Chocolate Swiss Rolls

Ingredients

Chocolate Sponge

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2/3 cup all purpose flour
• 1/3 cup cocoa powder
• 1 1/4 teaspoon baking powder
• 1/4 cup grapeseed oil
• 6 Tablespoons buttermilk (or 4 Tablespoons milk mixed with 1 Tablespoon lemon juice)

Chocolate Cream Cheese Filling

• 1/2 cup + 2 Tablespoons confectioners' sugar
• 2 Tablespoons cocoa powder
• Pinch of salt
• 3 Tablespoons ounces cream cheese,room temperature
• 3 Tablespoons butter, room temperature
• 3 Tablespoons cup sour cream

Directions

1. Preheat the oven to 350 degrees F.
2. Grease and line a 10x12 inch swiss roll tin with parchment paper, leaving extra paper out the sides.
3. In a large mixing bowl, beat the eggs until thick and pale, then beat in the sugar, salt and vanilla.
4. In another bowl, sift together the flour, cocoa and baking powder.
5. Fold the flour mixture gently into the egg mixture.
6. Whisk together the oil and buttermilk, and fold into the batter just until combined.
7. Spread the batter into the pan and smooth with a spatula.
8. Place into the preheated oven and bake for 10 to 12 minutes, until the top springs back when pressed gently.
9. Remove it from the oven, let it cool in the pan for 2 minutes.
10. Loosen the edges with knife.
11. Turn out onto a clean tea towel lightly dusted with confectioners’ sugar.
12. Roll up loosely (starting with a long end), leave the parchment paper in place and let cool completely. While the roll is cooling we will make the filling.

Chocolate Cream Cheese Filling

1. In a bowl, sift the confectioners’ sugar, cocoa, and salt and stir together.
2. In a mixing bowl, beat the cream cheese and butter until smooth.
3. Add sugar-cocoa mixture in increments.
4. Beat until combined.
5. Add the sour cream and beat until combined and creamy smooth.

Assembly

1. Unroll the cake and spread with filling.
2. Re-roll, and place seam-side down on serving plate.
3. Slice into pieces and serve.