Did I mention in earlier posts that I'm a big time chocolate lover? So is my hubby and kids. I've got another chocolate treat for you. It tastes incredible. No words to describe! Fresh raspberries in the cream gives it a little sour taste along with the sweetness.
Honey chocolate cake batter and raspberry cream is a wonderful combination. This Honey Chocolate Roulade with Fresh Raspberry Cream is so delicious and soft, it melts in your mouth. It goes perfectly with a cup of coffee at any time of the day!
Ingredients for the cake roll:
6 large – eggs
½ cup – granulated sugar
½ cup – honey
½ cup - cocoa
1 cup – all-purpose flour
Ingredients for the raspberry cream and chocolate ganache:
2 cups – heavy whipping cream
½ cup – confections’ sugar
1 cup – fresh raspberries
4 oz. – dark chocolate
3 tbsp. - milk
Instructions for cake roll:
1. Preheat oven to 350 F. Beat eggs with sugar on high for 5 minutes.
2. Reduce the mixer speed to medium and then add honey. Continue beating for 5 minutes.
3. While the cake roll batter is mixing, mix flour and cocoa with whisker.
4. Sift in the flour with cocoa and stir on low for 2 minutes or until all combined. Scrape the sides with rubber spatula in between siring.
5. Pour batter into 12 X 16 baking sheet lined with parchment paper. Bake it on 350 F for 13 – 15 minutes.
6. Remove from the oven. Sprinkle the top with confections’ sugar (it prevents from sticking to the paper), and then roll it into a log. Let it cool completely.
How to make raspberry cream:
1. Add heavy whipping cream to a bowl of an electric mixer. Beat it on high for two minutes.
2. Add confections’ sugar and beat it on high for a minute. Scrape the sides with a spatula and beat it for another minute.
3. Then add cup of fresh raspberries and mix it for another minute.
How to make chocolate ganache:
1. Break the chocolate bar into small pieces and put it into a small bowl. Place bowl over pot of boiling water then add milk. Stir until all melted and the ganache is runny and smooth. Set it aside and let it cool to warm temperature (pouring hot ganache will cause the cream to melt).
How to assemble roulade:
1. Unroll the cake roll. Spread half of the cream evenly.
2. Roll the roulade tightly into a roll. Spread the rest of the cream on top of the roll. Refrigerate roulade for an hour so the cream can set and get cold (that will prevent from the cream from melting when garnishing with warm ganache). Pour warm chocolate ganache onto the top of the roulade. Garnish with fresh raspberries and raspberry leaves.
Enjoy!
Recipe Card
Honey Chocolate Roulade with Fresh Raspberry Cream
Ingredients
- Ingredients for the cake roll:
- 6 large – eggs
- ½ cup – granulated sugar
- ½ cup – honey
- ½ cup - cocoa
- 1 cup – all-purpose flour
- Ingredients for the raspberry cream and chocolate ganache:
- 2 cups – heavy whipping cream
- ½ cup – confections’ sugar
- 1 cup – fresh raspberries
- 4 oz. – dark chocolate
- 3 tbsp. – milk
Instructions
- Instructions for cake roll:
- Preheat oven to 350 F. Beat eggs with sugar on high for 5 minutes.
- Reduce the mixer speed to medium and then add honey. Continue beating for 5 minutes.
- While the cake roll batter is mixing, mix flour and cocoa with whisker.
- Sift in the flour with cocoa and stir on low for 2 minutes or until all combined. Scrape the sides with rubber spatula in between siring.
- Pour batter into 12 X 16 baking sheet lined with parchment paper. Bake it on 350 F for 13 – 15 minutes.
- Remove from the oven. Sprinkle the top with confections’ sugar (it prevents from sticking to the paper), and then roll it into a log. Let it cool completely.
- How to make raspberry cream:
- Add heavy whipping cream to a bowl of an electric mixer. Beat it on high for two minutes.
- Add confections’ sugar and beat it on high for a minute. Scrape the sides with a spatula and beat it for another minute.
- Then add cup of fresh raspberries and mix it for another minute.
- How to make chocolate ganache:
- Break the chocolate bar into small pieces and put it into a small bowl. Place bowl over pot of boiling water then add milk. Stir until all melted and the ganache is runny and smooth. Set it aside and let it cool to warm temperature (pouring hot ganache will cause the cream to melt).
- How to assemble roulade:
- Unroll the cake roll. Spread half of the cream evenly.
- Roll the roulade tightly into a roll. Spread the rest of the cream on top of the roll. Refrigerate roulade for an hour so the cream can set and get cold (that will prevent from cream to melt when garnishing with warm ganache). Pour warm chocolate ganache onto the top of the roulade. Garnish with fresh raspberries and raspberry leaves.
- Enjoy!
If you make this Honey Chocolate Roulade with Fresh Raspberry Cream recipe, please share the picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I’d love to see your creations! ?
Natasha says
I made today this roll cake at first it turned out ok but when I rolled out its brakes on three piece I don't know what I'm did wrong but I make it beautiful thank you ?
valya'stasteofhome.com says
Hi Natasha! I'm guessing the batter had to much flour and after it got baked it wasn't flexible enough for rolling. The eggs you used were probably smaller and it needed less flour than the recipe says. The cake roll batter consistency need to drip of the spatula kind of like macaroon batter does. I hope this helps.
Linda says
I made this today and it is super delicious; your instructions and pictures are great.
Thank you so much for this wonderful recipe.
I give it 5 stars.
valya'stasteofhome.com says
Thank you kindly Linda! I'm so glad you liked the recipe. Appreciate your amazing review!!! 🙂
Natasha says
Looks very delicious! Love the chocolate raspberry combination :),
valya'stasteofhome.com says
Thank you Natasha! Raspberry and chocolate is one of my favorite combination. 🙂
tworaspberries says
this is so pretty and looks delicious! and I love the step-by-step pictures too! 😉
valya'stasteofhome.com says
Thank you Michele! 🙂
Irina says
Made this today, turned out delicious! Thank you for an awesome recipe! 🙂
valya'stasteofhome.com says
You are very welcome Irina. Oh, if I could, I would eat it all by my self 🙂
Nina says
Beautiful presentation, and I bet it tastes marvelous! 🙂
valya'stasteofhome.com says
Thank you Nina! It sure does tastes good. 🙂