Chocolate Sponge Roulade
This Chocolate Sponge Roulade is delicious and soft - it literally melts in your mouth - and the fresh raspberry cream is just perfect!
Servings 12 -14
Ingredients
For the Cake Roll:
- 6 eggs large
- ½ cup granulated sugar
- ½ cup honey
- ½ cup cocoa
- 1 cup all-purpose flour
For the Raspberry Cream:
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar
- 1 cup fresh raspberries
For the Chocolate Ganache:
- 4 oz. dark chocolate
- 3 tbsp. milk
Instructions
How to Make the Chocolate Sponge Roulade
- 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.
Notes
- When beating the eggs and sugar for the cake roll, make sure to do it for the full 5 minutes on high speed. This will help to incorporate air into the mixture and give your sponge a light and fluffy texture.
- After baking the cake, immediately sprinkle confectioners’ sugar on top, this will prevent it from sticking to the parchment paper and also add a little sweetness.
- When making the raspberry cream, always start with cold heavy whipping cream and beat it until stiff peaks form. This will give your cream a stable texture that won't make the roulade soggy.
- Pour the warm chocolate ganache onto the roulade only after it has been refrigerated for an hour. This ensures that the ganache sets nicely and doesn't just run off the sides.