This month’s bake is a glossy, decadent, Mocha Swiss Roll.
A soft layer of sponge is smothered in a smooth mocha buttercream, before being rolled into a neat swirl. The roll is then covered in a shiny chocolate ganache (the perfect disguise for any cracks!), and drizzled with some melted white chocolate.
If coffee isn’t your thing, don’t worry, just leave out the espresso powder, and follow the alternative instructions.
Pop this splendid bake in the fridge to keep it fresh, and enjoy a cooling slice on a sunny day