Chocolate Swiss Roll Cake

A foolproof guide to creating an irresistible Chocolate Swiss Roll Cake with a silky cream cheese filling and tips for perfect results.

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Preheat the oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan with nonstick spray and line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, whisk eggs and sugar until thickened, then add melted butter and vanilla.
Gently fold the dry mixture into the wet mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for about 11 minutes.
While the cake bakes, lay a clean tea towel on a flat surface and sprinkle with 2 tbsp of powdered sugar.
Turn the cake onto the towel immediately after baking and roll it up from one short end to the other while still warm. Let it cool rolled up for about 90 minutes.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth and spreadable.
After cooling, carefully unroll the cake and spread the filling evenly over the surface, leaving a border.
Re-roll the cake carefully, wrap in plastic, and refrigerate for at least 1 hour.
For ganache, melt chocolate chips with heavy cream in the microwave until smooth; let cool slightly before using.
Trim the ends of the cake for a clean look, pour ganache over the top, let set, then slice and serve.

Roll the cake while it is still warm to prevent cracking. Use different fillings or toppings to customize your Swiss roll.