Chocolate Oreo Swiss Roll

Chocolate Sponge

1/2cup Cake flour
80ml Cocoa powder
1/2cup Castor sugar
1 tsp Baking powder
4 Eggs (separated)
60ml Buttermilk
30ml Milk
1tbsp Instant coffee (preferably strong great coffee)
45ml Canola oil
Pinch of salt

Method:
Preheat oven to 180 degrees.

Sieve all dry ingredients (except the coffee) into one medium mixing bowl and mix till combined

In a separate bowl mix all the wet ingredients (except milk) into the egg yolks. Warm up the milk and add the instant coffee into the milk and and the mixture into the egg yolk mixture.

Add dry ingredients into the wet ingredients. Whisk egg whites till stiff peak and fold into the batter.

Line baking paper onto a Swiss roll tray and spray with cook n spray.

Gently pour the batter onto the tray and spread it out evenly. Bake for 12mins and leave it out for 12mins before rolling it. (Roll the sponge with the baking paper on and allow it to hold shape)

Cream Cheese Oreo Frosting

250ml Cream cheese
80ml Cream
40ml Icing sugar
6 Finely crushed Oreo biscuits
5ml Vanilla essence

Method:

Sieve icing sugar into the cream cheese and whisk together until combined then add in your cream and whisk till smooth.

Your finely crushed Oreos into the mixture and whisk till everything is combined.

Chocolate Ganache

120g Dark chocolate
120g Cream

Method:
Melt your chocolate using the double boil method and remove once melted then stir in the cream into the chocolate till combined.