Decadent chocolate log

Pre-heat oven to 180°C.   Grease a Swiss roll or shallow baking tin; 20cm x 32cm, and line with baking paper.  

Place Fate, cocoa powder, bicarbonate soda, cream of tartar, and butter into a medium sized mixing bowl.  

Add water, stir until well combined.  Add extra water, 1 Tbsp at a time, until mixture is of a thick pouring consistency.  Pour into prepared tin, spread so mixture evenly covers base.  

Bake; 12min.  Meanwhile, onto a piece of greaseproof paper, sprinkle sugar to cover same area as the base of the tin, and, in a small bowl, mix cream until soft peaks form.  

Remove cake from oven and immediately flip onto the sugar topped paper.  Gently remove paper which lined tin.   

While still warm, spread jam over upper side of cake, then cream over jam layer.  

Using bottom layer of paper, tightly roll cake, lengthways, into a log.  Secure ends firmly and leave to rest; 30min.   Place in refrigerator, chill further 30min, or until ready to serve.  

To serve, gently unroll log onto a flat serving dish, discard paper, and using a sharp knife, slice into 10 even sized pieces.