Chocolate Roll (a.k.a. Giant Yodel)
"[Photograph: Yvonne Ruperti] A velvety chocolate cake is rolled up with vanilla whipped cream and then swathed in glossy ganache. Note: This butter cake is more fragile than a standard sponge cake roll. To minimize breakage, avoid overbaking the cake, and fill it when it has just completely cooled (letting the cake sit for an extended amount of time wrapped up in the towel may cause breakage when unrolled). But even if some cracks occur, they can be easily spackled and hidden with the ganache. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."