Method

Making the batter

In a bowl sift flour, baking powder and cocoa powder, set aside.

In a mixing bowl start to whip whole eggs while continuously pouring sugar until light, fluffy and pale color.

Gently mix in dry ingredients until well combined. Make sure to gently mix to keep the mixture light and fluffy.

Place the mixture into a tray 26cm by 37cm, lined with baking paper, use palate knife to spread the mixture evenly form one side to another. Bake at 175C for up to 10 minutes.

Filling

Combine cream and sugar and whip until soft peaks. Add in cocoa powder and mix until smooth and firm. Reserve until you need to use it.

Ganache

Simmer all ingredients in a pot until it is melted and smooth. Let it cool down before using it. You may have to cling wrap it if you do not use it immediately. This prevents it from forming a hardened layer on top.

Assembly

When the cake is removed from the oven, place a piece of baking paper on top and flip over so both sides now have baking paper. Remove the baking paper that is beneath the baked sponge so both baking papers are loose and covered on top. Wait for about 5 minutes to cool slightly, then roll while still warm. Let it sit in its rolled form for another 5 minutes.

The cake needs to be assembled when still warm.

Remove the top baking paper and cut off the edges and the top layer of the sponge cake and make sure you get the same thickness of sponge cake.

Place the filling on top of the sponge and spread it evenly form one side to another. Roll up into a log.

Transfer the sponge to a wired rack with a tray under it to capture any spill over chocolate sauce.

Coat the outer layer by pouring the chocolate sauce all over including the sides.

Decorate accordingly.