The Swiss roll is a yummy dessert, likely originating in or around Austria, according to CooksInfo. The first recipe for rolled cake was published in the Northern Farmer in New York, in 1852. A Swiss roll is a sponge cake filled with jam, but there are other variations and flavors. In this recipe, I will be making a chocolate cake with a cream cheese filling. 

Cake Ingredients:

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 4 eggs
• ½ cup granulated sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 tbsp coffee, brewed strong

Cream Cheese Icing Ingredients:

• 8 oz softened cream cheese, which should be about one package
• 4 tbsp softened butter
• 1 tsp vanilla extract
• 1 cup powder sugar

Ingredients for the Ganache

• 1 cup chocolate chips
• ½ cup heavy cream

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Coat a 10×15 baking sheet with cooking spray and parchment paper. Since the pan is so shallow, it will make rolling the cake easier after baking. 
2. Start with the cake. Whisk the flour, cocoa powder, baking powder, and salt in a medium-sized bowl. 
3. In another medium-sized bowl, mix the eggs, sugar, butter, vanilla, and coffee until there are no lumps.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir. If it is lumpy, try mixing with a whisk.
5. Once it is thoroughly mixed, pour the batter onto the baking tray and use a spatula to spread out the mixture. Remove any air bubbles by tapping the pan on the counter.
6. Bake for 10-12 minutes, or until the cake springs back when touched. Rest the pan on a heat-safe surface.
7. Carefully lift the cake with the parchment paper out of the baking sheet and onto a flat surface. Slowly roll the cake portrait-wise using your hands while the cake is still hot. Move slowly to avoid cracking. Let the cake cool completely, still rolled up.
   
   

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   Jolie Flack
8. As the cake cools, work on the cream cheese frosting. In a medium bowl, mix the cream cheese and butter. Then, add the vanilla and powdered sugar. Beat using a mixer until smooth.
9. In a new bowl, make your ganache. Combine the chocolate chips and heavy cream. Microwave in intervals for 30 seconds until the chocolate has melted. Whisk until smooth.
10. Unroll the cake gently and spread the icing over it, leaving a ½ inch border on all sides.
    
    

    Gallery • 1 Photos

    Jolie Flack
11. Re-roll the cake tightly, this time without parchment paper. Wrap the cake in plastic wrap and refrigerate for an hour.
12. Remove the plastic wrap from your cake. Pour the ganache over the entire cake evenly. Slice the cake and serve. 
13. Enjoy!