Print

Chocolate Bourbon Pecan Swiss Roll Recipe

Print Recipe

★★★★★

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.

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 (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

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