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Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature

• 100 g (½ cup) granulated sugar

• 60 g (½ cup) all-purpose flour

• 40 g (⅓ cup) cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk, warm

• 1 tsp vanilla extract

For the Cream Filling:

• 250 ml (1 cup) heavy whipping cream, chilled

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 200 g (7 oz) dark chocolate, chopped

• 200 ml (¾ cup) heavy cream

For Decoration:

• Dark and white chocolate for making roses, leaves, and curls (optional)

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Instructions

1. Make the Sponge Cake

1. Preheat oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) baking tray with parchment paper.

2. In a bowl, whisk eggs and sugar together until pale, fluffy, and tripled in volume (about 5–6 minutes).

3. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined.

4. Add warm milk and vanilla extract, folding gently to keep the batter airy.

5. Spread batter evenly in the tray and bake for 10–12 minutes, or until a toothpick comes out clean.

2. Roll the Cake

1. While warm, place the cake on a clean kitchen towel dusted with cocoa powder.

2. Peel off parchment paper, then roll the cake up gently with the towel. Let it cool completely.

3. Make the Cream Filling

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

2. Unroll the cooled cake, spread the cream evenly, then roll it back up without the towel.

4. Prepare the Ganache

1. Heat the cream until just simmering, then pour over chopped dark chocolate.

2. Let sit for 1–2 minutes, then stir until smooth. Allow to cool slightly for a spreadable consistency.

5. Assemble and Decorate

1. Place the rolled cake on a serving platter and cover evenly with chocolate ganache.

2. Use dark and white chocolate to create roses, leaves, or curls for decoration.

3. Chill for at least 30 minutes before slicing for neat layers.