Imagine a dessert that combines the rich, decadent allure of chocolate with the bright, tangy burst of fresh raspberries – a culinary masterpiece that's both visually stunning and irresistibly delicious. This Chocolate Roll Cake with Raspberry Mousse Filling is not just a dessert; it's an experience that transforms an ordinary moment into a gourmet celebration. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade delicacy, this recipe promises to elevate your baking game and create a show-stopping dessert that looks like it came straight from a professional patisserie.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 roll cake
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup raspberries, pureed
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until they become thick and pale yellow. Gradually add sugar while continuing to beat until the mixture becomes light and fluffy.
- Gently fold in the vanilla extract and the dry ingredient mixture, being careful not to deflate the eggs. Mix until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Roll the cake with the towel, starting from the short end, and let it cool completely at room temperature. This helps the cake maintain its roll shape.
- For the raspberry mousse filling, whip the heavy cream until stiff peaks form. Fold in the pureed raspberries and powdered sugar until well combined.
- Once the cake is completely cool, carefully unroll it and spread the raspberry mousse evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, using the towel to help guide and support the roll. Place seam-side down on a serving plate.
- Refrigerate the cake for at least 1 hour to set the filling and allow flavors to meld. Before serving, dust with additional powdered sugar if desired.
Tips
- Temperature is Key: Ensure your eggs are at room temperature for maximum volume when whipping.
- Gentle Folding Technique: When mixing dry ingredients, use a gentle folding motion to preserve the air in the beaten eggs, which gives the cake its light, delicate texture.
- Towel Rolling Trick: Dust the kitchen towel with powdered sugar to prevent sticking and help shape the cake while it's still warm.
- Filling Consistency: Whip the cream to stiff peaks but be careful not to over-beat, which can make the mousse grainy.
- Cooling is Crucial: Allow the cake to cool completely before adding the filling to prevent melting and ensure clean, crisp layers.
- Make Ahead Friendly: This cake actually tastes better after chilling for a few hours, making it perfect for advance preparation.
- Decoration Tip: For an elegant finish, use a fine mesh sieve to dust powdered sugar just before serving for a professional touch.
Nutrition Facts
Calories: 302kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
