Chocolate Swiss Roll Cake

Preheat the oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vanilla extract and mix well.

Sift together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Remove the cake from the oven and immediately roll it up in a clean kitchen towel dusted with powdered sugar. Let it cool completely.

Make the Filling:

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Assemble the Cake:

Unroll the cooled cake and spread the whipped cream evenly over the surface. Carefully re-roll the cake without the towel. Place on a serving platter.

Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth.

Let the ganache cool slightly, then pour it over the rolled cake, spreading it evenly.

Serve:

Allow the ganache to set before slicing and serving.

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes