Chocolate Rum Raspberry Cake Roll
A classic cake roll filled with a raspberry creme and covered with a rum chocolate
Simple Raspberry Sauce
- 2 (425 g) packages frozen raspberries
in syrup, thawed
- 3 to 4 tablespoons (50-65 mL) black raspberry liqueur
or Chambord (optional)
- 1/2 cup (125 mL) flour
- 1/4 cup (60 mL) cocoa, unsweetened
- 1 teaspoon (5 mL) baking powder
- 1/4 teaspoon (1 mL) salt
- 4 large eggs,
- 1 teaspoon (5 mL) rum flavoring
- 1 1/2 teaspoons (7 mL) dry instant
- 1/4 cup (60 mL) plus 1/2 cup (125 mL) granulated sugar
Raspberry Mousse Filling
- 1 tablespoon (15 mL) water
tablespoon (15 mL) black raspberry liqueur or Chambord
- 1 teaspoon (5 mL) unflavored
- 3/4 cup (175 mL) whipping cream
- 2 tablespoons (30 mL) granulated
- 1 teaspoon (5 mL) vanilla extract
- 1/2 cup (125 mL) seedless raspberry
- 1 tablespoon (15 mL) black raspberry liqueur or Chambord
- Fresh raspberries if available
Easy Chocolate Rum Glaze
- 8 ounces (250 g) semi-sweet chocolate chips, about 1 1/4 cups (300 mL)
- 1/4 cup (60 mL) butter
- 2 tablespoons (30 mL) light corn syrup
- 2 1/2 teaspoons (12 mL) rum flavoring
- Simple Raspberry Sauce: Puree raspberries and syrup in food processor or blender
until smooth. Strain to remove seeds. At this point (before liqueur is added), remove
1/4 cup (60 mL) of the puree and reserve for filling. Stir liqueur into remaining
- Refrigerate until ready to serve. (Best if made 24 hours ahead.)
- Cake Roll: Heat oven to 375 degrees F (190 degrees C).
- Prepare jellyroll 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.
- In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
Gradually add 1/4 cup (60 mL) sugar and beat on high speed 4-5 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 (125 mL) 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 over-bake.
- 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-inch or 25 cm side), roll cake and
towel together, so that towel remains inside the cake roll. Set aside to cool, seam
- Filling: Combine cold water and 1 tablespoon (15 mL) 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 puree with gelatin mixture. Refrigerate until syrupy. (If gels
too quickly, simply warm again.)
- Whip cream with sugar and vanilla extract until stiff. Fold puree/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.
- Stir remaining 1 tablespoon (15 mL) 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. 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 to 20 minutes before serving.
- Place 2 to 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.
Yield: 8 to 10 servings
Recipe used with permission from
the Oregon Raspberry and Blackberry Commission