Roll Cake with Chocolate Ganache
It’s always fun to pull out a dessert that no one is expecting. Cookies or ice cream are easy standbys, but a Raspberry Roulade with Chocolate Ganache… Now that is something special! Roulade “roll cakes” are fairly common around the holidays, the heavy hitter being the yule log. But I always think of a roulade as more of a spring cake. I know, I know. It’s not really spring yet. But let’s face it, we’re all wishing for spring. And Valentine’s Day seems like it’s walking-the-line between winter and spring. So I just went for it.
Roulade Roll Cake With Chocolate Ganache
In today’s Raspberry Roulade with Chocolate Ganache, I started with a vanilla bean sponge cake, and then made a thick raspberry cake filling to add flavor, moisture, and visual appeal. Roll cakes are made from a very pliable sponge cake batter. In fact, the main liquid is egg, not oil or melted butter, so they really need the filling for moisture. I made a dense raspberry cake filling paste over the stovetop, then beat it into a butter and sugar mixture for a thick cream that can stand up under pressure. Literally. Then I rolled it into a roulade… And doused the whole thing in rich decadent chocolate ganache.
Roulade Roll Cake Ingredients
For the Sponge Cake:
Large Eggs All-Purpose Flour Granulated Sugar Baking Powder Salt Vanilla Bean
For the Raspberry Cake Filling:
Frozen Raspberries All-Purpose Flour Softened Unsalted Butter Sugar Milk (if needed)
For the Chocolate Ganache:
Semisweet Chocolate (chopped into smaller pieces so that it is easier to melt the chocolate) Heavy Cream Corn Syrup
How To Make This Cake Roll With Raspberry Cake Filling
Raspberry Roulade Cake
The chocolate ganache counter-balances the light airy quality of the sponge cake and filling, for a marvelous treat anyone would be thrilled to taste. Slice the Raspberry Roulade with Chocolate Ganache into whimsical pinwheels to serve your sweetheart or family. Or if cupid did you wrong this year, pick the whole damn thing up with two hands like a giant raspberry-filled hoho and get after it. We won’t tell.
How long does this cake recipe last?
This cake can last in the fridge for up to a week at most. However, in some cases, the raspberry filling can potentially become watery within 2 to 4 days.
Can I make this cake beforehand?
This recipe tastes best on the same day that it is made, but you can make it the day before.
Other Great Valentines Recipes
Chocolate Raspberry Pots de Creme Recipe Strawberry Brownies with Chocolate Brownie Frosting Recipe Flourless Chocolate Cake (Gluten-Free Brownie Cake) Recipe No-Bake Chocolate Eclair Cake Recipe Nutella Chocolate Fondue Recipe Quintessential Chocolate Cake Recipe
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