Chocolate swiss roll

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Ingredients

For cake

  1. All purpose flour -1/2 cup 
  2. Cocoa powder (dutch processed)-3 tbsp
  3. Sugar-2/3 cup or 134 gm
  4. Eggs- 4 whole 

For filling

  1. Hot water - 1/4 cup (60ml)
  2. Unsweetened cocoa powder-1/8 cup (11g)
  3. semi-sweet chocolate bars/chocolate chips- 57.5grams
  4. whipping cream -1 cups (250ml)
  5. confectioners’ sugar/icing sugar-2 Tbsp (15g)
  6. vanilla extract-1/4 tsp

 Instructions

Step 1:Preparing the cake

  • Preheat the oven to 350 degree C 
  • Prepare a 9x13 baking tray by lining it with a parchment paper
  • In the bowl with your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and fold it in gently, scraping from the bottom of the bowl to make sure you do not have any lumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free.
  • Spread the batter over the prepared baking tray evenly.
  • Bake in the oven for 13-15 minutes.Until tooth pick comes out clean
  • Keep a kitchen linen/towel ready.
  • Put the cake upside down on the kitchen towel and peel off the parchment paper.
  • Carefully roll the cake in with the towel and set it aside to cool in room temperature.

Step 2:Prepare the chocolate mousse

  • Whisk the hot water and cocoa powder together. Set aside. 
  • Melt the chocolate chips in a double boiler or use the microwave.If using microwave,melt in 20 second increments, stirring after each increment until completely melted and smooth. 
  • Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth.
  • Using a hand mixer, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes.
  • Pour in the chocolate mixture and using rubber spatula, gently fold together. Avoid over-mixing.
  • Cover mousse and chill in the refrigerator for at least 2 hour. 

Step 3:Assembling

  • Once the cake is cooled to room temp, unroll it and spread the top evenly with chocolate mousse.
  • Roll the cake in the same direction that you rolled it initially. 
  • Transfer to your serving platter and sprinkle it generously with powdered sugar if needed
  • Cut off the ends for a prettier presentation. 

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