Chocolate Swiss Roll Cake With Creamy Filling And Fruit

chocolate roulade cake recipe

Hello dear friends.

I have a new recipe for you today. It’s finger-licking good. Or spoon-licking good… whichever may your choice be 🙂

 
 

chocolate roulade cake recipe

I made this recipe having all the chocolate lovers on my mind… and those who love cream too… and, of course, those who fancy a bit of cream cheese… and also remembering those who like fresh fruit… soo, that could be quite a few of you… and, okay, okay, I had myself on my mind pretty much as well…. 🙂

 
 

chocolate roulade cake recipe

Making this cake is a lot of fun. Let me assure you, it is rather easy to assemble. Actually, I find the assembling the most fun part…

There are a few tricks involved that will assure that your cake will have not-so-usual vertically placed sponge.

 
 

chocolate roulade cake recipe

Here’s how you achieve that… First of all, you bake two sponge cakes. The first magic trick with rolls (roulades) is to turn the cakes out onto the sugared parchment while still hot. You then roll the sponges up (this will assure that the sponges will ‘get used to’ being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.

 
 

chocolate roulade cake recipe

And how to achieve the vertical cake parts? Just spread one half of the filling over each sponge cake. Cut each sponge cake in four even strips (starting at the wider/longer) side. Sprinkle each strip with fruit.

 
 

chocolate roulade cake recipe

Roll up one sponge strip…

 
 

chocolate roulade cake recipe

… and place it onto a larger platter (I used the bottom part of a 10 1/2-inch = 27 cm springform pan). That makes the center of your cake.

 
 

chocolate roulade cake recipe

Then take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of the following strip.

Basically, you form a nice spiral shape.

 
 

chocolate roulade cake recipe

Another strip added.

 
 

chocolate roulade cake recipe

Continue working this way until all 8 cake strips are used.

 
 

chocolate roulade cake recipe

And that’s pretty much it.

Finally cover the top of the cake with a little bit of creamy filling.

I wrapped a springform fastener around my cake in the end, but it is definitely not necessary, the cake holds together very nicely.

 
 

chocolate roulade cake recipe

And to make it all prettyyyy, pour some lovely shiny ganache over the top, sprinle with fruits of various kinds and you are good to go…

 
 

chocolate roulade cake recipe

We liked this cake, I hope you will too.

Enjoy!

With lots of love,

Petra xoxo

 

(This cake was inspired by this recipe.)

And here are all the details you will need…

5.0 from 1 reviews
Chocolate Roulade Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • FOR 2 SPONGE ROLLS:
  • 12 eggs
  • 2 cups (230 grams) confectioners sugar
  • 2 tsp vanilla extract
  • 1 cup (120 grams) cake flour
  • ⅓ cup (30 grams) cocoa powder
  • 1 tsp baking powder
  • FOR FILLING:
  • 3½ 8-ounce packages (800 grams) mascarpone or cream cheese, at room temperature
  • 2½ cups (600 ml) heavy (whipping) cream
  • 2 0.35-oz (2 10-gr) packages stabilizer for whipping cream (cream stiffener)
  • 1 cup (115 grams) confectioners sugar
  • 2 tsp vanilla extract
  • 5 cups (600 grams) fruit (I used raspberries, blueberries, cherries and red currants)
  • GANACHE:
  • 7 oz (210 grams) chocolate
  • ½ cup (120 ml) heavy (whipping) cream
  • 2 cups (240 grams) fruit - for garnish
Instructions
  1. For the SPONGE ROLLS, preheat the oven to 350 °F (175 °C). Grease and line two 12 x 15-inch (30 x 38 cm) baking tins with parchment paper.
  2. Whisk the eggs, sugar and vanilla together in a large bowl until the mixture is light and frothy.
  3. Sift the flour and cocoa powder into the mixture and carefully fold it in.
  4. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
  5. Bake the two tins for 15 minutes, or until the sponges begin to shrink from the edges of the tin.
  6. While the cakes are cooking, place two clean dish towel on your working surface. Then place a piece of parchment paper on each towel and sprinkle the paper with a little dusting of confectioners sugar.
  7. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife. While still hot, roll the sponges up (this will assure that the sponges will 'get used to' being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.
  8. To make the FILLING, whip the heavy cream with sugar until stiff. Mix in stabilizer for whipping cream. Fold in cream cheese.
  9. To ASSEMBLE, spread one half of the filling over each sponge cake (leave aside about 3 tbsp of the filling to be spread over the top of the cake).
  10. Cut each sponge cake in four even strips (starting at the wider/longer) side.
  11. Sprinkle each strip with fruit.
  12. To start, roll up one sponge strip and place it onto a larger platter (I used the bottom part of a 10½-inch/27 cm springform pan). That makes the center of your cake.
  13. Now, take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of following strip. Continue working this way until all 8 cake strips are used. Spread the remaining filling over the top of the cake.
  14. Let cool in the fridge for about 2 hours.
  15. To make the GANACHE, pour the heavy cream into a medium sized heatproof bowl. Place the bowl over a pot of boiling water, allowing the cream to get hot. Add the chopped chocolate and stir gently until the chocolate melts.
  16. Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.
  17. Let the ganache set. Then garnish with fruit.
  18. Store refrigerated.

Chocolate and Cherry Squares

chocolate and cherry squares recipe

Hi friends! Today I have a lovely recipe for you. I made it the other day and have to say it’s a real treat, especially for those who love the chocolate and cherry combination. Like me. Do you? (… but, then, is there a sweet combination I don’t like? 🙂 )

 
 

chocolate and cherry squares recipe

These delicious squares are beyond easy to make, the preparation takes just a few minutes. Plus, the cherries in this recipe can be easily replaced with any seasonal fruit you wish to use.

 
 

chocolate and cherry squares recipe

We loved this recipe. I am sure I will make it again soon, and next time I might even add drops of cherry jam to the batter here and there. And some rum essence too, that could work very nicely. What do you think?

And here are all the details if you’d like to make the yummy Cherry and Chocolate squares too….

Enjoy!

With love,

Petra 🙂

 

Chocolate and Cherry Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 squares
 
Ingredients
  • 1 cup (200 grams) granulated white sugar
  • 3 eggs
  • 2 cups (260 grams) all-purpose flour plus 2 tbsp (to coat the cherries)
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) vegetable oil
  • 1½ tsp baking powder
  • 2 cups (300 grams) cherries, pitted and halved
  • ¾ cup (100 grams) roughly chopped chocolate
Instructions
  1. Preheat the oven to 350 °F (175 °C) and line a 3 x 9-inch (33 x 22 cm) baking pan with parchment paper, leaving overhanging edges (to help you lift the cake straight out of the pan).
  2. In the bowl of your electric mixer, mix the sugar and eggs until pale in color and the sugar has dissolved.
  3. Add the flour, milk, oil and baking powder in the egg mixture and mix to combine.
  4. Place a half of the cherries in a separate bowl, dust with 2 tbsp flour, mix and add in the batter. Mix to combine.
  5. Pour the batter in the lined pan, smooth out the surface. Sprinkle the remaining cherries and chocolate chunks on top.
  6. Bake at 350 °F (175 °C) for 30 minutes.
  7. Let cool, remove from the pan using the paper overhangs, cut into squares.

 

Sunday Greetings

crochet

Hello dear friends!

I am sending you my warm Sunday greetings! May your day be lovely, happy and blessed.

We have been spending our Sunday mostly outside (oh my goodness, the weather has been marvelous over here in the heart of Europe, so INVIGORATING). And I was lucky enough to find me some precious moments and hide myself in my ‘office’ (a.k.a. Happy Room) where I enjoy spending my time hidden behind columns of colorful yarn squares. The bliss!

Things of various crochet kinds have been going on here recently, I have been happily working on a couple of projects and I am eager to share more as soon as there is some significant progress achieved.

For now, sending you looooots of love,

Petra 🙂

New Pattern – Crochet Angel Ornaments

crochet angel ornaments

Hello friends!

I hope you are doing fine and that life is treating you well.

Today I am stopping by with some good new for those of you who were interested in making my Crochet Angel Ornaments. The pattern is here, yay! You can now find it in my shops HERE or HERE.

 
 

crochet angel ornaments

As usual, the pattern contains a written part and a part called a picture tutorial with many step-by-step pictures to help you along the way.

 
 

crochet angel ornaments

This is a quick and fun project producing cute ornaments for your home or to give as a gift to your loved ones.

Although my home is now being protected by quite a few of these lovely happy angels, I am really looking for the holidays to place them on my Christmas tree and to gift them to my friends and family.

 
 

crochet angel ornaments

I wish you Happy Crocheting!

 
 

crochet angel ornaments

Enjoy!

With lots of love,

Petra

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