cakes

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…

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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.
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Fruit Squares with Cream Cheese Filling

fruit squares with cream cheese filling recipe with step by step pictures

Let me tell you this.

This cake is amazing!

There it is.

I needed to get this off my chest.

Ugh, I feel so much better now.

 

I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…

 

fruit squares with cream cheese filling recipe with step by step pictures, ingredients

Here’s what we need.

 

fruit squares with cream cheese filling recipe with step by step pictures, preheat the oven to 350 F - 175 C, separate the eggs - the yolks into on large bowl, the whites into another large bowl

1. First, preheat the oven to 350 °F (175 °C).

 

2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.

Read more…

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Plum Cake

plum cake recipe with step by step picture tutorial

When I was a kid, cakes like this one were on our table very often.

My lovely Mom used to make them.

They were filled with any fruit that was in season. And during the months of winter, Mom would use just about any canned fruit she had on hand.

So, whether you use plums, cherries or any kind of berries to make this sponge cake with fruit, you’ll be amazed by a very nice flavor it has and how surprisingly easy it is to prepare it.

 

plum cake recipe with step by step picture tutorial, ingredients

Here’s what we need.

 

1. First, preheat the oven to 350 °F (175 °C).

 

2. Separate the eggs placing the yolks in one bowl and the whites in another.

Use larger bowls.

 

3. Pour the sugar into the egg yolks and beat until thick and pale in color.

 

Try your best not to eat this all.

Oh my gosh, it’s so good.

Or is it just me?

 

plum cake recipe with step by step picture tutorial, add the butter and mix until fluffy

4. Then add the butter and mix until fluffy.

 

plum cake recipe with step by step picture tutorial, in a small bowl, combine the flour and baking powder, add it to the egg-yolk mixture, mix to combine

5. Next, in a small bowl, combine the flour and baking powder. Add it to the egg-yolk mixture. Mix to combine.

 

plum cake recipe with step by step picture tutorial, using a cleaned whisk attachment, whisk the egg whites

6. Then, using a cleaned whisk attachment, whisk the whites…

 

plum cake recipe with step by step picture tutorial, whisk the egg white until they hold stiff peaks

…until they hold stiff peaks.

 

7. Add the whites into the egg-yolk batter.

Small lumps of egg whites in the batter are okay.

 

plum cake recipe with step by step picture tutorial, spray a baking pan with cooking spray and dust it lightly with flour, scrape the batter into the prepared pan

8. Spray a baking pan with cooking spray and dust it lightly with flour.

 

9. Scrape the batter into the prepared pan.

I used a 13 x 9-inch (33 x 22 cm) baking pan. This cake will rise a lot, so if you are going for a less tall version, use a larger baking pan.

 

plum cake recipe with step by step picture tutorial, spread out the batter evenly

10. Spread out the batter evenly.

 

plum cake recipe with step by step picture tutorial, cut the plums into halves, or if you are using canned plum, drain them

11. Now cut the plums in, halves. Or, if you are using canned plums, drain them.

 

plum cake recipe with step by step picture tutorial, evenly arrange the halved plums on top of the batter

12. Evenly arrange the halved plums on top of the batter.

 

plum cake recipe with step by step picture tutorial, bake at 350 F - 175 C for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean

13. Bake at 350 °F (175 °C) for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

 

plum cake recipe with step by step picture tutorial, remove from the oven and let cool, then dust with a little confectioners' sugar and cut into squares

14. Remove from the oven and let cool.

 

14. Then dust with a little confectioner’s sugar and cut into squares.

 

plum cake recipe with step by step picture tutorial

And most importantly, enjoy, dear friends!

 

(This cake takes about 45 minutes to prepare.)

 

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Marble Bundt Cake

marble-bundt-cake-final-A

This cake was a must on our Sunday table nearly every weak when I was I child.

It looks very sophisticated, but let me tell you, it is one of the easiest I make.

The ingredients should be enough for a 10 inch (25 cm) pan.

I used quite a large bundt pan so I doubled the amounts.

~~~

To make it you need:

3  medium eggs

2 1/4 cups (270 grams) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2  cup (240 ml) vegetable oil

1 1/4 cups (250 grams) white sugar

2 teaspoons vanilla extract

1 cup (240 ml) milk

4 teaspoons cocoa powder

~~~

And this is how:

marble-bundt-cake-final-II

1. Preheat an oven to 350 F (177 C).

2. Spread oil over the inner side of the bundt or tube pan and dust it gently with flour.

3. In the bowl of an electric mixer beat together eggs and sugar.

marble-bundt-cake-III

4. After about 5 minutes, when it looks just about this, you can add oil and the vanilla extract.

marble-bundt-cake-final-IV

5. In a separate bowl sift together the flour, baking powder, baking soda and salt.

6. With the mixer on low speed alternately add the flour mixture and the milk to the batter.

marble-bundt-cake-final-V

7. Pour half of the batter into the bundt pan.

8. Stir the cocoa powder into the other half of the batter, mixing well. Then gently, spoon by spoon, add the cocoa batter to the pan.

This will create the wonderful marble effect.

9. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

This cake will keep for a couple of days at room temperature.

Enjoy dear friends!



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