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Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
Sift flour, cocoa powder, baking powder, and salt together.
Beat eggs and sugar for 5 minutes until thick and pale. Add vanilla and oil.
Gently fold in dry ingredients.
Spread batter into pan. Bake 10–12 minutes, until the top springs back.
While hot, dust a clean towel with powdered sugar. Flip cake onto towel, peel off parchment, and roll up (with towel) from the short end. Let cool.
2. Prepare the Filling
Whip cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cake, spread filling, and roll it back up without the towel. Place seam-side down.
3. Make the Chocolate Topping
Heat cream until just simmering. Pour over chocolate chips. Let sit 2 minutes, then whisk until smooth.
Pour ganache over cake and spread evenly.
4. Serve
Chill for 1 hour. Slice and serve.
Garnish with powdered sugar, berries, or chocolate shavings.
Serving & Storage Tips
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