Chocolate Cake Roll (Swiss Roll

A nod to the classic childhood favorite this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible this dessert is for chocolate lovers everywhere. Follow this carefully explained stepbystep recipe
Ingredients
4 large eggs separated
23 cup 135g granulated sugar divided
1 Tablespoon 15ml strong brewed coffee or 1 teaspoon espresso powder
14 cup 60g unsalted butter melted see note
1 teaspoon pure vanilla extract

12 cup 63g allpurpose flour spooned leveled
3 Tablespoons natural unsweetened cocoa powder plus 2 Tablespoons 10g for rolling
1 teaspoon baking powder
14 teaspoon salt
Vanilla Whipped Cream
1 cup 240ml cold heavy cream or heavy whipping cream
3 Tablespoons 38g granulated sugar or confectioners sugar
1 teaspoon pure vanilla extract
optional 2 Tablespoons marshmallow creme Fluff
Chocolate Topping
12 cup 120ml heavy cream or heavy whipping cream
one 4 ounce bar 113g semisweet chocolate finely chopped
optional for glossy shine 1 teaspoon light corn syrup
Instructions
Preheat oven to 350F 177C. Grease a 1217inch baking pan with nonstick spray or butter then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
Make the cake Using a hand mixer or a stand mixer fitted with whisk attachment beat the egg whites and 13 cup 67g granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl beat the egg yolks remaining sugar and vanilla extract together until pale and creamy about 2 minutes.
Sift the flour 3 Tablespoons cocoa powder baking powder and salt together into a large bowl bowl. Pour the melted butter coffee and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon gently fold in the egg whites until completely combined. Avoid overmixing and deflating those whites. Batter will be very light.
Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT overbake.
Prepare to roll As the cake bakes place a piece of parchment paper larger than the cake or a thin kitchentea towel flat on the counter. Note I find a kitchen towel is better to help prevent cracking. Using a fine