Ingredients
Equipment
Method
- Preheat the oven and prepare the baking pan.
- In a bowl, mix the flour, cocoa powder, baking powder, cornstarch, and salt.
- In another bowl, beat the egg yolks with sugar until light and fluffy.
- Stir in the sour cream, vegetable oil, and vanilla extract into the egg yolks.
- Gradually add the dry ingredient mixture to the wet ingredients.
- In a separate bowl, beat the egg whites until stiff peaks form and fold into the batter gently.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the oven for 15 minutes.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.
- Whip the heavy cream and fold in the powdered sugar and vanilla extract for the filling.
- Spread the filling on the cooled cake before rolling it up to create the log shape.
- Prepare the ganache by melting the semi-sweet chocolate with the heavy cream and let it cool slightly.
- Pour the ganache over the rolled cake to coat.
Nutrition
Notes
Feel free to add coffee or espresso powder for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.