This chocolate cake roll goes my various names, including “Swiss Roll”, “Jelly Roll”, “Swiss Log Cake” or “Roll Cake”. It is a chocolate sponge cake rolled up with filling in ...

1. Place a saucepan under an extraction fan, pour in the Guinness and set over a high heat. Reduce to half the quantity (250g). Set aside to cool. Melt the butter in a pan, then leave it to cool. 2.

Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment ... parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a ...

Melt the chocolate with 4tbsp cold water in a bowl ... starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks.