Black and White Chocolate Swiss Roll Recipe (with Video)

1. Preheat oven to 350F and line a 9x13” baking sheet with parchment.
2. Whisk eggs and sugar for 5-7 min until light in color and thick.
3. Sift in cocoa powder and flour and add baking powder and salt.
4. Carefully fold using a hand whisk.
5. When halfway done, add melted butter (not too hot) and continue folding until just combined.
6. Scrape in edges using a spatula.
7. Gently transfer batter to baking sheet and bake for 10-12 min.
8. Transfer the warm cake to parchment paper dusted with cocoa powder.
9. Dust more cocoa on top, and gently roll the cake along with parchment.
10. Let it sit for 30 min.
11. Whisk the cream cheese and butter and then add the rest of the frosting ingredients.
12. Whisk until smooth.
13. Whip up cream ingredients to stiff peaks.
14. Transfer both frostings into separate piping bags.
15. Unroll the cake and pipe thick alternating stripes of the cream cheese and whipped cream frostings.
16. Gently roll the cake again, as tightly as you can without squeezing the filling.
17. Refrigerate.
18. Pour hot cream over chocolate for the ganache and let it sit for 5 min.
19. Then mix until combined.
20. Drizzle warm ganache over the cake and decorate as desired.
21. Refrigerate for 30 min and then serve and enjoy!