Description
This Decadent Chocolate Blackberry Swiss Roll is a delightful dessert that combines rich chocolate cake with a creamy blackberry filling and smooth chocolate glaze.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup fresh blackberries
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup dark chocolate, melted
- Extra blackberries for garnish
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. In a bowl, beat the eggs, granulated sugar, and vanilla extract until fluffy. Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when touched. While still warm, roll the cake into a log with the parchment paper and let cool.
- Prepare the Filling: In a bowl, beat the heavy cream until soft peaks form. Mix in the powdered sugar and vanilla extract. Mash the blackberries and gently fold into the whipped cream.
- Assemble the Roll: Unroll the cooled cake, remove the parchment paper. Spread the blackberry filling evenly over the cake. Roll the cake back up without the parchment paper.
- Add the Chocolate Glaze: Drizzle the melted dark chocolate over the roll.
- Serve: Garnish with extra blackberries on top. Slice and serve.
Notes
- Ensure the cake is thoroughly cooled before adding the filling to prevent melting.
- To enhance flavor, refrigerate the roll for at least 1 hour before serving.
- For added texture, sprinkle chocolate shavings on top of the glazed roll.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice