Decadent Chocolate Bourbon Pecan Swiss Roll with Ganache and Caramel

Chocolate Bourbon Pecan Swiss Roll

Introduction
This Chocolate Bourbon Pecan Swiss Roll is rich, elegant, and easier than it looks. A soft cocoa sponge, silky cream cheese filling, glossy ganache, and boozy caramel come together for a dessert that feels straight out of a bakery.

Prep Time, Cook Time, Total Time
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 8–10

Ingredients List

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, 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 35% cream
1 1/4 cups semi-sweet chocolate, finely 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 (brick style)
1/2 cup granulated sugar
2 tbsp milk
2 tsp pure vanilla extract
1/2 cup 35% cream, whipped to soft peaks

Garnish
1/2 cup chopped pecans, pralines, and/or chocolate shavings

Step-by-Step Instructions (Detailed)

Sponge Cake
Step 1: Preheat the oven to 350°F (175°C). Lightly grease the bottom of a 12 x 17-inch jelly roll pan with Wesson Vegetable Oil and line it with parchment paper. Set aside.
Step 2: In a medium bowl, sift together the cake and pastry flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until frothy. Gradually add 1/2 cup of the sugar and continue whipping until stiff, glossy peaks form. Do not overbeat.
Step 4: In another large bowl, whisk the egg yolks with the remaining 1/2 cup sugar, Wesson Vegetable Oil, and instant espresso powder. Beat until the mixture is pale, thick, and ribbons off the whisk.
Step 5: Gently fold about half of the whipped egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites until just combined.
Step 6: Sprinkle the dry ingredients over the batter in 3–4 additions, folding gently after each addition until no streaks of flour remain.
Step 7: Pour the batter into the prepared pan and spread it into an even layer, reaching all the corners. Tap the pan lightly on the counter to release any large air bubbles.
Step 8: Bake for 12–15 minutes, or until the sponge springs back lightly when touched in the center and begins to pull away from the edges.

Rolling the Sponge
Step 9: While the cake bakes, lay a clean kitchen towel on the counter and generously dust it with cocoa powder.
Step 10: As soon as the cake is done, run a thin knife around the edges to loosen it. Carefully invert the hot sponge onto the cocoa-dusted towel and peel off the parchment paper.
Step 11: Starting from a short side, roll the warm cake up tightly with the towel inside, forming a log. Place the rolled cake seam-side down on a rack and let cool completely, about 1 hour. Rolling while hot helps prevent cracks later.

Chocolate Ganache
Step 12: In a small saucepan, heat the cream over medium heat until it just begins to simmer. Do not boil. Remove from heat.
Step 13: Add the chopped semi-sweet chocolate to the hot cream. Let sit for 1–2 minutes, then whisk until smooth and glossy.
Step 14: Transfer the ganache to a heatproof bowl, press parchment or plastic wrap directly onto the surface, and let cool at room temperature until thickened to a spreadable consistency, about 1–2 hours. If it firms too much, gently warm over a double boiler or in short microwave bursts and stir.

Bourbon Caramel Sauce
Step 15: In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir just until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color, 5–8 minutes. Swirl the pan gently as needed.
Step 16: Carefully add the butter and stir until melted and combined. Slowly pour in the cream and bourbon; the mixture will bubble vigorously. Stir until smooth, then remove from heat.
Step 17: Let the caramel cool to room temperature, then transfer to a jar and refrigerate until slightly thickened but still pourable.

Cream Cheese Filling
Step 18: In a mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
Step 19: Add the milk and vanilla extract and beat for another minute.
Step 20: In a separate bowl, whip the 35% cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until light and airy. Keep chilled until ready to assemble.

Assembly
Step 21: Once the rolled sponge is completely cool, carefully unroll it. Brush the inside of the cake evenly with the bourbon.
Step 22: Spread the cream cheese filling evenly over the cake, leaving about 1 1/2 inches bare at the far short edge to allow room for the filling to spread as you roll.
Step 23: Roll the cake back up tightly in the same direction, this time without the towel. Wrap the Swiss roll firmly in plastic wrap and refrigerate for at least 1–2 hours to set.
Step 24: When ready to finish, unwrap the chilled cake and place it seam-side down on a serving platter. Spread the chocolate ganache over the top and sides, creating swirls or ridges as desired.
Step 25: Drizzle the top with bourbon caramel sauce. Sprinkle generously with chopped pecans, pralines, and/or chocolate shavings. Chill until ready to slice and serve. For clean slices, use a sharp serrated knife and wipe it between cuts.

Pro Tips
Use room-temperature eggs for maximum volume in the sponge; cold eggs will not whip as high and can make the cake dense.
If your caramel thickens too much in the fridge, warm it gently in the microwave in short bursts until it becomes pourable again.
Make the sponge, ganache, and caramel a day ahead and assemble the roll the next day for an easy entertaining dessert.

Nutrition Info
Serving Size 1 slice (1/10 of roll) | Calories 430 | Protein 6 g | Carbs 45 g | Fat 24 g | Fiber 3 g | Sugar 32 g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.