Chocolate Delight Roulade
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant chocolate roulade is my go to dessert when I want to impress without spending hours in the kitchen. With just 45 minutes from start to finish, it's surprisingly simple to pull together. The cocoa powder in this recipe is packed with antioxidants, making it a guilt free indulgence. I love how the light, fluffy chocolate sponge contrasts beautifully with the whipped cream and tart raspberries, creating layers of pure decadence. Whether you're hosting a dinner party or treating yourself, this showstopper never fails to deliver.
Ella x
Ingredients
- 125 gramsunsalted butter
- 200 gramscaster sugar
- 4eggs
- 60 gramscocoa powder
- 60 gramsplain flour
- 1 teaspoonbaking powder
- 200 milliliterswhipping cream
- 40 gramspowdered sugar
- 237 mlfresh raspberries
- 50 gramsicing sugar
- 2 tablespoonspowdered chocolate
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and line a 20cm x 30cm baking tray with parchment paper.
- 2
Melt the butter and mix with caster sugar in a large bowl.
- 3
Add eggs one at a time, whisking well after each addition.
- 4
Fold in cocoa powder, flour, and baking powder.
- 5
Spread the mixture evenly onto the prepared baking tray and bake for 10-15 minutes.
- 6
Once baked, remove from oven and let cool for 5 minutes.
- 7
Sprinkle a clean tea towel with icing sugar and turn the baked cake onto the towel.
- 8
Roll the cake and towel together starting from the shorter side.
- 9
Whisk whipping cream and powdered sugar until stiff peaks form, then fold in raspberries.
- 10
Unroll the cooled cake and spread the whipped cream and raspberry filling evenly onto it.
- 11
Roll the cake again, starting from the shorter side, and refrigerate for at least 30 minutes.
- 12
Sprinkle powdered chocolate over the roulade before serving.
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