Preheat oven to 180°C and line a Swiss roll 36 x 28 cm baking tin with parchment paper.
In a mixing bowl sift:
1/2 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
Stir with a whisk to combine. Set aside.
In another bowl and using an electric beater add:
4 large eggs
2/3 cup castor sugar
Beat for 4 minutes until the mixture is fluffy and foamy
2 tbsp canola oil and beat until well incorporated
1/2 tsp instant coffee granules, then gradually add the dry ingredients until well combined
Pour batter into lined baking tin using a spatula to spread evenly into corners. Bake for 12 minutes until a toothpick inserted in centre comes out clean.
Take another piece of parchment paper the same size as your tin and sprinkle with cocoa powder. Place on a flat surface.
Once your cake has baked, remove from oven and flip over onto the 2nd sheet of paper. Carefully peel off the parchment paper that you baked the cake with. Now roll up the cake with the 2nd sheet of paper whilst still warm to prevent it cracking. Let it cool completely.
Chocolate Mousse Filling
150 g semi sweet chocolate/chocolate chips
1/2 cup whipping cream
Extra cocoa powder for dusting
Place a heatproof dish over a saucepan of gently boiling water. Add semi sweet chocolate or chocolate chips and cream and stir over medium heat until it has melted. Remove and cool slightly
In another mixing bowl beat 1 cup whipping cream until stiff, add the melted chocolate and beat to combine.
Unroll your cake once cooled spread with chocolate mousse filling. Re-roll and place in fridge for 1 hour before serving. Dust with extra cocoa powder
Recipe credit : Home Adventure Cooking
Prepared, tried and tested by: Gail Haselsteiner
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