Choco Swiss Roll Delight Recipe

👨‍🍳 Instructions
1. Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat the eggs and sugar on high speed for 5–7 minutes, until pale and tripled in volume. Mix in the vanilla extract.
Sift the flour, cocoa powder, baking powder, and salt together, then gently fold into the egg mixture in batches to preserve airiness.
Pour the batter into your pan and smooth it out evenly. Tap the pan gently to release air bubbles.
Bake for 10–12 minutes, or until the cake springs back when touched.
2. Roll the Cake
While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
As soon as the cake is done, invert it onto the towel, peel off the parchment paper, and gently roll it up (short side first) with the towel. Let it cool completely while rolled—this sets the shape.
3. Make the Chocolate Filling
In a chilled bowl, whip the cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
Unroll the cooled cake gently and spread the filling evenly, leaving a ½-inch border around the edges.
4. Re-Roll and Chill
Re-roll the cake (this time without the towel) into a neat spiral. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
5. Prepare the Ganache
Heat the cream in a saucepan until it just starts to simmer. Pour over the chocolate chips in a bowl and let sit for 2–3 minutes. Stir until silky smooth. Add butter for extra shine, if desired.
6. Assemble and Decorate
Place the chilled roll on a serving platter. Pour the ganache over it, allowing it to drip down the sides beautifully.
Decorate with chocolate shavings, fresh berries, or a touch of edible gold leaf for a luxurious finish.
7. Slice and Serve
Let the ganache set in the fridge for 30 minutes before slicing.
Serve with a swirl of whipped cream or a scoop of vanilla ice cream for that extra wow-factor.