Giant Swiss Cake Roll

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 8 oz Marshmallow fluff

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 120 Bittersweet chocolate
  • 1/4 cup Dark or dutch processed cocoa, powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Vegetable shortening, unflavored

• Drinks

  • 1/2 tsp Espresso, instant powder

• Dairy

  • 5/8 cup Butter, unsalted
  • 1 tbsp Butter, salted
  • 1 cup Heavy cream

Found on loveandoliveoil.com

Description

Ingredients

• 3/4 cup (3.5 oz) all-purpose flour
• 1/4 cup (.75 oz) dark or dutch processed cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder
• 1/4 cup unsalted butter, cut into cubes
• 2 ounces dark chocolate (60-70%), finely chopped
• 6 tablespoons unsalted butter, room temperature
• 2 tablespoons unflavored vegetable shortening, room temperature
• 8 ounces marshmallow fluff
• 1 cup powdered sugar, sifted (more as needed)
• 1/4 cup heavy cream
• 4 ounces dark chocolate (60-70%), finely chopped
• 3/4 cup heavy cream
• 1 tablespoon salted butter, cut into cubes

Directions

• Preheat oven to 350ºF. Lightly butter a 10-by-15-inch jelly roll pan; line bottom with parchment paper and lightly butter parchment. Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside. In a stand mixer fitted with the paddle attachment, beat eggs and sugar until thick and pale, 3 to 5 minutes. Mix in vanilla and espresso powder. Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted, the residual heat should be enough to melt it the rest of the way. With the mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary. Sprinkle dry ingredients over top, and fold into batter using a large rubber spatula. Spread into prepared pan, using an offset spatula to spread the batter evenly into the corners. Get the full recipe on the Kitchenthusiast blog »