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Turn the cooled cake upside down and peel off the parchment paper. Turn the cake back top side up. Spread the custard buttercream into an even layer on all over the cake except for 2 inches on the short side of the cake (see picture).
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Tightly roll the roll towards the end with no buttercream, leaving it seam side down.
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Cover in plastic wrap and refrigerate for about 30 minutes to 1 hour. Remove from the fridge, set over a cooling rack and remove the plastic wrap.
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Spread about half of the reserved cream all over the roll, about 3/4th cup.
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With a sharp serrated knife trim off about 1/2 inch at both ends of the roll, to reveal an even edge. Use the ‘scraps’ as a sample 🙂
Make the Chocolate Ganache:
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Combine 1/4 cup hot heavy cream and 1/3 cup chopped chocolate or dark chocolate chips and let sit for 1 minute. Stir until smooth. Allow to cool to room temperature or until the ganache is pourable but thick.
Decorate
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Pour the cooled prepared ganache over the roll.
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Add the remaining buttercream to a pastry bag (or a ziplock bag) fitted with a star tip and pipe flowers/stars all over the top of the roll. Make some big flowers and small ones.
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If you wish, you can add White Chocolate Crispearls to the centers of each piped flower. Any kind of small round chocolate covered dry blueberry will do though.
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With large spatulas transfer the Chocolate Custard Roll to a serving plate and refrigerate until ready to serve.
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For nice clean slices, dip a knife into hot water, wipe and proceed to cut.
