3 medium eggs
90g granulated sugar
80g plain flour
2 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
A pinch of salt
240 ml double cream 65 g icing sugar 1 tsp vanilla extract
1 tsp orange food colouring (I use this one: https://amzn.to/33ff7Nr) A pinch of salt
(Buttercream): 110 g room temperature butter 220g icing sugar
50g chocolate orange, melted 30g cocoa powder 1 tsp vanilla extract 4 tbsp double cream A pinch of salt
Equipment needed -
Swiss roll tin (I use this one: https://amzn.to/3pX4gBD)
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Preheat the oven to 180 degrees fan and grease your Swiss roll tin.
Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy.
In a separate bowl whisk the flour, cocoa powder, salt and baking powder together. Sift this onto the egg mixture and add the vanilla. Fold in gently and then pour into the Swiss roll tin.
Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 10-12 minutes.
When the cake is baked, place on the side. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on.
In the meantime, make your cream. Using an electric mixer whisk together the double cream, icing sugar, vanilla extract, salt and food colouring until stiff peaks form. Refrigerate until needed.
Once the cake has cooled down, unroll it and spread the filling evenly over cake using the back of a spoon. Roll the cake back into a log and place seam side down on a tray. Set in the fridge whilst you make your buttercream.
To make the buttercream, beat together the butter, icing sugar and cocoa powder until smooth. Add in the vanilla, double cream, melted chocolate orange and salt. Mix to combine.
When you want to serve your cake, trim the ends an decorate with the buttercream. Using a fork, scrape down the log to create a bark effect. Dust light with icing sugar and add some chocolate orange slices and orange sprinkles.
Serve and enjoy!