Chocolate Cake Roll (Swiss Roll

mesh sieve dust parchmenttowel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven quickly run a knife around the edges to loosen it. Immediately invert it onto the parchmenttowel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end begin tightly rolling the hot cake up with the parchmenttowel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchmenttowel. Feel free to place it in the refrigerator to speed it up about 3 hours and up to 1 day. Note that you must bring it back to room temperature before unrolling so make sure you set aside enough time.
Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
Make the whipped cream Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream sugar and vanilla extract on mediumhigh speed until medium to stiff peaks form about 23 minutes. Then beat in the marshmallow creme if using.
Slowly and gently unroll the cake. Spread whipped cream evenly on top leaving about a 12 inch border around the cake. Gently roll the cake back up without the parchmenttowel this time. Place on a wire rack set on a baking sheet to catch the extra ganache. Set aside on the counter or in the refrigerator as you prepare the ganache.
Make the ganache topping Place chopped chocolate and corn syrup if using in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. Do not let it come to a rapid boil thats too hot. Pour over chocolate then let it sit for 23 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 3060 minutes before slicing and serving.
Cover leftover cake and store in the refrigerator for up to 3 days.