Introduction

This Chocolate Bourbon Pecan Swiss Roll is a decadent dessert combining a light cocoa sponge with rich cream cheese filling, finished with a luscious chocolate ganache and bourbon caramel drizzle. Perfect for special occasions, it balances smoky bourbon notes with sweet chocolate and crunchy pecans.

The image shows a chocolate Swiss roll cake on a white rectangular plate placed on a white marbled surface. The roll has three visible layers: a dark brown, soft and moist chocolate sponge cake on the outside, a caramel layer just inside it, and a creamy white filling in the center with a hint of the chocolate sponge swirling within. The cake is decorated on top with drizzles of chocolate and sprinkled with chopped nuts. A slice is cut from the roll and placed in front of it, showing the layers clearly. In the background, there is a white plate with another slice of the same cake and colorful confetti scattered around the surface. The photo taken with an iphone --ar 4:5 --v 7

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, for brushing

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

Step 1: Preheat oven to 350°F. Lightly grease the bottom of a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line with parchment paper. In a medium bowl, sift together flour, cocoa, baking powder, and salt. Set aside.
Step 2: In a stand mixer fitted with paddle attachment, whip egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
Step 3: In another bowl, whip egg yolks with remaining sugar, vegetable oil, and espresso powder until thickened and ribbon-like when lifted.
Step 4: Fold half of the egg white mixture into the yolk mixture to lighten. Gently fold in the remaining egg whites until fully combined. Fold in the flour mixture in four stages, being careful not to deflate the batter.
Step 5: Pour batter evenly into prepared pan and spread gently. Bake for 12 to 15 minutes, or until the cake springs back when touched.
Step 6: While baking, lay a large tea towel flat and dust generously with cocoa powder. When cake is done, run a sharp knife around edges. Flip cake onto the towel and carefully remove parchment paper. Immediately roll cake and towel into a tight log starting at the short end. Let cool completely, about 1 hour.
Step 7: To make chocolate ganache, heat cream in a saucepan over medium heat until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover surface and let cool until spreadable.
Step 8: For bourbon caramel sauce, heat sugar and water in a heavy saucepan over medium heat, stirring until melted and amber in color (5–8 minutes). Stir in butter until combined, then slowly add cream and bourbon, stirring constantly. Remove from heat and cool. Store refrigerated if making ahead.
Step 9: For cream cheese filling, beat softened cream cheese with sugar until smooth. Add milk and vanilla and beat another minute. Fold in whipped cream gently.
Step 10: Once the cake is cooled, gently unroll it and brush evenly with bourbon. Spread cream cheese filling over the cake, leaving a 1.5″ space at the far edge. Roll cake back up carefully. Wrap tightly in plastic wrap and refrigerate until serving.
Step 11: To serve, unwrap the Swiss roll and place on a serving platter. Spread chocolate ganache evenly over the top and sides. Drizzle with bourbon caramel sauce and garnish with chopped pecans or chocolate shavings.

Tips & Variations

Roll the sponge cake while it’s still warm to prevent cracking.
Use instant espresso powder to enhance the chocolate flavor without overpowering the cake.
Substitute bourbon with rum or whiskey for a different twist.
For a nut-free option, skip the pecans and use chocolate shavings only.
Chill the cake well before ganache application for easier spreading.

Storage

Store the Swiss roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. The flavors improve after resting overnight. Reheat slices slightly in the microwave for 10-15 seconds if you prefer a softer texture, but the roll is best enjoyed chilled.

How to Serve

A chocolate roll cake sits on a white rectangular plate placed on a white marbled surface. The dessert has three visible layers: the outer layer is a dark chocolate sponge with a textured surface, decorated on top with chopped nuts and a drizzle of shiny chocolate sauce. Inside, a thick, creamy white filling spirals through the roll, creating a clear contrast against the dark cake. Nearby, a white ceramic pitcher and stacked white plates with gold forks and a gold knife add elegance to the scene. The photo is warm-lit, highlighting the rich colors and textures of the cake. Photo taken with an iphone --ar 4:5 --v 7

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 in advance, roll it up in a tea towel, and refrigerate. Let it come to room temperature before unrolling and adding the filling.

What type of chocolate is best for the ganache?

Semi-sweet chocolate works well for a balanced sweetness, but you can adjust to bittersweet or milk chocolate depending on your taste preference.