Chocolate roulade with black forest filling

Put all of the ingredients needed for the cake mix in a bowl and whisk together until light and fluffy.

(Swiss roll tin dimensions used in video 23x33cm)

Next line your tray with some baking parchment, and make some hospital corners as per the video.

Put ¾ cake mix onto the tray and spread evenly along the tin. (The remaining 1/4 of the mixture can be saved to make some buns with the kids.)

Bake in the oven at 180°C for approx 12 minutes. Because you have spread the mixture so thinly it will cook much quicker than a regular cake.

While the cake is baking, you can whip your double cream until light and fluffy.

Remove cake from the oven and leave to cool. Spread some cling film onto your counter top in preparation for rolling your roulade. See video for exact technique.

Next put the baked cake upside down on the cling film and pull off the parchment as carefully as possible.

Now add the cream in a layer, then the tin of pie filling on top. Spread out evenly.

Now to roll it, follow the video above to see exactly how best to roll your roulade.

As you roll it you will wrap it in cling film as per the video and then put in the freezer.

When you want to use this, take it out of the freezer and gently remove the cling film, put it on a serving plate and allow it to defrost. Then simply slice and serve.