Directions:
Step 1: Preheat and Prepare Preheat the oven to 350 degrees F (325 for a dark pan). Grease a 12×17 inch baking pan, cover it with parchment paper, and grease the parchment. Sprinkle a tea towel with powdered sugar and set aside.
Step 2: Prepare the Cake Batter In a medium bowl, combine flour, baking powder, cocoa powder, and salt. In a large bowl, beat eggs until pale. Gradually add sugar, then incorporate oil, buttermilk, and vanilla. Beat in the dry ingredients. Pour the batter into the prepared pan and bake for 10-15 minutes.
Step 3: Roll the Cake Invert the cake onto the prepared tea towel, remove the parchment paper, and roll the cake in the towel. Let it cool completely.
Step 4: Whipped Cream Filling Whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Gently unroll the cake, spread whipped cream, and roll it back up without the parchment.
Step 5: Prepare the Ganache In a saucepan, combine Nutella or melted chocolate, whipping cream, and cocoa powder. Cook for 5-6 minutes on medium-low flame. In a bowl, mix cornflour and water, add it to the ganache, and mix until thickened. Add butter to the ganache and mix.
Step 6: Pour Ganache and Refrigerate Pour the ganache over the cake roll. Refrigerate for 30-60 minutes before slicing and serving.
Step 7: Enjoy! Indulge in the irresistible combination of chocolate, whipped cream, and ganache. A treat to savor and share!
Note: Cover any leftover cake and store it in the refrigerator for up to 3 days.
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I promise that using this method will get rid of all the pests, flies, and mosquitoes as the days become warmer.
