Black and White Chocolate Swiss Roll
Servings 10
Ingredients
**Ingredients:** (make sure everything is at room temperature)
**For the Chocolate Sponge:**
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon melted butter
- Cocoa powder for dusting
**For the Chocolate Cream Cheese Frosting:**
- 4 ounces cream cheese
- 1/2 cup unsalted butter
- 1 and 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons Ovaltine
- 1-2 tablespoons cream
**For the Whipped Cream:**
- 3/4 cup cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
**For the Ganache:**
- 3 ounces dark chocolate
- 3 ounces cream
Optional: white and dark chocolate for decoration
Instructions
- Preheat your oven to 350°F and line a 9×13” baking sheet with parchment paper.
- Whisk eggs and sugar for 5-7 minutes until the mixture is light in color and thick. Sift in cocoa powder and flour, add baking powder and salt. Carefully fold using a hand whisk. When halfway done, add melted butter (not too hot) and continue folding until just combined. Scrape in the edges using a spatula.
- Gently transfer the batter to the baking sheet and bake for 10-12 minutes.
- Transfer the warm cake to parchment paper dusted with cocoa powder. Dust more cocoa on top and gently roll the cake along with parchment. Let it sit for 30 minutes.
- Whisk the cream cheese and butter, then add the rest of the frosting ingredients. Whisk until smooth.
- Whip up the cream ingredients to stiff peaks.
- Transfer both frostings into separate piping bags.
- Unroll the cake and pipe thick alternating stripes of the cream cheese and whipped cream frostings. Gently roll the cake again, as tightly as you can without squeezing the filling. Refrigerate.
- Pour hot cream over chocolate for the ganache and let it sit for 5 minutes. Then mix until combined. Drizzle warm ganache over the cake and decorate as desired.
- Refrigerate for 30 minutes and then serve and enjoy! 🎉