Description
If you’re looking for the perfect chocolate dessert, this Chocolate Raspberry Swiss Roll is about to become your new favorite. A light and fluffy chocolate sponge is wrapped around a creamy, raspberry-infused filling, then coated in a rich chocolate ganache. It’s like a gourmet Swiss roll meets truffle cake—but made right at home.
Ingredients
Scale
For the Chocolate Sponge Cake:
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
For the Raspberry Cream Filling:
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup raspberry preserves (seedless if preferred)
- ½ teaspoon vanilla extract
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
- 1 tablespoon butter (for shine)
Optional Garnishes:
- Fresh raspberries
- Chocolate shavings
- Powdered sugar dusting
Instructions
Step 1: Make the Chocolate Sponge Cake
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another large bowl, beat eggs and sugar on high speed for 3-4 minutes, until pale and fluffy. Add vanilla extract.
- Gently fold in the dry ingredients, followed by the melted butter. Be careful not to deflate the batter.
- Spread the batter evenly into the prepared pan and bake for 9-10 minutes—it should spring back when touched.
Step 2: Roll the Cake While Warm
- Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Once the cake is done, immediately flip it onto the towel, peel off the parchment paper, and gently roll it up from the short side, using the towel. Let it cool completely while rolled.
Step 3: Make the Raspberry Cream Filling
- Beat heavy cream and powdered sugar until soft peaks form.
- Gently fold in the raspberry preserves and vanilla extract. Refrigerate until ready to use.
Step 4: Assemble the Swiss Roll
- Unroll the cooled cake carefully. Spread the raspberry cream filling evenly over the surface.
- Gently roll it back up, using the towel for support. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
Step 5: Make the Chocolate Ganache & Decorate
- Heat heavy cream until steaming (not boiling) and pour over chopped chocolate. Let sit for 1-2 minutes, then stir until smooth. Add butter for a glossy finish.
- Pour the ganache over the Swiss roll, letting it drip down the sides.
- Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar.