Chocolate Sourdough Swiss Cake Roll (“Ho Ho”) (Edit recipe)

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I am in love with this recipe and am so glad that I decided to make it! I love using recipes that only require sourdough discard (or starter) when I can, so this made it even better. This also means that you get all the benefits of sourdough, without having to ferment it overnight.

The cake is perfectly spongy, the whipped cream is heavenly, and I meant to pour chocolate on top when it was still in a log….but I forgot so I drizzled it last moment lol. I recommended making a ganache for a smoother texture, but richness and crunch of the melted chocolate was divine so do whatever you want <3.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 6

Ingredients

4 whole Eggs, Pastured
0.666 cup Organic Brown Coconut Sugar - Thrive Market
1 cup Sourdough Starter, Homemade, use the discard, i used einkorn
1 tsp Baking Powder
3 Tbsp Cacao Powder, Raw
1.5 cup Heavy Cream (Whipping Cream), pasture-raised, spilit into 1 cup and 1/2 cup
1 Tbsp Raw Honey, or maple syrup, sweeten to taste
1 tsp Pure Vanilla Extract
0.5 cup Dark Chocolate Gems - Hu

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees Fahrenheit and line 9x13 pan with parchment paper
Separate your egg yolks into a larger bowl, and the whites in a small. Beat the egg yolks and sugar for about 2 minutes with a mixer
Add the starter/discard, I did 1/3 cup at a time until I reached 1 cup
Add the Baking soda and cocoa powder and slowly mix in, but don’t over mix
Beat whites until stiff peaks form
Fold egg whites in 1/3 at a time
Pour into pan and bake 8 minutes
Cool 5 minutes, then place another sheet of parchment on cake
Turn cake onto kitchen towel and remove pan. Roll into log and let cool completely
While cake cools, beat whipped cream, honey, and vanilla until firm
Store in refrigerator until ready to use
Once cake is completely cool, gently unroll the towel, remove the top piece of parchment paper, and spread whipped topping across the top of the cake
Using the bottom piece of parchment to guide the process, gently re-roll the cake until it is entirely rolled into a long log. You can leave in parchment or take it off like I did
Place in fridge until firm, about 1 hour. remove from fridge
Heat cream for 45 seconds, pour over chocolate, let sit for 2 minutes, whisk until smooth
Pour over cake, let set for 30 minutes in fridge
Cut and enjoy

Notes

Chocolate: I opt for a chocolate sweetened with unrefined sugar; some I recommend are Hu chocolate, Just Date, and Oobli

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	417
Fat:	30 g
Carbohydrates:	36 g
Protein:	7 g
Cholesterol:	80 g
Sodium:	45 mg
Fiber:	3 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.