For the swiss roll:
3 medium eggs
100g caster sugar
75g self-raising flour
25g unsweetened cocoa powder
15ml hot water
For the filling:
250ml double cream
2tbsp icing sugar
1 tbsp unsweetened cocoa powder
1/2 medium orange zest
For the chocolate coating:
120g dark chocolate
85ml single cream
For the Swiss roll:
Preheat the oven to 220C/200C fan.
Line a 9” x 12” baking tray with parchment paper and set it aside.
In the bowl of your stand mixer, fitted with the whisk attachment, whisk the eggs, vanilla and sugar at full speed for 5 minutes until thick and pale in colour.
Sieve in the flour and cocoa powder and with a spatula, fold this through gently to retain the air.
Finally, add the boiling water and mix through.
Pour this batter onto the lined tray and place in the preheated oven for 8-10 minutes.
Once baked, carefully turn the cooked sponge onto a sugared sheet of parchment paper.
Slowly peel off the parchment paper that the sponge was baked on.
From the short end, roll the Swiss roll sponge up with the new sugared parchment paper in the centre, this will stop it from sticking together as it cools.
For the filling:
In the bowl of your mixer fitted with the whisk attachment, whisk the cream, vanilla icing sugar, cocoa powder and zest until thick. Keep chilled until needed.
For the ganache coating:
To make the ganache coating, simply place the chocolate and cream into a bowl and gently melt in the microwave until chocolate is melted and combined
Carefully unroll the sponge.
Spread on the whipped cream filling and spread evenly.
Going from the short end, reroll the Swiss Roll.
Place it on a lined baking tray and using a pallet knife, spread on the chocolate coating to completely cover the roll.
While the chocolate is still wet, sprinkle on some fresh raspberries & orange zest.
Pop back into the fridge until you plan on serving.