This is a very popular chocolate cake to
use as a dessert or for afternoon tea.
Ingredients
Vanilla sponge sheet
Chocolate buttercream
Method
Make a vanilla sponge sheet and allow
cooling. Turn the sponge upside down on a piece of baking paper and remove the
paper the sponge has been baked on. Spread chocolate buttercream evenly on the
sponge sheet and roll up to make a Swiss roll. Cover the roll with chocolate
buttercream and scrape with a pastry comb. Cut into 4 cm pieces and pace in
paper cups.
Note: This is a family style cake, however with addition of cognac to the
buttercream, it becomes more adult orientated. Try dusting the top with icing
sugar or cocoa powder.
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