SUPER DUPER CHOCOLATE SWISS ROLL
July 10, 2016
Hello!
This week I (Imogen) found out that I had passed my Maths degree! Yay!
Of course, to celebrate ANYTHING you always need a cake, and sometimes it can be really hard to beat anything other than the classic caterpillar cake.
So we decided to bake our own version of a caterpillar cake, minus the face and feet, which is more of a very chocolatey swiss roll!
We used the Festive Yule Log recipe from Tanya Bakes for the cake, swapping the double cream inside for a chocolate buttercream.
We love Yule Logs at christmas and this is a great way to make sure they can be eaten all year round, woop!
Ingredients;
For the cake…
4 large eggs
140g caster sugar
60g self-raising flour
50g cocoa powder
For the butter cream…
2oz butter
4oz icing sugar
1/2oz cocoa powder
To decorate…
1 big bar of milk chocolate (or dark/white)
sweets and chocolates of your choice
Preheat your oven to 200°C/180°C Fan/Gas mark 6, and line your Swiss roll tin with greaseproof paper.
Any rectangular tin should do.
First, whisk the eggs and sugar together until light and frothy.
Sift the flour and cocoa powder into the eggs and mix until smooth and combined. Sifting the flour really makes the mixing much easier and your a lot less likely to get any weird lumps of flour or cocoa powder in your swiss roll.
Pour the mixture into the tin and bake for 8-10 minutes.
Turn the cake out onto a clean piece of greaseproof paper and peel the paper off the bottom.
Score a shallow line 2cm from the bottom of the sponge, taking care not to cut all the way through. Roll up the cake tightly, starting from the scored end. Leave to cool completely in this position.
While the sponge is cooling, make the buttercream.
Measure the icing sugar, butter and cocoa powder into a bowl and beat together until all combined.
Unroll the sponge and spread the buttercream over it evenly.
Carefully, roll the sponge up again as tightly as possible and rest with the crease at the bottom.
Melt the milk chocolate in the microwave (or however you fancy) and begin to spread it over the roll with a palette knife. We actually did this over a cooling rack so that chocolate would drip off onto greaseproof paper rather than all pool at the bottom of a plate. We gave our roll two layers of chocolate.
Before your last layer of chocolate dries, decorate your roll with as many sweets and chocolates as you want and in whatever pattern you want.
Once the chocolate is all dry, or before if you really want, you can devour the cake with a nice cup of tea - or prosecco!
This cake is super delicious and chocolatey.
It’s the perfect cake for any occasion and really doesn’t require many ingredients or much time!
Thank you for reading this post!
Any comments would be much appreciated.
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See you soon,
Love, Antonia and Imogen x
