Spooky Chocolate cake Swiss roll /Roulade

This chocolate cake roll or roulade is not only delicious it looks adorable too! The perfect Halloween treat or any day treat. The chocolate cake is moist and the silky Chantilly cream filling is the perfect pairing.

For decoration it is stenciled with polka dots like a patterned swiss roll and topped off with some fondant ghosts. A complete show stopper dessert!!

Total Time:

• Prep 30 mins

• Baking in oven 10 -15 mins

• Chilling time 1 hour

• Total time 1 hour 45 mins

Equipment:

• 10 x 15 pan

• parchment paper

• polka dot stencil (optional)

Ingredients:

• Polka dot Pattern batter

• 30 g sugar

• 40 g flour

• 30g melted butter

• 1 egg

• orange food color

• Chocolate cake

• 4 eggs

• 1tsp vanilla extract

• 1 cup/ 200 g sugar

• 2 Oz / 56 g melted bittersweet chocolate

• 2 Tbsp oil

• 1/2 cup / 60g flour

• 1/4 cup unsweetened cocoa powder

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/2 tsp baking powder

• Chantilly Cream Filling

• 1 cup heavy whipping cream

• 1 tsp vanilla extract

• 2 Tbsp sugar

METHOD:

Butter or oil the pan, line with parchment paper grease the paper and set aside

Preheat oven to 375 F

If just making the roll without the design you can skip this step

Mix the flour and sugar for the pattern batter

Add the melted butter and 1 egg mix till combined

Add a few drops of food color and mix

lay your stencil on the parchment paper in the pan

smooth the orange mixture on top and then lift the stencil

Let the pan chill in the fridge while you make the cake

Chocolate cake roll

oil 2 sheets of parchment paper the size of the pan and set aside

Sift the dry ingredients flour, cocoa, salt, baking powder, baking soda and set aside

Beat the eggs vanilla and sugar together till lighter in color

Add the melted chocolate and oil and mix

Add the dry ingredients and mix, do not over mix!

Pour batter over the pattern, smooth out and bake for about 12 mins

It is ready when it pulls away from the sides slightly and when you lightly touch it, it springs back, do not over bake or it will be difficult to roll and crack

take cake out of oven when done

while still hot, place the parchment paper oil side down on top, put a chopping board or similar surface on top and flip it

Remove the parchment paper slowly and gently to reveal the design

put a fresh sheet of parchment paper on top oil side down, chopping board on top and flip it again

gently roll up cake using the parchment paper and let it cool

Chantilly Cream Filling

while cake is cooling make the filling

Just add the chilled cream, sugar and vanilla extract in a bowl and whip till peaks form

Assembly

If adding ghosts on top, make out of fondant ( I used a Paisely cutter ) add face details with black edible marker

Gently unroll the cake

spread the filling evenly , add sprinkles (optional)

Gently roll up the cake, transfer to dish, cling wrap and let it chill in the fridge for an hour

Add fondant ghosts

slice and serve

Enjoy!