Prep your jelly roll baking sheets for nonstick. If using aluminum sheets, prep a sheet of parchment paper to line the sheets. Prep by greasing and dusting with flour or unsweetened cocoa powder. Prep two additional sheets of parchment as well by dusting (no matter which kind of a baking sheet you are using) and set those sheets aside.
Prepare the chocolate cake as desired in the instructions. Divide the batter in half and transfer to the prepped baking sheets. Baking times for the chocolate cake will probably be less so I suggest keeping an eye on the cakes and using a toothpick to test to see if it comes out clean.
Place the additional dusted parchment paper on to your work space. When the cakes are done baking, remove the cakes from the oven and flip each of the pans over on to the cocoa dusted parchment paper. One way to do this would be to place the prepped parchment paper face down on top of each cake. Then place a large cutting board on top of that and flip the cakes over. Next, peel the baked on parchment paper off of the cakes off of what is now the top of the cakes.
Give the cakes a 'practice' roll while they are still warm using the new parchment paper as your guide. Allow the cake to sit like that for at least 10 minutes and then unroll the cakes and allow the cakes to completely cool before going to the next step.
For the filling, whip or whisk together the sugar free marshmallow cream, with the butter, the sugar free powdered sugar, and the vanilla extract. Whip this until it is fluffy. When your cakes have completely cooled you can apply the marshmallow filling to the cakes, leaving between 3/4 to 1" of the edges free of the filling. Roll up the cakes again and then cut off the edges that were were not coated with the filling.
Cover the cakes lightly with plastic wrap and place them in the refrigerator for at least 15 minutes.Meanwhile, you can prepare the ganache recipe from above. Remove the cakes from the refrigerator and coat your Swiss Rolls with the ganache. When the ganache hardens you can slice and serve your rolls.
See my tips above concerning how to bake and roll your Swiss Roll. I will add a few reminders below as well. The process in making this is to bake a thin chocolate cake then top it with the cream before rolling the cake up. Then we will cover the rolled cake with chocolate ganache and cut into individual sections before eating it.Because there are so many elements in this recipe, there is no nutritional information listed here.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!