Andrew’s version, a variation on my chocolate log, this one also knocked off everybody’s socks! This one has a more solid chocolate coating and a different sponge recipe (courtesy of Jane).
Ingredients — sponge mix
- 7 oz self raising flour
- 1 heaped tsp baking powder
- 1 oz cocoa powder (or a bit less)
- 3 oz soft brown sugar (brown gives a slightly treacle flavour)
- 8 fl oz (225 ml) cold water (or a bit less)
- 3 fl oz (85 ml) sunflower oil (or a bit more)
- 2 oz chocolate drops
Ingredients — filling
- Raspberry jam
- Blueberry jam
- Soya whipping cream
- Melted white chocolate (there are dairy-free drops in most supermarkets now)
Ingredients — coating
- Melted dark chocolate
- Either Asda dark chocolate spread (this is surprising dairy-free!)
- or Melted Tesco Finest Italian praline chocolates (the little triangle prism-shaped ones)
- Combine the dry sponge ingredients. Mix in the wet sponge ingredients. (Where indicated in the ingredients to use a bit more or a bit less, we think this would have improved the mixture for Swiss roll sponge instead of regular sponge. You may like to add a little golden syrup too, to help it to hold, or egg replacer.)
- Spread into a lined baking tin (my tin is 32 x 23 cm). It shouldn’t be very deep, maybe a centimetre. Bake at 175 °C for about 15 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Allow to cool on a wire rack.
- Melt the first lot of chocolate in the usual way (not directly over the hob!) and stir in some soya whipping cream. Spread a mix of the two jams over the sponge, then the cream mix, then roll up the sponge slowly, using the lining paper to help you.
- Melt the coating chocolate ingredients together and leave to begin to set for 30 minutes. Come back and spread over the roll, then decorate with a fork. Dust with icing sugar just before serving.