Beat cream and powdered sugar, until soft peaks form. Unroll cake and remove towel. Spread filling evenly over top of cake, leaving a 1″ border around the edges.Tightly roll up starting from long side. Twist sides of towel tightly to secure cake inside. Chill for at least 6 hours or overnight.
  6. When ready to glaze, transfer cake to a rack and pour half of the chocolate glaze over the top and sides and spread evenly. Now spread remaining glaze all over the cake and refrigerate until set, at least two hours. Decorate as desired.

  1. Put the chocolate in a bowl.In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 3 minutes. Whisk until smooth, then whisk in the butter and cool slightly.


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  • Reply
    Kitchen Riffs
    April 14, 2017 at 3:51 am

    I've done minor re-grouting which is enough of a pain. I can't imagine doing a major project. Well, I CAN imagine it — I have a vivid imagination — but the horror of it is enough to send me screaming into the night. Agree — hire someone to do this. Anyway, no need to hire someone to make this little beauty. Fun dish! And is does look like it's tailor-made for Easter. Thanks!

  • Reply
    Angie Schneider
    April 14, 2017 at 6:10 am

    Haven't baked a cake roll in a long while because I know how weak I am in front of the airy soft delicious treats. Your cake rolls look fabulous, Abbe.

  • Reply
    April 14, 2017 at 11:54 am

    It wouldn't be hard to make thick slices, coat them in chocolate, and call them ho hos.

  • Reply
    Lorinda - The Rowdy Baker
    April 14, 2017 at 1:20 pm

    These look wonderful! I was addicted to Ho-hos in my younger days. I'm afraid this might bring that obsession back, but . . . I'm willing to take the chance 🙂 Thanks for a great recipe.

  • Reply
    April 14, 2017 at 2:02 pm

    It looks fun to make for Easter. Nice!

  • Reply
    SavoringTime in the Kitchen
    April 14, 2017 at 2:09 pm

    Well, happy to hear I shouldn't take on that grout project, Abbe! Thanks for letting us know how it went for you. On the other hand your Swiss Rolls turned out beautifully! What a cute idea for Easter too. Have a great weekend!

  • Reply
    mimi rippee
    April 14, 2017 at 2:57 pm

    These are beautiful! What fun.

  • Reply
    Pamela @BrooklynFarmGirl
    April 14, 2017 at 3:04 pm

    These swiss rolls look really yummy!

  • Reply
    Liz Berg
    April 14, 2017 at 4:22 pm

    Ugh, that regrouting sounds like a nightmare!! Glad that's all behind you! I've given up on doing any home renovations myself–the talent just isn't there! I love your cake rolls and the chocolate would definitely be up first!

  • Reply
    Healthy World Cuisine
    April 14, 2017 at 9:52 pm

    Oh goodness… a grouting job gone wrong… I would say just celebrate with cake and wine. These little cakes will make everything better. I promise!

  • Reply
    April 16, 2017 at 2:35 pm

    I know better than to grout, did that once and paid for it! There is definitely an art to it and the pro came and did it perfectly and quickly. Love your Swiss Rolls, you absolutely know how to bake well!

  • Reply
    Tricia Buice
    April 19, 2017 at 12:03 am

    I believe you Abbe about the cake and the grout project. After a year, my kitchen and half bath are still not done. The dirt and dust got the better of me and I just couldn't stand any more work in my house for a while. Anyway – glad you got it done but I appreciate your honesty. I won't try it myself! LOVE the cake – it's so pretty and sounds great! Hope you had a wonderful, blessed Passover.

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