Swiss Roll Cake (Print Version)

# Ingredients:

01 - ¾ cup all-purpose flour.
02 - ⅓ cup Dutch process cocoa.
03 - 1 teaspoon baking powder.
04 - 1 teaspoon espresso powder.
05 - ½ teaspoon salt.
06 - 4 large eggs, room temperature.
07 - ¾ cup granulated sugar.
08 - 1 teaspoon vanilla extract.
09 - 5 tablespoons milk.
10 - ¼ cup unsalted butter, melted.
11 - 1½ cups heavy cream, cold.
12 - ¾ cup powdered sugar.
13 - 1 teaspoon vanilla extract.
14 - ½ cup heavy cream.
15 - 4 oz semi-sweet chocolate, chopped.
16 - 1 teaspoon corn syrup (optional).

# Instructions:

01 - Preheat oven to 350°F, line jelly roll pan.
02 - Mix dry ingredients together.
03 - Whip eggs, sugar, and vanilla for 4 minutes.
04 - Fold in dry ingredients gently.
05 - Add the hot milk-butter mixture.
06 - Spread batter evenly in the pan and bake for 10-12 minutes.
07 - Roll the hot cake in parchment.
08 - Unroll and re-roll several times while cooling.
09 - Whip filling ingredients until stiff.
10 - Unroll cooled cake and spread filling, then roll back up.
11 - Chill the cake for 1 hour.
12 - Prepare the ganache and pour over chilled cake.
13 - Serve or chill until set.

# Notes:

01 - Roll while warm to prevent cracks.
02 - Re-rolling during cooling helps maintain shape.
03 - Best eaten within 3-4 days.
04 - Store covered in refrigerator.

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