Description

Indulge in the heavenly delight of this Choco Swiss Roll that combines a light chocolate sponge cake with a luscious whipped cream filling, all topped with a rich chocolate ganache. A perfect treat for any chocolate lover!

Ingredients

Sponge Cake:

4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Ganache Topping:

1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Optional: chocolate shavings or cocoa powder for garnish.

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Instructions

Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the sponge cake: Beat eggs until thick, add sugar and vanilla, fold in dry ingredients, spread in pan, and bake.
Roll the cake: Invert onto towel, roll, and cool.
Make the filling: Whip cream with sugar and vanilla.
Assemble the roll: Unroll cake, spread filling, re-roll, and chill.
Prepare the ganache: Heat cream, pour over chocolate, stir, and pour over chilled roll.
Chill: Chill until set before serving.

Notes

For clean slices, use a hot serrated knife and wipe between cuts.
The cake can be made a day ahead and stored in the fridge.