whats cookin in my kitchen

OK. So last week I teased with this...

mmmm looks so good. Well today I will share the recipe I used. I found it on Pinterest, and modified the frosting recipe they had with it! 

Swiss Roll
1/4 C cocoa
1/3 C flour
1/4 t salt
1/2 t instant coffee
1/2 C sugar
1 t baking powder
4 egg whites and yolks (separate them)

Sift dry without the sugar. Whisk egg yolks with the sugar. Whip egg whites to stiff peaks. Add it to the dry. The mixture will be dry, don't worry. Just mix it. Add 1/2 of the whites and beat to combine. Then fold in the last 1/2 of egg whites. (makes it light and fluffy).
I cooked it in a well greased stoneware pan. Or use a greased and lined jelly roll pan. Larger then a 9x13, so it's thin.  Bake 425 for 6-8min.
Once it's out of the oven let it cool for about 1 min. Get a tea towel, and drape it over the roll, flip the pan over and let it fall on the towel. (This is why it needs to be well greased) Once out, roll the roll in the towel and let cool on rack.  I wish I had pictures. Sorry, I hope you understand ;)  Cool completely. Make frosting.

For the filling I didn't use what the original recipe called for. They used marshmallow cream in their frosting, and I didn't have any. So I used my whoopie pie filling recipe. And that is as follows. And I didn't copy down their filling recipe either.

Filling
2 egg whites whipped to stiff peaks
3/4 C shortening
2 C powdered sugar
1 t vanilla
 Put in mixer and beat until smooth and creamy. 
Unroll the roll and spread filling on top. Carefully re-roll the roll up. Then...

Ganache Topping
1/2 C heavy cream
2/3 C dark chocolate
Warm cream and melt chocolate in it. Mix until smooth. Pour on top of jelly roll.
I found this was way too much ganche, for the size roll. Crazy I know, but it was. So I would only make 1/2 of this.
Dump this on the top of the roll.

To make it look pretty I sprinkled a little powdered sugar on top right before I snapped the picture. But I will say that it dissolved into the ganache, and made it look funny. So I wouldn't do that if you plan to make it and sever it later. People might think it's molded..just a word of caution.:)

* I found this very sweet. The roll and the frosting together, was too sweet for me. So I would try a different filling next time. I think I would use Pioneer Woman's "This is the best frosting, ever" recipe. It's sweet, but not overly sweet. I think it would complement the Swiss Roll much nicer.
But all in all I'd say it was good and I will make this again! If you make it let me know what you think! I'd love to know!
Oh and don't forget to check back soon I will have another recipe that I will be sharing! Oh it's amazing! Simply ah-maz-ing!!!  Trust me!!
Enjoy!