Chocolate Caramel Swiss Roll

CREDITS

@inthekitchenwiths

INGREDIENTS

Make a classic chocolate oil cake any you prefer, I used devils food cake recipe previously shared on my page Filling:Chocolate caramel ganache300ml double cream1 x tin caramel treat2/3 teaspoon sifted dark cocoa powder

METHOD

Lay 2 x sheet trays with parchment paper an spread the mixture evenly into 2 traysBake at 180 gas mark 5 for 15 minutes each till a knife pokes out clean
Immediately whilst hot dust icing sugar onto the cake (prevents it from sticking to the cloth) an lay a damp kitchen towel over an roll from 1 end securely an allow to cool on a cooling rack till well cooled (find step by steps on how to roll in my high lights)
Filling method:Place all in @kenwoodworld stand mixer with a whisk attachment an whisl till stiff peaks form (wen u lift the whisk it should not drop or be runny at all should be stiff)Whip 100ml of double cream with 1 tablespoon of icing sugar till stiff peaks form an set aside
When your sponge is cool unroll it an remove the kitchen towelSpread a nice even layer of filling over not too thick or too thin an begin to roll back into swiss roll shape from 1 end tightlyLay in a tray an cover with fillingDrop blobs of the whipped cream over an use a stick to create a marble effectDecorate with flakeAn allow to rest in the fridge for 2hrs before serving

INFO & TIPS

Use a swiss roll sponge if you desire or a premix choc cake as well to make it easir

This is more a dessert than a cake an it is loved by all

POSTED ON

17 Jun 2021

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