Introduction

This Chocolate Bourbon Pecan Swiss Roll is a luscious dessert that combines a tender cocoa sponge with rich cream cheese filling and decadent chocolate ganache. Enhanced with bourbon and finished with praline pecans, it’s an irresistible treat perfect for special occasions or whenever you want to impress.

The image shows a chocolate roll cake sliced into pieces on a white marbled surface. The cake has two visible layers: a dark brown outer chocolate layer that is smooth and slightly glossy, and a creamy white inner swirl that is soft and thick. The top of the cake is decorated with a sprinkling of toasted hazelnuts and small chocolate chunks, adding texture and contrast. Two slices are placed near the cut end, showing the swirled pattern inside. A knife with some chocolate crumbs is lying next to the cake. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F. Lightly grease the bottom of a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line with parchment paper.
Step 2: In a medium bowl, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment, whip egg whites on high until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
Step 4: In another bowl, whisk together egg yolks, remaining 1/2 cup sugar, vegetable oil, and espresso powder until thick and ribbon-like.
Step 5: Fold half of the egg whites gently into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully until combined. Gradually fold in the flour mixture in four additions until fully incorporated.
Step 6: Pour the batter evenly into the prepared pan and spread gently.
Step 7: Bake for 12–15 minutes, or until the sponge springs back when touched.
Step 8: While baking, lay out a large tea towel and dust it generously with cocoa powder. When the cake is done, run a knife around the edges, flip the cake onto the towel, and carefully peel off the parchment paper.
Step 9: Starting at the short end, roll the cake and tea towel into a tight log and allow to cool completely, about 1 hour. (Important: roll while the sponge is still warm.)
Step 10: To make ganache, heat cream in a small saucepan over medium heat until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover and cool until spreadable, about 2 hours.
Step 11: For bourbon caramel sauce, heat sugar and water in a heavy pan over medium heat, stirring until sugar melts and the mixture turns amber (5–8 minutes). Stir in butter until combined, then add cream and bourbon carefully, stirring until smooth. Cool and refrigerate in an airtight container.
Step 12: Beat cream cheese with sugar until light and smooth. Add milk and vanilla, mixing another minute. Gently fold in whipped cream.
Step 13: When cake is fully cooled, unroll it gently. Brush the sponge evenly with bourbon, leaving a 1.5″ space at the far end. Spread cream cheese filling over the cake, then roll again tightly. Wrap in plastic wrap and refrigerate until ready to serve.
Step 14: To serve, unwrap the roll and place on a platter. Spread chocolate ganache over top and sides. Drizzle with bourbon caramel sauce and garnish with chopped pecans or chocolate shavings.

Tips & Variations

Be sure to roll the sponge cake while it is still warm to prevent cracks and help it maintain shape.
Substitute bourbon with dark rum if preferred or for a different flavor profile.
Use high-quality semi-sweet chocolate for a richer ganache.
For extra crunch, toast the pecans lightly before garnishing.

Storage

Store the Swiss roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving for best texture and flavor. Ganache and caramel sauce can be made up to 2 days ahead.

How to Serve

The image shows a chocolate roll cake placed in the center of a white rectangular plate. The cake has three visible layers: a dark brown soft chocolate sponge forming the outer roll, a creamy off-white filling swirled in the middle, and a chocolate frosting coating the outside. The top layer is decorated with chopped nuts and drizzled with chocolate sauce in a crisscross pattern. The plate rests on a white marbled surface, with a set of white plates and golden forks along with a golden knife placed nearby. In the background, there is a small white jug, adding to the dessert setting. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the sponge roll can be prepared and assembled up to a day in advance. Keep it refrigerated and add the ganache and garnish right before serving for maximum freshness.

What can I use if I don’t have bourbon?

You can substitute bourbon with dark rum, brandy, or even a splash of vanilla extract if you prefer a non-alcoholic version.