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Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.5 from 139 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll combines a rich cocoa sponge cake soaked with bourbon, layered with a smooth cream cheese filling, and finished with a luscious chocolate ganache and bourbon caramel sauce. Topped with praline pecans and chocolate shavings, it’s an indulgent dessert perfect for special occasions.

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. Prepare Sponge Cake: Preheat oven to 350°F. Lightly grease a 12″ x 17″ baking sheet with vegetable oil and line with parchment paper. In a medium bowl, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
  2. Whip Egg Whites: Using a stand mixer fitted with a paddle attachment, whip egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
  3. Mix Egg Yolks: In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar, vegetable oil, and espresso powder until the mixture thickens and ribbons when beaten.
  4. Combine Mixtures: Fold half of the egg whites into the yolk mixture gently to lighten it. Then fold in the remaining egg whites carefully until fully combined. Gradually fold in the flour mixture in four parts until incorporated.
  5. Bake Sponge: Pour batter evenly into lined pan and spread gently. Bake for 12–15 minutes or until cake springs back when touched.
  6. Roll Sponge: While cake bakes, dust a large tea towel with cocoa powder. When cake is out of the oven, run a sharp knife around edges, flip cake onto towel, remove parchment, and roll sponge with towel from the short end tightly. Cool completely (about 1 hour).
  7. Prepare Chocolate Ganache: Heat cream in a small saucepan to a simmer over medium heat. Remove from heat and whisk in chopped chocolate until melted and smooth. Cover and let cool until spreadable, about 2 hours.
  8. Make Bourbon Caramel Sauce: In a heavy-bottom saucepan over medium heat, stir sugar and water until melted and amber (5–8 minutes). Add butter and stir until incorporated. Slowly add cream and bourbon (mixture will bubble vigorously), stir, then remove from heat. Cool and refrigerate until use.
  9. Make Cream Cheese Filling: Beat softened cream cheese with sugar until light and smooth. Add milk and vanilla extract; beat for another minute. Fold in the whipped cream gently.
  10. Assemble Roll: Unroll cooled sponge carefully; brush evenly with bourbon. Spread cream cheese filling over sponge, leaving a 1.5″ space at far end. Roll cake again tightly in same direction. Wrap in plastic wrap and refrigerate until serving.
  11. Serve: Unwrap chilled roll, place on serving platter. Spread chocolate ganache over top and sides. Drizzle with bourbon caramel sauce and garnish with chopped pecans and chocolate shavings.

Notes

  • Rolling the sponge while hot prevents cracking and preserves the roll shape.
  • Ensure egg whites are whipped to stiff peaks for a light sponge texture.
  • Use room temperature eggs to ensure better mixing and volume.
  • Let the ganache cool fully to a spreadable consistency for best results.
  • Bourbon enhances flavor but can be omitted or substituted with vanilla extract if preferred.
  • Store leftover roll refrigerated and consume within 3 days.

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

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