Chocolate Roll Cake with Raspberry Mousse Filling
You guys, I have a treat for you. And you have to promise you’ll make it asap.
You don’t want to miss out on this incredibly light and moist chocolate cake filled with aaaamazing raspberry mousse! Yes, raspberry mousse!!
And if the idea of making a roll cake makes you run for the hills, listen. You can do it! And I totally mean it. This sponge cake is magic. So light and fluffy, deliciously moist and the best part, it’s super elastic. You don’t need to roll it in a towel to cool, which means no messing with hot cake! Here’s just a quick run down of steps:
- You let the cake cool completely in the pan. It takes about 15-20 minutes, so pretty quick!
- Then invert it onto a towel dusted with powdered sugar.
- Cut off the edges.
- And roll!
So because the cake part doesn’t take long time, you want to make the mouse filling first. Just refrigerate it until the cake layer is ready.
It’s best to fill and roll the cake as soon as it’s nice and cool. If you cool the cake for too long, it gets drier and easier to break. If you absolutely can’t get to finishing up the cake, cover it with a towel to keep it nice and moist.
Chocolate Roll Cake with Raspberry Mousse Filling
Incredibly light and moist chocolate roll cake with raspberry mousse filling. I can’t pick which part is better, but I know together they make one irresistible dessert!
Yield: 8-12 servings
- 1 teaspoon gelatin powder
- 1 cup (240ml) heavy whipping cream
- 2oz (55gr) chopped white chocolate, or white chocolate chips
- ¼ cup raspberry jelly
- 4 large eggs
- 1 egg yolk
- ½ cup (100gr) sugar, divided
- 50ml milk
- 2 tablespoons mayo
- ½ cup (60gr) cake flour
- ¼ cup (20gr) natural unsweetened cocoa powder
- Powdered sugar for dusting
- ½ cup raspberry jelly
- ½ cup (120ml) heavy whipping cream
- 4oz (100gr) semi-sweet chocolate or chocolate chips
- Fresh raspberries for decorating
- To make the raspberry mousse filling, in a small bowl mix gelatin with 1 tablespoon of water. Let sit for 5 minutes.
- Microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.
- Add bloomed gelatin into the hot cream and stir until dissolved.
- Place the chopped chocolate in a small bowl and pour hot cream with gelatin over it. Let it stand for a minute and stir until chocolate is fully melted. If needed, microwave for 30 seconds. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)
- In a mixing bowl with whisk attachment, beat the remaining heavy whipping cream until hard peaks form.
- Add cooled white chocolate mixture and raspberry jelly into the whipped cream and carefully fold until well combined. Refrigerate while making the cake.
- To make the cake, preheat the oven to 350°F (177°C). Line a 9×13-inch baking sheet with parchment paper. Spray with cooking spray.
- Separate the eggs.
- In a mixing bowl with whisk attachment, combine egg whites and ¼ cup of sugar. Beat until hard peaks form.
- In another mixing bowl with whisk attachment, combine egg yolks and the remaining ¼ cup of sugar. Beat the mixture until thick and pale yellow.
- Add milk and mayo and give it a good mix until smooth.
- Add flour and cocoa and mix for another 30 second or so, until the mixture is smooth.
- Add half of the beaten egg whites and gently fold until mostly smooth. And then fold in the remaining egg whites and fold until the batter is nice and smooth.
- Pour the batter into the prepared baking sheet and spread evenly.
- Pour 1 cup of hot water into an empty pan and place on the lower rack.
- Place the cake on the middle rack and bake for about 13 minutes, or until the toothpick comes out clean.
- Cool the cake in the pan on wire rack. It takes 15-20 minutes. (If you can’t get to it within 30 minutes to move forward with following steps, make sure to cover it with a towel to prevent drying the cake.)
- Dust powdered sugar on a clean kitchen towel on the counter.
- Once the cake is completely cooled, very carefully invert the cake onto the prepared kitchen towel. Peel off the parchment paper, and cut the edges off.
- Spread raspberry jelly all over the cake.
- And then spread raspberry mousse, reserving about ½ cup of filling for decorating. Spread thinner layer of filling on outer end of the cake.
- Then carefully roll the cake into a log from long end, lifting the kitchen towel to gently push the cake up and over, so that the ends meet at the base.
- Gently pup the roll on a wire rack placed on a baking sheet.
- To make the ganache, in a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes.
- Immediately pour the ganache over the cake, letting it drip onto the baking sheet. Place the cake in the fridge for at least 2 hours.
- To decorate the cake, place the reserved mousse filling into a piping bag with decorative tip. (I used Wilton 1M.) Pipe rosettes on top and top with fresh raspberries.
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