This Chocolate Sponge Roll has all the flavours I love. It has a light chocolate sponge that is rolled up with a chocolate cream and balsamic spiked berries. It is then covered in a chocolate ganache and either kept plain or decorated. Make it a few days before serving for the ultimate flavour.
I made this keke (cake) a couple of years ago for Whittakers and it is so delicious. However, I have refined this recipe a bit to reduce the amount of ingredients but retain the amazing flavour and wow factor. I trialled the new version at my daughter's birthday party the other day and it was perfect. I am so excited for you all to try it.
More Cakes to try:
Do you like the combination of Chocolate and Biscoff? Then this Chocolate Cake with Biscoff Buttercream. Or maybe a Mocha Cheesecake is more your vibe.
Videography and photography taken by Sarah Henderson.
INGREDIENT TIPS FOR THE CHOCOLATE SPONGE ROLL:
- Frozen Blackberries: These hua (berries) are delicious in this recipe but frozen boysenberries would also work.
- Balsamic Vinegar: The winika (vinegar) adds a delicious savoury note to the berries. Do not swap it with white or malt vinegar though, only balsamic will do.
- Caster Sugar: This creates a lightness to the egg mixture in the sponge.
- Eggs: I always use free-range eggs in my baking but use what you have.
- Flour: High grade or plain flour will work in this recipe.
- Cocoa: I prefer to use dutch cocoa in all of my cakes but this can be expensive so use what you have.
- Chocolate: The chocolate for the coating the sponge is best if you choose one with texture, like roasted hazelnuts, roasted almonds or berry biscuit.
- Hazelnuts: The raw hazelnuts are grated over the decorated sponge. These can be swapped with almonds, cashews or pecans. The nuts can also be omitted.
Expert Tips:
Take the time to whip the huka one (caster sugar) and hēki (eggs) until light and fluffy. This is the base for the sponge and create a light final product.
Gently fold the dry ingredients in to the egg mixture. If you can see lumps of puehu parāoa (flour) in the batter, use a whisk to gently fold it around 7 times in the bowl and the lumps will break up. The continue folding with a spatula.
Make sure the tray is close as possible to 30 cm x 40 cm tray with 3 cm high sides so the keke kōpungapunga (sponge cake) is the correct thickness once it has baked.
STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE SPONGE ROLL:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Blackberries:
Add the parakipere tio (frozen blackberries), winika (vinegar) and huka one (caster sugar) in to a frying pan.
Set it over medium-high heat and boil for 4 - 5 minutes.
Remove the berries from the heat and strain the sauce off the hua (berries). The berries will go inside the sponge roll. The sauce will be brushed on to the sponge.
Leave it all to the side as you prepare the keke kōpungapunga (sponge cake).
2. Preheat the Oven:
Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
Line a 30 cm x 40 cm tray with 3 cm high sides with baking paper.
3. Prepare the Butter:
Melt the pata in the microwave or in a small pot on the stove and then set it aside to cool.
4. Seperate the Eggs:
Whakawehea ngā hēki (seperate the eggs).
Add the kāhu hēki (egg whites) in to a large, clean bowl.
Add the tōhua hēki (egg yolks) in to small bowl and set aside.
5. Create a Meringue:
Add the huka one (caster sugar) in to the kāhu hēki (egg whites). Whip for around 4 minutes or until the merenge (meringue) has formed medium peaks.
6. Whip in the Egg Yolks:
Continue whipping on medium-high speed as you add the egg yolks (tōhua hēki), one at a time. Whip for 15 seconds between each addition.
Once they have all been added, whip for one more minute. The mixture is ready when it has reached stiff peaks or they can hold a figure 8.
7. Sift in the Dry Ingredients:
Sift the puehu parāoa (flour), kōkō (cocoa)and pēkana paura (baking powder) in to the egg mixture.
Āta whētuihia te ranunga (carefully fold the mixture).
8. Fold in the Melted Butter:
Drizzle the pata kua rewaina (melted butter) around the edge of the bowl and fold it in very gently.
9. Bake the Sponge:
Pour the mixture in to the prepared tray and gently spread it out.
Bake for 15 minutes or until it springs back when pressed in the middle.
10. Prepare a Tray for the Baked Sponge:
As it bakes, add a large piece of baking paper onto a chopping board or tray that is the same size as the sponge.
Sprinkle it with 2 tablespoons of huka one (caster sugar).
11. Roll up the Hot Sponge:
Remove the sponge from the oven and leave it to cool for five minutes in the tray. Then tip the hot baked sponge on to the baking paper. Remove the top piece of baking paper. Carefully roll up the hot sponge starting at the narrow end.
Leave it to cool on the bench for 45 minutes.
12. Prepare the Chocolate Cream:
Add the wanira (vanilla), kōkō (cocoa), puehu huka (icing sugar) and kirīmi (cream) in to a large bowl.
Whip it on medium speed until it has soft peaks. Refrigerate the kirīmi tiakarete (chocolate cream) until cake assembly.
13. Fill the Chocolate Sponge Roll:
Once the keke kōpungapunga (sponge cake) has cooled for 45 minutes, unroll it gently. Don't worry if there is a crack here and there.
Using a pastry brush, brush the reserved wai parakipere (blackberry juice) on to the keke kōpungapunga (sponge cake) until it is covered.
Spread the kirīmi tiakarete (chocolate cream) on to the sponge but keep a 3 cm border free of the cream.
Distribute the hua (berries) on top, chopping any that are super large in half.
14. Roll it up and Chill:
Āta pōkaitia te keke kōpungapunga (slowly roll up the sponge cake). Pull the baking paper gently as you roll it to tighten it.
Once you get to the end, use the baking paper to tighten the roll and tuck it under the cake to secure the roll.
Whakamātaohia (refrigerate) for 30 minutes.
15. Prepare the Chocolate Topping:
Pour around 4 cm of water in to the bottom of a medium pot and simmer it.
Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk), kōkō (cocoa). Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Melt all of the ingredients together, stirring occasionally until smooth. Remove from the heat and then cool for 10 minutes.
16. Add the Chocolate to the Sponge:
Once the filled sponge has cooled for 30 minutes, remove the baking paper and then add it to a small tray or serving plate.
Add a spoonful of the tiakarete (chocolate) on top of the keke (cake) and smooth it out. Repeat this process until it is is completely covered. Make sure to cover the ends of the sponge too.
If you are using the hānati (hazelnuts), grate them over the chocolate or cut, process or blend them in to a crumb and sprinkle it over.
17. Chill the Chocolate Sponge Roll:
At this point the keke can be placed in a sealed container and refrigerated for up to three days. This is where the best flavour will be developed but it can be served within a couple of hours too.
18. Decorate the Sponge:
The day you want to serve it, add the whakarākei (decorations).
Tāwhiuwhiua te kirīmi (whip the cream) and then pipe it on the top in a pattern.
Cut parakipere (blackberriesI in half and alternate them down the middle.
Ruia ngā kākano pamakaranete ki runga (sprinkle on the pomegranate seeds).
Add some crushed poihanapere tauraki-tio (freeze-dried boysenberries) and a sprinkle rau koura (gold leaf).
Serve immediately or refrigerate like this for up to 12 hours.
Store the Chocolate Sponge Roll:
Once this sponge is decorated and cut open, it will last for another 24 hours in the fridge.
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Chocolate Sponge Roll
Equipment
- 1 x 30 cm x 40 cm tray with 3 cm high sides
Ingredients
Blackberries - Parakipere
- 2 ⅔ C (400 g) parakipere tio (frozen blackberries) or poihanapere tio (frozen boysenberries).
- ⅓ C (60 ml) balsamic vinegar (winika)
- ¼ C (55 g) huka one (caster sugar)
Chocolate Sponge - Keke Kōpungapunga Tiakarete
- 40 g pata (butter)
- 5 hēki iti (small eggs, size 6)
- ½ C (110 g) huka one (caster sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
- ¼ teaspoon tote (salt, fine)
- ⅔ C (100 g) puehu parāoa noa (plain flour)
- ⅓ C kōkō (cocoa)
- ½ tsp pēkana paura (baking powder)
Chocolate Whipped Cream - Kirīmi Tāwhiuwhiu Tiakarete
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (55 g) puehu huka (icing sugar)
- ¼ C (25 g) kōkō (cocoa)
- 1 ½ C (375 ml) kirīmi (cream, chilled)
The Chocolate - Te Tiakarete
- 220 g tiakarete (chocolate). Ideally use a textured chocolate with nuts in it. If you are using a plain chocolate, cut down the weight to 200 g.
- 3 tablespoon (45 ml) kirīmi (cream) or miraka (milk)
- 10 hazelnuts, raw (hānati māota). Any nuts will work here.
Decorations - Ngā Whakarākei (All Optional):
- ½ C (125 ml) kirīmi (cream)
- Fresh blackberries (parakipere māota). Any fresh berries would work.
- Pomegranate seeds (kākano papakaranete)
- Freeze-dried boysenberries (poihanapere tauraki-tio)
- Gold leaf (rau koura)
Instructions
Prepare the Blackberries:
- Add the parakipere tio (frozen blackberries), winika (vinegar) and huka one (caster sugar) in to a frying pan.
- Set it over medium-high heat and boil for 4 - 5 minutes.
- Remove the berries from the heat and strain the sauce off the hua (berries). The berries will go inside the sponge roll. The sauce will be brushed on to the sponge.
- If the sauce is super thick, mix through two tablespoons of hot water so that you have ½ cup of liquid in total.
- Leave it all to the side as you prepare the keke kōpungapunga (sponge cake).
Preheat the Oven:
- Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
- Line a 30 cm x 40 cm tray with 3 cm high sides with baking paper. Make sure the tray is close to this size so the keke kōpungapunga (sponge cake) is the correct thickness once it has baked.
Prepare the Butter:
- Melt the pata in the microwave or in a small pot on the stove and then set it aside to cool.
Seperate the Eggs:
- Whakawehea ngā hēki (seperate the eggs).
- Add the kāhu hēki (egg whites) in to a large, clean bowl. Add the tōhua hēki (egg yolks) in to small bowl and set aside.
Create a Meringue with the Egg Whites:
- Add the huka one (caster sugar) in to the kāhu hēki (egg whites).
- Whip for around 4 minutes or until the merenge (meringue) has formed medium peaks.
Whip in the Egg Yolks:
- Continue whipping on medium-high speed as you add the egg yolks (tōhua hēki), one at a time. Whip for 15 seconds between each addition.
- Once they have all been added, whip for one more minute. The mixture is ready when it has reached stiff peaks or when it can hold a figure 8.
Sift in the Dry Ingredients:
- Sift the puehu parāoa (flour), kōkō (cocoa)and pēkana paura (baking powder) in to the egg mixture.
- Āta whētuihia te ranunga (carefully fold the mixture). If you can see lumps of dry ingredients in the batter, use a whisk to gently fold it around 7 times then continue folding.
Fold in the Melted Butter:
- Drizzle the pata kua rewaina (melted butter) around the edge of the bowl and fold it in very gently.
Bake the Sponge:
- Pour the mixture in to the prepared tray and gently spread it out.
- Bake for 15 minutes or until it springs back when pressed in the middle.
Prepare a Tray for the Baked Sponge:
- As it bakes, add a large piece of baking paper onto a chopping board or tray that is the same size as the sponge. Sprinkle it with 2 tablespoon huka one (caster sugar).
Roll up the Hot Sponge:
- Remove the sponge from the oven and leave it to cool for five minutes only in the tray.
- Then tip the hot baked sponge on to the baking paper. Remove the top piece of baking paper that the keke (cake) was baked in.
- Carefully roll up the hot sponge starting at the narrow end. Leave it to cool on the bench for 45 minutes.
Prepare the Chocolate Cream:
- Add the wanira (vanilla), kōkō (cocoa), puehu huka (icing sugar) and kirīmi (cream) in to a large bowl.
- Whip it on medium speed until it has soft peaks. Refrigerate the kirīmi tiakarete (chocolate cream) until cake assembly.
Fill the Sponge:
- Once the keke kōpungapunga (sponge cake) has cooled for 45 minutes, unroll it gently. Don't worry if there is a crack here and there.
- Using a pastry brush, brush the reserved wai parakipere (blackberry juice) on to the keke kōpungapunga (sponge cake).
- Spread the kirīmi tiakarete (chocolate cream) on to the sponge but keep a 3 cm border free of the cream.
- Distribute the hua (berries) on top, chopping any that are super large in half.
Roll it up and Chill:
- Āta pōkaitia te keke kōpungapunga (slowly roll up the sponge cake). Pull the baking paper gently as you roll it to tighten it.
- Once you get to the end, use the baking paper to tighten the roll and tuck it under the cake to secure the roll.
- Whakamātaohia (refrigerate) for 30 minutes.
Prepare the Chocolate Topping:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk), kōkō (cocoa).
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt all of the ingredients together, stirring occasionally until smooth. Remove from the heat and then cool for 10 minutes.
Add the Chocolate to the Sponge:
- Once the filled sponge has cooled for 30 minutes, remove the baking paper and add it to a small tray or serving plate.
- Add a spoonful of the tiakarete (chocolate ) on top of the keke (cake) and smooth it out. Repeat this process until it is is completely covered. Make sure to cover the ends of the sponge too.
- If you are using the hānati (hazelnuts ), grate them over the chocolate or cut, process or blend them in to a crumb and sprinkle it over.
Chill the Chocolate Sponge Roll:
- At this point the keke can be placed in a sealed container and refrigerated for up to three days. This is where the best flavour will be developed but it can be served within a couple of hours too.
Decorate the Sponge:
- The day you want to serve it, add the whakarākei (decorations).
- Tāwhiuwhiua te kirīmi (whip the cream) and then pipe it on the top in a pattern.
- Cut parakipere (blackberriesI in half an alternate them down the middle.
- Ruia ngā kākano pamakaranete ki runga (sprinkle on the pomegranate seeds).
- Add some crushed poihanapere tauraki-tio (freeze-dried boysenberries) and add a sprinkle rau koura (gold leaf).
- Serve immediately or refrigerate like this for up to 12 hours.
Store the Chocolate Sponge Roll:
- Once this sponge is decorated and cut open, it will last for another 24 hours in the fridge.
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