Chocolate Bourbon Pecan Swiss Roll Recipe

Introduction

This Chocolate Bourbon Pecan Swiss Roll is a decadent dessert combining a light cocoa sponge cake with rich cream cheese filling, chocolate ganache, and a bourbon caramel drizzle. Finished with crunchy pecans and chocolate shavings, it’s perfect for special occasions or impressive gatherings.

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 the oven to 350°F. Lightly grease the bottom of a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line it with parchment paper.
2. Step 2: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer fitted with a paddle attachment, whip the egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
4. Step 4: In a separate bowl, whip together egg yolks, remaining 1/2 cup sugar, Wesson Vegetable Oil, and instant espresso powder until thickened and ribbon-like when the beater is lifted.
5. Step 5: Fold half of the egg white mixture into the yolk mixture to lighten it. Then gently fold in the remaining egg whites until fully combined.
6. Step 6: Gradually fold in the sifted flour mixture in four stages, mixing gently until fully incorporated.
7. Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the cake springs back when touched.
8. Step 8: While the cake bakes, prepare a large tea towel by dusting it with cocoa powder. When baked, run a sharp knife around the edges of the cake, then flip the sponge onto the towel and carefully remove the parchment paper.
9. Step 9: Starting at the short end, roll the cake and towel into a tight log while still warm. Let it cool completely, about 1 hour.
10. Step 10: Prepare the cream cheese filling by beating cream cheese with sugar until light and smooth. Add milk and vanilla, and beat for another minute. Gently fold in the whipped cream.
11. Step 11: When the cake is fully cooled, carefully unroll it and brush the surface with bourbon. Spread the cream cheese filling evenly, leaving about a 1.5″ space at the far end. Roll the cake back up, wrap tightly in plastic wrap, and refrigerate until ready to serve.
12. Step 12: For the ganache, heat cream in a small saucepan over medium heat until just simmering. Remove from heat and whisk in chopped chocolate until melted and smooth. Cover and chill until spreadable, about 2 hours.
13. Step 13: Prepare the bourbon caramel sauce by heating sugar and water in a heavy-bottom saucepan over medium heat, stirring until melted and amber in color (5–8 minutes). Stir in butter until incorporated. Slowly add cream and bourbon (mixture will bubble), stirring constantly. Remove from heat and let cool.
14. Step 14: To serve, unwrap the chilled roll and place it on a serving platter. Spread the chocolate ganache over the top and sides of the roll. Drizzle generously with bourbon caramel sauce and garnish with chopped pecans and chocolate shavings.

Tips & Variations

• Rolling the cake while it is still warm helps prevent cracking and keeps the sponge soft and flexible.
• Substitute the bourbon with vanilla or coffee liqueur if preferred for a different flavor.
• For a nut-free version, omit pecans and garnish with extra chocolate shavings.
• Use high-quality chocolate for the ganache to enhance richness and smoothness.

Storage

Store the assembled Swiss roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from drying out. Reheat slices gently at room temperature for about 10 minutes or enjoy chilled. The bourbon caramel sauce can be refrigerated separately in an airtight container for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day ahead. Roll it in the towel while warm, wrap tightly, and refrigerate or freeze. Thaw before unrolling to add filling.

What type of bourbon works best in this recipe?

A good quality, smooth bourbon is preferred to complement the chocolate and caramel flavors without overwhelming the dessert.

Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.9 from 118 reviews

Indulge in a luxurious Chocolate Bourbon Pecan Swiss Roll featuring a moist cocoa sponge cake infused with bourbon, layered with creamy bourbon cream cheese filling, and finished with a rich chocolate ganache and bourbon caramel sauce. This elegant dessert is garnished with pecans and chocolate shavings for added texture and flavor—perfect for special occasions or decadent treat lovers.

• 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 Eggs, room temperature, separated
• 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 Cream, 35%
• 1 1/4 cups Semi-sweet chocolate, chopped

Bourbon Caramel Sauce

• 1 cup Granulated sugar
• 1 tbsp Water
• 1/4 cup Butter
• 6 tbsp Cream, 35%
• 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 Cream, 35%, whipped

Garnish

• 1/2 cup Pecans, pralines, or chocolate shavings

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease the bottom of a 12″ x 17″ baking sheet using Wesson Vegetable Oil and line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together cake and pastry flour, cocoa powder, baking powder, and salt. Set this mixture aside for later incorporation.
3. Whip Egg Whites: Using a stand mixer with the paddle attachment, whip the egg whites at high speed until frothy. Gradually add half of the sugar (1/2 cup) and continue whipping until stiff peaks form, ensuring a light and airy texture.
4. Mix Egg Yolks and Flavorings: In a separate bowl, beat the egg yolks with the remaining sugar, Wesson Vegetable Oil, and instant espresso powder until the mixture thickens and ribbons when the beater is lifted.
5. Combine Mixtures: Gently fold half of the whipped egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully to maintain volume. Finally, fold in the sifted flour mixture in four stages until fully incorporated without deflating the batter.
6. Bake Sponge Cake: Pour the batter evenly into the prepared pan and spread gently. Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched.
7. Roll Sponge Cake: While baking, prepare a large tea towel dusted with cocoa powder. When the cake is done, carefully run a sharp knife around the edges, flip the cake onto the tea towel, and peel off the parchment paper. Starting at the short end, roll the cake and towel into a tight log and let it cool completely for about 1 hour. Rolling the sponge while warm prevents cracking.
8. Make Chocolate Ganache: Heat the cream on medium heat until it simmers. Remove from heat and whisk in chopped semi-sweet chocolate until smoothly melted. Cover and let cool for about 2 hours until spreadable.
9. Prepare Bourbon Caramel Sauce: Combine sugar and water in a heavy-bottom saucepan over medium heat. Stir until sugar melts and caramelizes to amber color (5-8 minutes). Add butter and stir until incorporated. Slowly whisk in cream and bourbon (mixture will bubble). Remove from heat and let cool; store refrigerated if not using immediately.
10. Make Cream Cheese Filling: Beat softened cream cheese with sugar until light and smooth. Add milk and vanilla extract and beat for an additional minute. Gently fold in whipped cream to retain fluffiness.
11. Assemble the Swiss Roll: When cake is fully cooled, carefully unroll it and brush the surface with bourbon. Spread the cream cheese filling evenly, leaving about a 1.5-inch border at the far end. Roll the cake back tightly in the same direction. Wrap in plastic wrap and refrigerate until ready to serve.
12. Finish and Garnish: Unwrap the roll and place on a serving platter. Spread the cooled chocolate ganache over the top and sides of the cake. Drizzle generously with bourbon caramel sauce. Top with chopped pecans and chocolate shavings for texture and flavor contrast.

Notes

• It’s essential to roll the sponge cake while it’s still warm to avoid cracking.
• Use room temperature eggs to ensure better whipping and blending.
• Instant espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
• The cake can be prepared a day ahead; keep refrigerated and assemble just before serving for best results.
• For a stronger bourbon flavor, adjust the amount brushed on the sponge and added to the caramel sauce to your preference.

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