A great chocolate roulade recipe that is made with homemade chocolate cake a rich buttercream.
Preheat oven to 350°F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
With a stand mixer or a whisk whip together 3 eggs & 1.5 cup sugar until pale and fluffy, about 3-4 minutes. Add 1.5 cup sour cream and whip together for of couple seconds until incorporated. Add 1¼ cup flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in 1/4 cup cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
Combine 1 cup heavy whip cream, 1/3 cup sugar, and 1 tsp vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.
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