Chocolate and Blackberry Roll Cake
Chocolate and Blackberry Roll Cake is a delightful dessert that will impress your friends and family. The combination of rich chocolate, tart blackberries, and creamy filling makes this cake a perfect treat for any occasion. Its soft, sponge-like texture and the beautiful swirl of flavors create a stunning presentation that will have everyone asking for seconds!
Why make this recipe?
This recipe is not just about indulging your sweet tooth; it’s also an opportunity to combine different flavors and textures. The chocolate sponge cake pairs beautifully with the fresh blackberries, giving it a taste that’s both sweet and slightly tangy. Plus, it’s a fun project in the kitchen that will improve your baking skills and wow your guests at your next gathering!
How to prepare Chocolate and Blackberry Roll Cake
Here’s how to create this luscious dessert step by step:
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder 🍫
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs 🥚
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup milk 🥛
- 3/4 cup fresh or frozen blackberries 🍇
- 2 tbsp sugar
- 1 tsp lemon juice 🍋
- 1 tsp cornstarch + 1 tbsp water (for slurry)
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped 🍫
- Fresh blackberries (for garnish) 🍇
- Powdered sugar (for garnish)
- Chocolate shavings (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, mix the flour, cocoa powder, baking powder, and salt together. Set aside.
- In a separate bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Stir in vanilla extract and milk.
- Gradually add the dry mixture to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until it springs back when touched.
- While the cake is baking, prepare the blackberry filling. In a small saucepan, combine the blackberries, 2 tbsp sugar, lemon juice, cornstarch slurry, and a splash of water. Cook over medium heat until thick and bubbly. Remove and let cool.
- For the cream filling, whip the heavy cream until soft peaks form. In another bowl, mix the softened cream cheese and powdered sugar until smooth. Fold in the whipped cream gently.
- Once the cake is out of the oven, remove it from the pan and place it on a kitchen towel sprinkled with powdered sugar. Roll it up tightly and let it cool completely.
- Unroll the cake, spread the cream filling evenly, and spoon the blackberry mixture on top. Roll the cake back up and refrigerate for at least an hour.
- Melt the dark chocolate and let it cool slightly. Drizzle it over the rolled cake before serving.
- Slice the cake, garnish with fresh blackberries, a dusting of powdered sugar, and chocolate shavings.
How to serve Chocolate and Blackberry Roll Cake
Serve your Chocolate and Blackberry Roll Cake chilled for the best flavor! Slice it into rounds and display on a pretty platter. It’s perfect as a dessert after a meal or as a delightful afternoon treat with a cup of coffee or tea.
How to store Chocolate and Blackberry Roll Cake
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Be sure to leave out garnishes like blackberries and chocolate shavings until just before serving to keep the cake looking great!
Tips for preparing Chocolate and Blackberry Roll Cake
- Make sure to have all your ingredients at room temperature for a smoother batter.
- Be careful when rolling the cake. It can crack if rolled too tightly!
- If using frozen blackberries, make sure they are thawed and drained to avoid excess moisture in the filling.
Variations
- Swap out blackberries for other berries like raspberries or strawberries for a different flavor.
- Try using a different type of chocolate, such as milk chocolate, for a sweeter touch.
FAQs
1. Can I make this cake ahead of time?
Yes! You can prepare the cake a day in advance and assemble it just before serving.
2. What if I don’t have a jelly roll pan?
You can use any rimmed baking sheet; just make sure it’s similar in size to avoid flat or uneven baking.
3. How do I know when the cake is done?
The cake is done when it springs back after gently pressing the center or a toothpick inserted in the center comes out clean.
Enjoy making your Chocolate and Blackberry Roll Cake! 🎂🍇