Swiss Chocolate Roll Cake

INGREDIENTS

For Cake Sheet
100 gm All Purpose Flour
20 gm Cocoa Powder
60 gm Sugar Powdered
2 Pcs Eggs
80 ml Oil
1 tsp Vanilla Essence
1/2 tsp Baking Powder
2 tbs Milk
150 ml Whipped Cream
For Ganache
100 gm Chocolate Dark
50 gm Fresh Cream Amul
1 tsp Butter

INSTRUCTIONS

Let fist keep the oven for preheating to 180 °C.
Beat two eggs in a mixing bowl. Beat them until they become fluffy. Now add powdered sugar, oil, vanilla essence, and continue to whisk.
Sift flour, cocoa powder, and baking powder together. Using cut and fold method, combine wet and dry ingredients and make a smooth batter.
Line a baking tray with parchment paper and pour the batter on it. Spread the batter on tray evenly and tap it once on counter.
Bake it in a preheated oven for 8-10 min. Remove the tray from the oven.
Sprinkle some icing sugar on a clean kitchen towel. Flip the cake sheet on the towel and once again sprinkle some icing sugar on it. Start rolling the cake now.
Let the rolled cake rest for 10 minutes. While the cake is resting, take the chilled whipping cream and whip it to soft peaks.
To make ganache, In another sauce pan, take fresh cream and bring it to boil. Switch off the flame. Add grated chocolate and butter to the cream and mix it till everything is combined properly. Let the prepared ganache come to room temperature.
It’s time to open the rolled cake sheet. Apply the even layer of whipped cream on your cake sheet and roll it back.
Drizzle chocolate ganache on the rolled cake and let the ganache cover the entire chocolate roll. Refrigerate your chocolate roll cake for about 15-20 minutes.
After 15 minutes you can make texture on your cake using a fork.
Lift the chocolate cake from the tray and place it on a cake board. You are done.

Source : sonlicious.com