Imagine slicing into a dessert that’s as light as a cloud yet as rich as your favorite fudge chocolate cake—this is Mary Berry’s Chocolate Roulade. With its velvety cocoa sponge, luscious whipped cream filling, and dusting of powdered sugar, this roulade is elegance on a plate. Perfect for holidays, dinner parties, or when you need a chocolate fix without the heaviness of traditional cake.
Fun fact: Mary Berry herself calls this recipe “foolproof,” and once joked that its cracks are “proof it’s homemade.” Unlike dense fudge chocolate cake, this roulade is airy, quick to prepare, and surprisingly forgiving. Think of it as the sophisticated cousin of our popular Orange and Chocolate Cake, but ready in half the time. Ready to roll? Let’s bake!
What Is Mary Berry’s Chocolate Roulade?
Is it a cake? A dessert hybrid? A French-inspired enigma? Let’s settle this: Mary Berry’s Chocolate Roulade is a showstopper that’s easier to make than to pronounce (“roo-lahd,” if you’re fancy!). The name comes from the French rouler (to roll), which is exactly what you’ll do: roll a delicate chocolate sponge around a fluffy cream filling.
Legend says Mary created this recipe to prove that elegance doesn’t require complexity—much like how a fudge chocolate cake wins hearts with simplicity. As the saying goes, “The way to someone’s heart is through their stomach,” and this roulade is a direct flight to dessert heaven. Ready to impress? Let’s get whisking!
Why You’ll Love This Recipe
- Light Yet Indulgent: Swap dense fudge chocolate cake for an airy, melt-in-your-mouth treat.
- Budget-Friendly: Costs under 15 vs.15vs.40+ at bakeries!
- Customizable: Top with berries, caramel drizzle, or dark chocolate shavings.
Compared to time-consuming desserts like layered cakes, this roulade is a breeze. Whether you’re a baking novice or a pro, it’s a guaranteed crowd-pleaser.
How to Make Mary Berry’s Chocolate Roulade
Quick Overview
This roulade mixes a cocoa-rich sponge with whipped cream. Prep: 20 mins. Bake: 12 mins. Chill: 1 hour. Result: Pure bliss.
Key Ingredients
- 6 large eggs, separated
- 150g caster sugar
- 50g Dutch-process cocoa (learn why it’s key)
- 300ml double cream
- 1 tsp vanilla extract
- Powdered sugar for dusting
(Include image: Ingredients styled on a marble counter with a rolling pin.)
Step-by-Step Instructions
- Whip Eggs: Beat whites to stiff peaks; whisk yolks with sugar until pale. Fold in cocoa.
- Bake: Gently fold whites into yolk mix. Spread on lined tray; bake at 180°C (160°C fan) for 12 mins.
- Roll & Fill: Transfer sponge to a damp tea towel. Spread cream, roll tightly, chill, and dust.
What to Serve With Chocolate Roulade
- Coffee or Red Wine: Balance sweetness.
- Fresh Berries: Add tart contrast.
- Vanilla Ice Cream: For a warm/cold duo.
Top Tips for Perfecting Your Roulade
- Room-Temp Eggs: Whip better for fluffier sponge.
- Roll Warm: Minimizes cracks (but embrace them!).
- Chill Filling: Stabilize cream with 1 tbsp icing sugar.
Storing and Reheating Tips
- Fridge: Keep covered for up to 2 days.
- Freeze: Wrap unfilled sponge for 1 month.
- Serve Chilled: Avoid reheating—best fresh!
FAQ
Q: Can I use this method for a fudge chocolate cake?
A: Try our Ultimate Fudge Cake for dense texture! This roulade is lighter.
Q: Why does my roulade crack?
A: Cracks add charm! Roll while warm to reduce them.
Q: Can I add chocolate chips?
A: Fold 50g into the filling for extra decadence.
Mary Berry’s Chocolate Roulade is the perfect bridge between elegance and ease. With 3 simple tips, you’ll master a dessert that’s lighter than fudge chocolate cake but just as unforgettable. Whether it’s a holiday centerpiece or a weeknight treat, this roulade promises applause. Preheat your oven—your dessert game is about to level up!