Chocolate roll cake - details please!

Check out Delias Chocolate log - delicious!

It breaks when you roll it, but Delia says that's fine, and it is!

The chocolate log I make at Christmas is a straightforward chocolate Swiss roll recipe.

The filling is 100 gms icing sugar, (or ‘powdered’ as the USA say).
100 gms softened butter.
75gms dark chocolate (melted).

I put about half in the cooled roll, then spread the rest over the top and sides.

Not too rich or sickly, but always requested by the GC’s.

Fill with whisked double cream, icing sugar, vanilla.

Top with chocolate curls.

Delia's cannot be beaten. Straightforward with whipped cream filling. All that buttercream is far too rich for anyone, let alone children!!

A fun take on the chocolate log is a 'tree stump' cake . Simply cover a round sponge with chocolate chocolate butter cream icing, press Cadbury's Flakes all around the outside (just like tree bark!) then pipe white icing on top to look like the rings you count to age a tree.
You could do a ring for each year of your little chap's age
A party of fondant mice could sit on top around a (candle) campfire!

melted chocolate on top, not as sickly as all that buttercream.

Shelflife

Check out Delias Chocolate log - delicious!

Also St Delia's Return to the Black Forest is wonderful, a bit too sophisticated for a child but the ganache is wonderful.

Thank you all. I looked up Delia’s recipe, but she has 3 versions. I think I am worried the whip cream won’t be stable enough. I found a recipe with marscapone and cream inside, so will let you know how it works out.

I use Delias chocolate log - perfect! Whipped double cream is fine.

Update:

I used a marscapone/cream filling, which was delicious. I ended up making a simple ganache to drizzle overtop, and the cake was enjoyed by all.

I will compare my recipe to Delia's to see any differences. The sponge was not as fluffy as I would have liked, but I haven't made many to compare. Just an excuse to make another cake...

I pleased to hear the filling worked well. Just to say that I made Swiss meringue buttercream for the first time earlier this year. I was really pleased with how it came out - it’s not nearly as complicated as it sounds. It doesn’t melt in the heat like regular buttercream, was easy to spread and tasted great - not as sickly as regular buttercream. It has a really good structure and I immediately thought that it could be a good option for your Swiss roll.

(It pipes really well apparently - but I didn’t have time to pipe the cake I made. I’ll definitely have another go with it.)

If you are talking of the chocolate version of a Swiss roll, here in Denmark we fill it with butter icing without chocolate in the iceing. When sliced the white icing makes a good contrast to the chocolate roll.

Aw come on Dalrymple23, it’s a Birthday Cake and the GS asked for it especially. 100g of butter & icing sugar for one whole cake shared between a few family members. Who let the Party Pooper Police in!

Buy a Colin the Caterpillar cake!

It's a shame Nestle no longer sell their tinned cream. If you shook the tin it was like a double cream, if you opened the tin without shaking, then you could pore the liquid away sad it left the perfect cream for filling a cake without making it soggy. I always used it in a Black Forest gateau.

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