Epic S'mores Swiss Roll Marshmallow Filled
A rich chocolate Swiss roll filled with fluffy marshmallow cream and finished with graham cracker crumbs and chocolate drizzle.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Chocolate Cake
- 0.75 cup all-purpose flour
- 0.25 cup cocoa powder unsweetened
- 1 tsp baking powder
- 0.25 tsp salt
- 3 eggs room temperature
- 0.75 cup granulated sugar
- 1 tsp vanilla extract
Marshmallow Filling
- 1 cup marshmallow fluff
- 0.25 cup unsalted butter softened
- 0.5 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk dry ingredients together in a bowl.
- Beat eggs and sugar until thick, then add vanilla.
- Fold dry ingredients into egg mixture gently.
- Spread batter evenly and bake 10–12 minutes.
- Roll warm cake in towel and cool completely.
- Beat filling ingredients until fluffy.
- Fill cake, re-roll, drizzle with chocolate, and serve.
Notes
Do not overbake to prevent cracking.