Choco Swiss Roll Delight

 Instructions:

1. Prepare the sponge cake:

1. Preheat the oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.

2. Beat the eggs and sugar with an electric mixer until light and fluffy (about 5-6 minutes).

3. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.

4. Stir in vanilla extract.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 10–12 minutes until springy to the touch.

7. While hot, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll the cake with the towel. Let it cool.

2. Make the cream filling:

1. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

2. Fold in mascarpone if using.

3. Assemble the roll:

1. Unroll the cooled cake and spread the cream filling evenly.

2. Re-roll the cake tightly without the towel.

3. Chill for at least 30 minutes to set.

4. Prepare and apply ganache:

1. Heat the heavy cream until just boiling. Pour over chopped chocolate and let sit for a minute.

2. Stir until smooth.

3. Pour over the rolled cake and spread evenly.

5. Decorate:

Top with fresh strawberries, raspberries, chocolate chunks, mint leaves, and a light dusting of powdered sugar.

 Conclusion:

This Chocolate Swiss Roll Cake is a decadent treat that combines a light, airy sponge with a rich cream filling and smooth ganache. Topped with vibrant berries and chocolate, it’s as delightful to look at as it is to eat. Whether for birthdays, holidays, or special dinners, it’s guaranteed to impress!