Written By Sweet Life
Our thanks to our friends at SweetLife for this delicious recipe. Image credit: www.bbc.com.
PREP TIME 30 mins SERVES Makes 1 Log
COOK TIME 15 mins DIFFICULTY Moderate
INGREDIENTS
CAKE:
50g unsalted butter
180g Perfect Sweet Chocolate Bake Mix
1 tsp baking powder (gluten-free)
¼ cup cream
1 tsp pure vanilla extract
2 eggs
4 tsp raw cacao or pure cocoa for dusting
FILLING:
1 cup whipping cream
1 tsp Perfect Sweet xylitol (or to taste)
1 tsp pure vanilla extract
1 tsp raw cacao or pure cocoa
FROSTING:
200g unsalted butter
¼ cup Perfect Sweet xylitol
¼ cup raw cacao or pure cocoa
METHOD
CAKE: 1. Line baking tray with baking paper and grease with butter. 2. Beat butter with ¼ cup of Perfect Sweet Chocolate Bake Mix. 3. Stir in remainder of Perfect Sweet Chocolate Bake Mix and baking powder. 4. Add cream, vanilla extract and eggs. Beat well for 2 minutes. 5. Spread mixture on paper lined tray and bake for 15 minutes at 160°C. 6. Dust a fresh piece of baking paper with cacao/cocoa. Invert cake onto paper and roll up. 7. Set aside to cool. FILLING:
1. Whip cream and just before soft peak stage, add Perfect Sweet xylitol, cacao/cocoa, and vanilla extract. 2. Unroll cooled cake and spread on cream filling. 3. Re-roll cake and set aside in cool place. FROSTING:
1. Beat butter and Perfect Sweet xylitol until pale and creamy, beat in cacao/cocoa. 2. Cover log with frosting and mark to resemble tree bark. 3. Decorate with a sprig of holly or festive decoration. 4. Keep refrigerated until serving.
