soft choc sponge and a dreamy creamy centre… this is the ultimate treat!
the star baker way:
ingredients
- 150g plain flour
- 30g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarb
- ¼ tsp salt
- 110ml CHOC SHOT
- 60ml neutral oil
- 160ml plant milk
- 1 tsp vinegar/lemon juice
- 10ml Vanilla SYRUP
- 200ml vegan whipped cream + 2–3 tbsp PISTACHIO SYRUP
- Optional: replace 30g flour with 30g cocoa powder if you want double choc
- Optional: replace 50ml of whipped cream with Vegan Crème Fraiche
make
- Preheat oven to 180°C.
- Line tin (23×33cm).
- Mix milk (milk, vinegar). Put to the side for 5 mins.
- Mix dry (flour, cocoa, baking powder, bicarb, salt).
- Combine wet + dry, add the syrup and mix well, spread in tin.
- Bake 10–12 mins.
- Turn out onto cocoa-dusted paper/or kitchen cloth, roll warm, cool.
- Fill with sweetened vegan cream (+syrup).
- Roll back up, drizzle with CHOC SHOT.
the speedy way:
ingredients
- 150g self-raising flour
- 30g cocoa powder
- 110ml CHOC SHOT and 10ml PISTACHIO SYRUP
- 160ml plant milk
- 200ml vegan whipped cream
make
- Preheat oven to 180°C.
- Line tin (23×33cm).
- Stir flour + cocoa.
- Add syrup + milk, whisk smooth.
- Bake 10–12 mins.
- Flip onto cocoa-dusted paper, roll warm, cool.
- Fill with whipped cream, re-roll, drizzle, slice.
