Moist and Creamy Chocolate Roll

Well, this is absolutely scrumptious. Fairly easy to make, as long as you follow the Swiss Roll rules and I love the idea of thickening the cream filling, so it doesn’t squish out. Another recipe from rellies in Wisconsin, of Cornish extract of course!

You will need a large Swiss Roll tin. Lightly grease it and line the base with parchment, hanging it over the edges to help lift it out. Pre heat your fan oven to 160C.

5 oz caster sugar

4 large eggs

1 teaspoon vanilla extract or bean paste

3 oz plain flour

1 oz good quality cocoa powder [you know I like Green and Black]

1 heaped teaspoon baking powder

2 fl oz vegetable oil 

3 fl oz buttermilk

In a large bowl or mixer, beat the eggs until thick and pale [about 3-4 mins], then whisk in the vanilla and sugar. Sift the flour, bp and cocoa, then fold this into the egg mix. Now whisk together the oil and buttermilk and stir into the batter. Mix well.  Tip into your prepared tin and level off as best you can then pop into the oven for about 12 -14 mins.

Let it cool for a couple of mins, then turn out onto a clean tea towel or baking parchment that you have lightly dusted with some sifted icing sugar. Roll up starting at the short end, evenly and tightly and allow to go cold. If you make a little cut half an inch in, this will help to start you off.

Filling

approx 8 fl oz double cream

a dessertspoonful of icing sugar

3 oz finely chopped or grated, 70% cocoa solids chocolate

a level teaspoonful of gelatine, stirred into a little very hot water then allowed to cool for a few moments.

Whisk the cream and icing sugar until you have soft peaks, then stir in the chopped chocolate. Add the cooling gelatine. Chill for an hour or so until it is starting to set.

Unroll the cake and spread over the cream filling. Re roll and dust with icing sugar or drizzle over some melted chocolate, thinned with a little more double cream. 

Just lovely. Absolutely delish. A dessert cake, with fresh cream, so store in the fridge. I also added some extra chopped chocolate on the top.