Chocolate Roll Recipe

1. Heat oven to 350 degrees F.  Line a 15×10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan.

2. Whisk together flour, cocoa powder, baking powder, espresso powder (if using) and salt in a medium bowl until evenly combined.  Set aside.

3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the melted butter and vanilla extract, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

4. Spread the batter evenly into prepared pan.  Bake for 11 minutes, or until top of cake springs back when touched. Very carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  

5. Slowly, roll the cake  — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

6. While the cake is cooling, make the cream cheese filling.

Cream Cheese Filling:

1. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  

Assemble:

1. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).

2. Spread the cream cheese mixture evenly over cake, leaving a ¾-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper until it can be completely removed and discarded.

3. Tightly wrap the chocolate roll in plastic wrap and refrigerate for at least 1 hour.

4. Remove and unwrap the chocolate roll and transfer it to a serving dish. Lightly dust the chocolate roll on all sides with powdered sugar, if desired  Then slice and serve.