Charcoal & Vanilla Swiss Roll

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So it is October which means Halloween is creepin’ up.. and you will be seeing more dark but yummy bakes from me! Here is a Charcoal dark vanilla Swiss roll with a vanilla buttercream. Keeping the flavors simple this time but the look is Uber fantastic! Plus its a simple easy peasy recipe, with nothing hard to do! And it only takes about 15 min to whip up! Couldn’t go wrong right!?

Here’s how you bake it!

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INGREDIENTS:  

Charcoal Cake – 

  • 3 egg
  • 125g sugar
  • 100g flour 
  • 20g charcoal powder – I used activated coconut charcoal (this is what they use for food/baking)
  • 1 1/2 tsp baking powder
  • 50ml milk (i used almond milk, because i like the nutty flavour, but you can use whichever you like)

Vanilla Buttercream –  

  • 3 cups icing sugar
  • 1/3 cup butter, softened
  • 1 1/2 tsp vanilla
  • 2 tablespoons milk

 

METHOD: 

Charcoal Cake –  

  1. Pre-heat the oven at 220C, and prepare a large baking pan with baking paper.
  2. In a small bowl, add all the dry ingredients, and mix until all is well combined. Then leave it aside.
  3. In a large bowl, add the sugar and eggs, and whisk, using a hand held electric mixer (or a stand mixer) until thick, fluffy and very pale in colour.
  4. Then sieve in the dry ingredients, and carefully using a spatula or wooden spoon, fold the dry ingredients in, until thoroughly combined. Then add in the milk, and fold until combined.
  5. Pour the batter onto your prepared baking pan, and place in the middle of the oven. Reduce the heat to 200C and bake for 5-7 min – or until a cake inserter comes out clean.
  6. Take out the oven, and let cool completely before assembling.

Vanilla Buttercream – 

  1. In medium bowl, mix icing sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  2. Gradually beat in just enough remaining milk to make buttercream smooth and spreadable. If buttercream is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Assembly – 

Once the cake is cooled, and the frosting is ready you can assemble.

  1. Start by flipping the cake upside down onto a clean counter – you want the shiny side up.
  2. Then remove the baking paper gently. once removed, spread a good even thick layer of the vanilla buttercream.
  3. Start rolling from length wise (longest part) down towards you (so from the top down). Try rolling it as tight as you can (don’t worry if some of the buttercream comes out form the sides.
  4. Once the roll is complete, just to make it neat, slice off the edges. Dust some powdered sugar on top if you want, and voila! You’re ready to serve this awesome easy peasy cake to anyone.. or just yourself 😉

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