There is nothing better than a creamy homemade chocolate cake, and you easily make one with the right recipe in less than 40 minutes.
It can often feel overwhelming baking a cake as lots of recipes appear to call for a long list of shopping ingredients, but this cake only requires six simple ingredients and does not even need flour.
Mary Berry has shared her “ultimate” recipe for a chocolate roulade, or a chocolate Swiss roll cake, which takes less than 20 minutes to prepare and only 20 minutes in the oven.
The legendary baker explained in her cookbook ‘Simple Cakes’ that this quick and easy cake is “always popular” no matter what and the cake can be frozen.
She wrote: “For a special occasion, scatter masses of fresh raspberries around the roulade on the serving platter – it looks stunning.”
READ MORE: Blondies with ‘endless’ flavour combinations are the ‘perfect’ weekend pudding
Instructions
To begin, preheat the oven to 180C or Gas Mark 4.
Lightly grease the Swiss roll tin and line it with baking paper, pushing it into the corners.
Next, melt the chocolate. Place the chocolate in a heat-proof bowl and place it over a pan of boiling water on a low heat.
Ensure the bowl does not touch the pn as it can cause the chocolate to overheat. Once the chocolate has fully melted, set it aside to cool down.
Next, place the sugar and egg yolk into a bowl and whisk until light and cream. Once the melted chocolate has fully cooled down, stir it into the mixture until fully blended.
In a separate bowl, whisk the egg whites until they are stiff but not dry. Stir in a large spoonful of egg whites into the chocolate mixture, then carefully mix and fold the rest of the egg whites.
Add in the cocoa powder and continue to gently mix until everything is incorporated.
Pour the chocolate mixture into the prepared tin and then level the surface with a spoon. Bake in the oven for 20 minutes or until the cake is firm to the touch.
Once cooked, remove the cake from the oven and leave it in the tin to cool for a few minutes, then transfer to a cooling rack.
Whip the cream until it just holds its shape, then dust a large piece of baking paper with icing sugar.
Turn the chocolate roulade cake onto the baking paper and peel off the baking paper from the Swiss roll tin.
Spread the whipped cream and begin to roll up the cake like a Swiss roll. Start with one of the short edges and roll tightly. Use the baking paper to help.
Keep going even if the cake begins to crumble. Mary Berry wrote: “Don’t worry if it cracks, that it quite normal and part of the charm!”
Once rolled up, your delicious chocolate cake is ready to serve.
