Chocolate Bourbon Pecan Swiss Roll Recipe

Introduction

The Chocolate Bourbon Pecan Swiss Roll is a decadent dessert that combines a rich cocoa sponge with a creamy bourbon-infused filling. Topped with luscious chocolate ganache and drizzled with bourbon caramel sauce, it’s perfect for special occasions or a luxurious treat.

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

1. Step 1: Preheat oven to 350°F. Lightly grease a 12″ x 17″ baking sheet and line it with parchment paper.
2. Step 2: Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
3. Step 3: Using a stand mixer with paddle attachment, whip egg whites on high until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
4. Step 4: In another bowl, whisk egg yolks with remaining sugar, oil, and espresso powder until thickened and ribboning when lifted.
5. Step 5: Fold half of the egg whites into yolk mixture to lighten, then gently fold in remaining egg whites. Fold in flour mixture in four additions until just combined.
6. Step 6: Pour batter into prepared pan and spread evenly. Bake for 12–15 minutes until sponge springs back when touched.
7. Step 7: While baking, lay out a large tea towel dusted with cocoa powder. When cake is done, run a knife around edges, flip onto towel, and remove parchment paper.
8. Step 8: Roll the sponge and towel into a tight log starting from the short end. Let cool completely, about 1 hour. Rolling while hot is important for flexibility.
9. Step 9: For the chocolate ganache, heat cream until simmering, remove from heat, and whisk in chopped chocolate until smooth. Cover and let cool until spreadable (about 2 hours).
10. Step 10: Prepare bourbon caramel sauce by heating sugar and water over medium heat, stirring until melted and amber (5–8 minutes). Stir in butter until combined, then add cream and bourbon carefully. Remove from heat and cool.
11. Step 11: For the cream cheese filling, beat cream cheese with sugar until smooth. Add milk and vanilla extract, beat again, then fold in whipped cream gently.
12. Step 12: Unroll cooled cake gently and brush evenly with bourbon. Spread cream cheese filling over cake, leaving a 1.5″ gap at the far end.
13. Step 13: Roll the cake back up gently but firmly. Wrap in plastic wrap and refrigerate until ready to serve.
14. Step 14: To serve, unwrap cake and place on a platter. Spread ganache over top and sides. Drizzle with bourbon caramel sauce and garnish with pecans or chocolate shavings.

Tips & Variations

• Make sure to roll the sponge while it is still warm to prevent cracking.
• Use good quality bourbon to enhance the flavor in the cake and sauces.
• For a nut-free version, omit pecans and decorate with extra chocolate shavings instead.
• Instant espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
• Prepare the caramel sauce ahead of time and keep it refrigerated; warm slightly before drizzling.

Storage

Store the rolled cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Leftover caramel sauce can be kept in an airtight container in the fridge for up to 1 week; warm gently before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

It’s best to bake and roll the sponge cake on the same day to avoid cracking. However, you can prepare the cake a few hours ahead, keep it wrapped in a damp towel, and roll it while still warm.

Can I substitute the bourbon with another flavor?

Yes, you can substitute bourbon with rum or brandy for a different but complementary flavor. For a non-alcoholic version, use additional espresso or vanilla extract instead.

Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.7 from 86 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake rolled with a creamy bourbon-infused cream cheese filling, topped with smooth chocolate ganache and drizzled with a luscious bourbon caramel sauce. Garnished with crunchy pecans or pralines, this elegant dessert combines layers of chocolate and bourbon flavors for an indulgent treat perfect for any special occasion.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 large 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 your oven to 350°F (177°C). Lightly grease a 12” x 17” baking sheet with Wesson Vegetable Oil and line it with parchment paper. In a medium bowl, sift together the cake and pastry flour, cocoa powder, baking powder, and salt; set aside. In the stand mixer fitted with the paddle attachment, whip the egg whites on high speed until frothy, then gradually add 1/2 cup sugar and continue whipping until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar, oil, and espresso powder until the mixture thickens and ribbons when lifted. Gently fold half of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites until fully combined. Gradually fold in the flour mixture in four additions until just incorporated. Pour the batter into the prepared pan, spreading evenly.
2. Bake Sponge Cake: Bake the sponge cake for 12 to 15 minutes or until it springs back when lightly touched. Remove from the oven and immediately loosen the edges with a sharp knife. While hot, flip the sponge onto a large tea towel dusted with cocoa powder, peel off the parchment paper, then roll the cake and towel into a tight log starting at the short end. Let it cool completely, about one hour. This step helps the cake retain its shape without cracking.
3. Make Chocolate Ganache: Heat the cream in a small saucepan over medium heat until it comes to a simmer. Remove from heat and whisk in the chopped semi-sweet chocolate until completely melted and smooth. Transfer to a heatproof bowl, cover the surface with parchment or plastic wrap to prevent skinning, and cool until spreadable, approximately two hours.
4. Prepare Bourbon Caramel Sauce: In a heavy-bottomed saucepan over medium heat, combine sugar and water, stirring until the sugar dissolves and the mixture turns an amber color, about 5 to 8 minutes. Remove from heat, stir in butter until fully incorporated, then slowly add cream and bourbon (the mixture will bubble vigorously), stirring continuously. Return briefly to low heat if needed to combine, then remove from heat and allow to cool. Store refrigerated in an airtight container.
5. Prepare Cream Cheese Filling: Beat softened cream cheese and sugar until light and smooth. Add milk and vanilla extract, and continue beating for another minute. Fold in whipped cream gently until fully combined and smooth.
6. Assemble Swiss Roll: Once cooled, carefully unroll the sponge cake. Brush the surface evenly with bourbon. Spread the cream cheese filling over the cake, leaving a 1.5-inch border at the far end. Roll the cake back up tightly in the same direction as before. Wrap the roll firmly in plastic wrap and refrigerate until ready to serve.
7. Finish and Serve: Unwrap the chilled roll and place it on a serving platter. Spread the chocolate ganache over the top and sides of the roll evenly. Drizzle the bourbon caramel sauce over the top, then garnish with chopped pecans, pralines, or chocolate shavings for added texture and flavor. Slice and serve to enjoy a rich, boozy chocolate dessert.

Notes

• Rolling the sponge cake while hot helps prevent cracking during assembly.
• Use room temperature eggs for better volume in the sponge.
• Control the caramel cooking carefully to avoid burning; amber color is ideal.
• Whipped cream folded into the cream cheese filling adds lightness and creaminess.
• Store the assembled Swiss roll refrigerated and consume within 2-3 days for best freshness.

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