Chocolate Swiss Roll Cake

Welcome to our mouth-watering recipe! This dish has been a family favorite for generations, and we're excited to share it with you. Our recipe features a delicious blend of flavors and textures that are sure to satisfy your taste buds. Whether you're an experienced home cook or just starting out, you'll find that our recipe is easy to follow and doesn't require any special equipment or hard-to-find ingredients. And the best part? It's perfect for any occasion, whether you're cooking for a family dinner or a special gathering with friends. To get started, simply proceed to the next page or select the button (>) to access the full recipe, including a list of ingredients and step-by-step instructions. We're confident that once you try our recipe, it'll become a regular on your menu. So, what are you waiting for? Let's get cooking and enjoy the delicious flavors of our recipe! This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing. A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make. It's filled with buttercream and topped with a chocolate glaze. Ingredients FOR THE CAKE ¾ cup all purpose flour ¼ cup unsweetened cocoa (dutch processed) ½ teaspoon baking powder ¼ teaspoon baking soda 1 pinch salt 3 large eggs (room temperature) ½ cup granulated sugar ¼ cup milk (room temperature / I use 2%) ½ teaspoon vanilla SWISS MERINGUE FILLING CHOCOLATE GLAZE 1½ cups cream whole/heavy or whipping cream (at least 30% fat) 4 ounces dark chocolate chopped (good quality, I used one with 52% cocoa) 1 teaspoon corn syrup (optional)* *corn syrup makes the glaze shiny. Instructions FOR THE CAKE Pre-heat oven to 350° (180C). Lightly grease a 10x15 inch (25x38 cm) jelly roll pan or cookie sheet (I used a cookie sheet) line it with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the sheet. Then lightly grease and flour the paper. Set aside. In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a large bowl beat eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute. Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute. Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 12-15 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool. Unroll the cake, removing the parchment paper as you unroll, then spread it with a little more than ½ of the buttercream, roll