Ingredients:
For the Cake:
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 heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate ganache (store-bought or homemade)
For the Ganache Topping:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tablespoon butter
Directions:
Prepare the Cake:
Preheat your oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper, and lightly grease the paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
Gradually add the dry ingredients to the egg mixture, mixing gently until combined. Stir in the vegetable oil and vanilla extract.
Spread the batter evenly onto the prepared baking sheet, smoothing the surface with a spatula.
Bake for 10-12 minutes, or until the cake springs back when touched.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
As soon as the cake is out of the oven, turn it out onto the prepared towel, peeling off the parchment paper.
Roll the cake up tightly in the towel while it’s still warm, starting from one short side. Allow it to cool completely.
Prepare the Filling:
In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Carefully unroll the cooled cake and spread the chocolate ganache evenly over the surface.
Spread the whipped cream over the ganache, leaving a small border around the edges.
Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
Prepare the Ganache Topping:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and stir in the chopped chocolate until smooth and glossy.
Stir in the butter until melted and well combined.
Pour the ganache over the rolled cake, spreading it evenly with a spatula.
Serve:
Refrigerate the Swiss roll for at least 30 minutes to set before slicing.
Garnish with additional whipped cream or chocolate shavings if desired.
Prep Time:
20 minutes
Cooking Time:
12 minutes
Total Time:
1 hour 15 minutes
Servings:
8 servings
