Chocolate Roulade Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
  • 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
  • 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)
  • 7 oz (210 grams) chocolate
  • ½ cup (120 ml) heavy (whipping) cream
  • 2 cups (240 grams) fruit - for garnish
  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.
Recipe by Zoom Yummy - Crochet, Food, Photography at