A show-stopping dessert that is surprisingly easy to make. A fluffy, light chocolate sponge cake filled with homemade whipped cream and coated in a layer of ganache. Rich and tender, this cake melts in your mouth.
Tap a timecode to jump to roughly that moment in the video.
1
Preheat the oven to 350°F. Separate the eggs carefully, keeping yolks and whites in separate bowls.
2
Beat the egg whites with 1/4 cup granulated sugar on high speed for about 5 minutes until stiff peaks form.
3
Prepare a 12 by 17 inch sheet pan by buttering the bottom, lining with parchment paper, and greasing the parchment.
4
Combine the egg yolks with the remaining 1/2 cup sugar, vegetable oil, salt, and vanilla extract. Mix on high speed for 2 minutes until light and fluffy.
5
Sift together the flour, cocoa powder, and baking powder in a separate bowl, then add to the egg yolk mixture. Mix on low speed until just combined.
6
Fold in the whipped egg whites in several batches, using a gentle folding motion by scraping the bottom and cutting through the center. The first batch will lose many bubbles, but subsequent batches will maintain their lightness.
7
Pour the batter into the prepared pan and use an offset spatula to gently spread it evenly to the edges.
8
Bake at 350°F for 12 to 15 minutes, or until the center springs back to the touch.
9
While the cake bakes, prepare a smooth kitchen towel and generously dust it with cocoa powder for rolling the cake.
10
Once baked, run a knife along the edges to ensure nothing is stuck. Confidently flip the hot cake onto the cocoa powder-dusted towel in one smooth motion.
11
Remove the parchment paper and roll the cake up tightly from the short end. Place the rolled cake on a wire rack to cool for about 2 hours.
12
While the cake cools, prepare the whipped cream by beating 1.5 cups heavy whipping cream with 1 tsp vanilla and 1/4 cup powdered sugar until stiff peaks form.
13
For the ganache, heat 1/2 cup cream in the microwave for about 50 seconds until steaming. Pour it over 3/4 cup chocolate chips and let sit for 10 minutes.
14
Carefully unroll the cooled cake and spread the whipped cream evenly over the inside, paying special attention to the edges.
15
Gently roll the cake back up and carefully transfer it to a wire rack.
16
Stir the ganache with 1 tsp oil until smooth and silky. Optionally, dust off excess cocoa powder from the cake with a brush.
17
Spoon the ganache over the top and sides of the cake. You can let it set in the fridge before slicing, or serve while still slightly warm.
PrimedTableBETA
