200gm 50% chocolate Chocolate buttercream (store-bought or homemade) Fresh berries
Steps: Heat the oven to 200C. Line a 30 x 40cm swiss roll sheet with parchment paper.
Sift the flour and cocoa powder together into a bowl and set aside. In another bowl crack the eggs and add in the sugar. Use an electric mixer to mix them together for 5 mins until thick and pale in colour. Use a spatula to gently fold in the flour mixture until completely incorporated.
Gently pour the mixture into the prepared baking sheet and spread to the corners. Bake for 10 minutes, then remove from the oven.
Sift some icing sugar on a large kitchen linen, then while the cake sponge still warm, invert it into the kitchen linen, peel away the parchment paper and roll the sponge into and spiral using the kitchen linen. Leave the rolled sponge to cool completely.
While the cake is cooling, melt the 200gm chocolate and spread evenly over a parchment paper, top with another piece of parchment paper then roll them and place in the freezer at least 1 hour. Remove from the the freezer and carefully unroll the chocolate into pieces, place in the fridge till ready to use.
To make the filling, place the double cream into a large bowl, add in the icing sugar and vanilla extract, mix until the cream stiffen.
To assemble, cut the unrolled cake sponge into half, spread the cream evenly on the first half, then roll it. Place the cream evenly on the second cake half and then place the first rolled half on it. Roll to create the cake log.
Spread chocolate buttercream evenly on the sides of the cake, then place broken chocolate pieces on it to create the tree “bark”.
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Ingredients:
Chocolate Swiss Roll:
120g self rising flour
6 tbsp cocoa powder
6 large eggs
150g caster sugar
For the filling:
400ml double cream
2 tsp vanilla extract
100g icing sugar, sifted
Topping:
200gm 50% chocolate
Chocolate buttercream (store-bought or homemade)
Fresh berries
Steps:
Heat the oven to 200C. Line a 30 x 40cm swiss roll sheet with parchment paper.
Sift the flour and cocoa powder together into a bowl and set aside. In another bowl crack the eggs and add in the sugar. Use an electric mixer to mix them together for 5 mins until thick and pale in colour. Use a spatula to gently fold in the flour mixture until completely incorporated.
Gently pour the mixture into the prepared baking sheet and spread to the corners.
Bake for 10 minutes, then remove from the oven.
Sift some icing sugar on a large kitchen linen, then while the cake sponge still warm, invert it into the kitchen linen, peel away the parchment paper and roll the sponge into and spiral using the kitchen linen. Leave the rolled sponge to cool completely.
While the cake is cooling, melt the 200gm chocolate and spread evenly over a parchment paper, top with another piece of parchment paper then roll them and place in the freezer at least 1 hour.
Remove from the the freezer and carefully unroll the chocolate into pieces, place in the fridge till ready to use.
To make the filling, place the double cream into a large bowl, add in the icing sugar and vanilla extract, mix until the cream stiffen.
To assemble, cut the unrolled cake sponge into half, spread the cream evenly on the first half, then roll it.
Place the cream evenly on the second cake half and then place the first rolled half on it. Roll to create the cake log.
Spread chocolate buttercream evenly on the sides of the cake, then place broken chocolate pieces on it to create the tree “bark”.
Top with fresh berries, serve and enjoy
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