Chocolate Swiss Roll

I have childhood memories of Yodels and in my limited research I discovered it's an "East coast" thing (I grew up in NYC). If you're on the west coast of the United States you may be familiar with Little Betty Swiss rolls. In any case, here's a chocolate Swiss roll that is grain-free, gluten-free, and sugar-free, and is made with coconut flour and cacao powder. My partner in baking crime (my son Sam) highly approved of this rendition.

This recipe has three steps:

1. Bake and roll the cake. The first step is to bake the chocolate cake. It bakes for about 12 minutes and then almost immediately after it comes out of the oven you'll roll it with the parchment paper so it can cool in that shape. This makes it easier to fill and roll later.
2. Whip the cream. While the cake is cooling make the whipped cream or coconut cream (both recipes below). Once the cake is cool, unroll it, remove the parchment paper, and spread the cream across the inside of the cake. Roll it with the cream and place it in the refrigerator to cool.
3. Melt the ganache. Make the ganache and let it cool to a consistency that is good for drizzling. Drizzle or spread the ganache over the roll until it's completely covered. Cool the roll in the refrigerator until ready to slice. I ended up using a knife for the roll in the photos so you can see the spreading marks, however if you dip or roll it in the ganache it will come out cleaner.