Chocolate Swiss Roll Cake

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For the Cake:

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

4 large eggs

½ cup granulated sugar

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Filling:

8 ounces cream cheese, room temperature

1 cup powdered sugar

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

For the Ganache:

⅔ cup dark or semi-sweet chocolate morsels

2 tablespoons heavy whipping cream

4 tablespoons powdered sugar

3-4 tablespoons milk

For Dusting:

2 tablespoons powdered sugar

 

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1. Make the Cake:

Preheat oven to 350°F (175°C). Lightly coat a 15x10x1-inch jelly roll pan with nonstick spray and line with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate bowl, whisk eggs and granulated sugar until thickened.

Add melted butter and vanilla extract to the egg mixture, whisking until combined.

Fold in the dry ingredients until just combined.

Spread the batter evenly in the prepared pan and bake for 11 minutes, or until the top springs back when touched.

Lay a clean, unscented, lint-free tea towel on a flat surface and sprinkle with 2 tablespoons powdered sugar.

Turn the cake out onto the towel, remove parchment paper, and roll the cake (with the towel) from short end to short end. Cool completely while rolled up on a wire rack, about 2 hours.

2. Make the Filling:

Beat together cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth.

Adjust consistency with more powdered sugar (if too thin) or a small amount of milk (if too thick) to achieve a spreadable consistency.

3. Assemble the Cake:

Once cooled, carefully unroll the cake on a flat surface.

Spread the filling evenly over the cake, leaving a ¾-inch border on all sides.

Re-roll the cake tightly and wrap in plastic wrap. Refrigerate for at least 1 hour to set.

4. Make the Ganache:

Microwave chocolate morsels and heavy cream in a medium-sized bowl in 30-second intervals, stirring until melted and combined.

Whisk in powdered sugar and add milk, one tablespoon at a time, until the ganache reaches a pouring consistency.

5. Finish the Cake:

Trim the ends of the cake for a clean look.

Place the cake on a cooling rack with a cookie sheet underneath and pour ganache evenly over the top.

Let the ganache set before transferring to a serving plate.

Slice and enjoy