Ingredients
- FOR THE SPONGE: 6 eggs
- 175g caster sugar
- 175g self-raising flour
- 2 tbsp cocoa powder
- FOR THE FILLING: 250ml double cream
- 50g icing sugar
- 2 tbsp cocoa powder
- 1 tbsp coffee liqueur (optional)
- FOR THE CHOCOLATE GANACHE: 200g dark chocolate
- 150ml double cream
- FOR DECORATION (optional): Icing sugar
- Chocolate shavings
- Marzipan decorations
Instructions
- Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment.
- For the sponge, whisk eggs and sugar together in a large bowl using an electric whisk until pale, light, and moussy (about 5-8 minutes).
- Sift flour and cocoa powder together, then gently fold into the egg mixture using a large metal spoon until just combined, being careful not to overmix.
- Pour into the prepared tin and bake for 12-15 minutes, or until golden and springy to the touch.
- Remove from the oven, turn out onto a clean tea towel, peel off the baking parchment, and leave to cool.
- For the filling, whisk double cream, icing sugar, cocoa powder, and coffee liqueur (if using) together until soft peaks form.
- Spread whipped cream over the cooled sponge, then roll up tightly from one of the short ends, using the tea towel to help you.
- For the chocolate ganache, break chocolate into a heatproof bowl. Heat double cream in a saucepan until just boiling, then pour over the chocolate. Leave to stand for a minute, then stir until smooth and glossy.
- Cut a thick slice from each end of the Swiss roll at an angle and use to decorate the top of the roll, securing with a little ganache. Spoon the remaining ganache over the log to coat, then drag a fork through the ganache to create a bark effect.
- Dust with icing sugar and decorate with chocolate shavings and marzipan decorations, if desired.
