Chocolate Swiss Roll Cake

What can I say about Miss Mabel?!  She is producing some amazing things from the kitchen this summer.  While we were gone on our anniversary trip, I received this photo.

Isn't it gorgeous?

She made this gorgeous Chocolate Swiss Roll Cake by using The Pioneer Woman's recipe.

Chocolate Swiss Roll Cake

Ingredients:

FOR THE CHOCOLATE CAKE
Butter, for greasing
1/4 cup unsweetened cocoa powder, plus more for sprinkling
1/3 cup all purpose flour
1/4 tsp salt
4 large eggs
1/2 cup granulated sugar
4 tbsp butter, melted

FOR THE CREAM FILLING
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

FOR THE CHOCOLATE GANACHE
4 ounces, bittersweet chocolate
1/2 cup heavy cream
1 tbsp milk

Preparation:

To make the chocolate cake, preheat the oven to 425 degrees F.  Place a piece of the parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan.  Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl).  Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be 120 degrees F.  If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water).

Remove the egg bowl form the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage.  That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 3-10 seconds.  Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it in to the eggs with a spatula, working quickly.  Spread the batter onto the buttered parchment or silicone mat leaving an inch from the edges.  Bake the cake for 5-6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder.  Flip the cake onto the parchment, then remove the parchment of silicone mat that the cake baked on.  Gently roll the cake up into a log while it's still warm.  This is like muscle memory for the cake and will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed.

Unroll the cooled cake, then spread the cream all over, leave a 1" border around all edges.  Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined.  Add the tbsp of milk, which will give a more pourable consistency.  Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served.

Enjoy!

Patty