❤️Double Chocolate Swiss Roll❤️
Preheat oven to 335°F. Grease butter to baking pan 12x17 inch.Place parchment paper and also grease
beat the eggs, brown sugar, and vanilla together until pale and creamy, about 3 minutes.
1
Mix coffee and cocoa together.Add chocolate mixture
2
Add butter, sift all dry ingredients salt, baking powder, and flour mix well. Don’t over mix it
3
Spread batter evenly into prepared pan.
4
Put it to bake for 8 mins at 335F or till the cake is done
5
Release the edges.Dust powder sugar. Cover with parchment paper and flip
6
With light hand remove the paper
7
slowly and gently roll the cake up with the parchment.Allow it to cool down
8
whip the heavy cream, sugar, and vanilla until stiff peaks form
9
Slowly and gently unroll the cake.
10
Spread whipped cream mixture evenly on top of cake.
11
Add chocolate syrup. Gently roll the cake back up, without the parchment
12
Wrap cake in plastic wrap and put in the fridge for 2 hours.
13
Mix together chocolate, coconut oil, hot whipping cream.
14
Pour the mixture all over cake roll.Add chocolate syrup
16
Put back in the fridge for overnight or at lest 3 hours.
17