Mary Berry Chocolate Roulade Recipe

I’ll be honest—the first time I tried making Mary Berry’s chocolate roulade, I cracked it right down the middle. Literally. I thought I’d whisked the eggs enough, but nope—the sponge tore like wet tissue paper when I tried to roll it.

But that disaster? It taught me a lot.

Now I know exactly how to get that feather-light texture that bends instead of breaks, and the swirl of whipped cream and raspberry jam? Dreamy. The melted dark chocolate finish feels a bit posh, but it’s honestly very doable, even on a weeknight.

Let me show you how I fixed it—and why I now make this roulade for birthdays instead of cake.

Why This One Works So Well

There are a million chocolate roulade recipes out there, but this one nails it because:

• It’s flour-light. Just 65g of flour means the sponge stays soft and flexible.
• Whipped eggs are the star. No butter or oil—just eggs whisked until billowy, giving the roulade its signature lift.
• The roll while warm trick is essential. I didn’t believe it mattered until I tried rolling it cold. Don’t.

Most recipes miss the jam, but that sweet tartness tucked under the cream seriously elevates it.

INGREDIENTS + WHY THEY MATTER

• 4 Extra-Large Eggs – These are your structure. Whisk until airy and tripled in volume. I once used medium eggs and got a sad, squat sponge.
• 115g Granulated Sugar – Helps create that meringue-y texture when whipped with eggs. Don’t cut corners here.
• 65g All-Purpose Flour – Just enough to bind. Too much = stiff sponge.
• 40g Cocoa Powder – Rich flavour, dry texture. Sift well or risk bitter lumps.
• ¾ tsp Baking Powder – Just a touch to help with the rise.
• ¼ tsp Salt – Balances the sweetness and brings out the chocolate.

Filling:

• 115g Dark Chocolate – I go for 70%. I’ve tried milk, but it made the whole thing too sweet.
• 3 tbsp Raspberry Jam – Don’t skip this. It cuts through the creaminess with just enough sharpness.
• 300ml Heavy Cream – Whipped until soft peaks. Over-whip and it’ll split when you roll.

Want to Change It Up? Here’s How

• Egg-Free? I tested with aquafaba (the liquid from chickpeas)—it whipped up fine, but the sponge cracked when rolled. Not recommended unless you’re used to egg-free sponges.
• Dairy-Free? Oatly Whippable Cream actually worked beautifully. Chill it well first.
• No Raspberry Jam? Try blackcurrant or cherry preserves. Apricot was too subtle, in my opinion.
• Chocolate Swirl Inside Only? You can skip the top drizzle if you like—especially if freezing.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge cracked when rolling	Rolled it when cold	Roll it while still warm (not hot)
Sponge stuck to paper	Didn’t sugar the parchment enough	Sprinkle a good layer of sugar first
Cream oozed out	Overfilled the roulade	Leave a 2cm border all around when filling
Bitter cocoa taste	Used cheap cocoa	Use a good quality Dutch-process cocoa

How to Make Mary Berry’s Chocolate Roulade

1. Prep the Tin
   Preheat oven to 220°C (425°F). Line a 23x33cm Swiss roll tin with parchment and lightly grease.
2. Whisk Eggs & Sugar
   In a large bowl, whisk eggs and sugar for 5–7 minutes. You want soft peaks and a ribbon trail when you lift the whisk.
3. Fold in Dry Ingredients
   Sift in flour, cocoa, baking powder, and salt. Gently fold—don’t knock out the air.
4. Bake
   Pour into tin, spread evenly, and bake for 10 minutes. It’s done when edges shrink from the sides and it springs back.
5. Roll While Warm
   Turn out onto sugared parchment. Peel off baking paper, trim edges, score one edge, roll up warm with parchment inside. Cool.
6. Melt & Warm
   Melt chocolate over a double boiler. Warm jam slightly for easier spreading.
7. Fill & Roll
   Unroll sponge, spread jam then cream, drizzle half the chocolate and lightly swirl. Re-roll gently. Drizzle remaining chocolate on top. Dust with cocoa.

Tips From My Kitchen

• I use a metal Swiss roll tin—not glass. Heats more evenly.
• If my eggs are fridge-cold, I sit them in warm water for 5 minutes first—they whip better.
• Don’t rush the unrolling step. If the sponge resists, give it a minute more.
• Freeze without the chocolate drizzle—add it fresh before serving.

Storage + Serving

• Fridge: Keeps 2–3 days in a container. Let it sit out 10 minutes before slicing.
• Freezer: Freeze (undrizzled) for up to 1 month. Thaw overnight, then add topping.
• To Serve: Lovely with a dusting of icing sugar or a few raspberries on the side. Works with ice cream too, but I usually just go straight fork-to-face.

FREQUENTLY ASKED QUESTIONS

Q: Can I use homemade jam?
A: Absolutely. Just make sure it’s seedless or smooth, so it spreads easily without tearing the sponge.

Q: My sponge cracked—can I hide it?
A: Oh yes. That top chocolate drizzle? It’s a glorious disguise. Add some cocoa dusting too. No one will notice.

Q: Can I make this a day ahead?
A: You should. It tastes even better the next day once it’s set in the fridge.

Q: Can I skip the chocolate drizzle?
A: You can—but I wouldn’t. It adds richness and makes it feel finished.

Q: What tin should I use?
A: A Swiss roll tin (23x33cm) works best. Anything deeper and the sponge won’t roll easily.

Try More Recipes:

• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Chocolate Mirror Cake
• Mary Berry Coffee Victoria Sandwich
• Mary Berry American Chocolate Wedding Cake Recipe