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#### Instructions:
##### Step 1: Prepare the Sponge Cake
1. **Preheat your oven** to 350°F (175°C). Line a 10×15-inch jelly roll pan (or a similar-sized baking sheet) with parchment paper, and lightly grease it with non-stick spray or butter.
2. In a large mixing bowl, **beat the eggs** with granulated sugar using an electric mixer on high speed until pale and fluffy, about 4-5 minutes. The mixture should ribbon off the beaters when lifted.
3. **Add vanilla extract** to the egg mixture and stir gently to combine.
4. In a separate bowl, **sift the flour, cocoa powder, baking powder, and salt** together to ensure there are no lumps and the dry ingredients are evenly distributed.
5. Gradually **fold the dry ingredients into the egg mixture**. Do this gently using a spatula, working from the outside of the bowl toward the center, to avoid deflating the batter. Add warm water in small increments, folding until the batter is smooth.
6. **Pour the batter into the prepared pan**, spreading it evenly with a spatula.
7. **Bake the cake** for 10-12 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
8. **Immediately invert the cake** onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. While the cake is still hot, **roll it up** tightly with the towel inside to form a log. Let the cake cool completely while wrapped.
##### Step 2: Make the Chocolate Ganache
1. In a saucepan, **heat the heavy cream** over medium heat until it just begins to simmer. Do not let it boil.
2. **Place the chopped chocolate** in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 3-5 minutes.
3. After waiting, **stir the mixture** gently with a whisk or spatula until the chocolate is completely melted and the ganache is smooth and shiny. Add the butter if desired and stir until fully incorporated.
4. Let the ganache cool to room temperature before using it on the cake.
##### Step 3: Assemble the Cake
1. Once the cake is completely cool, **unroll it gently** from the towel.
2. Spread a thin layer of ganache over the inside of the cake to add flavor and moisture. Then, **roll the cake back up**, this time without the towel, ensuring it’s tightly rolled.
3. **Spread the remaining ganache** generously over the top and sides of the rolled cake, using a spatula to smooth it out for an even coat.
4. Let the ganache set for 10-15 minutes before slicing and serving, or refrigerate for a firmer ganache layer.
##### Step 4: Serve and Enjoy
Once your Chocolate Ganache Roll Cake is assembled, slice it into generous portions, serve on a platter, and enjoy! It’s perfect on its own, or you can garnish it with fresh berries, a dusting of powdered sugar, or even a drizzle of extra chocolate sauce for that extra indulgence.
#### Tips for Success:
– **Don’t overmix the batter**: When folding in the dry ingredients, take care not to overwork the batter, as this can result in a dense cake.
– **Cool the cake completely**: This prevents the ganache from melting when applied and ensures your cake maintains its shape.
– **Chill the cake**: After assembling the cake, chilling it for 30 minutes can help the ganache firm up, making it easier to slice neatly.
Whether you’re an experienced baker or a beginner, this Chocolate Ganache Roll Cake is a perfect recipe to impress your guests and enjoy a truly rich, delicious dessert. Happy baking!
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