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How To make Chocolate Raspberry Roll Cake
CAKE:
3/4 c Flour
1/3 c Unsweetened cocoa
1 ts Baking powder
3/4 c Egg substitute
1 c Brown sugar
1/3 c Water
1 ts Vanilla
1 ts Instant coffee dissolved in
-1 ts water FILLING:
15 oz Skim milk Ricotta cheese
1 1/2 tb Vanilla
3 1/2 tb Sugar
2 c Raspberries
1 ts All fruit raspberry spread
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder. Set aside. In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread. TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berrie mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.
How To make Chocolate Raspberry Roll Cake's Videos
Raspberry Yogurt Chocolate Roll Recipe - CookingWithAlia - Episode 217
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To print the recipes, click this link:
Ingredients:
For the Cake:
1/3 cup (40 grams) all-purpose white flour
2 Tbsp (20 grams) cornstarch
2 Tbsp (20 grams) cocoa powder
1/2 tsp ground ginger, 1/2 tsp ground cinnamon, a pinch of salt
4 large eggs
1/2 cup and 2 Tbsp (120 grams) white granulated sugar
2.8 oz (80 grams) 70% dark chocolate
Raspberry Filling:
1 pint of fresh raspberries
10.6 oz (313ml) Greek Nonfat Plain Yogurt
Chocolate Frosting:
4 oz (113 grams) 52% dark chocolate
5.3 oz (156 ml) Greek Nonfat Plain Yogurt
The Ultimate Chocolate Raspberry Roulade!
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Ingredients:
For the sponge:
4 eggs
45g icing sugar
80g icing sugar
50g cocoa powder
15g cornflour.
For the filling:
300g double cream/heavy cream
vanilla
1 Tbsp of icing sugar.
Raspberries
For the sugar syrup:
100g water
100g of sugar
For the ganache/glaze:
150g dark chocolate
150g of double/whipping/heavy cream
Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
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Soft Raspberry Swiss Roll Cake| Simple Swiss Roll Recipe!
This Raspberry Swiss Roll Cake is a Soft & Light Sponge Cake Filled with Fresh Raspberry Whipped Cream! A Perfect Summer Dessert. I hope you all Enjoy the video and give this recipe a try! Happy Baking!
❤️Subscribe Here for Easy Recipe's Made at Home!
Raspberry Swiss Roll Cake Recipe ????
4 Large Eggs (Separated)
1/4 Cup Sugar for (Egg Yolks)
2 Tsp Pure Vanilla Extract
1/4 Cup Vegetable Oil
2 Tbsp Milk
3/4 Cup Cake Flour
1 Tsp Baking Powder
1/4 Tsp Salt
4 Egg Whites
1/4 Cup Sugar
1 Tsp Fresh Lemon Juice
*Bake 375F About 8 to 10min Use a toothpick to make sure cake is done in center
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS A GUIDE!
*You will Need a 15x10inch sheet pan
*Butter Pan well and Line Pan with Parchment Paper
*Powdered Sugar to Dust on top of cake before rolling
Cake Filling
Raspberry Whipped Cream
1 1/2 Cups Heavy Whipping Cream
1 Tsp Pure Vanilla Extract
1/3 Cup Raspberry Jam
1/4 Cup Sugar
1 Tbsp Instant Cheesecake Pudding Powder
#raspberryswissroll#swissrollcake#vanillasponge
How to Make Raspberry Chocolate Cake
Kakao! ∴∵ゞ(´ω`*) ♪
Today I’m making a rich raspberry chocolate cake.
It’s sweet yet elegant, with a taste so rich and tart.
The best season for raspberry is June to August. Coming up soon!
※For this video, I reduced the volume when I used the hand-blender. Please be aware of the noise if you use one.
Thank you for translating the subtitles and video descriptions.
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About “Invert sugar”
Invert sugar allows the sponge to maintain its moisture and makes the ganache creamier. It’s not an absolute necessity, but you could probably substitute it for starch syrup and get similar results.
Rectangular pan 180 x 120x 50mm for one sheet
WhiteThumb 18-8 Rectangle bottomless mold 180×120×H50
■Sponge
Unsalted butter: 90g
Invert sugar (tremorine) : 15g
Granulated sugar: 135g
Whole egg: 120g
Flour: 80g
Cocoa powder: 25g
Cornstarch: 20g
Baking powder: 3g
[Sponge/recipe]
1. Add granulated sugar and invert sugar to softened butter and mix thoroughly.
2. Small amounts at a time, add beaten whole eggs.
3. Mix in the sifted powder ingredients.
4. Pour it into a parchment-lined cake pan, size 12cm (480g).
5. The middle rises, so bake with a sunken center.
6. Bake for 60 minutes at 160 °C.
■Raspberry jam
Raspberry: 120g
Raspberry puree: 50g
Lemon juice: 10g
Granulated sugar: 120g
[Raspberry jam recipe]
1. Add everything in a pan and heat it up
2. Watch the consistency and reduce
■30 Baume syrup
Granulated sugar: 75g
Water: 60g
[Baume syrup recipe]
1. Add water and granulated sugar in a pan and heat
2. When the sugar melts and the liquid is transparent, take it off the heat
■Imbibage
30 Baume syrup: 130g
Kirschwasser: 5g
[Imbibage recipe]
1. Simply add the two ingredients.
■Ganache
Sweet chocolate 60~70% cacao: 120g
Raspberry puree: 80g
Whipping cream 35%: 40g
Invert sugar (tremorine) : 10g
Unsalted butter: 20g
[Ganache recipe]
1. Measure the chocolate and puree in the same bowl and melt over hot water.
2. Combine whipping cream and invert sugar and bring to a boil.
3. Add 2 to 1’s bowl and mix well.
4. Add butter once the ganache is below 40℃, use a hand blender to emulsify.
■Glaçage glaze
Water: 90g
Whipping cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin sheet: 9g
[Glaçage glaze recipe]
1. Combine water and whipping cream in a pan and heat
2. Measure and add cocoa powder and granulated sugar in the same bowl and whisk.
3. When the 1 is boiled, add 2 and heat again.
4. Once it reaches a boil, add the gelatin and pour it through a strainer.
■Napage
Powder sugar:5g
Gelatin sheet: 2g
Water: 45ml
[Putting it together]
1. Slice the sponge into three, 1cm sheets.
2. Spread imbibage on the 1st layer, and add ganache on top.
3. Layer a sheet of sponge on top, and spread imbibage on the 2nd sheet, and add raspberry jam on top.
4. Layer the 3rd sheet on top, spread imbibage, and give it a thin coat of ganache.
5. Cool the cake in the fridge until the ganache solidifies.
6. When the ganache solidifies, hand blend the glaçage to eliminate bubbles and make sure it's around 25-28℃, and pour it on top.
7. By adding a layer of ganache on top, this prevents the glaçage from getting absorbed by the sponge.
8. If the glaçage has solidified, you can cut it and decorate with the berries.
Red Swiss Rollcake with raspberry and coconut flavour
Red Swiss Rollcake with raspberry and coconut flavour
Ingredients for cake:
60ml oil
125g sugar
Pinch of salt
140g flour
4 eggs
8g baking powder
8g vanilla
Red color
Raspberry flavor
Whipped cream :
100g whipping powder
100ml cold milk
80g yogurt
Red chocolate:
Melted white chocolate
3tsp of mik
Red color
Raspberry flavor
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