Chocolate & Blackberry Roll Cake – A Light, Elegant Dessert

This Chocolate & Blackberry Roll Cake is a delightful treat that balances rich cocoa flavor with the fresh, tangy sweetness of blackberries. It’s a lightened-up dessert that doesn’t skimp on indulgence—perfect for those who want to enjoy a decadent cake without the extra guilt. Rolled with fluffy sponge cake and filled with a luscious, creamy blackberry filling, this dessert is both elegant and approachable.

Why You’ll Love This Recipe

• Light & Fluffy: Low-fat sponge cake keeps the roll airy and tender.
• Fresh & Fruity: Blackberries add natural sweetness and antioxidants.
• No-Fuss Assembly: Quick to bake, simple to roll, stunning to serve.
• Perfect Portion Control: Slices keep calories in check while satisfying cravings.

Ingredients

For the Cake:

• 3 large eggs
• ½ cup granulated sugar (or sugar substitute)
• ⅓ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Filling:

• 1 cup fresh blackberries
• ½ cup light cream cheese, softened
• ¼ cup powdered sugar (or sweetener equivalent)
• ½ tsp vanilla extract
• 2 tbsp light whipped topping

Instructions

1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

In a bowl, beat eggs and sugar until light and fluffy (about 3–4 minutes). Sift together flour, cocoa powder, and baking powder; gently fold into the egg mixture. Stir in vanilla.

2. Bake the Cake
Spread batter evenly in the prepared pan. Bake for 12–15 minutes, until the cake springs back when lightly touched.

3. Roll the Cake
While still warm, invert the cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper. Starting at a short edge, roll the cake up with the towel inside. Let cool completely.

4. Make the Filling
In a bowl, mash blackberries lightly. Combine cream cheese, powdered sugar, and vanilla until smooth. Fold in the blackberries and whipped topping.

5. Assemble the Roll
Unroll the cooled cake gently. Spread the blackberry filling evenly, then roll the cake back up without the towel. Place seam-side down on a serving plate.

6. Chill and Serve
Refrigerate for at least 1 hour to set. Slice and enjoy!

Nutritional Information (Per Serving, Approximate)

Calories: 170
Carbs: 20g
Fat: 7g
Protein: 5g
Fiber: 2g

Tips for Success

• Don’t Overbake: The cake should remain soft and pliable for rolling.
• Use Fresh Blackberries: For the best flavor and texture. Frozen can be used but drain excess moisture.
• Add a Dusting: Light dusting of cocoa powder or powdered sugar before serving adds elegance.
• Flavor Variations: Substitute raspberries or strawberries for a twist.

Why This Recipe Works

This roll cake showcases how simple swaps and fresh ingredients can create a dessert that feels indulgent yet light. The combination of chocolate and berries is timeless, while the fluffy sponge and creamy filling keep every bite satisfying without heaviness.

The Chocolate & Blackberry Roll Cake is a wonderful way to enjoy a classic dessert with a mindful approach. Easy to make and beautiful to serve, it’s ideal for special occasions or everyday treats when you want to impress without the extra calories.