Choco Swiss Roll Delight
Ingredients:
For the cake:
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
For the filling:
1 cup cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate ganache (purchased or homemade)
For the ganache topping:
1/2 cup cream
4 ounces semisweet chocolate, chopped
1 tablespoon butter
Choco Swiss Roll Delight
Directions:
Prepare the cake:
Preheat oven to 190°C (375°F). Line a 10×15-inch baking sheet with parchment paper and lightly grease it.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3 to 4 minutes. Gradually add the dry ingredients to the egg mixture, stirring gently until well combined. Add the vegetable oil and vanilla extract and mix.
Spread the batter evenly onto the prepared baking sheet and smooth the top with a spatula.
Bake for 10-12 minutes or until the cake springs back when touched.
Roll up the cake.
While baking, have a clean kitchen towel dusted with powdered sugar ready. Remove the cake from the oven and turn it out onto the prepared towel and peel off the baking paper.
While the cake is still warm, start with one short end and roll it up tightly in the towel. Set aside to cool completely.
Prepare the filling:
In a medium bowl, beat the cream, powdered sugar and vanilla extract until soft peaks form.
Carefully roll out the cooled cake and spread the chocolate ganache evenly over the top. Spread the cream over the ganache, leaving a small border.
Roll the cake again, this time without the towel, and place seam side down on a plate.
Prepare the ganache topping:
Heat the cream in a small saucepan over medium heat until it begins to boil.
Remove from heat and stir in the chopped chocolate until smooth and glossy.
Stir until the butter is melted and well combined. Pour the ganache over the jelly rolls and spread evenly with a spatula.
Serving:
Place the Swiss rolls in the refrigerator for at least 30 minutes to firm up before cutting.
Garnish with additional whipped cream or chocolate shavings, if desired