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Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a baking tray with baking paper. For the dough, weigh out the flour, sift in the cocoa. Add the baking powder, mix everything together and set aside.
Step 2
Put the sugar, eggs, hot water, vanilla sugar and salt in a mixing bowl. Beat with the whisk of a hand mixer on the highest setting for about 4 minutes until fluffy. Quickly fold in the flour and cocoa mixture.
Step 3
Pour the cocoa sponge cake onto the tray and smooth it out using a cake lifter or a palette knife. Bake in the preheated oven for about 14 minutes. Remove the sponge cake directly from the hot baking tray and turn it out onto a piece of baking paper. Leave the baking paper that was baked on to stick to the dough until the chocolate cream is made.
Step 4
For the filling, chop the chocolate into large pieces. Bring 100 g of the cream to the boil in a small saucepan. Remove the pan from the heat, add the chocolate and dissolve it in it, stirring occasionally. Whip the remaining 200 g of cream until stiff. Quickly stir the still lukewarm chocolate-cream mixture into the cream.
Step 5
Remove the baking paper from the sponge cake plate. Put the chocolate filling on the dough and spread it out. Leave about 3 cm free at the top edge. Carefully roll up from the long side. Refrigerate the sponge cake roll with the closure facing down for about 60 minutes.
