Chocolate Sourdough Swiss Cake Roll (“Ho Ho”)

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.

Ingredients and Benefits:

Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly

Coconut sugar: An unrefined sugar with a lower glycemic index, contains more vitamins and minerals as well

Cacao powder: Rich in flavonoids and minerals for anti-inflammatory benefits. You can substitute with cocoa powder if needed. I buy mine from Thrive Market for the best price and size!

Sourdough discard: Contains lactic acid to predigest the starch in grains, lowers the glycemic index, and helps the body absorb nutrients better. I use einkorn flour to make my sourdough starter

Heavy whipping cream: I purchase pasture-raised which contains more vitamins and a better fat profile. It also contains calcium, phosphorous, and potassium for bone, eye, immune, and metabolic health

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

You can use any filling you would like, but I love the whipping cream in this for a light texture and creaminess. You could try frosting, cream cheese, or anything!

Chocolate Sourdough Swiss Cake Roll (“Ho Ho”)

This chocolate sourdough Swiss cake roll is light, airy, chocolatey, and has the perfect whipped cream center. It is a delicious way to use up discard in a different way!

Author: Olivia Courses: Dessert

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Prep Time 10 mins Cook Time 8 mins Rest Time 2 hrs Total Time 2 hrs 18 mins Difficulty: Intermediate

Ingredients

Servings

• 4 pasture-raised eggs, separated

• ²⁄₃ cup coconut sugar

• 1 cup sourdough discard, I used einkorn

• 1 tsp baking soda

• 3 tbsp cacao powder

Cream filling

• 1 cup grass-fed heavy whipping cream

• 1-2 tbsp honey

• 1 tsp vanilla

Chocolate ganache

• ¹⁄₂ cup chocolate chips
• ¹⁄₂ cup grass-fed heavy cream

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line 9x13 pan with parchment paper
2. 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
3. Add the starter/discard, I did 1/3 cup at a time until I reached 1 cup
4. Add the Baking soda and cocoa powder and slowly mix in, but don’t over mix
5. Beat whites until stiff peaks form
6. Fold egg whites in 1/3 at a time
7. Pour into pan and bake 8 minutes
8. Cool 5 minutes, then place another sheet of parchment on cake
9. Turn cake onto kitchen towel and remove pan. Roll into log and let cool completely
10. While cake cools, beat whipped cream, honey, and vanilla until firm
11. Store in refrigerator until ready to use
12. 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
13. 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
14. Place in fridge until firm, about 1 hour. remove from fridge
15. Heat cream for 45 seconds, pour over chocolate, let sit for 2 minutes, whisk until smooth
16. Pour over cake, let set for 30 minutes in fridge
17. Cut and enjoy