Bakingdom

All you need is love. And dessert.

Where in the World is Bakingdom? Chocolate Marionberry Cream Roulade

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Ladies and gentlemen, it’s time for our favorite new game! “Where in the World is Bakingdom?”

Actually, “Where in the World” is pretty inaccurate, I guess, since it’s actually “Where in the U.S.,” but it doesn’t have the same ring to it, does it? Nope. Not really…I’m sticking with “world.”

So. That picture up there? The one of the delectable chocolate cake full of pretty blackberries and cream? The cake all covered in rich chocolate ganache? That’s your first clue, folks. That’s right, your clue is food. And it’s dessert, too. You’re not surprised are you??

I didn’t think so. 🙂

Alright. Here’s how this is gonna work:

Today is the first clue. There will be another clue/giveaway later this week. There is something about this recipe that hints as to where my family is moving next. It’s one of the ingredients, actually, and if you know which one, then you probably have a pretty good idea of what region of the United States my family is headed to.

If you think you know, then leave a comment below. The first person to guess the region of the U.S. that I’m hinting at with today’s recipe wins a supply of Swerve Sweetener and fun baking gadgets!

A few weeks ago, I received a sampling of Swerve to try and I’m not gonna lie, I was skeptical. I’ve tried all the other sugar substitutes that are supposedly great in baking, and I haven’t been impressed. The flavor is never great, and they often have rise/browning issues. I decided to give this a shot, though, if for no other reason than the fact that LOOKY HOW FUN IT IS! 🙂

In my box, there was a bag of basic granulated style sugar, confectioners’ style sugar, and a package of individual packets. But there was also this great little tin box, chock full of fun, sweet baking tools, like spatulas that say “Spread the love.” How cute is that??

My first test was the all-important “Tea Test.” Every sugar substitiute I’ve ever tried has failed the Tea Test. The test is simple: make a cup of hot tea and use sugar substitute instead of regular sugar.

The verdict on Swerve?

A-

Can you believe it?? I’ve never had anything above a D in the Tea Test.

Swerve didn’t taste exactly like sugar, but it was sweet and pleasant, and it didn’t have a gross, lingering “diet” taste. It did make the tea all cloudy, though, and it settled a bit as the tea cooled, hence the A-. Flavor-wise, I give it an A+! Woo hoo!

Since it did so well with tea, I decided to use Swerve in a baking recipe. According to Swerve, it measures and bakes just like regular sugar. We’ll see…

Today’s recipe was made practically sugar free (there are some regular chocolate chips int he recipe), with the exception of the chocolate ganache. I made all of my recipes just like normal, substituting Swerve in for granulated sugar. If you decide to make this recipe with full sugar, you’ll use the same amounts, but with regular granulated sugar.

The most important ingredient for this recipe is the blackberries, of course. I was surprised to find such gorgeous blackberries when I went to the store for these. Aren’t they beautiful? And they were a great price, too. Plump, lovely blackberries in February…who knew?

You can substitute these for other fruit, though, if you like. Red raspberries are obviously awesome, too, as well as strawberries. In addition to the fresh fruit, you’ll need seedless jam in the same flavor. Since I was trying out Swerve sweetener in my recipe, I opted for sugar free jam, and it tasted great.

For the cake portion of this recipe, all you need is cocoa powder (sifted), all-purpose flour, bitter or semi-sweet chocolate chips, vanilla extract, baking, salt, eggs (separated), sugar (or int his case Swerve sweetener), unsalted butter, and water.

I’ve never made a jelly roll or roulade before, so I was a little nervous about it, but seriously, you guys, it was super duper easy.

Before you get started mixing the cake up, in a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted, glossy, and smooth. Set aside to cool.

You’re going to be beating the egg yolks and whites separately in the recipe, so be sure to clean your bowls thoroughly before mixing the egg whites. The egg whites will be slightly glossy and have stiff peaks when they’re ready.

To prepare your pan, spray it lightly with non-stick cooking spray, then line it with parchment paper, cut to size. Pour the cake batter in and quickly, but gently smooth it all over the pan.

While the cake is baking, prepare a clean, dry dish towel for rolling the cake. Sprinkle about a tablespoon of cocoa powder over the towel and gently rub it into the towel with your hands.

As soon as the cake comes out of the oven, quickly, but gently, turn it onto the prepared dish towel.

Take the pan off and peel away the parchment paper.

Next, use the towel to quickly roll the cake tightly.

Place the towel wrapped cake, seam side down, on a cooling rack and allow it to cool for at least 15 minutes. If you’re going to be using cream in addition to jam, then allow the cake to cool completely before continuing.

Once the cake is cooled, spread it with the jam, leaving a one-inch border around the edge. Next, add the whipped cream, then sprinkle about 1 cup of blackberries over the top.

Tightly roll the cake back up, placing it seam side down on a piece of parchment paper.

Trim the ends of the cake to even it out.

After drizzling the cake with chocolate ganache, use two large spatulas to gently lift the cake by the ends and move it to a serving plate.

The verdict on the cake? Absolutely delicious!

The verdict on the Swerve sweetener? What Swerve sweetener?? This turned out so wonderful, it tastes like it has regular sugar in it! I haven’t tried the sweetener in a recipe where the sugar flavor would be more obvious, such as frosting, yet, but for this cake and simple whipped cream, the sweetener worked beautifully. The cake isn’t a high riser anyway, so I can’t give a complete verdict on rise, but it was nice and puffy, as it was supposed to be, when it came out of the oven. I also can’t comment on browning, since this is obviously a chocolate cake, but I plan to try Swerve again, thanks to this success.

The texture of the cake was light, but firm, as you would expect from a sponge cake, and the flavor was sweet and chocolaty with no strange after taste. Well done, Swerve!

I loved the combo of fresh fruit and homemade whipped cream filling in this cake. And fresh berries seem like they were created to be paired with chocolate. Plus, sugar free cake with fresh fruit is practically health food…but the good kind. 😉

Whether you make this recipe sugar free, or with good old sugar, you’re going to be very happy. I think next time, I’m going to try it with juicy strawberries. I have a feeling that no matter what, it’ll be delicious. Enjoy!

Chocolate Blackberry Cream Roulade
Makes 1 18×12-inch cake (12-inch roll)

Ingredients

1/4 cup (32 grams) all-purpose flour
1/4 cup (28 grams) cocoa powder
1/8 teaspoon salt
6 ounces (170 grams) bitter or semi-sweet chocolate, chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 ml) water
6 eggs, separated, at room temparature
1/3 cup (67 grams) sugar or Swerve sweetener
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon cream of tartar

3/4 cup blackberry jam
1 cup fresh blackberries, plus more for garnish

1 recipe whipped cream (substitute equal amount of Swerve for sugar free)

1 recipe chocolate ganache

To make the cake: Preheat oven to 400 degrees (200 C). Spray an 18×12-inch rimmed baking sheet with non-stick cooking spray with flour and line the bottom with parchment paper; set aside.

In a small bowl, combine the flour, cocoa powder, and salt; set aside.

in a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted and smooth. Set aside to cool.

In the bowl of a standing mixer, beat the egg yolks at medium high speed until just combined (10 to 15 seconds).With the mixer still running, add about half of the sugar. Continue beating, scraping the bowl as needed, for 8 minutes. Stir int he vanilla, then transfer the yokk mixture to a large bowl.

Thoroughly wash and dry the mixer bowl and whisk.

In the clean bowl, beat the egg whites and cream of tartar at medium speed until foamy (about 30 seconds). Add 1 tablespoon of sugar and continue beating until soft peaks form, then gradually add the rest of the sugar. Beat until the whites are glossy and hold stiff peaks (about 1 minute). Do not overbeat.

Stir the chocolate mixture into the egg yolks. Once combined, add about 1/4 of the egg whites to the chocolate mixture, and gently fold it in with a rubber spatula. Fold in the remaining egg whites until combined, then sprinkle the dry ingredients over the top. Quickly and gently fold them in until combined.

Pour the batter into the prepared pan and bake for 8 to 10 minutes, rotating the pan half way through baking time.

While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle about 1 tablespoon of cocoa powder over it and rub it into the towel with your hands.

Once the cake is done, overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes.

Assemble the cake: Once cooled, unroll the cake and spread the jam over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of whipped cream over the top of the jam. Sprinkle with the blackberries, and re-roll the cake. Trim both ends using a serrated knife. Drizzle with ganache and garnish with remaining blackberries.

Recipe by Darla, Sponge cake recipe slightly adapted from Baking Illustrated

Want to win the best sugar substitute I’ve ever tried???

It’s easy. Just answer guess the region of the United States that today’s recipe refers to in the comment section below.

That’s it! The first correct answer wins! I can’t wait to see what your guesses are!

This giveaway is open to international readers.

**The comments will be hidden until I announce the answer, so your comment will not immediately appear.**

The winner will receive one bag of regular Swerve Sweetener, one bag of Confectioners’ Style Swerve Sweetener, and one Swerve goodie box full of fun kitchen tools and goodies. 🙂 Winner will be announced Monday, March 5th, 2012.

I will contact the winner, so don’t forget to add your email in the email section!

Good luck with the giveaway!

♥,
Darla

If you haven’t already, click the ‘like’ button on my facebook page here, and follow me on twitter here.

 

**Swerve Sweetener did send me a free sample to try, but all opinions and observations about the product are my own. They have not provided me with incentive for this giveaway. I just like the stuff and want to share it with you!**

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Comments

  2. Ohh also, I’m having a dinner guests on Thrusday but I have to work late… If I make this Wednesday do you think it’ll still taste ok Thrusday? And do I keep it in the refrigerator? TIA!

  5. Hmm… I want to say that the blackberries are the clue! I have no clue if I’m even right about where they’re mainly from, but I want to say you’re moving to the “Deep South” aka South Eastern U.S.?

    Either way, that cake looks scrumptious!

    <3 and harp strings,
    Kate

  13. I think you’re headed to the northwest. Your recipe says Marionberries, yet you used blackberries. Both are readily available in the Pacific Northwest. Plus isn’t your hubby a navy pilot? I think I read that (??). If so, I think you’re headed to Oak Harbor, Whidbey Island WA. There is a farm in Greenbank that specializes in Marionberries. Good luck wherever you go! Have fun!

  15. Based soley on the blackberries/marionberries, I’d say the Pacific Northwest. Western Washington/Oregon…that’d be exciting. That’s where my family lives now.

  17. South somewhere. Swerve is from LA (like me) and maybe it’s me being southern, but blackberry (or any berry) picking seems more like a southern summer activity.

  28. This recipe sounds yummy! Are we allowed to guess more than one place you’re moving to? I hope so, I have a few ideas! My number one thought was San Francisco, if you used Ghirardelli chocolate chips. Or if you used Land O’ Lakes butter, I’m guessing Land O’ Lakes, Florida.

  30. I don’t know if I’m just feeling silly and pun-ish today, but I’m going with the Washington D.C. area. Marion Berry is pretty famous around those parts. 😛

  31. I’m going to guess the Pacific Northwest based on the blackberries. Though I grew up picking wild blackberries in north Georgia, so I could be completely wrong.

  36. Hi Darla,

    I’m from Mexico and I always follow your page, I have tried some of your recipes and I always get compliments (of course I give you the credit).

    I found your website because of my love of sweets and Harru Potter, I saw a gorgeous cake in the Sunday Sweets section of the Cake Wrecks page. Ever since I visit your page often to check your delicious recipes and to read you. It amazes me that we have so much in common.

    Anyway, my guess is that you’ll move to Oregon. Even if it’s not there I send my best wishes for your next move, and that this upcoming stage in your life be filled with blessings.

    Gabriela

  41. What a gorgeous looking desert! I’ve wanted to attempt making a Roulade for such a long time, but im so worried about it cracking – -you’re method is pretty cool though, I never thought about rolling the actual cake before hand when it was still warm. I’ll be giving this a shot for sure 🙂

  42. My guess is Oregon from the blackberry reference! 🙂

    If I’m right, what a fun place to live!! I have always wanted to go there, but haven’t had a chance yet.

  44. I am going to guess that you’re moving to the Southwest–Texas, Arizona?? Your roulade looks beautiful. Also, my daughter and her friends loved, loved your Nutella cream pies!

  47. Uh-oh. Swerve sounds too good to be true. I rarely deviate from Splenda, mostly because my aunt headed the research team that developed it, and I get it for free. But you do get that Splenda aftertaste when you replace all the sugar, and nothing really rises or browns. How was that with the Swerve?

    My guess is Oregon! Which isn’t a region. Umm, Northwest. Or is Oregon just considered part of the western region? Are we being that technical? It’s been a long morning. I’ll stick with Northwest as it is both North and West.

  50. oh, dang auto enter! I wanted to say how fabulous it looked…like a grown up version of one of those hostess swiss roll things.. =p YUM.

  56. That cake looks beautiful! Since you’re using ripe blackberries, I’m going to guess the southeast, since that’s where they’re probably the best right now. Also the Swerve company is based in Louisiana, right? So that’s two clues that inspire me to guess southeast.

    Looking forward to trying the sweetener! And of course I love your blog, as always.

  57. Oh I want to make this! It looks delicious.

    I’m going to say you’re moving to the Pacific Northwest, where one finds gorgeous marionberries!

  59. Looks amazing!

    My guess is Oregon, or somewhere in the pacific northwest! We grow delicious blackberries on the West Coast!

    Cheers,
    Bethany

  60. Are you moving to Oregon?!?! If you are then I’m jealous! I love the Pacific NW and hope to move there one day (I live in MA now).

  62. Ohhh, this looks so delicious! Too bad I’m allergic to blackberries (and raspberries). 🙁 Would you recommend a different berry? Like strawberries or blueberries? Would that work?

    Should I leave my guess in another comment?

  63. I’m guessing…since you have Marionberry on there…Northwest – Oregon area. Hmmm? It’s near the west coast. I hear it’s a beautiful place though!

  67. Blackberries and chocolate? Doesn’t get much better than that.

    As for where you’re relocating, are you moving to the west coast?

  68. Marionberries are pretty special, they’re a crossbreed made at Oregon State University in Corvallis. So since I live here, I’m going to guess that Willamette Valley in Oregon (or less specifically, pacific northwest).

  70. Hi Darla, welcome to Oregon. Depending on where you move to, I live in Albany (by Corvallis) I’d love to have some baking fun!

    Other guesses based on hubby in coast guard:
    Astoria
    Brookings
    Charleston/Coos Bay/Northbend
    Depot Bay
    Florence
    Garibaldi
    Newport
    Portland
    Warrenton
    Winchester Bay

  75. First thing I thought of when I saw the blackberries was Maine. I had some delicious blackberry cobbler once in Maine, and I never forgot it. Blackberries always remind me of that time. Hope your relocation goes smoothly!

  77. Are you going to California? That’s the only place that I can think of that can have blackberries at this time of year. Although Oregon is the leading producer, so maybe you’re going there!

  78. Ooh, are you moving to Oregon, or at least the Pacific Northwest? We’re known for our blackberries, which is one of the reasons this is going on my list of things to make this spring!

  80. I’m going to guess blackberries are the clue, which could make it just about anywhere in the US, but probably in the Northwest- most likely Washington or Oregon. This looks amazing BTW, I’m a little intimidated by it!

  83. Marion berries are grown in Oregon. If that’s where you’re going, you will LOVE it. I grew up in the pacific northwest and visited Portland a lot. The coast is beautiful and Eugene is such a cool city, too.

  84. Well, well… my guess (and hope) is that you are moving to the Pacific Northwest… I will guess Seattle, but I will hope Spokane, Washington – what fun it would be to get to know you! Blackberries are abundant here, and so are other berries that some I had have never heard of (like huckleberries and marion berries), when I moved here. But then again, if you were moving to Seattle, the more obvious choice would have been to mix coffee into that ganache! ; ) What a beautiful roulade!

    Love,
    Angela

  87. That looks simply amazing! I can’t wait to try it out.

    Oh, I love guessing games. Hmm…where might you be moving to – Oregon. Google tells me it’s the world’s leading blackberry producer

  89. This is so pretty! I’m not a fan of blackberries so I probably would use strawberries or maybe raspberries! I’m going to guess the Pacific Northwest just because I have relatives and friends in Oregon and Washington that have blackberry bushes that take over everything!! Good luck with your travels!

  91. I have fond memories as a child of being served a slice of Yule log at Christmas and always wondered what magic was involved to getting a cake into a pinwheel shape. While the mystery may have been solved, I still love the idea of little elves rolling up cake with their tiny hands.

    Your roulade looks so fresh and yummy! And would be a nice homage to your new location in Portland Oregon? Though there are several bases on the Oregon coast.

  93. oh yum! that looks really good and simple enough for even me to make!
    as for the region.. hm.. I’d go with the Pacific Northwest – or the state of Oregon to be more specific. hope i’m right!

  95. From the Marionberries in the title, I would guess the Pacific Northwest…Oregon or Washington. The cake looks delicous! 🙂 Love your blog…I’m going to browse now for a dessert to make for my sister-in-law’s baby shower next wee.

  103. Is this recipe supposed to be for marionberry or blackberry since you say both things I wasn’t sure? But I my answer goes with Marionberry.

  105. My guess: You’re in the Pacific Northwest. We’re the berry capitol of the U.S., and they grow like crazy out here everywhere…roadsides, vacant lots…everywhere.

    Enjoy the farm markets. They bring local, very fresh, organically grown fruits and vegetables of varieties you don’t see the stores any more, if you ever did – fresh Montmorency cherries, organically grown Concord grapes, redcurrants, unbelieveable strawberries that were ripe on the plant hours ago. I make jam all summer and we eat it all winter.

    T

  106. So beautiful! And it looks so tasty too. Also, I love that you did the gif for the rolling!
    I want to make this but don’t want to spoil my diet…hmmm! I think I’ll do it anyway!

    I’m guessing the blackberries are the ingredient. I know blackberries are big in Oregon, so that’s my guess!

  107. the Pacific Northwest? I think Oregon produces the most of all the states…. either way it will be exciting! I can’t wait to try this recipe ASAP!

  110. What a lovely recipe! I’m guessing… the Pacific Northwest? Also I would love to read more Nerdy posts while you’re on a baking hiatus!

  113. The berries make me think you are moving to the pacific northwest. I will guess Astoria, OR specifically, since that is a coastie town.
    If you are moving to the NW, welcome. I moved to OR from CA 11 years ago and never looked back. I absolutely love it here.

  114. Not too sure what you mean by region, but my guess is Oregon. And if I have to be more specific than that, I’m guessing Marion County. Maybe even Salem?

  119. Mmmm, this looks delicious! Next time I have a movie night with my girlfriends, I’ll have to impress them with this, but maybe with a blackberry and raspberry mixture! YUM. 🙂

    I love the animated photos—for some reason they crack me up, especially the rolling one! Maybe I need more sleep…lol

    I doubt I’m first, but… I’m guessing the ingredient in question is the marionberry/blackberry. Since the marionberry originated in Oregon and US blackberries are primarily cultivated in Oregon, I am going to guess the Pacific, or Pacific Northwest to be more specific.

  121. Okay… My guess is the northwest. Not sure if we are supposed to put just the region or the specific states, but if you want states… Washington, Oregon, Montana, and Idaho. One of those four!

  132. Are you moving to around the west coast? Like Oregon/California? My cousins live in Oregon and they eat blackberries all.the.time. 🙂

  135. Your cake looks awesome! I’ve never tried to make a roll like that, and it doesn’t look so hard after you explain it that way. Now I just need to find a fruit the whole family likes to try it.

    If the ingredient that is the clue is Blackberries, I’m guessing you’re moving somewhere in Oregon State. I lived there until I was eight, and I seem to remember that they’re plentiful there. We had blackberries, rhubarb, and a big cherry tree in our yard. Brings back memories. 🙂

  136. I love a roulade! My MIL makes a fabulous pumpkin version. I think I’ll surprise her with this next time we visit.

    Let’s see where are you going…..well, I don’t really know, so….where would I like you to go so I could just bump into you at starbucks and be lifelong friends?????

    I’ll guess the central coast of California, I went to college there and they grew fabulous berries like these!

  138. OK, I am really interested in this Swerve sweetener, but it is only located in LA at the moment from what I can see. So I guess I will have to wait a bit, though I will be trying this recipe soon! As for your first clue, I would say the south, between the blackberries and the Swerve. Good luck with your move!

  139. I can’t wait to make this! And I’m guessing that you’re moving to Oregon or somewhere in the pacific northwest because you used Marionberry in the dessert name.

  142. You’ve got to be moving to the Pacific Northwest! Around Portland or Seattle!

    Marionberries are one of my favorite parts about visiting my sister in Portland!

  143. Are you going to the Northwest? Oregon?
    That cake looks amazing. Soooo good. I gave up chocolate for Lent so its just gonna have to wait!

  144. Hmm.. My guess is somnewhere in the South perhaps? I dunno. But this looks like a beautiful roulade 🙂

    I’ve never had a sugar substitute, but I’ve held a bag of Splenda and I was amazed at how light the giant bag was…it was kind of weird.

  145. Guess the region? Is the Pacific Northwest a specific enough guess? Based on the blackberries…

    This looks really tasty; I like baking that doesn’t involve cooking the fruit, since I always feel like cooking ruins the taste of fruit. I need to get a jelly roll pan, and try a roll-up cake sometime.

  148. Is it Oregon?! I saw the blackberries and thought Oregon!! This looks DELICIOUS!! Wherever the road may take you, here’s an Irish Blessing to guide you on your journey! “May the road rise up to meet you. May the wind be always at your back. May the sun shine warm upon your face; the rains fall soft upon your fields and until we meet again, may God hold you in the palm of His hand.” I love your blog btw!!

  150. Oh boy…I think I’m wrong about where you are traveling to?! You may keep my Irish blessing but is it too late to change my answer?! I think it’s Alabama…since my hubby just informed me that the state fruit of Alabama are blackberries (I have NO idea why he knows this little odd fact but…) I believe he might be right…and I am wrong. Either way…safe travels and enjoy the journey!

  155. Roulades have been on my to make list for such a long time! Your pictures are absolutely gorgeous! As to where you are moving, my guess is Oregon- was blackberry the hint? Eitherways, hope you have a wonderful time wherever you are shifting!

  158. That dessert looks AmAziNg!
    I am going to go out on a limb and say you are coming up my way to the Pacific Northwest. Cherries, Marrionberries…4000 miles of traveling…

  164. The Pacific Northwest is home to Marionaberries. And they tend to be more common in Oregon. And can I say jealous? I love them more than blackberries!

    And I may have to make this using blackberries for a friend’s birthday this coming weekend.

  166. This brings back memories of the Christmas that my mom and I made 40 (yes – FORTY) icecream cake rolls to give to family and friends. We use basically the same method but use peppermint or mint chip icecream as the filling. Thanks for the memory!

  168. Looks Delicious! I forgot how I found your blog. I think I was searching for cookies that looked like boxes of chocolates. Never did find them. Or make them for that matter. I added you to my favorites. Love your site! Wikipedia calls it “region 9” or “west” i would call it the Northwest though.

  169. That looks SO delicious. I love your new photo techniques (in your birthday cake post too).

    I’m guessing Oregon.

    Good luck with your move!

  170. This roll is beautiful – enhanced the ordinary chocolate one by flavour and colour and reminds me of Christmas 🙂
    Beautiful!

    Cheers
    Choc Chip Uru
    Latest: Enhanced Fruity Microwave Syrup Cake

  172. I’m going for the play on words and saying DC area (marionberry = Marion Barry, former DC Mayor). Best part is we do have marionberry trees around too and they make a wonderful after run snack.

    Cake looks stunning! Haven’t made a roulade before, but will definitely have to try this!

    Cheers!

  178. Wow, now that’s almost too beautifulo to eat. I’ve always been too much of a chicken to try a roulade, but I think it’s a sign. The universe has spoken!
    I’ve always sucked at guessing games (rock, paper, scissors is the bane of my existance) but I’d say somewhere on the east coast. Like South Carolina or something.

  184. My guess is the lovely Pacific Northwest!

    I have a 3 year old who LOVES blackberries, and seriously, who doesn’t love chocolate…this is definately going to be made!

  188. Does it get any better than berries and chocolate??? It looks scrumptious. And as always, your photography is beautiful. My guess is that you’re going to Oregon….

  192. I will definitely have to try this out when we’re able to get blackberries locally! That’s unfortunately not until mid-summer, but maybe this whacky mild Minnesota winter will give us an early season.

    I have a feeling you’re moving to the Pacific Northwest, either Washington or Oregon. If you are, they’re fabulous states and I’m sure you’ll enjoy living there!

  199. This looks so freakin’ good…I couldn’t stop looking at the photos. I LOVE blackberry anything, especially when paired with chocolate. The roll is absolutely gorgeous, but I already ‘know’ how good it tastes! Definitely making this soon.

  201. SO pretty!! I’d love to try this with strawberries, sadly my taste-buds don’t approve of blackberries even though they look so cool 🙁
    How often do you and your family move because of the military? I’m guessing you guys are moving to the west coast 🙂 We got lots of blackberries here (for those that enjoy them 😉 )

  202. Good luck with the move. my guess is Oregon. Love reading your blogsite&trying out your recipes, which have turned out yummylicious even all the way out in the sunny tropics!:-)

  207. This roulade is so scrumptious – love the contrast between the creamy filling, the berries and the chocolate. I’ll just take the whole thing, please =) I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

  208. As soon as I tried to unroll the cake from the towel, the cake broke apart. I cooled it completely in the fridge and it was rolled tightly as instructed, I dont know where I went wrong? Any suggestions?

  209. Dear Darla, I don’t know where you are going to live, but wherever it will be, i will be there with my computer 🙂
    i will continue to follow your lovely blog ! love it!
    Lior

  210. I just wanted to throw in a little encouragement for anyone who attempted this, and maybe their cake fell apart when they tried to unroll it (like mine). The base ingredients make a really awesome layered dessert, if you just put the chunks in a dish. I peeled the various chunks off my towel, layered it on the bottom, put in a good layer of the jam (raspberry preserves in my case) a layer of whipped cream, raspberries, another layer of cake chunks, spread the ganache on top, topped with the rest of the whipped cream and another layer of raspberries. It might not have looked as pretty, but it still worked out fantastically. Everyone said it was the best thing I’ve made so far!

  211. I was honestly thinking like Idaho or Utah, so somewhere in the Northwest. I haven’t made a jelly role in years, I made a pumpkin one so good! Love your pics, it really does look delicious:-) Take care, Terra

  213. Just a minor typo… the number of eggs are not listed in the ingredients at the bottom. I’m assuming 3 because of the photo?

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