Raspberry Chocolate Roll Cake Crazy Easy Food

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
• In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
• In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
• In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
• Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
• Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
• When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
• Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
• In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
• In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
• Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
• Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
• Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
• Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
• Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

CHOCOLATE-RASPBERRY SWISS ROLL

Steps:

• CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
• In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
• Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
• CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
• Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

CHOCOLATE RUM RASPBERRY CAKE ROLL

Steps:

• Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
• Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• Stir liqueur into remaining purée.
• Refrigerate until ready to serve.
• (Best if made 24 hours ahead.).
• Cake Roll: Preheat oven to 375°F.
• Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• Stir together dry ingredients except coffee and sugar.
• Set aside.
• Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• Separate eggs.
• In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• Set aside.
• Clean beaters well in preparation for next step.
• In larger bowl, beat egg whites on medium speed until foamy.
• Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• Briefly fold yolks into whites without being too thorough.
• Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• Turn into prepared pan, and smooth to edges with as few strokes as possible.
• Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• Do not overbake.
• As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• As cake is removed from oven, immediately turn cake out onto prepared cloth.
• Gently remove parchment or wax paper from bottom.
• Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• Set aside to cool, seam side down.
• Filling: Combine cold water and 1 tablespoon liqueur.
• Sprinkle gelatin over and allow to soften for 2-3 minutes.
• Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• Combine reserved purée with gelatin mixture.
• Refrigerate until syrupy.
• (If it gels too quickly, simply warm again.).
• Whip cream with sugar and vanilla until stiff.
• Fold purée/gelatin mixture into sweetened whipped cream.
• Refrigerate until ready to use.
• Stir remaining 1 tablespoon liqueur into jam.
• Carefully unroll cake, remove towel and spread jam over unrolled cake.
• Top with mousse, sprinkle with fresh raspberries, if available.
• Roll up again, seam side down.
• Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• Brush all crumbs from surface of cake roll.
• Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• Refrigerate cake for 10 minutes.
• Reheat glaze so that it pours easily.
• (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• Refrigerate until ready to serve.
• To Serve: Remove from refrigerator 15- 20 minutes before serving.
• Place 2-3 tablespoons raspberry sauce on each dessert plate.
• Slice with a clean knife dipped in warm water and place a slice on each plate.
• Pass raspberry sauce around the table.