Cake

• For this recipe, I used the cake from this recipe.
• 1. Start by crumbling the cake into a bowl.
  2. Pour milk and melted chocolate into the bowl and mix well until uniform and soft.
  3. Place a piece of plastic wrap on the kitchen counter. The length of the plastic wrap should match the length you want for the finished roulade.
  4. Pour the cake mixture onto the wrap and place another piece of wrap on top.
  5. Take a rolling pin and roll over the plastic wrap. Roll out the cake mixture until it fills the wrap.
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• 1. Find a bowl and add the soft butter, vanilla sugar, and milk. Whisk together with a hand mixer until the consistency becomes smooth and airy.
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• 1. Remove the top piece of plastic wrap from the cake mixture.
  2. Distribute dollops of buttercream on the cake and spread it out evenly.
  3. Roll the cake into a roulade using the plastic wrap.
  4. Finally, wrap the plastic wrap tightly around the roulade and place it in the refrigerator. It should stay there for 1 hour to become completely cold.
• 1. Melt the chocolate and place the chilled roulade on a cooling rack.
  2. Pour the melted chocolate over the roulade to cover it completely.
  3. Place the roulade back in the refrigerator. It should stay there until the chocolate sets.
  4. Remove the roulade from the refrigerator and decorate it with a fine layer of sifted powdered sugar.
  5. Slice the roulade into thin pieces and serve.
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