Bringing together all things delicious: sponge, cream and melted chocolate!
Serves: approx 8
Prep Time: 30 minutes
Cook Time: 12 minutes
- 1/4 cup cocoa
- 1/2 cup plain flour
- 1 tsp baking powder
- 1/2 cup caster sugar
- 4 eggs
- 1 tbsp olive oil
- 1 1/2 cups (355 ml) double
- (heavy) cream
- 1/2 tsp vanilla extract
- 50 g dark chocolate
Preheat oven to 175C and grease and line a lamington tin
Sift the flour, cocoa and baking powder together and stir to combine. Set aside.
Whisk the eggs and sugar together for about 2 mins until light and fluffy, stir in the olive oil.
Gently fold in dry ingredients. Pour into prepared tin and bake for about 12 mins until it springs back when touched. Remove the sponge from the oven and turn out onto a piece of baking paper while it is still warm. Carefully roll the sponge from short end to short end and allow to cool to room temperature.
Meanwhile, whip the cream, vanilla and icing sugar to firm peaks.
When the sponge has cooled, gently unroll and spread the custard cream evenly over the sponge, leaving a 1 inch gap on the edge.
Lay out a piece of cling wrap and roll the sponge back up. Wrap firmly in cling wrap and refrigerate for a few hours.
Melt some dark chocolate and when the cake has chilled, unwrap and drizzle the dark chocolate over the sponge. Finish with a dust of icing sugar.
10 December 2019