Chocolate Swiss Roll Cake

Bahan-bahan (10 porsi)

• 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)*
• 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature and separated
• 3/4 cup (150g) granulated sugar, divided
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) buttermilk or whole milk
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder (optional)
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
• 1 teaspoon pure vanilla extract
• optional: 2 Tablespoons marshmallow creme (“Fluff”)
• 1/2 cup (120ml) heavy cream or heavy whipping cream
• one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
• optional for glossy shine: 1 teaspoon light corn syrup