Ingredients:
For the chocolate sponge cake:
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
For the blackberry cream filling:
3/4 cup fresh or frozen blackberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
1/2 cup heavy whipping cream
4 oz cream cheese, softened
2 tbsp powdered sugar
For the chocolate ganache:
1/2 cup heavy cream
4 oz dark chocolate, chopped
Optional garnish:
Fresh blackberries
Powdered sugar
Chocolate shavings
Instructions:
Prepare the chocolate sponge:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, beat eggs and both sugars for 3–4 minutes until thick and pale. Add vanilla and milk.
Gently fold in dry ingredients until just combined.
Pour into the prepared pan and spread evenly.
Bake for 10–12 minutes or until springy to the touch.
Duration: 10 minutes prep + 12 minutes baking
Roll the cake:
Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, roll the cake with the towel from the short side, and let cool completely.
Duration: 15 minutes cooling
Make the blackberry filling:
In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until berries soften.
Stir in cornstarch slurry and cook until thickened. Cool completely, then blend or mash.
Duration: 8 minutes
Beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks.
Fold whipped cream and blackberry mixture into the cream cheese. Chill until ready to use.
Duration: 10 minutes prep
Assemble the roll cake:
Carefully unroll the sponge. Spread the blackberry cream evenly, then re-roll tightly (without the towel).
Wrap in plastic wrap and refrigerate for 30 minutes.
Duration: 10 minutes assembly + 30 minutes chilling
Make the ganache:
Heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
Pour over chilled cake and let set slightly before slicing.
Duration: 5 minutes
Serve and garnish:
Decorate with fresh blackberries, chocolate shavings, and a dusting of powdered sugar. Slice and enjoy the rich berry-chocolate bliss!
Prep Time: 25 minutes | Baking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 310 kcal | Servings: 10 slices
Leave a Comment