Chocolate Raspberry Cake Roll

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.

In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.

Gradually fold in the flour mixture.

Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.

Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.

Bring to a boil and cook for about 5 minutes or until thickens.

Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.

In another bowl whip cream until stiff peaks form.

Gently fold the cream into the cream cheese raspberry mixture.

Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).

Reserve some filling for decorating.

Sprinkle fresh raspberries over the filling.

Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.

Decorate with fresh raspberries and chocolate shards.

Dust with powdered sugar and enjoy.

Dessert