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Chocolate Bourbon Pecan Swiss Roll Recipe

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4.5 from 148 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake brushed with bourbon, filled with a smooth cream cheese filling, then topped with luscious chocolate ganache and drizzled with bourbon caramel sauce. Garnished with praline pecans and chocolate shavings, this elegant dessert offers a perfect balance of chocolate, bourbon warmth, and nutty crunch.

Ingredients

Scale

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. Prepare Sponge Cake: Preheat oven to 350°F. Lightly grease a 12″ x 17″ baking sheet with vegetable oil and line with parchment paper. In a medium bowl, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
  2. Whip Egg Whites: Using a stand mixer with paddle attachment, whip egg whites on high speed until frothy. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
  3. Mix Yolks and Oil: In another bowl, whip egg yolks, remaining 1/2 cup sugar, vegetable oil, and espresso powder until thickened and ribbons when lifted.
  4. Fold Mixtures: Fold half of the whipped egg whites gently into the egg yolk mixture to lighten. Then fold in remaining egg whites. Gradually fold in the dry flour mixture in four parts until fully combined without deflating batter.
  5. Bake Sponge: Pour batter evenly into prepared pan and gently spread. Bake for 12–15 minutes until the cake springs back when touched.
  6. Roll Sponge: Dust a large tea towel with cocoa powder. When cake is baked, run a knife around edges, invert cake onto towel, and peel off parchment paper. Immediately roll cake and towel starting at the short end into a tight log. Let cool completely for about 1 hour.
  7. Make Chocolate Ganache: Heat cream in a saucepan until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover surface with parchment or plastic wrap and cool until spreadable, approximately 2 hours.
  8. Make Bourbon Caramel Sauce: Heat sugar and water in a heavy bottom pan over medium heat, stirring until sugar melts and caramel turns amber (5–8 minutes). Stir in butter until combined. Slowly add cream and bourbon (mixture will bubble), stir, and remove from heat. Cool and refrigerate.
  9. Prepare Cream Cheese Filling: Beat softened cream cheese and sugar until light and smooth. Add milk and vanilla extract; beat for another minute. Fold in whipped cream gently.
  10. Assemble Roll: Unroll cooled cake gently. Brush sponge evenly with bourbon. Spread cream cheese filling over cake, leaving 1.5-inch space at far edge. Roll cake up again tightly. Wrap with plastic wrap and refrigerate until ready to serve.
  11. Finish and Serve: Unwrap cake and place on serving platter. Spread chocolate ganache over the top and sides of the roll. Drizzle with bourbon caramel sauce and garnish with chopped praline pecans and chocolate shavings.

Notes

  • Rolling the sponge cake while it’s still warm prevents cracking and helps maintain shape.
  • Use a large tea towel dusted with cocoa powder to prevent the cake from sticking during rolling.
  • Let the ganache cool to a spreadable consistency before applying to avoid melting the filling.
  • The bourbon gives a subtle warmth to the cake and sauces; adjust amount based on preference or omit for a non-alcoholic version.
  • Store the assembled swiss roll refrigerated, ideally consumed within 2-3 days for freshness.

Keywords: Chocolate Swiss Roll, Bourbon Cake, Pecan Roll, Chocolate Ganache, Bourbon Caramel, Cream Cheese Filling, Holiday Dessert

Find it online: https://leofoster.com/chocolate-bourbon-pecan-swiss-roll-recipe/