说到蛋糕卷，要不嘛，就久久不卷，
一旦开动了卷功，就得每日一卷了。
续樱花卷后, 又来了第二卷~黑巧可力口味，
然后就手不停止的卷着， 卷风不熄啊！
采用了这个家人喜爱的食谱，
总是让我不失败的成功卷起蛋糕。
做过了无数次黑巧克力口味的蛋糕卷，
就是迷恋它那幽幽淡淡的香气，
又深受孩子们的喜爱，
我也乐而不厌的卷了一卷又一卷!
【黑巧克力糕卷】
材料：
3粒大蛋（约165克）， 70克細糖， 40克低筋面粉， 12克可可粉， 25克鲜奶
内馅：
120克鮮奶油， 15克細糖
做法
1. 将鸡蛋和細糖以电动搅拌机打发至浓稠，画过的面糊稍后才消失。
2. 将低筋面粉和黑巧克可粉混合过筛，倒入打发的的做法（1）蛋液中，翻拌均匀。
3. 分次的加入牛奶，并搅拌翻拌至均匀。
4. 将面糊倒入铺放油纸的烤盘里， 铺平， 放入预热烤箱以165度，烘烤20分钟出炉。
5. 取出， 将四边的油纸撕开， 放在铁架上冷却。
6. 这时， 将内馅的鲜奶油加入細糖打发， 备用。
7. 将蛋糕底部的油纸撕下，再重新更换一张油纸，将蛋糕表皮朝上，抹上奶油， 并小心卷起。
8. 放入冰箱冷藏室待蛋糕固定后，再切片。
【Dark Chocolate Roll】
Ingredients：
3 eggs（165g）， 70g castor sugar， 40g high ratio flour
12g dark chocolate powder， 25g fresh milk
Filling：
120g whipping cream， 10g castor sugar
2. In a bowl, combine eggs and sugar and whisk until pale, thick and fluffy (approximately 10-15minutes)
3. Add flour mixture into the egg mixture, whisk until smooth and well combined.
4. Pour the fresh milk over the batter, and use a spatula mix well until incorporated.
5. Pour the batter into cake pan with lined parchment paper and lightly tap the pan to remove air bubble.
6. Bake in preheated oven at 165C for 20 minutes or until cooked.
7. Remove from pan and leave to cool completely.
8. Whip whipping cream until stiff peak form.
9. Turned the cake onto a parchment paper and slowly peel of the baking paper from paper, spread evenly a layer of whipped cream.
10. Gently roll up the cake from the edge, wrap in cling wrap and refrigerate the roll an hour until it firm and set.
I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom
AND This post is linked to Little Thumbs Up - June'15 Event : Cream Organized by Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY Hosted by : Diana of The Dommestic Goddess Wannabe