Milk Chocolate Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm baking tray and line it with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and confectioners' sugar.

3. 3

   In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

4. 4

   Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

5. 5

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

6. 6

   Pour the melted chocolate into the cake batter and fold until well combined.

7. 7

   Pour the batter into the prepared baking tray and smooth the top.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool completely in the tray.

10. 10

    To assemble, roll the cake into a log and spread the whipped cream in the center. Roll again and slice into 4 equal pieces.

11. 11

    Melt the unsalted butter and cocoa nibs in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Be careful not to overheat the chocolate.

12. 12

    Dip each slice into the melted chocolate and decorate with cocoa nibs.