Chocolate Reindeer Swiss Roll Cake Recipe

Dec. 20

Need baking ideas for the holidays? This is a very easy chocolate Swiss roll cake recipe. Here is how to create this reindeer chocolate Swiss roll cake!

Ingredients:

Chocolate Sponge Cake:

4 Egg Yolks
30g Vegetable Oil
55g Milk
55g Cake Flour
15g Cocoa Powder
4 Egg Whites
1 Tsp Lemon Juice
65g Granulated Sugar

Chocolate Cream:

30g Semi-Sweet Chocolate Chips
12g Icing Sugar
25g Whipping Cream
120g Whipping Cream

Decoration:

Square pan dimensions: 28cm by 28cm by 3cm

Steps:

Preheat oven at 320F.
In 2 different bowls, separate your egg yolks and your egg whites.
In the egg yolk bowl, add in vegetable oil and milk and give it a mix.
Sieve in cake flour and cocoa powder and mix until everything is combined.
Take your egg whites bowl and add in 1 Tsp of lemon juice and whip the egg whites until you start to see bubbles. Once there are bubbles, add in 1/3 of your sugar, and continue to whip. After about a minute, add in 1/3 of the sugar again and continue to whip. After, add in the rest of the sugar and whip until peaks form. You may want to lower your speed once the egg whites are almost done.
Take 1/3 of your meringue and add it to your chocolate mixture, and mix well.
Pour your chocolate mixture into your meringue bowl, and mix until everything is combined.
Line your square pan with parchment paper and pour your batter into the pan.
Use a spatula to smooth out the surface and shake the pan very gently to help remove any air bubbles.
Bake your cake at 320F for about 20-25 minutes.
While your cake is baking, we can create our reindeer chocolate decorations. If you have candy eyes, you can skip this part. Take melted white chocolate and dark chocolate to draw the reindeer eyes on parchment paper.
Take melted dark chocolate and draw the antlers on parchment paper. You can look at the picture below for reference.
Put the parchment paper into the freezer. We will use these later.

Once your cake is ready, take it out of the oven and take a sheet of parchment paper and cover it. Let it cool.
Let’s now make the cream. In a bowl, add 30g of semi-sweet chocolate chips, 12g of icing sugar, and 25g of whipping cream.
Microwave for about a minute, and then mix until everything is combined.
Take 120g of whipping cream and whip until you see the cream start to drip a little. Add in your chocolate cream mixture and whip until stiff peaks form.
Turn over your cake and peel off the parchment paper.
Take your chocolate cream and spread it all over the cake.
With the help of a rolling pin, slowly roll your cake.
Chill in the fridge for about an hour.
After an hour, it’s time to decorate.
Cut out a slice of the cake, and take your chocolate eyes, and antlers from the freezer to decorate. Take a red mini M&M to make the reindeer nose.