Soft squishy chocolate sponge filled with chocolate buttercream, lush!
2 tablespoons melted butter
60g cocoa powder
2 tablespoons plain/all purpose flour
1/2 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
2 tablespoons icing sugar
225g butter, softened
3 tablespoons cocoa powder
400g icing sugar
Preheat the oven to 400F/200C/Gas 6.
Brush a 13x18" sheet pan with melted butter, line with baking parchment. Brush more melted butter on the top of the baking parchment.
Pop the cocoa powder, flour and salt into a bowl and mix.
In the bowl of a stand mixer whisk together the eggs and sugar until fluffy and thick, it will take a few minutes. Add the vanilla and half the cocoa powder, mix until combined. Add the remaining cocoa powder and mix.
Pour the batter into the prepared sheet pan and spread out with a spatula. Tap the pan on the table to remove any large air bubbles.
Bake in the oven for 8 minutes.
Place a tea towel on the counter and sift the two tablespoons icing sugar over the top. When the cake comes out of the oven immediately turn it out onto the tea towel.
Gently roll the cake up inside the tea towel, into the swiss roll shape and leave to cool rolled up.
To make the butter cream whisk the butter until light and fluffy then add in the cocoa powder and icing sugar, whisk until smooth.
Once the cake is cool carefully unroll the sponge and spread the buttercream filling over the surface. Roll up and put on a serving plate, use any left over buttercream to decorate the top.