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1. Heat the oven to 190C/fan 170C/gas 5. Line a 30x40cm swiss roll tin with baking parchment, butter and dust with cocoa.
2. Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 10-15 minutes or until firm to the touch.
3. Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. it may crack a bit but don't worry, you're going to cover it with icing. Cool.
4. For the filling, whisk the double cream until it is stiff and stir in the baileys.
5. For the topping, beat the butter and icing sugar together and fold in the melted chocolate. leave until cool enough to spread.
6. Gently unroll the sponge and dot blobs of chocolate over with a teaspoon, use just under half the mixture. Spread out gently. spread over the baileys cream and reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling. Spread the topping over the roulade using a palette knife to give a rough surface and dust with cocoa or icing sugar.

Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

Latest comments and suggestions

• turnip

  15 December 2008

  turnip rated and commented on this recipe

  

  Really nice! Try adding nice christmas decorations on top to brighten it up a bit.

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• Tora

  22 December 2008

  Tora rated and commented on this recipe

  

  Not sure about this one...for a start, I prepared it a few hours ahead (you need to be able to do this for Christmas dinners...) and because of this the Bailey's cream lost its texture. At the same time the chocolate filling/cover went very hard. It looked fantastic though, and some of the guests really liked it. If I were to make it again I would figure out how to make a Bailey's filling without whipped cream, and also how to keep the chocolate softer.

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• Odie

  27 December 2008

  Odie commented on this recipe

  I made this for a family get together before Christmas and it was fantastic. I didn't put the Baileys in the Cream as I figured there was enough going on with all the chocolate. It went down an absolute treat an I have been asked to make it again for another family occasion. Topping didn't go too hard but I probably didn't put enough inside the swiss roll as I seemed to have a lot for the outside. I was so happy with it that I am making it again today for a different group of people.

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• Zoe

  29 December 2008

  Zoe rated and commented on this recipe

  

  Was nervous about making this because of the whole rolling of the sponge, but that went really well. It was not whipping the double cream enough and watching it run off the cake, managed to rescue it and in the end turned out really well and was very yummy. My family want me to make it again next year.

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• Karenzweb

  04 January 2009

  Karenzweb commented on this recipe

  The cake was beautiful and rolled easily. I'd tried one of these years ago, and ended in tears, but that's before I discovered parchment paper. I couldn't believe the amount of butter in the icing. I used 1/3 less and it was still way too rich and I love rich...oh well. I ended up putting just a bit in the middle, then frosting with chocolate whipped cream. If I make again, I would sprinkle the cake with a bit of liquor syrup and either use the whipped cream or a ganache, not the butter icing.

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• Karenzweb

  04 January 2009

  Karenzweb rated this recipe

  

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• Danni @ olive mag

  12 March 2009

  Danni @ olive mag rated and commented on this recipe

  

  It does involve a little effort, and was my first attempt at a roulade. Didn't think you needed all that whipped cream, somehow seemed to have too much left over. Either way it goes down very well, looks beautiful and there is never a crumb left!

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Ingredients

• 50g cocoa powder plus extra for the tin
• 75g self-raising flour plus extra for dusting
• 1 tsp baking powder
• 5 large eggs
• 100g caster sugar plus extra for dusting

FILLING

• 284ml pot double cream
• 6 tbsp Baileys

TOPPING

• 300g butter
• 100g icing sugar plus a little more for dusting
• 400g dark chocolate , melted

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1 hour

Ingredients

• 50g cocoa powder plus extra for the tin
• 75g self-raising flour plus extra for dusting
• 1 tsp baking powder
• 5 large eggs
• 100g caster sugar plus extra for dusting

FILLING

• 284ml pot double cream
• 6 tbsp Baileys

TOPPING

• 300g butter
• 100g icing sugar plus a little more for dusting
• 400g dark chocolate , melted

Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

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