This is a classic Christmas cake that is absolutely rich and decadent. You roll it up like a Swiss roll then decorate it to look like a log.
85g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
150g white sugar
60g dark chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
1/4 teaspoon bicarb soda
icing sugar for dusting
125g cooking chocolate
250g cream cheese, softened
1/2 teaspoon vanilla essence
1 tablespoon coffee flavored liqueur
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Directions Preparation:30min › Cook:30min › Extra time:1hour Other › Ready in:2hours
Preheat the oven to 180 degrees C. Lightly spray a 25cm X 40cm Swiss roll tin and line with baking paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently but thoroughly fold in the flour mixture.
Melt the 60g chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the bicarb soda, then gradually stir into the melted chocolate until smooth. Quickly fold chocolate mixture into batter.
Pour batter into prepared tin. Bake for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of icing sugar over a cloth napkin or tea towel. Flip the cake out of its tray onto the prepared cloth as soon as it comes from the oven. Carefully peel away baking paper. Lightly dust top of cake with icing sugar then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, Swiss roll style, and cool thoroughly on a rack.
In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the icing sugar until smooth, then blend in the vanilla essence and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray then spread the filling generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired.