Directions
Preheat the oven at 180c.
Line a baking tray (12×16") with a parchment paper.
In a bowl whisk flour, cocoa, baking powder and salt.
In a big bowl, beat eggs and sugar until pale and foamy. Add oil and mix, add flour mixture gradually and keep folding.
Pour in the baking tray and bake for about 12 minutes until done.
Take a parchment paper sprinkle with cocoa, flip the cake over it.
Remove the baking paper, roll the cake with parchment paper inside.
Let it cool completely.
Filling:
Heat milk and cream together, cook with sugar.
Add National Vanilla Custard Powder mix with some milk and cook till thick.
Chocolate cream:
Whip together Chocolate Ganache and Cream to cover the cake.
Assembling
Unroll the cake, spread with custard, roll again, cut the edges.
Cover the cake with chocolate cream.
