If there’s one chocolate dessert that never feels heavy or overdone, it’s Delia Smith’s Chocolate Roulade.
Soft, rich sponge. Whipped cream inside. A bit of icing sugar over the top. Proper old-school, proper impressive.
Best part? Looks fancy. Tastes like a dream. Secretly dead easy once you know the trick.
If you’ve never rolled a cake before — don’t worry. It’s more forgiving than you think.
Why You’ll Love It
- Deep, proper chocolate flavour — none of that fake stuff
- Light as air when you slice into it
- Only 6 ingredients — all proper cupboard basics
- Looks way harder than it actually is
- Works for birthdays, dinner parties, Christmas, or just a rainy Wednesday
Ingredients You’ll Need
- 175g dark chocolate (good quality — makes all the difference)
- 6 free-range eggs, separated
- 175g caster sugar
- 2 tablespoons cocoa powder
- 300ml double cream
- Icing sugar, for dusting
How to Make Delia Smith’s Chocolate Roulade
Get the oven on:
180°C (160°C fan) or gas 4. Grease and line a 33cm x 23cm swiss roll tin.
Melt the chocolate:
Gently over a bowl of simmering water, or short bursts in the microwave. Let it cool slightly.
Whisk the egg whites:
Big clean bowl. Whisk till they hold stiff peaks. Set aside.
Whisk yolks and sugar:
Separate bowl. Beat till pale and creamy. Stir in your melted chocolate.
Fold it all together:
Carefully fold in the egg whites. Gentle is key — you want to keep the air in. Sift in the cocoa powder and fold that through too.
Bake it:
Pour the batter into the tin. Level it off a bit. Bake for about 20–25 minutes — it’ll puff up and feel springy.
Cool it properly:
Leave it to cool right there in the tin. Don’t rush.
Whip the cream:
Soft peaks. Not stiff. You want it to spread easily.
Assemble:
Dust a big sheet of baking paper with icing sugar. Flip the cake out onto it. Peel off the old baking paper.
Spread with cream:
Leave a little 2cm border around the edge so it doesn’t squidge out later.
Roll it up:
Make a small cut at one short edge (not all the way through — just a guide). Use the paper to roll it tightly. It might crack a bit. That’s fine. It’s meant to look a bit rustic.
Finishing touch:
Place seam-side down on a plate. Dust heavily with icing sugar. Slice and serve.
Common Mistakes and How to Dodge Them
- Cold eggs?
They won’t whisk properly. Room temperature only. - Overbaking?
Roulade turns dry and cracks badly. You want it set but soft. - Rushing the roll?
Cool it just enough — still a little warm, more flexible. - Cheap chocolate?
You’ll taste it. Spend the extra quid.
Storage
- Fridge:
Cover loosely. Keeps about 2–3 days.
Best eaten within 24 hours for full fluffiness. - Freezer:
Freeze slices wrapped in clingfilm and foil. Up to 1 month.
Quickfire FAQs
How do I stop it sticking?
Grease the tin well and line it properly. Dust the rolling paper with icing sugar.
Can I make it a day ahead?
Absolutely. It sets up nicely overnight.
Can I add fruit inside?
Yep. Raspberries or strawberries tucked in with the cream are magic.
Nutrition (Per Slice)
- Calories: 400 kcal
- Fat: 25g
- Carbs: 40g
- Protein: 8g
- Sugar: 35g
Try More Recipes:
- Delia Smith Cheesecake No Bake
- Delia Smith Salmon En Croute
- Delia Smith Blackberry And Apple Jam
- Delia Smith Mushroom Soup
Delia Smith Chocolate Roulade
Description
Soft, rich chocolate sponge rolled with whipped cream — a classic, crowd-pleasing British dessert made simple.
Ingredients
Instructions
- Preheat oven to 180°C (160°C fan). Line a swiss roll tin.
- Melt chocolate; set aside to cool.
- Whisk egg whites to stiff peaks.
- Beat yolks with sugar till pale. Fold in melted chocolate.
- Gently fold in egg whites and sifted cocoa.
- Pour into tin, bake 20–25 mins. Cool completely.
- Whip cream to soft peaks.
- Flip roulade onto sugared paper, peel paper off.
- Spread with cream, leaving edges clear.
- Roll tightly. Dust with icing sugar.