Want cake and want it fast and easy? Try this chocolate sponge roll recipe that is off the Swiss roll tin I’ve got. It takes hardly any time to prepare, only 8 minutes to cook, a few to cool down, and then spread it with jam if you’re really lazy, or spend a couple minutes whipping some cream. I filled this one with Morello cherries, and cherry liquer whipped cream, then dusted it with icing sugar.
Rolling it can be a little tricky – sometimes I get a great roll, sometimes it cracks and flattens, but it still tastes great!
Oh, and a word of warning – don’t leave it on the coffee table where your dog can reach it. I came back to one once that had the cream from one end licked clean out of the roll as far as Fez could reach!
Chocolate Sponge Roll
- 3 eggs
- 1/2 cup sugar
- 1/2 cup flour
- 2 Tbsp cocoa
- 1 tsp baking powder
- 1 Tbsp boiling water
- Whipped cream sweetened with icing sugar, and jam for filling. Use whatever you like – could be buttercream too or just jam or just whipped cream, or add in some tinned fruit.
- Preheat oven to 230°C.
- Line a sponge roll tin with baking paper. I have an expandable tin, and usually the dimensions are about 24cmx25cm for this recipe, but you can vary this a little.
- Beat eggs and sugar until thick and creamy (about 4 minutes with an electric beater).
- Sift flour, cocoa and baking powder onto egg mixture.
- Fold dry ingredients in carefully with a spatula or wooden spoon.
- Add boiling water and mix again.
- Spread mixture into sponge roll tin and even out with a spatula.
- Bake for 8-10 minutes until cooked.
- Cool completely before filling.
Once cooled, I turn the cake out onto a clean tea towel so the top is lying on the tea towel, and remove the baking paper.
Then I spread the filling evenly onto the cake, leaving a couple of centimeters at the top edge for the filling to spread during rolling.
I use the tea towel to lift and roll up the cake, like sushi. I pick up the tea towel from the side closest to me and lift the cake up with it, and slowly roll the cake onto itself (while holding the tea towel as well as using your fingers to roll). I continue to lift using the tea towel to support the cake, and roll little by little until the cake is completely rolled up.
Dust with icing sugar to make it look pretty. If the ends are looking a bit dry, you can slice those off before serving to guests.
If you’re looking for something to bring to a Christmas lunch or dinner, here’s an idea.
I had been wanting to make black forest cupcakes for months but hadn’t gotten around to it – mainly because they have fresh cream instead of icing so it was best to wait until there was an occasion where the whole lot would be eaten in one day.
Finally I decided that our last barbecue of the year would be a great time to test these out.
I based the recipe on my favourite for Scouts Cupcakes and made a few alterations. They turned out great and I will definitely make them again soon :)
Update 30 August 2009:
I’ve adjusted the flour and cocoa ratios to eliminate the need for two types of cocoa, and yet still get a rich but fluffy cupcake. The extra 1/4 cup of dry cocoa makes up for the juices in the cherries. Also, use cherry liquer in the cream if you have it.
Black Forest Cupcakes
- Break 2 eggs into a cup measure and fill to the top with fresh whipping cream.
- Pour into a large mixing bowl and beat on high with electric mixers for 1 minute.
- Add 1/4 teaspon of vanilla essence and 3/4 cup caster sugar.
- Beat for another 3 minutes.
- Stir through 1/2 cup of Morello cherries (you get these tinned or in a jar). Cut them up roughly first.
- Sift in 1 cup of standard flour plus 1 1/2 tsp baking powder and a pinch of salt.
- Sift in 1/4 cup Dutch cocoa.
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases.
Usually I end up with a couple extra – if you are making a double batch, you can get 30 cupcakes.
- Bake for about 12-15 minutes at 180 degrees Celcius until a skewer comes out clean.
- Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
- Whip some fresh cream with a dash of cherry liquer or brandy and pipe onto cupcakes.
- Decorate as you please.
I used real chocolate hail, red sprinkles, and white chocolate drops. Maraschino cherries or shaved chocolate on top woud be good too.