I know. Ganache? Where? Because all you can see is a chocolate blanket, or mudslide, or A MESS.
The reason why I still wanted to post it was this was incredibly delicious! Silky cream filling wrapped inside that intense yet pillowy chocolate sheet cake. Plus, doesn’t it look like a piece of art?
Ingredients (12-inch long cake roll):
1/4 cup unsweetened cocoa powder, sifted
1/3 cup plus 2 tablespoons cake flour, sifted
1/2 teaspoon salt
3 large eggs
2 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
1/2 stick unsalted butter, melted and cooled completely
1 1/4 cups heavy cream
200 grams bittersweet chocolate, cut into small pieces
2/3 cup heavy cream
1 tablespoon corn syrup
Preheat oven to 450F. Line a 12 x 17 inch baking pan with parchment paper. Grease it and dust it with cocoa powder lightly.
In a bowl, whisk cocoa powder, cake flour and salt.
Put eggs, egg yolks and 1/2 cup sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and mixture is warm to touch. Remove from heat.
With whisk attachment, continue whipping the mixture in a standing mixer on high until pale and thick, about 4 minutes.
Sift cocoa mixture over egg mixture, fold in gently. When almost incorporated, pour melted butter down side of bowl, gently fold to combine.
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 6 to 7 minutes, or until springy to touch.
While the cake is baking. Place a clean dish towel on your working surface. Dust with cocoa powder.
Immediately upon removing the cake from the oven, invert it onto the towel you have prepared. Remove the top parchment paper carefully. Then roll the cake while it’s still hot. Let it cool (wrapped) completely.
Beat the cream until soft peaks form, then add the remaining tablespoon of sugar and continue beating until firm.
When the cake is completely cool, unroll the cake, and top it with cream.
Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.
To prepare the ganache, place the chocolate pieces in a heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat until just boiling. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add corn syrup, and stir gently with a spoon until smooth.
Before serving, pour the ganache into the centre of the cake roll. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.