Deconstructed Chocolate Swiss Roll

Just like a traditional Swiss roll - alternating layers of angel food cake and sweet cream - but MUCH easier to make (think lasagna). Plus, these are layers of CHOCOLATE cake and chocolate cream. Each bite literally melts in your mouth. And get this - there are just FOUR ingredients.

My original plan was to make a Swiss roll cake the traditional way - by baking the angel food cake on a sheet pan and rolling it up in a kitchen towel before filling it with the cream filling. Then I realized something - that was a LOT of work and I had to wait for the cake roll to cool completely - all the way through to the middle - which can take a few hours (even if you refrigerate the cake, it still takes time). You can't fill a warm cake with whipped cream, unless you want a huge mess on your hands (and very little filling).

So I let my impatience get the better of me and I created a chocolate lasagna. I took the 10x15-inch cake and cut it into four equal pieces. Then, I layered pieces of cake with chocolate whipped cream (a simple blend of whipped topping, powdered sugar and cocoa). It was SO EASY, and ready in a fraction of the time. Plus, because I cut the cake instead of rolling it, I got one extra layer! Look at pictures of Swiss rolls, they usually have just 3 layers.

A note about the cake mix: I chose to save time and use a boxed cake mix. BUT, if you want to make the cake from scratch, my Dark Chocolate Angel Food Cake is out of this world! If you make the cake from scratch, you'll need 1/4 cup of cocoa plus 2 tablespoons, not 1/2 cup plus 2 tablespoons as listed below.

Chilled or frozen? I've had this cake both ways and they're both incredible. The main difference it the whipped topping, it's more like ice cream when the cake is frozen. If you can't decide, cut the finished roll in half and try both!

Deconstructed Chocolate Swiss Roll 

16-ounce package angel food cake mix, plus 1 1/4 cups water as instructed on package (or make my Dark Chocolate Angel Food Cake)
1/2 cup plus 2 tablespoons unsweetened cocoa, divided, plus more for sifting over the finished cake
2 tablespoons powdered sugar
12-ounce carton whipped topping (or 1 1/2 8-ounce cartons), thawed according to the package directions (in the refrigerator)

Preheat oven to 350 degrees. Line the bottom of an ungreased 10x15x1-inch rimmed baking sheet with parchment paper, making sure the paper lays flat on the bottom (trim the corners if you have to). Don't grease the pan!
Prepare cake mix according to package directions, adding 1/2 cup of the cocoa to the mix with the water. 
Pour the batter into the prepared pan and smooth the surface (don't worry if the batter reaches the top of the rimmed edges, it won't overflow - even when it rises). If you're worried, place a baking sheet on the rack below the one the cake will be on. 
Bake for 12 to 15 minutes, until the cake springs back when lightly touched (it's OK if it starts to crack). 
Remove the pan from the oven and cool the cake completely on a wire rack (this happens fast because the cake is so thin). 
Loosen the edges of the cake from the pan and invert the pan onto a parchment-lined cutting board (the parchment prevents sticking, which may or may not happen, depending on your cutting board; we're playing it safe). Peel off the top piece of parchment paper (which was on the bottom of the cake). Cut the cake crosswise into 4 equal pieces. 
To make the filling, combine the whipped topping, remaining 2 tablespoons cocoa and 2 tablespoons powdered sugar in a large bowl. Mix until blended and smooth. 
Transfer one piece of the cake to a serving dish. Top with a little less than one quarter of the cream mixture (we're saving a little extra for the sides of the finished cake). Repeat layers - cake, cream, cake, cream, cake, cream. Coat the sides of the cake with the remaining cream.
Refrigerate or freeze until ready to serve. Sift the cocoa over top before slicing and serving.
Store leftovers in the refrigerator or freezer.

Serves  10-12