Chocolate Swiss Roll Cake

4 large eggs, separated
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) packed brown sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) natural unsweetened cocoa powder, plus 2 Tbsp (30 mL), divided
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (50 mL) unsalted butter, melted
1 Tbsp (15ml) strong brewed coffee
Non-stick cooking spray, for greasing

Vanilla Whipped Cream
1 cup (250 mL) cold whipping cream (35% M.F.)
3 Tbsp (45 mL) granulated sugar or confectioners’ sugar
1 tsp (5 mL) pure vanilla extract

Chocolate Topping
¾ cup (175 mL) semi-sweet chocolate chips
1 tsp (5 mL) light corn syrup, optional* (for glossy sheen)
1/2 cup (125 mL) whipping cream (35% M.F.)

Preheat oven to 350°F (175°C). Prepare a 11 × 17-inch (28 x 43 cm) baking sheet with parchment paper so it overlaps the pan and spray cooking spray onto the parchment.

Beat egg whites and granulated sugar at high speed until stiff peaks form. Set aside.

In a small bowl beat egg yolks, brown sugar, and vanilla extract together until pale and creamy.

In a large mixing bowl, sift the flour, cocoa powder, baking powder, and salt together. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients and whisk together until completely combined. Using a spatula, gently fold in the egg whites until completely combined.

Spread batter evenly into prepared pan. It will be a very thin layer. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger.

While the cake is baking, lay a large clean kitchen towel flat on the counter. Sprinkle with remaining 2 Tbsp (30 mL) of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the prepared towel, peel off the parchment paper and, starting with the narrow end, slowly and gently roll the cake up into the towel. The cake will be warm. Allow the cake to cool completely rolled up in the towel.

Cream filling:

Whip the cream, sugar, and vanilla extract on high speed until stiff peaks form.

Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, without the towel. Place on a wire rack set on a baking sheet.

Ganache chocolate topping:

Place chocolate chips and corn syrup in a medium bowl. Heat cream in a small saucepan until it begins to gently simmer. Pour cream over chocolate mixture, let it sit for 2-3 minutes. Slowly stir until completely combined and chocolate has melted.

Spoon or pour ganache all over cake roll. Refrigerate for at least 30 - 60 minutes before slicing and serving.

Makes 10 – 12 servings.

Nutrients per serving:
Calories 290
Carbohydrate 26 g
Protein 5 g
Fat 20 g
Sodium 106 mg
Fibre 1.5 g