This chocolate raspberry roll cake is a delightful dessert with rich flavors and is perfect for raspberry season. It blends the rich flavor of chocolate with the tart sweetness of raspberries.
Ingredient
Chocolate sponge cake
4 eggs
1/2 cup (100g) sugar
2 tablespoons (28g) vegetable oil
1 teaspoon (5g) vanilla extract
1/3 cup + 1 tablespoon (50g) all-purpose flour
1/3 cup (40g) unsweetened dark cocoa powder
1 teaspoon (4g) baking powder
1/2 teaspoon (2g) salt
Raspberry sauce
9 oz (250g) raspberries, fresh or frozen
1/4 cup (50g) sugar
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2 tablespoons (30ml) lemon juice
Raspberry Cream Cheese Filling
7 oz (200g) cream cheese, room temperature
1/3 cup (40g) powdered sugar
1 teaspoon (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipped cream, chilled
for filling
7 oz (200g) fresh raspberries
For decoration, optional
fresh raspberries
chocolate pieces
powdered sugar
Instruct
Prepare chocolate wafers.
Preheat oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking tray with parchment paper.
In a medium bowl sift and mix flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and frothy. Add oil and mix until well combined.
Slowly mix in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted in the center comes out clean.
Sprinkle with powdered sugar. This helps keep the cake from sticking. Turn the cake over on a kitchen towel. Remove the baking parchment. Roll with kitchen towel inside. You will have to do it while it’s hot/warm or it will crack. Let cool completely.
Prepare raspberry sauce.
Place the raspberries, sugar and lemon juice in a small pot and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickened.
Turn off the stove and sieve to remove seeds. Let cool completely.
Prepare the raspberry cream cheese filling.
In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl beat the cream until stiff peaks form.
Gently fold the cream into the raspberry cream cheese mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1cm) border.
Reserve some filling for decoration.
Sprinkle fresh raspberries over the filling.
Roll the cake up. Refrigerate at least 2 hours before serving.
Decorate the cake roll.
Spread the remaining raspberry cream cheese on top of the roll.
Decorate with fresh raspberries and chocolate shards.
Sprinkle with powdered sugar and enjoy.
Please refer to many other cooking methods:
