Chocolate Delight Roulade

Instructions

1. 1

   Preheat oven to 180°C (350°F) and line a 20cm x 30cm baking tray with parchment paper.

2. 2

   Melt the butter and mix with caster sugar in a large bowl.

3. 3

   Add eggs one at a time, whisking well after each addition.

4. 4

   Fold in cocoa powder, flour, and baking powder.

5. 5

   Spread the mixture evenly onto the prepared baking tray and bake for 10-15 minutes.

6. 6

   Once baked, remove from oven and let cool for 5 minutes.

7. 7

   Sprinkle a clean tea towel with icing sugar and turn the baked cake onto the towel.

8. 8

   Roll the cake and towel together starting from the shorter side.

9. 9

   Whisk whipping cream and powdered sugar until stiff peaks form, then fold in raspberries.

10. 10

    Unroll the cooled cake and spread the whipped cream and raspberry filling evenly onto it.

11. 11

    Roll the cake again, starting from the shorter side, and refrigerate for at least 30 minutes.

12. 12

    Sprinkle powdered chocolate over the roulade before serving.