Chocolate Swiss Roll Cake

10–12 slices

prepPreheat oven to 350°F / 177°C
prepGrease a 12×17-inch baking pan, line with parchment paper, and grease the parchment
3/4 cup / 95 g cake flour or all-purpose flour (spooned & leveled)	Sift flour, baking powder & salt			Fold in flour mixture until just combined	Spread into pan & bake 350°F / 177°C, 12–14 min	Invert onto cocoa-dusted towel, roll up, cool 3 hr	Unroll cake, spread filling, roll back up	Pour ganache over cake roll, chill 30–60 min before serving
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, separated, at room temperature	Whip egg whites & 1/4 cup sugar to medium peaks, 4–5 min	Beat yolks, remaining sugar, oil, milk, vanilla & espresso, 2 min	Fold egg whites into yolk mixture in two additions
3/4 cup / 150 g granulated sugar, divided
1/4 cup / 60 ml vegetable oil
1/4 cup / 60 ml buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder (optional)
1/4 cup / 21 g unsweetened natural or Dutch-process cocoa powder, plus more for rolling
1 cup / 240 ml cold heavy cream or heavy whipping cream	Whip cream, sugar & vanilla to medium-stiff peaks, 2–3 min	Beat in marshmallow creme if using
3 Tablespoons / 38 g granulated sugar or confectioners' sugar
1 teaspoon pure vanilla extract
2 Tablespoons marshmallow creme / Fluff (optional)
one 4 ounce / 113 g bar semi-sweet chocolate, finely chopped	Heat cream until simmering, pour over chocolate & corn syrup, let sit 2–3 min, stir smooth
1/2 cup / 120 ml heavy cream or heavy whipping cream
1 teaspoon light corn syrup (optional, for glossy shine)

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