It’s time for a beautiful cake! This is one of my most loved desserts to bake and to eat. If you have never made a roulade cake, what are you waiting for? A fantastic summer dessert filled with fresh berries and cold chocolate cream. A Chocolate Raspberry Roulade will sure to be a crowd pleaser.
Many of us, refer to these cakes as Swiss Roll Cakes. I think that’s how I always refereed to them as well. Until I somehow switched to Roulade. Well, no matter what the name, it’s a fantastic dessert.
Many people associate the chocolate roulade cake with Christmas. The good ol’ log cake, right? Well, let me tell you this is the perfect summer dessert. Chilled and straight from the fridge it’s amazing in the summer heat.
What is this cake like
- Difficulty – Advanced. This cake takes exact measuring, mixing, baking and finishing to turn out correctly. Please make sure to read the instructions carefully to ensure you achieve the desired results.
- Taste – The chocolate is light and spongy and the filling rich yet light and delicious.
- Serving – This cake will make 8 servings.
Ingredients
For the cake:
- 6 large eggs separated
- 4 ounces dark chocolate chopped
- 1/2 teaspoon of vinegar
- 1/4 Cup sugar
- 2 tbsp sugar
- 1 Teaspoon vanilla extract
For the filling and topping
- 1 Cup whipping cream
- 2 Tablespoons cocoa powder
- 1 Tablespoon sugar
- 1 Cup raspberries
- 1/2 Cup slivered almonds divided
- Powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease and line a 12 x 17 inch sheet pan. Make sure you also grease the parchment paper with butter as well. Set aside.
- Separate the eggs while they are still cold. Place the yolks in a large mixing bowl and the whites in a medium sized mixing bowl. Allow eggs to come to room temperature for about 30 minutes.
- Place the chocolate in a double boiler set over simmering water. Let it melt slowly, stirring occasionally. Remove from heat when melted and let cool.
- In the bowl with your egg yolks, add 1/4 cup/50 grams of sugar. Mix on a high speed for about 5 minutes. You are looking for a pale yellow and thick batter. It will be about triple in volume. Once you batter is like this, add the vanilla extract and cooled chocolate. Mix to combine.
- With a clean whisk attachment, beat on high speed your egg whites until foamy. Add the vinegar and mix until soft peaks form then add the sugar and continue mixing until stiff peaks form and it is shiny.
- Take a few tablespoons of the whisked egg whites and add them to your chocolate mixture. Gently fold in until combined just enough to lighten the batter. Add in the rest of the egg whites and carefully fold them into the batter. Do not over mix or you will deflate the batter.
- Evenly pour the mixture onto your sheet pan. Bake for about 15 minutes or until when touched it lightly bounces back. Remove from oven and turnout on a damp tea towel set over a cooling rack. Remove pan and gently peel away the parchment paper. Next, start rolling up your cake in the tea towel. Leave it on the wire rack to cool completely. This will take a few hours.
- In a medium sized mixing bowl, add the whipped cream, cocoa powder and sugar. Mix well, cover and refrigerate for about 20 minutes. Remove from fridge and whisk until light and fluffy.
- Roughly cut up the raspberries (reserving a few for the top). Fold the raspberries into the whipped cream mixture.
- Unroll your cake and evenly spread out the whipped cream mixture. Evenly sprinkle over slivered almonds, reserving a few for the top. Fold back up and top with the remaining fresh raspberries and slivered almonds. Cover and refrigerate for about an hour to let the cake set.
Cake Notes
- First and foremost, always use eggs at room temperature. You only get full volume from eggs this way. So, if you keep your eggs in the fridge, get them out about 30 minutes before you plan on using them.
- Always fold the batter slowly and don’t over mix. This will deflate the batter and you won’t end up with a light and airy result.
- After my cake is baked, I turn it out on a damp tea towel sprinkled with powdered sugar. Do this to help prevent the cake from cracking and also sticking to the tea towel. It works every single time.
- For the whipped cream, I recommend always using a cold bowl and cold beaters before whisking the whipped cream. The room temperature can easily affect the fluffiness you get in your whipped cream. I have curdled cream enough times in the past to know that having cold utensils and ingredients will prevent this every time.
Here’s A Few Other Cakes You Might Be Interested In
- Mango & Lime Roulade
- Vanilla Roulade with Blueberries and Cream
- Strawberry & Cream Swiss Roll Cake
- Pumpkin Spice Cake
- Lemon Blueberry Swiss Roll Cake
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Raspberry Chocolate Roulade Cake
It's time for a beautiful cake! This is one of my most loved desserts to bake and to eat. If you have never made a roulade cake, what are you waiting for? A fantastic summer dessert filled with fresh berries and cold chocolate cream. A Chocolate Raspberry Roulade will sure to be a crowd pleaser.
Servings: 8 servings
Calories: 334kcal
Ingredients
For the cake:
- 6 large eggs separated
- 4 ounces dark chocolate chopped
- 1/2 teaspoon of vinegar
- 1/4 Cup sugar
- 2 tbsp sugar
- 1 Teaspoon vanilla extract
For the filling and topping
- 1 Cup whipping cream
- 2 Tablespoons cocoa powder
- 1 Tablespoon sugar
- 1 Cup raspberries
- 1/2 Cup slivered almonds divided
- Powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease and line a 12 x 17 inch sheet pan. Make sure you also grease the parchment paper with butter as well. Set aside
- Separate the eggs while they are still cold, as it is easier to do it this way. Place the yolks in a large mixing bowl and the whites in a medium sized mixing bowl. It is now best to let them come to room temperature before whisking as it will give you the most volume. Usually half an hour is enough.
- While the eggs are sitting, get your chocolate ready. Place the chocolate in a double boiler set over simmering water. Let it melt slowly, stirring occasionally. Remove from heat when melted and let cool.
- In the bowl with your egg yolks, add 1/4 cup/50 grams of sugar. Mix on a high speed for about 5 minutes. You are looking for a pale yellow and thick batter. It will be about triple in volume. Once you batter is like this, add the vanilla extract and cooled chocolate. Mix to combine.
- With a clean whisk attachment, beat on high speed your egg whites until foamy. Add the vinegar and mix until soft peaks form then add the sugar and continue mixing until stiff peaks form and it is shiny.
- Take a few tablespoons of the whisked egg whites and add them to your chocolate mixture. Gently fold in until combined just enough to lighten the batter. Add in the rest of the egg whites and carefully fold them into the batter. Do not over mix or you will deflate the batter.
- Evenly pour the mixture onto your sheet pan. Bake for about 15 minutes or until when touched it lightly bounces back. Remove from oven and turnout on a damp tea towel set over a cooling rack. Remove pan and gently peel away the parchment paper. Next, start rolling up your cake in the tea towel. Leave it on the wire rack to cool completely. This will take a few hours.
- In a medium sized mixing bowl, add the whipped cream, cocoa powder and sugar. Mix well, cover and refrigerate for about 20 minutes. Remove from fridge and whisk until light and fluffy.
- Roughly cut up the raspberries (reserving a few for the top). Fold the raspberries into the whipped cream mixture.
- Unroll your cake and evenly spread out the whipped cream mixture. Evenly sprinkle over slivered almonds, reserving a few for the top. Fold back up and top with the remaining fresh raspberries and slivered almonds. Cover and refrigerate for about an hour to let the cake set.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Raspberry Chocolate Roulade Cake
Amount Per Serving (1 slice)
Calories 334
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 181mg60%
Sodium 68mg3%
Potassium 265mg8%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 15g17%
Protein 8g16%
Vitamin A 640IU13%
Vitamin C 4mg5%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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