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Chocolate roulade with black forest filling

by - https://thebatchlady.com/r/3435/

This recipe makes enough to feed 12, so you probably don’t want to double up this one often.

Prep Time
Cook Time
Total Time


Cheats chocolate cake mix

  • Betty croker chocolate cake mix (or another)

For the filling

  • Black cherry pie filling
    1 cup
  • Double cream
    1 cup (240 ml)


  1. Put all of the ingredients needed for the cake mix in a bowl and whisk together until light and fluffy.

    (Swiss roll tin dimensions used in video 23x33cm)

  2. Next line your tray with some baking parchment, and make some hospital corners as per the video.

  3. Put ¾ cake mix onto the tray and spread evenly along the tin. (The remaining 1/4 of the mixture can be saved to make some buns with the kids.)

  4. Bake in the oven at 180°C for approx 12 minutes. Because you have spread the mixture so thinly it will cook much quicker than a regular cake.

  5. While the cake is baking, you can whip your double cream until light and fluffy.

  6. Remove cake from the oven and leave to cool. Spread some cling film onto your counter top in preparation for rolling your roulade. See video for exact technique.

  7. Next put the baked cake upside down on the cling film and pull off the parchment as carefully as possible.

  8. Now add the cream in a layer, then the tin of pie filling on top. Spread out evenly.

  9. Now to roll it, follow the video above to see exactly how best to roll your roulade.

  10. As you roll it you will wrap it in cling film as per the video and then put in the freezer.

  11. Ready to eat

    When you want to use this, take it out of the freezer and gently remove the cling film, put it on a serving plate and allow it to defrost. Then simply slice and serve.


  1. When I rolled the cake it cracked and ended up folding it, I put it in the freezer as I know it will taste great but does not look good. Why would it crack did I make it too thick. Will try again another day.

    1. Yes it could possibly be an issue with the thickness. You could also pour over some chocolate sauce or icing sugar to cover any cracks- as long as it tastes good that’s the main thing!

    1. I used about half the tin, try not to overfill otherwise it will all come out the sides when it is rolled up. Save the leftover half tin and freeze in a bag alongside then you can just spoon an extra spoonful over when serving 🙂

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