This Raspberry Chocolate Swiss Roll is a delightful treat! With a soft chocolate cake rolled up with sweet raspberry filling, it’s like a hug in dessert form.
Who can resist that mix of chocolate and fruity goodness? I love making this when I want to impress my friends, and it always gets oohs and aahs at the table! 😄
Making it is surprisingly easy, too—just bake, fill, roll, and slice. It’s perfect for celebrations or just a cozy night in with a cup of tea!
Key Ingredients & Substitutions
Eggs: Large eggs provide structure and moisture. If you’re vegan, try using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a similar binding effect.
Cocoa Powder: Unsweetened cocoa powder gives richness. You can substitute with Dutch-process cocoa for a smoother taste, or use carob powder for a caffeine-free option.
Heavy Whipping Cream: This is vital for a fluffy filling. For a lighter option, use chilled coconut cream or whipped topping if you need a dairy-free version.
Raspberries: Fresh raspberries are preferred for their tartness but can be swapped with strawberries or blueberries, or even frozen fruit if fresh isn’t available.
Chocolate: Semi-sweet or dark chocolate works best for the ganache. If you want a milk chocolate flavor, feel free to use it, but keep the ganache more on the thicker side.
How Can I Ensure My Chocolate Sponge Rolls Perfectly?
Rolling the sponge is a key step, and it requires a gentle touch. Here’s how to do it right:
- Once the sponge is baked, act quickly! Invert it onto a clean kitchen towel dusted with powdered sugar, so it doesn’t stick.
- Roll it tightly from one end while the cake is still warm. This helps create a nice shape that stays when cooled.
- Let it cool completely in this rolled position; this sets the shape and prevents cracking when you unroll it later.
Practicing this technique a few times will boost your confidence in making perfect swirls!
Raspberry Chocolate Swiss Roll
Ingredients You’ll Need:
For The Chocolate Sponge:
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 3/4 cup (90 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
For The Filling:
- 1 cup (240 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries (plus extra for garnish)
- 2 tbsp raspberry jam or preserves
For The Chocolate Ganache Topping:
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) semi-sweet or dark chocolate, chopped
How Much Time Will You Need?
This delicious Raspberry Chocolate Swiss Roll will take about 30 minutes of active preparation time, and then you’ll need at least 1 hour for chilling. The baking and cooling time adds a little extra, but the end result is definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Pan:
First, preheat your oven to 350°F (175°C). Take a 10×15 inch jelly roll pan, line it with parchment paper, and lightly grease it so the sponge can easily come out after baking.
2. Make the Chocolate Sponge:
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes. You want the mixture to be thick and pale. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. With a gentle touch, fold the dry ingredients into the egg mixture until just combined—be careful not to overmix.
3. Bake the Sponge:
Pour the cake batter evenly into the prepared pan. Bake it in the preheated oven for 12-15 minutes, or until the sponge springs back when you lightly touch it.
4. Roll the Cake:
As soon as the sponge comes out of the oven, invert it onto a clean kitchen towel that has been dusted with powdered sugar. Remove the parchment paper. Starting from one short edge, gently roll up the cake along with the towel. This helps maintain the shape. Let it cool completely rolled up.
5. Prepare the Filling:
While the cake is cooling, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently add in the raspberry jam and crushed fresh raspberries, folding them in carefully to keep the mixture fluffy.
6. Assemble the Roll:
Once the cake is cool, carefully unroll it. Take your raspberry whipped cream filling and spread it evenly over the sponge. Now roll the cake back up—this time without the towel—sealing the seam to keep everything together.
7. Make the Ganache:
To prepare the ganache, heat the heavy cream in a small saucepan until it’s almost boiling. Pour this hot cream over the chopped chocolate in a bowl. Let it sit for about 2 minutes, then stir until the mixture is smooth and glossy.
8. Decorate:
Drizzle or pour the chocolate ganache over the top of the rolled cake. Arrange some fresh raspberries on top and around the base for a lovely finish.
9. Chill and Serve:
Place your Swiss roll in the refrigerator and let it chill for at least 1 hour before slicing. Once ready, serve chilled and enjoy every delightful bite!
This recipe creates a beautifully moist chocolate sponge perfectly wrapped around a luscious raspberry cream filling, topped with shiny chocolate ganache and beautiful fresh berries. It’s sure to be a show-stopping dessert!
Can I Make This Swiss Roll Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum for better structure.
What Can I Substitute for Heavy Cream in the Filling?
If you need a lighter option, you can use mascarpone cheese or a dairy-free whipped topping. For a healthier choice, consider using Greek yogurt, but it will change the flavor and texture slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also wrap individual slices in plastic wrap for easy grab-and-go treats!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just be sure to thaw them first and drain any excess liquid to prevent the filling from becoming too watery.
