Chocolate Roulade Recipe

Chocolate Roulade Recipe

Chocolate Roulade

A fantastic chocolate cake easy to make for entertaining and everyone will love it, serve with strawberries and ice cream

Prep Time ~ 25 mins Cooking Time ~ 10 mins
Approx Cost ~ £2.50 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ You will need: a shallow baking tin, 9x13in (23x45cm), lightly oiled and lined with baking paper - to stand 1 in (2.5cm) proud of the tin, plus and extra sheet of paper for turning out the roulade.


6 eggs, separated

100g unrefined golden caster sugar

35g self raising flour                                                           

35g cocoa powder

300ml whipping cream

Chocolate curls to decorate and icing sugar for dusting



  • Line a shallow Swiss roll tin with baking parchment.
  • Whisk the egg yolks with 40g of the sugar for about 5 minutes until they are pale. Set aside.
  • Whisk the egg whites together in a separate bowl until they reach the soft peak stage, then add the remaining sugar one tablespoon at a time until the stiff peak stage is reached.
  • Gently fold the egg yolks into the egg whites and then fold the sifted flour and cocoa into the egg mixture.
  • Spread the cake mix on to the shallow baking tray.
  • Bake in a preheated oven, 200C, Gas Mark 6, for about 10 minutes, until the cake springs back when gently pressed in the centre.
  • While the cake is baking, lay a clean tea towel on the work surface and then lay a piece of greaseproof paper on top of the tea towel.
  • When the cake is done, remove it from the oven and immediately invert onto the greaseproof and peel off the baking parchment. Allow the cake to cool completely.
  • When the cake is ready, whip the cream to soft peaks and spread over the cake.
  • With the short end of the cake facing you, roll it carefully into a roulade. Place in the fridge. When you are ready to serve, dust with icing sugar.