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Chocolate-Raspberry Roll Cake

  • Preparation time:

    50 minut
  • Complexity:

  • Number of integredients:


I love rolls because they allow for so much experimentation! With a little practice, rolling the sponge will be a piece of cake. Moreover, it can be filled with anything you enjoy. This roll is filled with a light milk chocolate filling, while raspberry jam and fresh raspberries add a fresh kick. A milk chocolate glaze with freeze-dried raspberries adds the finishing touch. As far as the taste is concerned – it’s best you try for yourself.

The recipe for Snickers roulade can be found here.

Makes: 12 slices.

  • Ingredients for sponge cake

    • 5 eggs (medium-sized)
    • 120 g granulated sugar
    • 120 g all purpose flour
    • 10 g BAM cacao powder
    • 7 g baking powder
  • Ingredients for filling

    • 100 g BAM milk chocolate drops
    • 150 g mascarpone cheese
    • 100 g whipping cream
    • 15 fresh raspberries
    • 4 tablespoons high-quality raspberry jam (at least 50% fruit content)
  • Ingredients for chocolate glaze

    • 200 g BAM milk chocolate drops
    • 100 g whipping cream
    • 1 teaspoon oil
    • 10 g freeze-dried raspberries
  • Preparation

    • Preheat the oven to 200 °C (400 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the flour with cacao and baking powder on top of the egg mixture then gently fold in with a spatula. Spread the batter evenly on a 38 x 30 cm baking tray (inside measurements) lined with parchment paper. Tap the baking tray on the counter a couple of times to get rid larger air bubbles out of the batter and bake for 7 minutes.
    • Lay out a clean kitchen towel on the work surface. Immediately place the baked sponge cake on the kitchen towel with the top side down and roll it lengthwise with the kitchen towel and paper. Let cool at least until lukewarm.
    • Melt the milk chocolate in a double boiler; whip the whipping cream. Mix the mascarpone cheese until smooth then add the melted chocolate. Mix well to combine and fold in the whipping cream with a spatula.
    • Roll out the sponge and peel off the parchment paper (the one used for baking). Coat the sponge cake completely with raspberry jam; spread the chocolate filling on the jam with a spoon, then level it out with a palette knife, leaving a 5 cm edge (otherwise the filling will eventually leak out when rolling). In the process of shaping the dough into a roll (with the help of the bottom parchment paper), keep pressing fresh raspberries into the filling alongside the roll. Wrap the roll in a plastic wrap and place it in the fridge to chill and to set.
    • Once the roll is chilled, place it on a cooling rack and glaze. For the glaze, bring the whipping cream to a boil and pour it over the chocolate. Wait one minute and then mix until smooth. Add the oil and chopped freeze-dried raspberries and stir again. Slowly pour the glaze over the roll lengthwise and let it run along the sides. Place the roll back in the refrigerator for the glaze to set.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier