2. Roll the Cake:
Remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.
Starting from the short edge, gently roll the cake (with the towel) into a tight spiral. Allow it to cool completely, rolled up.
3. Make the Filling:
Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract to stiff peaks.
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border.
4. Roll and Chill:
Re-roll the cake (without the towel) into a tight roll. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
5. Prepare the Ganache:
Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Add butter for extra shine, if desired.
6. Assemble and Decorate:
Place the chilled Swiss roll on a serving platter. Pour the ganache over the roll, letting it drip down the sides.
Decorate with chocolate shavings, berries, or any desired toppings.
7. Slice and Serve:
Chill the cake for 30 minutes to allow the ganache to set before slicing.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence!
