Mash the cake with milk in the mixing bowl until dough forms.
Place the cake dough on a sheet of plastic food wrap and cover with another sheet of plastic food wrap. Flatten the cake with cake roller (approximately 1 cm thick).
Beat the whipping cream with cocoa powder until stiff peak form. Spread the whipped cream over the cake.
Roll up the cake, cover with plastic wrap and keep in the fridge for 2 hours.
Melt cooking chocolate with microwave oven or “double-boil”. Gradually pour in whipping cream and milk, stir until well combined.
Slowly pour the chocolate ganache over the top of the cake. Let the ganache set before cutting.
Video recipes: No Bake Swiss Roll
Tip: For smoother cake texture, use only the inner part of cake (discard the top, the bottom and the sides of the cake).
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.