With Valentine's Day only two days away, it only seemed appropriate that we share decadent chocolate recipes for the Every Girl Link-Up. Because who doesn't love a good recipe to try out, and then gobble up with the people you love??
I'm super excited to see everyone's recipes, so be sure to grab the button below, adding it to your post, then add your URL to the link-up at the bottom of this post! Join Rachel and I for this chocolate-rich goodness!
- What You'll Need
- For the Cake
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- Pinch of salt
- 6 oz semi-sweet chocolate chips
- 2 TBSP salted butter
- 2 TBSP water
- 6 eggs (separated into yolks and egg whites)
- 1/3 cup sugar
- 1 TSP vanilla extract
- 1/4 TSP cream of tartar
- For the cream
- 1 container heavy whipped cream (thawed)
- Small box of vanilla instant pudding
- 1 cup milk
- For the chocolate syrup
- 8 oz semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup heavy whipping cream
- Topping & Filling
- Fresh blackberries
- Seedless blackberry jam
- What You'll Do
- For the Cake
- Preheat the oven to 400°.
- Spray an 18x12 inch, rimmed baking pan with cooking spray. Then lay down parchment paper. Set aside.
- In a small bowl, combine the flour, cocoa powder, and salt. Mix well.
- In a microwaveable bowl, melt the butter, semi-sweet chocolate chips, and water. Microwave 20 seconds at a time, stirring in-between each time, until all the chips have melted.
- In another bowl, put all the egg whites and cream of tarter. Whip them with a hand mixer until they froth.
- In a large bowl, add all of the egg yolks. Whip until just combined, then add the sugar and vanilla. Whip again for 30 seconds.
- Stir in the egg white mixture and the dry mixture into the egg yolk mixture. Stir well, until fully combined.
- Pour the mixture into the prepare baking pan. Bake in the oven for 10 minutes.
- As soon as you pull the baked cake out of the oven. Turn it out onto a dish towel and gently roll the cake up (yes, in the towel). Set aside and make the cream.
- For the Cream
- In a bowl, combine the vanilla pudding mixture and cup of milk. Then add all of the whipped cream. Stir until well combined.
- For the Chocolate Syrup
- Heat the whipping cream in a saucepan on medium heat until bubbly.
- Once heated, add the semi-sweet chocolate chips and white chocolate chips. Stir them constantly until melted. Then take off of the stove top.
- Putting It All Together
- Carefully unroll your cake.
- Spread a thin layer of blackberry jam on the cake, leaving a 1/2" border untouched.
- Then spread a thicker layer of the cream you've made. Again, leaving that border untouched.
- Next, slice the blackberries in half, lengthwise, and put them in rows on the cake. Space each blackberry half about an inch apart.
- Now roll your cake back up.
- With a bread knife, cut off the ends of the rolled up roulade to leave clean ends.
- Using a silicone/rubber spatula, spread the chocolate syrup over the entire cake.
- Once you have spread the chocolate out, you can drizzle some more over the ends if you wish.
- Lastly, line the top of the roulade (lengthwise) with whole blackberries.
- Now serve (cut with bread knife) and enjoy! Or refrigerate until later.
And so you have it! A Chocolate Blackberry Cream Roulade to whip up for yourself if you feel so inclined! This was a hit in our house with family and friends! It's a simple homemade recipe for any occasion!
Now let's all link-up and share the goodness that is chocolate!! Remember to grab the button above, and add your link below!! SO excited to browse through all of these recipes!! Yum, yum, yum!!!
AND, don't forget to sing up for the Spring Cheer Exchange!!!! Spread the cheer around and share it with all your blogger friends!
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