For the cake:
1 cracked chocolate sponge cake, about 6 inches
1 cup milk
1/2 cup dark chocolate, melted
For the filling:
1 cup butter
2 cups powdered sugar
1 tsp vanilla extract
2 tsp milk
For the topping:
2 cups dark chocolate, melted
Method of Preparation
In a bowl, mash your chocolate cake with the milk and melted dark chocolate.
Next, roll out to approximately 10 by 14-inches between 2 sheets of cling film.
Prepare your cream filling, and then spread over the cake. Roll up from the shorter end, and then set aside as you prepare your topping.
Melt the dark chocolate, and pour over the cake. Leave to set before scattering with the powdered sugar.
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