Mix dry ingredients – In a bowl, sift together flour, cocoa powder, baking powder, and salt. Sifting aerates the dry ingredients and prevents lumps.
Beat eggs and sugar – In a large bowl, beat eggs and sugar using an electric mixer on high speed for about 5 minutes until the mixture is thick, pale, and doubled in volume. This incorporates air, making the cake fluffy.
Add wet ingredients – Gently fold in vanilla extract and milk to the egg mixture until combined.
Fold in dry ingredients – Gradually fold in the dry ingredients (flour mixture) using a spatula or gentle hand-folding motions until just combined. Don't overmix or the cake will be tough.
Spread in pan – Pour the batter into the prepared pan and spread evenly with a spatula.
Bake – Bake for 10–12 minutes until the cake springs back when lightly touched. Don't overbake or it will crack when rolling.
Cool rolled – Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully and gently roll the warm cake up inside the towel (this prevents cracking). Let cool completely while rolled.
Make the Filling:
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Whip the cream – In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form. Don't overwhip or you'll have butter.
Assemble:
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Unroll and fill – Carefully unroll the cooled cake and spread the whipped cream filling evenly over the entire surface.
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Re-roll – Gently roll the cake back up (without the towel this time) into a tight roll. The filling will squeeze out slightly at the ends — that's normal and adds to the appeal.
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Transfer – Place the rolled cake seam-side down on a serving plate or board.
Make the Ganache (Optional):
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Heat cream – Heat ½ cup heavy cream until just simmering (small bubbles around the edges).
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Pour over chocolate – Pour the hot cream over 100g chopped dark chocolate in a bowl. Let sit for 1 minute undisturbed.
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Stir smooth – Stir until completely smooth and glossy. Let cool slightly (2–3 minutes).
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Top the roll – Pour the ganache over the top of the rolled cake, letting it drip down the sides for that bakery look.
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Chill & serve – Refrigerate for at least 30 minutes before slicing. Slice with a hot, wet knife (wipe between cuts) for clean slices.
⏱️ Total Time: About 1 hour (mostly baking and cooling)
Pro Tip: The warm cake is flexible, which is why you roll it while warm (with the towel). Cooling sets the shape. Don't try to roll it when it's completely cold or it will crack.
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