Chocolate Cranberry Roll Cake

 This Chocolate Cranberry Roll Cake is t

Ingredients

For the Chocolate Sponge Cake:

• 3 l
• ¾ cup (150
• 1 tsp vanilla
• ½ cup (65g) all-purpose
• ⅓
• 1 t
• ¼ tsp salt
• 2 tbsp milk

For the Cranberry Filling:

• 1 cup (
• ½ cup (100
• 2 tbsp water
• ½ tsp orange zest (optional)
• ¾ cup (180ml) heavy whipping cream
• 2 tbsp powdered

For the Chocolate Glaze:

• 4 oz (115
• ½ tsp

For Garnish:

• Fresh cranberries
• Chocolate curls or shaves
• Powdered sugar (optional)

Instructions

1. Prepare the Cake:

1. Pre
2. In a large bowl, beat the eggs and sugar on high speed until thick, pale, and tripled in volume (about 5 minutes).
3. Add the van
4. Sift the flour, cocoa powder, baking powder, and salt into a separate bowl. Gradually fold the dry ingredients into the egg mixture. Add the milk and
5. Spread the batter evenly into the prepared pan and

2. Roll the Cake:

1. Turn the warm cake onto a clean kitchen tow
2. Roll the cake up with the towel from one short end to the other. Let it co

3. Make the Cranberry Filling:

1. In a small saucepan, combine the cranberries, sugar, water, and orange zest (if using). Cook over medium heat until the cranberries burst and the mixture thickens, about 5-7 minutes. Let it cool completely.
2. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in t

4. Assemble the Cake:

1. Carefully unroll the cooled cake. Spread the cranberry filling evenly across the surface, leaving a small border around the
2. Roll the cake back up tightly (without the towel) and place it seam-side down on a serv

5. Make the Chocolate Glaze:

1. Heat the heavy cream in a saucepan or m
2. Pour the hot cream over the chopped dark chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Let it cool slightly.
3. Pour the glaze over the ro

6. Garnish:

1. Decorate with fresh cranberries, chocolate curls, and a light dusting of powdered sugar for a festive touch

7. Serve:

• Chill the cake for at least 1 hour before slicing for clean cuts. Serve and enjoy the perfect ho

Storage:

• Store the Chocolate Cranberry Roll Cake in an airtight container in the refrigerator for up to 3 days. For the best flavor,