Chocolate and Blackberry Roll Cake

A Chocolate and Blackberry Roll Cake combines the richness of chocolate with the fruity sweetness of blackberries, resulting in an elegant and decadent dessert. Here’s how to make it:

Chocolate and Blackberry Roll Cake Recipe

Ingredients

For the Chocolate Sponge Cake:

• 3 large eggs
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (65g) all-purpose flour
• ⅓ cup (40g) cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk

For the Blackberry Filling:

• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup (150g) blackberry preserves (or fresh blackberries, mashed)

For the Topping:

• 4 oz (115g) dark chocolate, melted
• Fresh blackberries for garnish
• Powdered sugar or cocoa powder for dusting (optional)

Instructions

1. Preheat Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C).
   • Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Chocolate Sponge Cake:
   • In a large bowl, beat the eggs and sugar with an electric mixer until pale and fluffy, about 4-5 minutes.
   • Add the vanilla extract and mix briefly.
   • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
   • Gently fold the dry ingredients into the egg mixture in batches, alternating with the milk. Mix just until combined, being careful not to deflate the batter.
   • Spread the batter evenly into the prepared pan.
3. Bake the Cake:
   • Bake for 10-12 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
   • Remove from the oven and let cool for 2 minutes.
   • Lay a clean kitchen towel on a flat surface and dust it with powdered sugar or cocoa powder. Turn the cake onto the towel, remove the parchment paper, and roll the cake (with the towel) from one short end to the other. Let it cool completely in this rolled shape.
4. Prepare the Blackberry Filling:
   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Gently fold in the blackberry preserves or mashed fresh blackberries.
5. Assemble the Cake:
   • Carefully unroll the cooled cake. Spread the blackberry filling evenly over the surface, leaving a small border around the edges.
   • Gently roll the cake back up without the towel, starting from the same short end. Place seam-side down on a serving platter.
6. Decorate the Roll Cake:
   • Drizzle the melted dark chocolate over the top of the cake.
   • Garnish with fresh blackberries and dust with powdered sugar or cocoa powder, if desired.
7. Serve:
   • Slice and serve chilled or at room temperature.

Storage:

Store the Chocolate and Blackberry Roll Cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within 24-48 hours for optimal freshness and texture.