This chocolate roulade is light, rich, and filled with fluffy whipped cream and a touch of raspberry jam. The soft sponge rolls beautifully, and a drizzle of melted dark chocolate adds a delicious finish. It’s a perfect dessert for special occasions or an indulgent treat with a cup of tea!
This Chocolate Roulade Recipe is from Mary Berry’s Baking Bible Cookbook.
Ingredients Needed:
For the sponge:
- 4 extra-large eggs
- 115g granulated sugar, plus extra for sprinkling
- 65g all-purpose flour
- 40g cocoa powder, plus extra for dusting
- ¾ tsp baking powder
- ¼ tsp salt
For the filling:
- 115g dark chocolate, broken into pieces
- 3 tbsp raspberry jam
- 300ml heavy cream, whipped
How To Make Mary Berry Chocolate Roulade
- Prepare the baking tin: Preheat the oven to 220°C (425°F). Grease a 23 x 33cm (9 x 13-inch) baking tin and line it with parchment paper.
- Make the sponge: In a large bowl, whisk the eggs and sugar together until the mixture is light and frothy, and leaves a trail when lifted. Sift the flour, cocoa powder, baking powder, and salt into the mixture and gently fold them in. Pour the batter into the prepared tin, ensuring it spreads evenly to the corners.
- Bake the sponge: Place in the oven and bake for about 10 minutes, or until the sponge starts to shrink away from the sides of the tin.
- Roll the sponge: While the cake bakes, lay a sheet of parchment paper slightly larger than the tin on your work surface and sprinkle it with granulated sugar. When the sponge is ready, carefully invert it onto the sugared paper. Peel off the baking parchment, trim the edges with a sharp knife, and score a line 2.5cm (1 inch) from one of the shorter edges—don’t cut all the way through. Roll the sponge up from the scored edge, keeping the parchment inside, and leave it to cool.
- Prepare the filling: Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Warm the raspberry jam in a small saucepan until it’s easy to spread.
- Assemble the roulade: Gently unroll the cooled sponge and remove the paper. Spread a layer of raspberry jam over the sponge, followed by the whipped cream. Drizzle half the melted chocolate over the cream and swirl it in lightly. Carefully re-roll the sponge, then drizzle the remaining chocolate over the top and dust it with cocoa powder.
Recipe Tips
- Light and airy sponge: Whisk the eggs and sugar well until they reach a thick, frothy consistency for the best texture.
- Rolling the sponge: Rolling the cake while warm helps prevent cracking when it’s filled later.
- Extra chocolate drizzle: For a richer taste, melt a little extra chocolate and drizzle over each slice before serving.
How To Store This Chocolate Roulade
Storing in the Fridge: Keep the roulade in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before serving.
Freezing: Wrap the roulade tightly in cling film and freeze for up to 1 month. Thaw in the fridge overnight before serving.
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