Hi, I'm making a baseball bat cake for a client. She requested my usual chocolate cake (very moist, very dark chocolate recipe). To make carving of the cake easier, I thought about making a long jelly-roll type cake so I only have to thin it out on one side to make the handle. She doesn't want any filling so I was just going to use a little chocolate syrup to brush it out to keep it moist and help with the rolling part. Do you think I can use my good old recipe, or do I need a recipe specifically designed for rolled cakes?
Thanks in advance for any help! :)