Twinkly Swiss chocolate ganache roll

My decision to write my first ever “baking” recipe here on the blog could only ever be complete if the primary offering were rich chocolate-ey gooey deliciousness that no one could fail but to love.
A very simple chocolate sponge cake, rolled with buttery chocolate cream filling and covered with swirled rich luxurious chocolate ganache frosting. I finished mine sprinkled with white snow-like icing sugar and dusted it with aurora borealis bright twinkling edible glitter.

It’s a synch to make and even easier to eat!

chocolate cake

Sparkling gooey chocolate yumminess!

INGREDIENTS
FOR THE CAKE
6 medium eggs
150g caster sugar
150g plain flour
60g of you favourite cocoa powder
33 x 23 cm swiss roll tin, prepped lined with baking parchment
FOR THE CHOCOLATE BUTTER FILLING
100g softened butter
100g icing sugar
80g of your favourite chocolate melted
FOR THE GANACHE FROSTING
500g good-quality chocolate, chopped
500ml double cream
70ml cup corn syrup

METHOD
SPONGE
Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy.  Sieve the flour and cocoa together and fold into the egg and sugar mixture with 1 tbsp hot water, trying not to knock out too much air.
Place the sponge mixture into the prepared tin and tilt the tin to level the mixture, making sure it goes right into the corners.  Bake at 160 degrees for 12-15 minutes or until it is springy to the touch.
To form the roll shape, turn the sponge out on to a piece of baking parchment, and make a dent along the width of the sponge, 1cm in from one of the longest edges.  From this same end, roll up the sponge into a long thin sausage shape withe the paper in the middle, and twist the overlapping ends of the baking parchment like a sweet and leave it to cool on a wire rack, I also covered mine with foil to hold the shape firmly.
CHOCOLATE BUTTER FILLING
Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate.  Unroll the sponge from its wrappings, spread over the butter icing and up roll again, using the paper to support the sponge and protect from breakage. Cover with foil again and set to one side whilst you make the chocolate ganache frosting.
CHOCOLATE GANACHE FROSTING
Place chocolate in a large heatproof bowl. Bring the double cream and the corn syrup to a simmer over medium-high heat in a non-stick saucepan on the hob; pour the sugar and cream mixture over chocolate and leave it to stand, without stirring, until chocolate begins to melt.
Stir the melted chocolate into cream until mixture is combined and smooth, stop as soon as you achieve a glossy well mixed finish.
Refrigerate the mixture in a Tupperware container, until the frosting begins to thicken and becomes lighter in colour.Remove the chocolate swiss roll from its foil and cover the entire thing with a 1cm thick layer of chocolate frosting. sprinkle with a little icing sugar and some edible glitter.
LUXE TIP
This entire recipe would work incredibly well as a white chocolate version, add a little vanilla essence to the sponge mix and substitute the chocolate cocoa for white chocolate powder or Ovaltine in the sponge mix. Substitute the chopped hard chocolate in the chocolate cream and frosting for white chocolate.
To finish, omit the icing powder sprinkles and instead use a little vanilla sugar and some cute pink edible glitter for some Barbie inspired glam!
HAPPY KIDS TIP
On either version, use a packet of liquorice allsorts to turn this cake into a hungry crocodile birthday cake. Cut the square allsorts in half diagonally and use to make teeth a third of the way along the cake and halfway down as teeth. Use the liquorice roll shapes as feet wither side top and bottom. Use the pink and blue bobble covered allsorts as eyes. This snappy sweet crocodile cake will bring toothy grins from children and adults alike!
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