Chocolate lovers, get ready to indulge in the ultimate Easter treat—Chocolate Easter Roll, with the perfect combination of light and airy chocolate sponge, a velvety chocolate mousse filling, and a glossy chocolate ganache topping. Decorated with festive chocolate curls and pastel candy eggs, this dessert is as beautiful as it is delicious. Whether you’re hosting an Easter gathering or simply craving a chocolatey delight, this roll is the perfect addition to your holiday table!
Why You’ll Love This Chocolate Easter Roll
- Rich and Decadent: A triple-chocolate masterpiece that satisfies every craving.
- Festive and Fun: Pastel decorations make it an eye-catching Easter centerpiece.
- Light Yet Indulgent: The mousse filling keeps it creamy without feeling heavy.
- Perfect Make-Ahead Dessert: Prepare in advance and keep it chilled for a stress-free celebration.
Essential Ingredients for a Fluffy Chocolate Sponge
The foundation of any great Swiss roll is a perfectly balanced sponge. Here’s what you’ll need:
- Eggs & Sugar: Beaten together to create a light, airy texture.
- Flour & Cocoa Powder: The cocoa gives a deep chocolate flavor while the flour ensures structure.
- Baking Powder: Adds just the right amount of lift for a soft but sturdy sponge.
- Milk & Oil: Keeps the cake moist and prevents it from drying out.
- Vanilla Extract: Softens any bitterness from the cocoa, ensuring a well-rounded flavor.
Step-by-Step Guide to Making the Perfect Chocolate Easter Roll
1. Bake the Chocolate Sponge
- Preheat your oven and line a baking pan with parchment paper. Whisk the eggs and sugar until pale and fluffy. Sift in the dry ingredients, then fold them gently to maintain airiness. Pour the batter into the pan and spread evenly.
- Bake until the sponge springs back when lightly touched. Immediately turn it onto a cocoa-dusted kitchen towel, then roll it up while warm to prevent cracks. Let it cool completely before filling.
2. Prepare the Whipped Chocolate Mousse Filling
- Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Melt dark chocolate and let it cool slightly before folding it into the whipped cream.
- Unroll the cooled sponge and spread the mousse evenly over the surface.
3. Roll It Up & Chill
- Carefully roll the sponge back into shape, using the towel to guide you. Wrap it in plastic wrap and refrigerate for at least 1 hour to set the filling.
4. Create a Luxurious Chocolate Ganache
- Heat heavy cream and pour it over chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Drizzle it over the chilled roll and let it set.
Decorating Your Easter Roll
Make your Chocolate Easter Roll extra special with these fun decorations:
- Pastel Candy Eggs: A festive touch that screams Easter!
- Chocolate Curls: Add elegance and texture.
- Powdered Sugar Dusting: For a simple but beautiful finish.
- Edible Flowers: A fresh and delicate garnish.
Pro Tips for the Best Chocolate Easter Roll
- Roll While Warm: Prevents cracks and ensures a perfect spiral.
- Use Room Temperature Ingredients: Helps the batter mix evenly.
- Let the Mousse Set: Chilling the roll makes slicing easier and neater.
- Add a Pinch of Salt: Enhances the chocolate flavor and adds depth.
How to Store & Serve Your Chocolate Easter Roll
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving.
- Serving Tip: Enjoy with a cup of coffee or hot cocoa for the ultimate Easter treat.
More Easter Desserts to Try
Looking for more festive sweets? Try these delicious Easter-themed recipes:
Conclusion
The Chocolate Easter Roll is a show-stopping dessert that brings joy to any Easter celebration. Its rich layers, festive decorations, and irresistible flavor make it a must-bake this season. Whether you’re an experienced baker or trying your hand at a Swiss roll for the first time, this recipe is easy to follow and guarantees delicious results.
So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to create a chocolate masterpiece. And don’t forget to share your creations—tag us on social media or leave a comment below with your Easter baking experience! Happy Easter and happy baking! 🐰🍫🎉
Chocolate Easter Roll
Chocolate lovers, get ready to indulge in the ultimate Easter treat—Chocolate Easter Roll, with the perfect combination of light and airy chocolate sponge, a velvety chocolate mousse filling, and a glossy chocolate ganache topping. Decorated with festive chocolate curls and pastel candy eggs, this dessert is as beautiful as it is delicious. Whether you’re hosting an Easter gathering or simply craving a chocolatey delight, this roll is the perfect addition to your holiday table!
Ingredients
FOR THE CHOCOLATE SPONGE CAKE:
- 4 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons milk
FOR THE CHOCOLATE MOUSSE FILLING:
- 1 cup heavy whipping cream cold
- ½ cup dark chocolate melted and cooled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
FOR THE CHOCOLATE GANACHE:
- ½ cup heavy cream
- ¾ cup dark chocolate chopped
FOR DECORATION:
- Mini chocolate curls
- Pastel candy eggs
- Cocoa powder for dusting
Instructions
- PREHEAT & PREPARE: Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly grease the paper.
- BEAT THE EGGS & SUGAR: In a large bowl, beat the eggs with granulated sugar and brown sugar using a hand mixer or stand mixer on high speed for 3-4 minutes, until pale, thick, and fluffy.
- ADD VANILLA & WET INGREDIENTS: Gently mix in the vanilla extract, vegetable oil, and milk.
- SIFT & FOLD: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful to maintain the batter’s airiness.
- BAKE: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- ROLL IT UP: While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely.
- WHIP THE CREAM: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- ADD THE CHOCOLATE: Gently fold in the melted, cooled chocolate until smooth and creamy.
- UNROLL & FILL: Gently unroll the cooled cake. Spread the chocolate mousse evenly over the surface, leaving a small border at the edges.
- ROLL AGAIN: Carefully roll the cake back up, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
- PREPARE GANACHE: Heat the heavy cream in a saucepan until hot but not boiling. Pour over the chopped chocolate and let sit for 1 minute, then stir until smooth.
- DRIZZLE & DECORATE: Unwrap the cake and place it on a serving platter. Drizzle the ganache over the top, letting it drip down the sides. Decorate with chocolate curls, pastel eggs, and a light dusting of cocoa powder.
Notes
- Roll While Warm: Prevents cracks and ensures a perfect spiral.
- Use Room Temperature Ingredients: Helps the batter mix evenly.
- Let the Mousse Set: Chilling the roll makes slicing easier and neater.
- Add a Pinch of Salt: Enhances the chocolate flavor and adds depth.
