Chocolate Roll Cake

Chocolate roll cake is a delicious and impressive dessert that's perfect for chocolate lovers and special occasions. It is basically a chocolate sponge roll filled with a chocolate buttercream frosting. Sri Lankan Swiss roll cake, also known as "Swiss roll" or simply "roll cake," is a popular dessert in Sri Lanka. This cake is characterized by its light and fluffy sponge chocolate cake base rolled around a sweet chocolate buttercream. Despite its name, Swiss roll cake does not originate from Switzerland but has become popular worldwide. Sri Lankan Swiss roll cake is not only delicious but also visually appealing, making it a popular choice for special occasions, tea time treats, or simply as a sweet indulgence.

When I was young, I remember when we go visiting, they would have an assortment of Sri Lankan bakery goodies on the dining table. The treats ranged from Sri Lankan buns, short-eats and a whole chocolate roll cake. One of my favourite cakes to make and eat is this Perfect chocolate Roll Cake. I personally love the lightness of a chiffon cake. Swiss roll cakes sound intimidating to make, but they're really quite straightforward as long as you follow my tips. 

Servings : 1 roll cake

Ingredients 

Pan size 30cm x 20cm

For the Sponge cake

4 medium sized eggs

4 1/2 tbsp sugar

6 tbsp cake flour/ all purpose flour

3 tbsp cocoa powder

1/2 tsp vanilla

A pinch of salt (optional)

1 tbsp vegetable oil 

For the Chocolate buttercream

113g softened butter

200g Icing sugar

1 tsp vanilla

a pinch of salt (optional)

2 tbsp milk

Directions

1. Preheat your oven to 200 degrees Celcius. Grease a 30x20 cm swiss roll pan and line it with a baking sheet. Line it with parchment paper, leaving an overhang on the long sides. This will make it easier to lift the cake out later.
2. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick and pale yellow, about 5 minutes. 
3. In a separate bowl, sift together the cocoa powder, flour and salt.
4. Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to deflate the batter.
5. Take 1/4 cup of batter out in to a small bowl and mix the vegetable oil with it. Then fold it back to the batter. 
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake in the preheated oven for 10-12 minutes under 200 degrees celcius. The cake springs back when lightly touched and starts to pull away from the edges of the pan. (This will take only 10-12 minutes so have an eye. If it is over baked it will break) 
8. While the cake is baking, prepare the filling. In a bowl whisk butter, icing sugar, vanilla and milk together. Beat well and set aside. 
9. When the cake is done baking, immediately run a knife around the edges to loosen it from the pan. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean kitchen towel dusted with powdered sugar.
   
10. Starting from one of the short ends, carefully roll the cake up with the towel inside. This will help it hold its shape as it cools.
11. Let the rolled cake cool completely for about 30 minutes to 1 hour. 
12. Once the cake is completely cooled, carefully unroll it and remove the towel. Spread the chocolate buttercream filling evenly over the cake, leaving a small border around the edges.
13. Gently roll the cake back up, using the parchment paper to help lift and guide it. Place the rolled cake seam side down on a serving platter.
14. Refrigerate the cake for at least 1 hour before slicing and serving. Enjoy!