Chocolate Roll Cake

No but seriously this Chocolate  Roll Cake is something I’ve wanted to create for, like, for- everrrrrrr. I grew up not being a huge chocolate fan (luckily things change) but there was one chocolate dessert I craved and loved and would always go back for more. It was a supermarket brand chocolate sponge roll with some kind of cream filling. Not just cream but something more and it took me a while, but I recreated it when I made these Lamington Cupcakes with Whipped Buttercream Frosting. Now I just had to master the Swiss roll.

Swiss roll or roll cake or cake roll or sponge roll or whatever you want to call it can seem tricky but once you learn the tricks and master it, you realise it’s actually not that hard. I finally cane up with my own Swiss roll recipe this year. This chocolate roll cake was my first final happy result. The second was actually this Peaches and Cream Swiss Roll Cake that I posted first.

Ingredients
For the roll cake

• 97 g 3/4 cup plain (AP) flour
• 25 g 1/4 cup Dutch processed cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda (bicarbonate)
• 1/4 teaspoon salt
• 3 eggs, room temp
• 3/4 cup caster sugar
• 1/4 cup cold milk
• 1 teaspoon vanilla

For the whipped vanilla buttercream

• 190 g unsalted butter, softened
• 1 3/4 cups (225g / 1/2 lb) icing (powdered / confectioners) sugar
• 1/2 teaspoon vanilla extract
• 1 ⁄4 teaspoon salt
• 1 1/2 tablespoons thickened cream (notes)

Other

• 1/4 cup caster (superfine) sugar
• 1/4 cup cocoa

Instructions

1. Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper.
2. Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.
3. Beat the eggs on high for about 2 minutes or until they have tripled in volume, have lightened and look frothy.
4. ................................

for full instruction please see : www.sugarsaltmagic.com

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