Chocolate Swiss Roll Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 3/4 cup cake flour or regular all-purpose flour
02 - 1/4 cup unsweetened cocoa powder, plus extra for dusting
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 4 large eggs, room temperature, yolks and whites separated
06 - 3/4 cup granulated sugar, split into portions
07 - 1/4 cup vegetable oil
08 - 1/4 cup buttermilk or regular milk
09 - 1 and 1/2 teaspoons vanilla extract
10 - 1 teaspoon espresso powder (can be omitted)

→ Whipped Cream Filling

11 - 1 cup cold heavy whipping cream
12 - 3 tablespoons sugar (granulated or powdered works fine)
13 - 1 teaspoon vanilla extract
14 - 2 tablespoons marshmallow fluff (optional, for extra flavor)

→ Chocolate Ganache Topping

15 - 1/2 cup heavy whipping cream
16 - 4 ounces semi-sweet chocolate, chopped into small pieces
17 - 1 teaspoon light corn syrup (optional, adds shine)

# Instructions:

01 - Heat your oven to 350°F. Take a 12x17-inch baking sheet and coat it thoroughly with cooking spray or butter. Line the bottom with parchment paper, then grease that too—you want absolutely nothing sticking to this pan.
02 - Grab a fine sieve and sift together your flour, cocoa powder, baking powder, and salt into a bowl. Set this aside for now.
03 - In a large mixing bowl, beat the egg whites with 1/4 cup of the sugar using a mixer on high speed. Keep going for about 4 to 5 minutes until you see foamy peaks that droop slightly when you lift the beaters. Transfer this to a separate bowl.
04 - Using the same bowl (no need to wash it), add your egg yolks and the remaining sugar. Beat on high for a minute, then pour in the oil, milk, vanilla, and espresso powder. Mix on high for 2 minutes—it'll look thin and bubbly. Gently fold in half the whipped egg whites on low speed for 10 seconds, then repeat with the other half.
05 - Sift your dry ingredients into the bowl and carefully fold everything together with a spatula until just combined. Don't overwork it—the batter should stay light and airy.
06 - Pour the batter into your prepared pan and spread it evenly—it'll be quite thin. Tap the pan on the counter a few times to smooth the top. Bake for 12 to 14 minutes, just until the surface springs back lightly when touched. Be careful not to overbake.
07 - While the cake bakes, lay out a clean kitchen towel or parchment paper and dust it generously with cocoa powder. When the cake's done, quickly run a knife around the edges and flip it onto the towel. Peel off the parchment from the bottom. Starting from the short end, gently roll the warm cake up with the towel inside. Let it cool completely at room temperature for about 3 hours—don't rush this in the fridge or it'll crack.
08 - In a chilled bowl, beat the heavy cream, sugar, and vanilla on medium-high speed until you get medium to stiff peaks—this takes about 2 to 3 minutes. If you're using marshmallow fluff, beat that in now.
09 - Carefully unroll your cooled cake. Spread the whipped cream over the entire surface, leaving about half an inch around the edges bare. Gently roll it back up without the towel this time. Place it on a wire rack over a baking sheet to catch drips later.
10 - Put your chopped chocolate and corn syrup (if using) in a bowl. Heat the cream in a small pot until it just starts to simmer—don't let it boil hard. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes. Stir slowly until everything melts together into a smooth, glossy ganache.
11 - Pour the ganache all over your rolled cake, letting it drip down the sides. You can scoop up any drips and add more on top if you like. Refrigerate for at least 30 to 60 minutes before slicing and serving.

# Notes:

01 - You can make the cake ahead through the rolling step and let it sit at room temperature for up to a day before filling.
02 - The filled cake roll freezes beautifully for 2 to 3 months. Just thaw it overnight in the fridge before adding the ganache.
03 - For mini cake rolls, cut the filled cake into 4 rectangles and roll each one separately, then slice in half to make 8 mini portions.
04 - The espresso powder deepens the chocolate flavor without making it taste like coffee—you can find it in the coffee aisle or leave it out if preferred.
05 - A kitchen towel works better than parchment for rolling as it helps prevent cracking.
06 - Store leftover cake covered in the refrigerator for up to 3 days.

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