Chocolate Swiss Roll Cake (Grain-Free, Paleo) August 04 2016


Here’s how you can make your very own Chocolate Swiss Roll Cake (Grain-Free, Paleo)


For the sponge:

  • 120g Dark Chocolate or RAWR chocolate, melted
  • 5 large Eggs, separated
  • 3/4 cup Coconut Palm Sugar
  • 3 tablespoons Cocoa Powder
For the filling:
  • 200g Creamed Coconut, soft
  • 1 Tbsp Honey
  • 2 Tbsp Kirsch (optional)
  • Fresh Black Forest Berries (optional)
For the frosting
  • 300g Cashew Nut Butter
  • 200g Creamed Coconut solid block, melted
  • 6 Tbsp Cocoa Powder
  • 4 Tbsp Stevia
  • Pinch of Sea salt
  1. Pre-heat the oven to 170C and adjust rack to middle position.
  2. Using a pastry brush, almond oil a small, rectangle, basic oven tray.
  3. Place a piece of greaseproof  paper on top and then oil again. (This will ensure the cake doesn’t stick to the pan.)
  4. Place egg yolks and 3/4 cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes, or until the mixture is thick and pale yellow.
  5. Whisk the egg mixture into the chocolate.
  6. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. (Important to be ver carefully here and not to bang it or anything on it!)
  7. Pour batter onto prepared baking sheet and spread evenly using an off-set spatula.
  8. Bake for 15 to 18 minutes or until puffed.
  9. Remove the cake from the oven and place a damp kitchen towel over cake and roll very carefully into the swiss roll shape.
  10. Cool completely on a wire rack, for about 30 minutes.
  11. In the meantime, you can make the filling.
  12. Using an electric whisk, mix the honey and cream together until light and fluffy consistency has form. You may want to add a little vanilla here. A little goes a long way. Leave in the fridge.
  13. Next, to make the frosting, mix all the ingredients together in a large bowl using a wooden spoon. Add more cocoa and stevia to taste. Leave in the fridge.
  14. To assemble, it best to prepare each component the day before or in the morning. Once everything is cooled, carefully unwrap the cake and spread a 1cm thick portion of cream.
  15. Carefully re-roll the cake before icing.
  16. To ice the cake, take a kitchen knife and spread a little of the mixture all over the outside until everything is covered. To finish, use a fork to create the traditional texture.
  17. Finally, finish the decoration with some fresh holly (and not my crazy sugar decor!) and serve chilled!
  18. P.S. If you freeze your Chocolate Swiss Roll….it almost turns arctic and will last a crazy amount of time when you have sample a delicious treat on demand!



Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

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