Welcome to the Cake Decorators Q&A

hi guys i have a friend who keeps asking me for a chocolate log. Easy i thought.. i found a Mary Berry recipe and followed it to the T. Yet for some strange reason it keeps rising out of the tin and is more like a biscuit than a swiss roll. Any ideas where i could be going wrong? x

Hi Lisajl

The cake should be covered with a damp tea towel and weighed down slightly for several hours. I think Mary Berry suggests laying the cooling rack over the sponge which helps to flatten it out. I always make a chocolate roulade and smother it inside and out with chocolate fudge icing, makes a lovely big roll but light and fluffy. It’s quicker, less hanging around. There are lots of recipes online.