Ingredients for the cake
85 g golden caster sugar
85 g plain flour
2 tbsp. Willie's Cacao Cuban Black Baracoan Cacao
1/2 tsp. Baking Powder
For the Filling & Icing
50 g unsalted butter
140 g Willie's Cacao Cuban Black Baracoan Cacao
3 tablespoons Goya Panela or Dark Brown Sugar
284 ml double cream
200 g icing sugar
Heat oven to 200 degrees Celsius and grease and line tin with baking parchment
Beat eggs and sugar until creamy
Mix flour, cocoa, baking powder and sift on to egg mixture.
Fold in carefully and then fold into tin.
Tip the tin from side to side to spread the mixture into the corners evenly.
Bake for 10 minutes
Prepare surface on counter by spreading baking paper out on counter for cake assembly.
While cake is still warm, flip on to prepared area. Do not remove lining on cake. Roll the cake up from its longest edge leaving paper inside.
To make icing, break up Willie's Cacao and melt with butter in a bowl over a pan of hot water or double boiler.
Remove from heat and add in sugar and 5 tbsp cream.
Whisk remaining cream until it holds its shape.
Unravel cake and spread cream evenly on top, then roll cake back up.
Cut a thick diagonal slice from the cake and place the cake on to a serving plate. Now arnge the cut slice next to the cake so that it looks like a branch on the cake tree log.
Spread the icing over the log and branch.
Using a fork, mark the icing to give a tree bark effect by dragging the fork lightly along the top of the icing in long strokes.
Sprinke with icing sugar (optional)