Chocolate roulade

[IFeelLikeChickenTonite]

I can’t find a chocolate roulade (with whipped cream) in the supermarkets, all they seem to do are Yule logs which I always find so dry! So I’m thinking I might make one! Has anyone got a foolproof recipe or any tips they can share as I’ve not made a Swiss roll since I was at school! Thanks

I made Mary Berry’s chocolate roulade and it was delicious, although didn’t look like Mary’s! I added kirsch cherries before I rolled with the cream.

Delia Smith’s Squidgy Chocolate Log was something my mum made at Christmas and was amazing. Really light and very moreish! Filled with cream and chocolate mousse, I’m considering having a go at it.

My sons used to make this for my birthday cake when they were in their teens. It's very straight forward (it's written for children/young people) and very good!

https://www.samstern.co.uk/recipe/chocolate-roulade/

Mary Berry did one in her At 90 series - https://www.bbc.co.uk/programmes/m002n2rb

Yes this was a huge favourite and is delicious!

I've done the Mary and the Delia - both fab!
They don't last too long.

thanks for all the replies, I think I’m going to try the Delia one! Do I need to buy a Swiss roll tray?

If you want to buy one, the Cook one is excellent https://www.cookfood.net/products/chocolate-roulade?srsltid=AfmBOoraNUQC0vik5xs94B-A3hn4yjiN3wFIl8HnNz80Ii_BtZxSPoCB

Cook do a chocolate pavlova roll here or a chocolate and raspberry roulade with whipped cream here or without the raspberries here

Not that I’ve ever made a Swiss roll but dm did.

When you take it out of the oven, have a clean tea towel ready, short edge towards you and sprinkled with caster sugar. Turn out your cake, short edge to you and leaving a bit of towel, and taking the end of the tea towel, fold over and start carefully rolling. Once rolled, leave for a few minutes and then gently unroll to cool.

Once iced, it will then be easier to roll into position,

I don’t have any recipes, but willing to put myself forward for testing duty!

Do you have a baking tray with a shallow lip all round?

I do Delia’s buche de noel every year for Christmas, I think there would be a small riot if I stopped. I do make a couple of adjustments as I cant get the chestnut puree here in the US, so I fill it with whipped sweetened cream and fresh raspberries and smother the outside with dark chocolate ganache.

A couple of tips.

Dont over cook it, it needs to be squidgy so you can roll it
Have a large chopping board covered with a clean tea towel and parchment paper ready to flip the cake onto when you take it out of the oven, then gently peel off the paper you baked it in, dust with icing sugar, lay a fresh piece of parchment paper and tea towel over the top and then roll it into the shape you want it to be. Then let it sit to cool all rolled up.
When you are ready to fill it, gently unroll it and get your filling inside before rerolling. The tea towel is very helpful for guiding this
Dont fill it until the morning of, but you can cook the cake the day before, or weeks before (and freeze it)
Make sure you have loads of icing sugar and a little sieve, it covers all cracks and imperfections!

https://www.deliaonline.com/recipes/occasions/christmas/christmas-100-recipes-to-freeze/buche-de-noel-chocolate-chestnut-log

It should be for that price! 😬