This amazing cassis chocolate cake roll is the perfect cake for an afternoon coffee with friends. It is moist, a little sour, sweet, and just the best cake to enjoy with friends or family. The chocolate cake icing and filling is not overwhelmingly sweet, and together with the blackcurrant filling makes a perfectly balanced cake.
I love the berry filling for chocolate cake. It adds moisture and contrast to sweet chocolate cakes. I can recommend it to any biscuit-type chocolate cake, and on this chocolate cake roll it is just perfect. While the cake has got 2 fillings, they are really simple and quickly done.
What I really like about this cassis chocolate cake roll is that it can, or should, be done a day ahead. That way if you are expecting guests, you can concentrate on other things, not the dessert. I sincerely suggest this wonderful blackcurrant chocolate roll and hope that you will enjoy it as much as I did.
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For the chocolate cake:
For the berry filling:
For the chocolate filling and icing:
Prepare the cake:
1. Preheat the oven to 200°C (392°F)
2. Butter and line a baking sheet (30 x 40 cm – 11,8 x 15,7 in). Butter and flour and set aside.
3. Mix on high the eggs with milk and after 1 minute add the sugar and mix again for 2 minutes until the volume has tripled.
4. In a medium bowl, whisk the flour, baking powder, and pudding powder; add to the eggs mixture and on lowest setting mix until most of the flour is incorporated. Finish mixing with a rubber spatula, as the heavier chocolate pudding tends to settle at the bottom.
5. Evenly spread the batter onto the prepared form and bake for 12 minutes.
6. Place a sheet of baking paper onto your work surface. Slide the cake with the baking paper and sprinkle it with powdered sugar. With the help of the baking paper, gently roll the cake (from the longer side) and let it cool down completely.
While the cake cools off, prepare the filling:
1. In a small bowl, mix the water with the corn flour and sugar.
2. Place the berry jam in a sauce pan and bring to boil. Add the frozen berries and cook until the berries defrost.
3. Remove the pot from the heat and add the corn flour paste.
4. Bring the filling to boil while constantly stirring. Once the filling turns thick, remove from heat and add 2 tablespoons of cassis liquor. Cool off the berry filling.
Prepare the chocolate cake filling and icing:
1. Melt the chocolate either in a pot suspended over simmering water or in the microwave. I used the micowave method and used the residual heat to melt the chocolate completely. Cool to room temperature.
2. Beat the cream with sugar and the stabilizer until soft peaks form.
3. Add the chocolate to the cream and mix until uniform.
Set up the cassis chocolate cake roll:
1. Unroll the cake carefully and sprinkle it with a mixture of 1 tablespoon of cassis liquor and 50ml (1/4 cup) of boiling water.
2. Evenly spread the berry filling followed by 2/3 of the chocolate filling.
3. Carefully roll the chocolate cake and place in a fridge for 10 minutes to settle and cool off once again.
the short cooling break, ice the cake with the remaining chocolate icing. Place in the refrigerator for 1 -2 hours
before serving. This time is needed for
all the different tastes to distribute throughout the cake.
5. Sprinkle the cake with chocolate curls and enjoy this wonderful dessert.
Tips: If you don’t have cassis liquor, use syrup out of water and sugar and some lemon juice.
If you don’t have black currant jam, then use cranberry jam or any other sour jam that you might have. Strawberry might be too sweet.
If you don’t have frozen blueberries on hand, you can substitute with any other frozen berries you might have.
You can make your own chocolate curls by shaving them off a chocolate bar using a potato peeler or a cheese cutter. If you don’t want to end up with half the chocolate melted and sticking to your hands, hold the bar through a paper towel. In addition, the chocolate should be at room temperature. If it is too cold, it will simply break or you just get shavings, not curls.
I made my own block of chocolate used for this purpose alone. I melted around 400g of chocolate, poured it into a square plastic container and cooled off in a fridge. Now, whenever I need chocolate curls, I just take the chocolate block out from the fridge, bring it to room temperature and have nice looking curls every time.
Drop a comment here, I love comments! Let me know what YOU think about this cassis chocolate cake roll!
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