French Silk Cake Roll

about 1 minute or until thick. Add in the oil vanilla extract and coffee use hot water if you dont have coffee until combined.
Fold in the flour mixture and stir until combined.
Pour the batter into your prepared jelly roll pan. Smooth out the batter and gently tap on the counter.
Bake in a 350F oven for 1012 minutes or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
One a clean hard surface such as a countertop lay out a clean dish towel and generously sprinkle with confectioners sugar or cocoa powder.
Once the cake is done baking carefully using oven mitts flip it over onto the clean dish towel in one quick motion. Fold about 2 inches of the towel over the edge and start rolling the cake up into a tight roll. Allow to cool for 23 hours or until completely room temperature.
FRENCH SILK FILLING
Start this step about 30 minutes before you are ready to assemble the cake.
Chop dark chocolate and microwave in 30second increments until melted. about 1 12 minutes total Set aside.
In the bowl of a stand mixer fitted with the paddle attachment add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be light and fluffy.
With the mixer on low or with the mixer off pour in the melted and slightly cooled chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
Add vanilla and cocoa powder. Mix for about 30 seconds.
Add in eggs and turn the mixer on high for 10 minutes. The filling should lighten increase in volume and appear very smooth and shiny. The filling will darken after assembly.
WHIPPED TOPPING
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment pour the heavy whipping cream. Can also use handheld mixer Whip for about 2 minutes or until soft peaks occur.
Add in confectioners sugar and whip until there are firm peaks. Lift the whisk attachment out and make sure the whipped topping holds its shape.
ASSEMBLY
After the rolled cake has cooled 23 hours gently unroll the cake taking care not to tear or crack the cake. It will relax more as it sits unrolled. If you do not want to get the towel dirty remove the towel and place the cake on a clean sheet pan.
Spread French silk filling on
top leaving about a 14 inch space on all four sides. It should be a thin even layer.
Gently roll the cake back into its rolled shape. Wrap with plastic wrap and refrigerate for at least 2 hours.
After refrigerating top with your homemade whipped topping or cool whip carefully spreading it on all exposed areas.
Top with chocolate shavings.
Can be served immediately or chilled until ready to serve. I always cut off the ends before serving just to make it prettier.