Description
A delicious Pumpkin Chocolate Swiss Roll Cake featuring a moist pumpkin-flavored sponge cake rolled with a creamy chocolate chip and cream cheese filling. Perfect for fall desserts, this recipe combines warm spices and chocolate for an irresistible treat.
Ingredients
Scale
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1/3 cup mini chocolate chips
- 3 large eggs, room temperature
- 1 cup granulated sugar
- â…” cup pumpkin puree
Filling
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 teaspoon coconut oil
Garnish
- Powdered sugar (optional)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, allspice, and salt. In a separate large bowl, beat the 3 eggs and granulated sugar until thick and pale. Gently fold in the dry ingredients, followed by the pumpkin puree, mixing just until combined. Fold in 1/3 cup mini chocolate chips.
- Bake the pumpkin sponge: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for about 15 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool for a few minutes.
- Roll the cake: While the cake is still warm, gently invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short edge, roll the cake and towel together tightly into a log. Let it cool completely in this rolled shape to set the curve and prevent cracking.
- Make the filling: In a bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until light and fluffy. In a small pan, heat the coconut oil over low heat and stir in the ½ cup mini chocolate chips until just melted and smooth. Allow to cool slightly, then gently fold the melted chocolate chips into the cream cheese mixture.
- Fill and roll the cake: Unroll the cooled cake carefully. Spread the chocolate cream cheese filling evenly over the surface. Re-roll the cake without the towel, sealing the edge. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Remove the cake from the refrigerator, unwrap, and transfer to a serving platter. Dust with powdered sugar if desired before slicing into 8 to 8.5 servings. Enjoy your seasonal pumpkin chocolate Swiss roll cake!
Notes
- Use room temperature eggs and cream cheese for a smoother batter and filling.
- Line the jelly roll pan with parchment paper to prevent sticking and make rolling easier.
- Rolling the cake while warm helps prevent cracking when you roll it with the filling.
- The filling contains melted chocolate chips mixed into cream cheese for a rich texture, but you can substitute with chocolate ganache if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
