Light Chocolate Cake Roll With Raspberry-Cream Filling

Bake a chocolate raspberry roll today
and enjoy the summer to its fullest!

I love this raspberry chocolate cake roll, and I make this recipe whenever I have freshly picked raspberries. 

We live in Germany, so we enjoy this light chocolate raspberry roll in late June or July, whenever raspberries are ripe. I take my kids and we go onto the nearby field and bring home a bowl full of delicious berries. 

If you don’t have fresh berries, you could also use raspberry jam and spread it onto the baked cake, then spread the whipped cream, and then roll the cake.  You can also use any other berries you have available, like currants, strawberries, or even cherries.  

This flourless chocolate cake recipe comes from the Cake Bible by Rose Beranbaum.  The raspberry filling is my own recipe, and I hope that you will give it a try.  I can really recommend this chocolate cake roll recipe and hope that you will like it as much as I do.  See for yourself how light and amazing it is!

Chocolate Cake Roll With Raspberries

Ingredients:

For the chocolate roll:

1. ¼ plus 2 tablespoons (78g) sugar
2. 4 oz. (113g) melted bittersweet chocolate
3. 6 large eggs, at room temperature
4. ¾ teaspoon cream of tartar
5. 1 tablespoon of cocoa powder

For the cream filling:

1. 260ml (1 cup plus 1 tablespoon) whipping cream
2. 1 pack of Dr. Oetker Whip It
3. 2 tablespoons sugar
4. 2 cups raspberries

Equipment:

1. 17 inch by 12 inch jelly-roll pan
2. Clean dish towel

Method:

Prepare the cake roll:

1.       Preheat the oven to 350°F – 175°C

2.       Butter the baking pan then line with parchment paper, then butter again and flour.

3.       Melt the chocolate in a double boiler or in the microwave, set on high. 

4.       Beat the ¼ cup of sugar with egg yolks for 5 minutes or until light and fluffy. 

5.       Add the chocolate to the egg yolks and beat until incorporated.  Don’t forget to scrape the sides. 

6.       In another mixing bowl, beat the egg whites until foamy and add the cream of tartar.  Beat until soft peaks form then add the two tablespoon of sugar.  Beat until stiff peaks form when the beater is raised slowly. 

7.       Using a balloon whisk, fold ¼ of the whites to the chocolate-egg mixture.  Using a rubber spatula, gently fold the remaining whites, making sure that the batter is thoroughly mixed.

8.       Spread evenly the batter onto the prepared pan and bake for 16 minutes. 

9.       Wet a clean dish towel and wring it out well. 

10.   Once the cake has baked, take it out from the oven but leave it in the pan.  Dust it with cocoa powder and cover with the prepared dish towel.  Allow the cake to cool completely before filling it and rolling it.

Tip: Once the egg whites are beaten, it is important to work quickly because otherwise the small air bubbles will collapse and the cake will not rise. 

Prepare the raspberry filling:

1.       Whip the cream with sugar and the “Whip It” until stiff peaks form. 

2.       Add the raspberries and gently fold them in. 

Set up the cake:

Tip: It is important to let the cake cool down completely, otherwise the filling will run. 

1.       Once it has cooled off, grab the parchment paper and slide the cake from the cake pan onto a flat surface.  Spread the filling and using the parchment paper for support, roll the cake, peeling it away as you go.  The edges won’t be perfect; I always cut them off and eat them immediately. 

2.       Transfer the cake onto your serving plate using two long pancake turners or spatulas.  Refrigerate for 1 hour, dust with powdered sugar, cut, serve, and relish this delicious raspberry chocolate cake roll!

Please leave a comment below, I am always happy to get feedback from my visitors!

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