Mary Berry Chocolate Roulade Recipe [Tips & Tricks]

If you’re a fan of rich, decadent chocolate desserts, then Mary Berry’s chocolate roulade recipe is something you absolutely need to try!

It’s a perfect blend of light, airy sponge cake and indulgent, creamy filling that will have everyone asking for seconds. Not only is it a showstopper for any occasion, but it’s also surprisingly easy to make, with just a few simple ingredients. Whether you’re a baking pro or a beginner, Mary Berry’s foolproof instructions make sure you can create this delicious treat with confidence. Trust me, once you taste it, you’ll be hooked!

Mary Berry Chocolate Roulade Recipe

Ingredients Needed

To make Mary Berry’s decadent Chocolate Roulade, you’ll need a selection of ingredients that combine to create a rich, spongy, and indulgent treat. Each ingredient plays a specific role, contributing to the texture, flavor, and overall success of the recipe. Here’s a breakdown of everything you’ll need:

• Eggs (4 large): The eggs serve as the base of the roulade’s sponge. They help create the light, airy texture, especially when whisked until fluffy and pale. This will give the sponge its delicate, melt-in-your-mouth quality.

• Caster Sugar (100g): A finer sugar like caster is essential because it dissolves quickly and helps achieve the light, smooth consistency that the roulade’s sponge requires. It also adds sweetness without any grittiness.

• Self-Raising Flour (60g): Self-raising flour is used in the sponge to give it lift. The baking powder within the flour ensures that the sponge rises properly in the oven, creating the perfect texture that can hold the filling without collapsing.

• Cocoa Powder (50g): The cocoa powder is crucial for the deep, chocolatey flavor of the roulade. Mary Berry’s recipe uses unsweetened cocoa powder, which adds richness and complexity without overpowering the sweetness of the dessert.

• Butter (30g, melted): The butter adds a bit of richness and moisture to the sponge, giving it a slightly tender crumb. It’s melted before being added to the batter to ensure it incorporates smoothly.

• Double Cream (300ml): The filling of the roulade is made from whipped double cream. Its thick, luxurious texture makes it the perfect base for the roulade’s filling, complementing the chocolate sponge.

• Icing Sugar (1-2 tablespoons): Icing sugar is lightly sifted over the rolled-up roulade after it’s baked, giving it a beautiful, slightly sweet finish.

• Vanilla Extract (1 tsp): A touch of vanilla extract enhances the overall flavor of the cream filling, balancing the chocolate’s intensity and adding a fragrant depth.

• Chocolate (100g, for the filling): For an extra layer of chocolate flavor, melted chocolate is mixed into the cream filling. It creates a rich, smooth texture that pairs wonderfully with the sponge.

Equipment Needed

Creating a flawless Mary Berry Chocolate Roulade requires the right tools to ensure a smooth and stress-free baking experience. Here’s a list of the key equipment you’ll need:

• Baking Tray (Approx. 30x23cm): A flat, shallow baking tray is essential for ensuring the sponge bakes evenly. The size of the tray is crucial for achieving the perfect thin layer of sponge that will roll up easily without cracking.

• Electric Hand Whisk (or Stand Mixer): To achieve the right airy texture in the egg and sugar mixture, an electric hand whisk or stand mixer is recommended. The whisk helps incorporate air into the eggs, creating a light and fluffy batter.

• Sifter or Fine Mesh Sieve: To avoid any lumps in the dry ingredients (like cocoa powder and flour), it’s essential to sift them together. This step ensures a smooth batter that will bake evenly.

• Clean Tea Towel: You will need a clean, damp tea towel to aid in rolling the roulade once it’s baked. The tea towel helps to prevent the sponge from cracking as it cools and gives you the leverage to roll the cake tightly without disturbing the structure.

• Parchment Paper (for lining the tray): Lining the baking tray with parchment paper ensures the sponge doesn’t stick, making it easier to remove once it’s baked and helping maintain the integrity of the cake.

• Spatula: A spatula is used for gently folding the flour and cocoa powder into the egg mixture, helping to maintain the aeration in the batter. It’s also useful for spreading the cream filling evenly.

• Knife (for trimming the roulade): After rolling the roulade, you may need a sharp knife to trim the edges and give it a neat, polished look.

How To Make Mary Berry’s Chocolate Roulade

Making Mary Berry’s Chocolate Roulade is a delightful, albeit meticulous, process. The steps are relatively straightforward, but careful attention is required to get that perfect sponge and filling. Here’s a step-by-step guide on how to make this delightful dessert:

1. Prepare the Baking Tray: Preheat your oven to 180°C (160°C fan) or 350°F. Line your baking tray with parchment paper, ensuring it covers the bottom and sides. This will prevent the roulade from sticking to the tray as it bakes.

2. Whisk the Eggs and Sugar: In a large bowl, whisk the eggs and caster sugar together. Use an electric hand whisk or stand mixer to beat them until they are light, fluffy, and have tripled in volume. The mixture should leave a trail when you lift the whisk out.

3. Add the Cocoa and Flour: Sift the cocoa powder and self-raising flour into the egg mixture, and gently fold them in using a spatula. Be careful not to deflate the mixture too much – you want to preserve the air bubbles that make the sponge light and airy.

4. Add Melted Butter: Carefully fold in the melted butter to give the batter a smooth, glossy finish. This step helps the sponge stay moist and tender.

5. Bake the Sponge: Pour the batter into the prepared baking tray and spread it out evenly with a spatula. Bake the sponge in the preheated oven for about 10-12 minutes, or until the cake is set and springs back when lightly touched.

6. Cool the Sponge: While the sponge bakes, prepare a clean, damp tea towel. As soon as the cake comes out of the oven, place it onto the tea towel and, while it’s still warm, carefully peel off the parchment paper. Then, roll the sponge up in the towel, starting from one of the short ends. Allow it to cool completely in this rolled-up state – this prevents cracking when you unroll it later.

7. Make the Filling: While the sponge is cooling, whip the double cream and icing sugar together until it forms soft peaks. Gently fold in the melted chocolate and vanilla extract. This creates a smooth, rich filling that will complement the chocolate sponge perfectly.

8. Assemble the Roulade: Once the sponge has cooled, carefully unroll it. Spread the cream filling evenly across the sponge, ensuring it’s all the way to the edges. Gently roll the sponge back up, this time without the tea towel, making sure it rolls tightly but not too tightly to prevent cracking.

9. Finish and Serve: Transfer the rolled roulade to a serving platter. Dust the top with a little extra icing sugar for a beautiful, professional finish. Slice into portions and serve, ideally with fresh berries or a scoop of vanilla ice cream for an extra touch of indulgence.

Expert Tips

• Don’t Overmix: When folding in the flour, cocoa powder, and butter, be sure not to overmix the batter. Overmixing can deflate the air bubbles that have been incorporated, leading to a denser sponge.

• Roll While Warm: Rolling the sponge while it’s still warm is key to preventing it from cracking. If you wait too long, it can become more brittle and harder to roll smoothly.

• Whip the Cream to the Right Consistency: Whip the cream until it forms soft peaks, but don’t overwhip it. Overwhipped cream can become too thick and can make it harder to spread smoothly on the sponge.

• Use a Thin Layer of Cream: Don’t overstuff the roulade with filling. A thin, even layer of cream is best because it balances the richness of the sponge without overwhelming it.

• Let the Roulade Rest: After you’ve rolled the sponge and dusted it with icing sugar, let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to slice.

Mary Berry’s Chocolate Roulade is a showstopper of a dessert that impresses with its rich chocolate flavor and delicate, airy texture. The combination of a soft chocolate sponge and smooth, creamy filling makes for an indulgent yet light treat that will leave everyone asking for seconds.

While it may seem intricate, following the recipe step by step will yield fantastic results. From the precise folding of ingredients to the careful rolling of the sponge, each step is an opportunity to perfect your technique. With these tips and a little practice, you’ll be able to master this classic dessert and share a slice of baking excellence with friends and family.

Easy Recipe Variations For Mary Berry’s Chocolate Roulade

Mary Berry’s chocolate roulade is already a deliciously indulgent dessert, but there are plenty of ways to mix things up and put your own spin on this classic treat. Here are a few variations you can try to personalize the recipe and elevate it to new heights:

1. Flavored Whipped Cream Fillings

   Instead of using plain whipped cream as the filling, you can introduce different flavors to complement the rich chocolate. For example, try adding vanilla extract, a splash of rum, or a bit of orange zest to the whipped cream. If you enjoy a more decadent touch, fold in some melted white chocolate or a spoonful of mascarpone cheese for a creamier texture with a subtle tang.

2. Fruit Additions

   Fresh fruits work beautifully in chocolate roulades, balancing the richness of the chocolate with their natural sweetness and acidity. Consider adding sliced strawberries, raspberries, or blackberries to the filling.

   For a tropical twist, try layering in thin slices of ripe mango or pineapple. You could even macerate the fruit in a bit of sugar and lemon juice to enhance the flavor before adding it to the roulade.

3. Nutty Variations

   To introduce some crunch and texture, try adding chopped hazelnuts, almonds, or pistachios into the filling or sprinkling them on top of the roulade. A thin layer of crushed praline or toasted coconut flakes would also provide an intriguing contrast to the soft sponge and creamy filling.

4. Coffee-Infused Chocolate Roulade

   If you’re a fan of coffee, incorporating espresso into the chocolate sponge or whipped cream filling will create a delightful mocha flavor. Simply add a tablespoon or two of strong brewed coffee to the melted chocolate, or fold instant coffee granules into the whipped cream. This variation works wonderfully if you want to give the dessert a more sophisticated, grown-up twist.

5. Vegan Chocolate Roulade

   For a plant-based version of Mary Berry’s chocolate roulade, substitute eggs with aquafaba (the liquid from canned chickpeas) or a flax egg (ground flaxseed mixed with water). Use a non-dairy cream such as coconut cream or almond cream for the filling, and choose a dairy-free chocolate. This version is perfect for those following a vegan diet but still craving the classic chocolate roulade experience.

6. Chocolate Roulade with a Twist of Spice

   Add a hint of spice to your chocolate roulade for a warming, complex flavor profile. Cinnamon, nutmeg, or even a pinch of chili powder can be incorporated into the sponge for a slight heat that contrasts beautifully with the sweetness of the chocolate and cream. A dash of ground ginger or cardamom would also work well, particularly if you’re looking to evoke a cozy, spiced flavor perfect for the colder months.

These easy variations allow you to explore different flavor profiles while keeping the core elements of the chocolate roulade intact. Whether you’re making it for a festive occasion or a casual family gathering, these tweaks will give your roulade an exciting new dimension.

Best Practices To Store Leftovers

Chocolate roulade is one of those desserts that’s often so delicious that it’s hard to save any leftovers. But if you do find yourself with some remaining roulade, it’s important to store it properly so you can enjoy it later without compromising its taste or texture.

1. Refrigeration

   If you have leftover chocolate roulade, the best way to preserve it is by storing it in the refrigerator. Wrap the roulade tightly in plastic wrap or place it in an airtight container to prevent it from drying out. The cold temperature will help maintain the freshness of both the sponge and the cream filling for up to 2-3 days.

2. Freezing Leftovers

   If you need to store the roulade for a longer period, freezing is an option. Carefully wrap the roulade in plastic wrap and then in aluminum foil to prevent freezer burn.

   You can freeze it whole or slice it into individual pieces before wrapping. To defrost, remove the roulade from the freezer and place it in the refrigerator overnight.

   Avoid defrosting it at room temperature, as this could cause the sponge to become soggy. The texture may be slightly altered after freezing, but it should still taste great.

3. Avoid Storing Unfilled Sponge

   If you’ve made the chocolate sponge in advance and haven’t filled it yet, it’s important to store it separately. The sponge should be kept in an airtight container or tightly wrapped in plastic and stored at room temperature for up to 1-2 days. Once filled with cream, however, it must be refrigerated.

4. Storing the Cream Filling

   If you’re unable to store the entire roulade but have leftover cream filling, it can be refrigerated separately in an airtight container for up to 2 days. When you’re ready to enjoy, you can rewhip the cream lightly to restore its fluffy texture.

By following these best practices, you can make the most of your chocolate roulade leftovers without losing the wonderful flavor and texture that make it so irresistible.

What Goes Well With Chocolate Roulade

Chocolate roulade is a rich and decadent dessert, so pairing it with the right accompaniments can elevate your experience and balance out the sweetness. Here are some fantastic ideas for what goes well with this chocolatey treat:

1. Fresh Berries

   The natural tartness of fresh berries, like raspberries, strawberries, or blackberries, provides a perfect contrast to the rich chocolate. Their acidity cuts through the sweetness of the roulade, refreshing your palate with every bite. Berries also add a burst of color, making your dessert even more visually appealing.

2. Vanilla Ice Cream or Sorbet

   Pairing chocolate roulade with a scoop of velvety vanilla ice cream is a classic choice. The creamy texture of the ice cream complements the lightness of the sponge and the richness of the chocolate, offering a delightful contrast. Alternatively, a citrus-flavored sorbet-such as lemon or orange-will provide a zesty and refreshing counterpoint to the chocolate.

3. Whipped Cream or Mascarpone

   For those who crave extra creaminess, a dollop of freshly whipped cream or a spoonful of mascarpone is a natural choice. Mascarpone, with its rich and slightly tangy flavor, pairs wonderfully with the sweetness of the chocolate roulade and adds an indulgent, silky finish.

4. Espresso or Coffee

   Chocolate and coffee are a match made in heaven. The deep, robust flavor of espresso or freshly brewed coffee perfectly complements the richness of the chocolate. If you prefer a hot beverage, serving a small cup of coffee on the side can enhance the chocolatey experience and provide a sophisticated touch.

5. Salted Caramel Sauce

   A drizzle of salted caramel sauce adds an irresistible combination of salty and sweet to the dessert. The salted notes help balance the rich chocolate flavor, creating an even more complex and satisfying experience. For an extra indulgence, you can also serve the roulade with a spoonful of caramel ice cream.

6. Citrus Zest

   A sprinkling of finely grated citrus zest, such as orange or lemon, can brighten the flavors of your chocolate roulade and cut through the richness of the cream and chocolate. The zest adds a fragrant, citrusy pop that refreshes the palate and enhances the overall dessert.

7. Liqueurs

   If you’re serving the roulade as part of an adults-only treat, consider pairing it with a dessert wine or liqueur. A glass of port, sweet sherry, or even a splash of Baileys Irish Cream can bring out the deep flavors in the chocolate and provide a luxurious experience. For a slightly more adventurous pairing, you might enjoy a dash of Chambord or Amaretto, which add fruity and nutty notes that complement the chocolate perfectly.

These pairing options can elevate a simple chocolate roulade into a multi-sensory experience, balancing the richness of the dessert with freshness, acidity, or creamy indulgence.

Conclusion

Mary Berry’s chocolate roulade is a versatile and crowd-pleasing dessert that can be adapted in countless ways, ensuring that it always fits the occasion, your taste preferences, or dietary needs. From flavor variations to storage tips and thoughtful pairings, the chocolate roulade offers much more than just a delicious chocolate sponge and creamy filling. It can be customized to suit any season, mood, or celebration.

The roulade’s inherent elegance and simplicity make it perfect for any type of gathering, whether you’re hosting a formal dinner party or just looking for a comforting treat on a cozy evening at home. By exploring the many variations and accompaniments, you can continue to enjoy this delectable dessert in countless forms, each one more delightful than the last.

So, whether you stick to the classic recipe or venture out with creative twists, Mary Berry’s chocolate roulade will always be a showstopper that’s sure to please.

FAQs

What Are The Key Ingredients In Mary Berry’s Chocolate Roulade Recipe?

The key ingredients for Mary Berry’s chocolate roulade include eggs, caster sugar, cocoa powder, butter, and dark chocolate. The filling typically consists of double cream, icing sugar, and sometimes a splash of vanilla extract.

How Do I Make The Sponge For Mary Berry’s Chocolate Roulade?

To make the sponge, whisk the eggs and caster sugar together until light and fluffy. Then, gently fold in sifted cocoa powder to maintain the airy texture. Finally, pour the mixture onto a prepared baking tray and bake at 180°C (350°F) for around 12-15 minutes.

Can I Make Mary Berry’s Chocolate Roulade In Advance?

Yes, you can make the roulade a day in advance. Simply bake the sponge, let it cool completely, and then wrap it tightly in plastic wrap. You can also prepare the filling ahead of time, but it’s best to assemble the roulade just before serving to keep the texture fresh.

What Should I Do If The Chocolate Roulade Cracks When Rolling It?

If your roulade cracks, don’t worry. Make sure to roll it gently while it’s still warm, and use a tea towel dusted with icing sugar to prevent sticking. If cracks do appear, you can cover them with extra whipped cream or chocolate ganache for a more polished look.

What Type Of Chocolate Is Best For Mary Berry’s Chocolate Roulade?

Mary Berry recommends using a good-quality dark chocolate with at least 70% cocoa for the best flavor and richness. However, you can adjust the sweetness to your preference by choosing a chocolate with a lower cocoa content.

How Long Should I Bake The Chocolate Roulade?

Bake the roulade for around 12-15 minutes at 180°C (350°F) in a preheated oven. The sponge should be firm to the touch but not over-baked, as this can make it too dry and difficult to roll.

Can I Make The Filling With Something Other Than Double Cream?

Yes, you can substitute double cream with whipped mascarpone, whipped cream cheese, or even a dairy-free alternative if you need to cater to dietary preferences. However, double cream gives the roulade its signature richness.

What Are Some Variations I Can Try With Mary Berry’s Chocolate Roulade Recipe?

You can experiment with different fillings such as a raspberry or strawberry compote, or even a tangy lemon curd. Additionally, you could add a sprinkle of crushed nuts like hazelnuts or almonds to the filling or the roulade’s surface for added texture.

How Do I Prevent The Chocolate Roulade From Sticking To The Baking Paper?

To prevent sticking, make sure to line the baking tray with parchment paper and lightly dust it with cocoa powder after greasing it. This will help the roulade come away easily once it’s cooled, and it won’t tear when you roll it.

How Do I Store Mary Berry’s Chocolate Roulade?

Store the chocolate roulade in an airtight container in the refrigerator if you’ve already filled it. It’s best eaten within a couple of days, as the sponge can dry out over time. If unfilled, the sponge can be kept in a cool place for up to 3 days.