This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.

Black Velvet Chocolate Sponge Sheet


  • 150g eggs
  • 100g caster sugar
  • 5g red carmine colour
  • 70g plain flour
  • 30g cocoa powder


Warm the eggs, sugar & red colour over a double boiler to 23°C. Whisk on high speed until a thick stable foam is achieved. Gently fold in the sieved cocoa & flour.

Spread evenly onto a 30×20cm slice tray.

Bake at 200°C for approximately 6–7 minutes. 

Cream Cheese Mousse

  • 180g Anchor Cream Cheese
  • 20g icing sugar
  • 2g vanilla paste
  • 350g Anchor Cream


Soften the cream cheese and the mix through the vanilla and sugar.

Fold in the cream, semi whipped.

Dark Ganache

  • 90g dark chocolate
  • 50g Anchor Cream 


Bring the cream to the boil and pour onto the chocolate, whisk until smooth.

To assemble

Spread a thin layer of raspberry jam onto the baked sponge sheet.

Spread the cream cheese mousse over the sheet and sprinkle with raspberries.

Roll up roulade and chill for 2 hours to set.

Decorate as desired.

This roulade can be made in advance and stored in the refrigerator for 2 days before serving or alternatively can be frozen – defrost overnight in the refrigerator. This is great served with a coulis or compote.

Download the recipie

Anchor™ Cream is a smooth and luxurious full fat cream – ideal for pouring, whipping or cooking.


Anchor Cream Cheese, velvety soft and smooth. Spread on bagels and crackers or use in cheesecakes and salads. Heat stable for baking and cooking.