Chocolate Bourbon Pecan Swiss Roll Recipe

Introduction

This Chocolate Bourbon Pecan Swiss Roll is a decadent dessert combining rich cocoa sponge, creamy bourbon-infused filling, and luscious chocolate ganache. Perfect for special occasions or a luxurious treat, its layers deliver a harmonious blend of flavors and textures.

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 a 12″ x 17″ baking sheet and line it with parchment paper.
2. Step 2: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In a stand mixer fitted 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.
4. Step 4: In another bowl, beat egg yolks with the remaining 1/2 cup sugar, vegetable oil, and espresso powder until thick and ribboning when lifted.
5. Step 5: Fold half of the egg white mixture into the yolk mixture to lighten it, then gently fold in the remaining egg whites until combined.
6. Step 6: Gradually fold in the flour mixture in four stages, mixing 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 touched.
8. Step 8: While baking, lay a large tea towel and dust it with cocoa powder. When the cake is done, run a knife around the edges, invert the sponge onto the towel, and peel off the parchment paper.
9. Step 9: Starting from the short end, roll the cake and towel into a tight log. Let it cool completely for about 1 hour. Rolling while warm is crucial to avoid cracks.
10. Step 10: To make the ganache, heat cream in a small saucepan until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover and chill until spreadable, about 2 hours.
11. Step 11: For the bourbon caramel sauce, heat sugar and water in a heavy saucepan over medium heat, stirring until sugar melts and turns amber (5-8 minutes). Stir in butter, then slowly add cream and bourbon (mixture will bubble). Remove from heat and cool.
12. Step 12: Prepare the cream cheese filling by beating cream cheese with sugar until smooth and light. Add milk and vanilla extract and beat for another minute. Fold in whipped cream gently.
13. Step 13: Once the cake is fully cooled, unroll it gently and brush with bourbon. Spread the cream cheese filling evenly, leaving a 1.5-inch gap at the edge. Roll the cake back up tightly and wrap in plastic wrap. Refrigerate until ready to serve.
14. Step 14: To serve, unwrap the cake and place it on a platter. Spread the chocolate ganache over the top and sides. Drizzle with bourbon caramel sauce and garnish with chopped pecans, pralines, or chocolate shavings.

Tips & Variations

• Roll the sponge while it’s still warm to prevent cracking. If it cools fully before rolling, it may break.
• Use high-quality bourbon and chocolate for the best depth of flavor.
• For a nut-free version, omit pecans and garnish with extra chocolate shavings instead.
• If you prefer a less boozy dessert, reduce the bourbon quantities or substitute with vanilla extract.

Storage

Store the rolled cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. The flavors improve after resting overnight. Reheat slightly at room temperature before serving, but avoid microwaving to retain texture. Keep the bourbon caramel sauce refrigerated separately in an airtight container for up to 1 week and warm gently before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the swiss roll in advance?

Yes, this swiss roll can be assembled a day ahead. Refrigerate it wrapped tightly to allow the flavors to meld, then add the ganache and garnish just before serving for a fresh appearance.

What if I don’t have instant espresso powder?

You can omit the espresso powder or substitute it with a teaspoon of strong brewed coffee or espresso. It enhances the chocolate flavor but isn’t essential.

Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.5 from 138 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake brushed with bourbon and filled with a smooth cream cheese filling. It’s coated with luscious chocolate ganache, drizzled with bourbon caramel sauce, and garnished with crunchy pecans or chocolate shavings. Perfect for an elegant dessert celebration.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours
• Yield: 10 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 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. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease the bottom of a 12” x 17” baking sheet with Wesson Vegetable Oil and line it with parchment paper for easy removal of the cake.
2. Mix Dry Ingredients: In a medium bowl, sift together cake and pastry flour, cocoa powder, baking powder, and salt; set aside to keep dry and airy.
3. 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 sugar and continue whipping until stiff peaks form, ensuring a light and airy sponge.
4. Whip Egg Yolks and Combine: In a separate bowl, whip together egg yolks, the remaining 1/2 cup sugar, Wesson Vegetable Oil, and instant espresso powder until thickened, and the mixture ribbons when the beater is lifted.
5. Fold Mixtures: Lightly fold half of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining egg whites until fully combined. Finally, fold in the sifted flour mixture in four stages, folding gently to preserve airiness.
6. Bake Sponge Cake: Pour the batter evenly into the prepared baking sheet and gently spread to smooth the surface. Bake for 12 to 15 minutes, or until the cake springs back when gently touched.
7. Prepare Tea Towel: While baking, lay out a large tea towel and dust it generously with cocoa powder to prevent sticking when rolling.
8. Roll Sponge: Remove cake from oven and carefully run a knife around the edges. Immediately flip the hot sponge onto the cocoa-dusted towel, peel off parchment paper, and starting from the short end, roll the cake and towel tightly together. Allow to cool completely rolled for about 1 hour to set the shape.
9. Make Chocolate Ganache: Heat the 35% cream over medium heat until it just begins to simmer. Remove from heat and whisk in chopped semi-sweet chocolate until smooth and fully melted. Cover and cool to spreadable consistency, about 2 hours.
10. Prepare Bourbon Caramel Sauce: In a heavy-bottomed saucepan over medium heat, combine sugar and water, stirring occasionally until sugar dissolves and turns a rich amber color (about 5 to 8 minutes). Stir in butter until melted and combined, then slowly add cream and bourbon (mixture will bubble vigorously). Mix until smooth, remove from heat, and let cool. Store refrigerated.
11. Make Cream Cheese Filling: Beat softened cream cheese with sugar until light and smooth. Add milk and vanilla extract, beating for another minute. Fold in whipped cream gently until combined.
12. Assemble Swiss Roll: When cake is completely cool, carefully unroll it and brush evenly with bourbon. Spread the cream cheese filling evenly over the cake, leaving a 1.5-inch space at the edge. Roll the cake again in the same direction. Wrap tightly with plastic wrap and refrigerate until ready to serve.
13. Finish and Serve: Unwrap the roll and place on a serving platter. Spread the chocolate ganache over the top and sides evenly. Drizzle generously with bourbon caramel sauce and garnish with chopped pecans, pralines, or chocolate shavings for a finishing touch.

Notes

• Roll the sponge cake while it’s hot out of the oven to avoid cracking.
• Use room temperature eggs for better volume in the sponge.
• Let the ganache cool to a spreadable consistency before applying to avoid melting the filling.
• Bourbon content can be adjusted for taste or omitted for a non-alcoholic version.
• Store leftovers refrigerated, well-covered, for up to 3 days.

Keywords: chocolate swiss roll, bourbon dessert, pecan dessert roll, chocolate ganache roll, cream cheese filling cake