Chocolate Swiss roll: Creamy, chocolaty indulgence for the sweet tooth

Method

• Whipped cream
• Fill a large bowl with ice water.
• In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved.
• Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into the remaining 1 1/4 cups cream.
• Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil.
• Set pot in a bowl of ice water and let cool, whisking occasionally, then refrigerate until very cold, at least 1 hour and up to overnight.
• Cake
• Preheat the oven to 220°C.
• Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess.
• Whisk together cocoa, flour, and salt.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water.
• Whisk until sugar is dissolved and the mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed for 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over top of egg mixture, then fold it in. When almost incorporated, pour butter down the side of bowl; gently fold to combine, scraping the bottom of the bowl.
• Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until the centre springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around the edges of the cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating a towel. Let cool for 30 minutes.
• Syrup
• In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally until sugar is dissolved.
• Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes.
• Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool for about 30 minutes.
• Whisk confectioners’ sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate for at least 30 minutes and up to 2 hours. Whisk again just before filling the cake.
• Unroll the cooled cake. Brush the surface generously with syrup. Use an offset spatula to spread whipped cream over the cake, leaving a 1/2-inch border all around.
• Starting at a short end, roll the cake to enclose the filling (without a towel). Wrap a towel around the cake (for a tight roll, hold closed with binder clips).
• Refrigerate for at least 1 hour and up to overnight. Dust with cocoa and serve. (For the cleanest slices, use a serrated knife.)