Instructions
1. Make the Chocolate Cake
Preheat oven to 180°C (350°F).
Line a baking tray (10×15 inch) with parchment paper.
Beat the eggs and sugar until thick and pale (about 5 minutes).
Add oil + vanilla and mix gently.
Sift in the flour, cocoa, baking powder, and salt.
Fold gently — don’t deflate the batter.
Pour into the pan and bake for 10–12 minutes.
2. Roll the Cake
Place a clean towel on a surface and dust with cocoa.
Flip the hot cake onto the towel.
Peel off the parchment paper.
Roll it gently using the towel inside.
Let it cool completely.
3. Make the Cream Filling
Whip the cream, powdered sugar, and vanilla until stiff peaks form.
4. Fill the Cake
Unroll the cooled cake.
Spread the cream evenly.
Roll it back up tightly.
Chill for 30 minutes.
5. Make the Ganache
Pour hot cream over chocolate.
Let sit 2 minutes, then stir until smooth and glossy.
6. Decorate
Place the cake roll on a plate.
Pour warm ganache over the top.
Add a scoop of chocolate ice cream or mousse.
Garnish with mint leaves and fresh strawberries.
