8. While the cake is baking, lay out a clean kitchen towel and sprinkle it with cocoa powder. This will prevent the cake from sticking when you roll it.
9. Once the cake is done, immediately invert it onto the prepared towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Cool completely on a wire rack.
10. While the cake is cooling, make the filling. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
11. Carefully unroll the cooled cake, spread the whipped cream evenly over the cake, leaving a slight border on all sides to prevent spilling over when rolling.
12. Roll the cake back up, using the towel to help create a tight roll.
13. Wrap the Swiss roll in plastic wrap and chill in the refrigerator for at least one hour before serving.
14. To serve, trim off the edges for a clean look and dust with powdered sugar, if desired.
15. Slice and enjoy your homemade Chocolate Swiss Roll Cake!
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