Chocolate Swiss Roll

Cooking spray
4 large eggs
3/4 cups of sugar
2 ounces dark chocolate chips
4 tbsp unsalted butter
1 tsp espresso powder
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup vegetable shortening
1 stick unsalted butter
7-ounce marshmallow fluff
3 cups powdered sugar
8 ounces dark chocolate chips
1/2 cup vegetable shortening
Chocolate Cake Roll. It’s a tasty twist on the classic jelly roll cake. Prepare a Chocolate Cake Roll for a special occasion or a weekend dessert for a nice little treat.

Set the 8 tablespoons unsalted butter and 1/2 cup vegetable shortening for the filling sit out at room temperature while you bake the cake. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a rimmed 12×17-inch rimmed baking sheet with cooking spray. Line with a sheet of parchment paper, then coat the parchment with cooking spray. Separate 4 large eggs: place the yolks in a large bowl and the whites into a medium bowl or the bowl of a stand mixer. Add 1/2 cup of the granulated sugar to the yolks and 1/4 cup of the granulated sugar to the whites.

Place 2 ounces dark chocolate chips and 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high in 2 until the chocolate and butter are mostly melted. Add 1 teaspoon espresso powder and 1 teaspoon vanilla extract and stir to combine. Set aside to cool. Place 3/4 cup all-purpose flour, 1/4 cup dark cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a small bowl and whisk to combine. Using the same whisk, whisk the egg yolks and sugar together until lightened in color. Add the melted chocolate mixture and whisk to combine.

Whip the egg whites and sugar with an electric hand mixer or stand mixer with the whisk attachment on high speed to medium peaks, about 6 minutes. Fold the egg whites into the chocolate mixture in 3 additions, folding until just a few streaks of white remain before adding the next. Add the flour and cocoa mixture and fold to combine. Transfer the batter to the baking sheet and spread into a thin, even layer that reaches to the edges of the pan. Bake until the cake is puffed, the edges are set, and the center springs back when lightly pressed, 10 to 12 minutes.

Let the cake cool for 3 minutes. Carefully use the parchment paper to slide the cake out onto a clean lint-free kitchen towel. Sprinkle the top of the cake evenly with the remaining 1 tablespoon granulated sugar. Working quickly and carefully and starting at a short end, roll the cake and parchment paper up into a tight roll. Use the towel to guide the cake into the roll and to make the cake easier to handle. Wrap the rolled cake completely in the towel. Let the cake cool for 1 hour at room temperature. Meanwhile, make the filling and the glaze.

Place the 8 tablespoons butter, 1/2 cup shortening, and 7 ounces marshmallow fluff in a large bowl and beat with an electric hand mixer on high speed until smooth. Add 3 cups powdered sugar and carefully beat on low speed until combined. Increase the speed to high and beat until fluffy, about 5 minutes. Place 8 ounces dark chocolate chips (1 1/2 cups) and 1/2 cup vegetable shortening in a medium microwave-safe bowl. Microwave on high for 1 minute, then stir to combine. If the chocolate chips are not fully melted, microwave for 30 seconds more. Let cool to room temperature.
Carefully unroll the cake. Dollop the filling onto the center of the cake and spread it into a thin, even layer, leaving a 1/4-inch border. Gently reroll the cake, tucking the short end into the frosting and using the parchment to gently ease the cake up over itself and creating a tight roll. Keep the parchment under the cake to help you move it. Trim 1/2-inch of the cake roll from both ends with a serrated knife before glazing if desired. Carefully transfer the cake with the parchment paper to a wire rack, then gently slide the cake off the parchment onto the rack seam-side down. Position the used parchment under the rack to catch the excess glaze. Pour the room temperature glaze evenly over the cake, including the ends. Refrigerate the cake for 30 minutes before serving. Use a warm serrated knife to cut through the glaze and cake and get those beautiful spirals.


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