Soft Giant Swiss Cake Rolls

It’s decadence with a hint of nostalgia: dark chocolate cake rolled up with a fluffy marshmallow filling and covered with a darkish chocolate glaze. name it a grown up version of the snack-length treat, each larger in size but also much less candy and richer than the pre-packaged version.

it would look complex, however with a few simple tricks it’s surely quite straightforward, ready in below 2 hours from begin to complete, and no longer to mention oh-so-stunning.

most roll cake recipes call for a sponge cake, which separates out the egg whites and beats them to peaks. This recipe aerates the eggs complete, which adds lightness and lift to the very last cake but without the need to split the eggs (and easy  bowls). The rich chocolate flavor in the cake is available in two paperwork, melted semisweet chocolate and Dutch-processed cocoa powder, for an ultra rich and decadent chocolate flavor.

INGREDIENTS:

For Cake:

• 3/4 cup (3.5 oz) all-purpose flour
• 4 large eggs, room temperature
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted butter, cut into cubes
• 1/4 cup (.75 oz) dark or dutch processed cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder
• 3/4 cup granulated sugar
• 2 ounces dark chocolate (60-70%), finely chopped

For Filling:

• 6 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar, sifted (more as needed)
• 1/4 cup heavy cream
• 2 tablespoons unflavored vegetable shortening, room temperature
• 8 ounces marshmallow fluff

For Glaze:

• 4 ounces dark chocolate (60-70%), finely chopped
• 3/4 cup heavy cream
• 1 tablespoon salted butter, cut into cubes

INSTRUCTIONS:

1. Preheat oven to 350ºF. lightly butter a 10-by way of-15-inch jelly roll pan; line bottom with parchment paper and lightly butter parchment.
2. Sift collectively flour, cocoa powder, baking powder, baking soda, and salt and set aside.
3. In a stand mixer outfitted with the paddle attachment, beat eggs and sugar until thick and pale, 3 to 5 minutes. blend in vanilla and espresso powder.
4. lightly melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium strength, stirring each 30 seconds. prevent heating when the chocolate is nearly melted, the residual warmness need to be enough to melt it the relaxation of the way.
5. With the mixer walking on low velocity, drizzle within the melted chocolate aggregate till calmly integrated, scraping down the perimeters of the bowl as essential.
6. Sprinkle dry elements over pinnacle, and fold into batter the use of a huge rubber spatula. unfold into prepared pan, the usage of an offset spatula to unfold the batter flippantly into the corners.
7. Bake for 10 to twelve mins or till the cake springs lower back when touched with a fingertip. remove from oven and permit cool for 2 minutes, then turn out the cake upside down onto a bit of parchment paper sprinkled lightly with powdered sugar. you could additionally use a clean dish towel. Peel away parchment paper from bottom of cake, then lightly roll up cake starting with the fast aspect. Doing this whilst the cake remains warm will supply the cake a few ‘muscle reminiscence’ and permit it to be rolled with the filling without cracking. Set the rolled-up cake seam-aspect down, and let cool completely, at the least half-hour.
8. while cake is cooling, put together the filling. inside the bowl of your stand mixer equipped with the paddle attachment, beat butter and shortening together till fluffy. upload marshmallow fluff and beat till frivolously integrated, then upload sifted powdered sugar, beating on medium speed until fluffy, scraping down the sides of the bowl as wanted. add heavy cream and mix till integrated, then boom pace to medium-excessive and beat for two to a few mins or till light and fluffy. If the filling continues to be instead free, you may add 1/4 to half cup greater powdered sugar as needed to obtain favored consistency.
9. lightly unroll cooled cake, peeling lower back parchment paper as you pass. unfold a three/8-inch thick layer of filling over the pinnacle of the cake. Don’t make this sediment too thick or you’ll find yourself with a large old mess whilst you try and roll it up (you can no longer want all the filling). beginning with the identical brief side as earlier than, carefully roll up the cake, trying not to allow the filling squish out too much. Set seam facet down, then refrigerate for at the least half-hour to permit the filling to installation a chunk (this could make it tons less difficult to slice later).
10. in the meantime, to make the glaze, area chopped chocolate in a heat-proof bowl. warm cream in a small saucepan over medium-low warmness till it just begins to bubble around the rims (do not allow it boil). Pour frivolously over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting within the very center, till chocolate is melted and combination is smooth. Whisk in butter, one cube at a time, until melted and absolutely easy.
11. transfer cake roll to a twine rack set interior a sheet pan (this can seize any excess glaze). Pour glaze over top, spreading as needed to get any closing exposed areas, till top and sides of cake are completely covered in glaze.
12. Slice cake with a big chef’s knife, the usage of a unmarried easy cutting movement (do not saw the knife to and fro). Wipe knife smooth among slices.
13. Cake is satisfactory enjoyed the day it's far made, however can even preserve within the fridge, gently protected with plastic wrap, for up to 3 days. let take a seat room temperature for 30 minutes before serving.

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