❤️Double Chocolate Swiss Roll❤️
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Preheat oven to 335°F. Grease butter to baking pan 12x17 inch.Place parchment paper and also grease
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beat the eggs, brown sugar, and vanilla together until pale and creamy, about 3 minutes.
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Mix coffee and cocoa together.Add chocolate mixture
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Add butter, sift all dry ingredients salt, baking powder, and flour mix well. Don’t over mix it
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Spread batter evenly into prepared pan.
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Put it to bake for 8 mins at 335F or till the cake is done
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Release the edges.Dust powder sugar. Cover with parchment paper and flip
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With light hand remove the paper
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slowly and gently roll the cake up with the parchment.Allow it to cool down
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whip the heavy cream, sugar, and vanilla until stiff peaks form
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Slowly and gently unroll the cake.
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Spread whipped cream mixture evenly on top of cake.
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Add chocolate syrup. Gently roll the cake back up, without the parchment
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Wrap cake in plastic wrap and put in the fridge for 2 hours.
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Mix together chocolate, coconut oil, hot whipping cream.
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Mix well
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Pour the mixture all over cake roll.Add chocolate syrup
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Put back in the fridge for overnight or at lest 3 hours.
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Enjoy!!
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