Chcocolate & Gingerbread Roulade Cake
What says Fall, Christmas and Winter, all at the same time? Gingerbread, of course. Take a look at this gingerbread chocolate log – moist, light chocolate cake, filled with a gingerbread liqueur cream.
Ingredients
- 4 Eggs Medium
- 75 g Dark Brown Soft Sugar
- 75 g Caster Sugar or Superfine Sugar
- 50 g Self-Raising Flour or Cake Flour
- 25 g Cocoa Powder
- 200 ml Double Cream or Heavy Cream
- 25 ml Gingerbread Liqueur
- 3 tablespoon Biscoff Spread or Cookie Butter
- Mini Gingerbread Men
Instructions
- To make the roulade cake: Preheat oven to 180C/ 350F and line a long baking tray or swiss roll tin with baking parchment.
- Using a stand mixer with the paddle attachment, beat together the eggs, muscovado and caster sugars, until thick and creamy, or tripled in volume. Alternatively, you can make the batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Sift the flour and cocoa powder together, and add to the mixture. Gently fold together until the cake batter is soft and smooth.
- Pour the mixture onto the baking parchment, and gently level out with a palette knife.
- Bake for 15 minutes, or until the cake is spongy and springs back. Lift the roulade out of the tin, on the baking parchment and leave to cool on a wire rack.
- To assemble the roulade: Whilst the cake is cooling, make the cream filling. Beat together the double cream and gingerbread liqueur until the cream just starts to form stiff peaks. Don’t overbeat the cream otherwise, it won’t spread as easily.
- Turn the cooled cake out onto another piece of baking parchment, sprinkled with caster sugar. Gently peel the top layer of parchment off the cake.
- Smooth a layer of Biscoff spread over the topped of the cake, being careful not to tear the sponge. Add a generous layer of the double cream on top, and smooth across the cake.
- Crush mini gingerbread men and scatter over the top of the cream layer.
- Use the parchment paper to roll the sponge as tightly as possible so you get a good swirl. Place the roll on a plate and set it on the seam. Dust with icing sugar.
- Leave for an hour or overnight to set before serving.
Notes
- You can make the sponge ahead of time and freeze for up to one month. Remember to fully defrost before assembling the roll.
Nutrition
Serving: 1sliceCalories: 173kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 77mgSodium: 29mgPotassium: 77mgFiber: 1gSugar: 14gVitamin A: 324IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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