Chocolate Cake Roll

A delightful dessert that combines a light and fluffy chocolate sponge cake with a rich whipped cream filling, all rolled up and topped with a luscious chocolate ganache. Perfect for any occasion!

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

• 4 large eggs

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp vegetable oil

• 1/4 cup powdered sugar (for rolling)

For the Filling:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

For the Topping:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.

Make the Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract and vegetable oil. Gradually add the dry ingredients to the egg mixture, mixing until just combined.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake: Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully flip it onto the towel. Remove the parchment paper and roll the cake up tightly in the towel, starting from the short end. Allow it to cool completely.

Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Unroll and Fill the Cake: Once the cake is cool, gently unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges. Roll the cake back up without the towel and place it seam-side down on a serving plate.