There is something truly irresistible about the combination of rich chocolate and tart raspberry in a light, fluffy cake. This Chocolate Raspberry Swiss Roll Recipe brings those flavors together in a charming rolled cake that is as beautiful as it is delicious. Perfect for celebrations or just a sweet treat, the delicate sponge, creamy whipped filling, and luscious chocolate topping come together to create a dessert that will wow your family and friends. Once you try this recipe, you’ll find it hard to resist making it again and again.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the first step to making this delightful cake. Each one plays an essential role in creating the perfect balance of flavor, texture, and color that defines the Chocolate Raspberry Swiss Roll Recipe.
- 4 large eggs: Provide structure and volume to the sponge cake through careful beating.
- 1/2 cup granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- 1 teaspoon vanilla extract: Adds a warm, fragrant backdrop to highlight the chocolate and raspberry.
- 1/4 cup all-purpose flour: Forms the base of the cake’s light sponge texture.
- 1/4 cup unsweetened cocoa powder: Delivers deep chocolate flavor without heaviness.
- 1/2 teaspoon baking powder: Aids the sponge’s rise and fluffiness.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 3/4 cup heavy whipping cream: Whipped into a luscious filling and topping component.
- 2 tablespoons powdered sugar: Sweetens the cream perfectly without graininess.
- 1/3 cup raspberry jam: Adds bright, fruity tartness inside the roll.
- 1/2 cup semi-sweet chocolate chips: For the glossy chocolate drizzle.
- 1/4 cup heavy cream (for topping): Combined with chocolate chips to create a smooth ganache.
- Fresh raspberries for garnish: Adds a fresh, elegant finishing touch.
How to Make Chocolate Raspberry Swiss Roll Recipe
Step 1: Prepare the Sponge Cake
The foundation of a perfect chocolate raspberry swiss roll is a light and airy sponge. Beat the eggs vigorously for five minutes until they become thick and pale, creating a fluffy base. Then, gently fold in the dry ingredients to keep the batter light as you mix in the cocoa and flour.
Step 2: Bake the Cake
Spread the batter evenly in a lined jelly roll pan and bake at 350°F for 10 to 12 minutes. You’ll know the cake is perfectly done when it springs back to the touch. It’s crucial not to overbake, or the cake could crack during rolling.
Step 3: Roll the Cake Warm
Right after baking, turn the cake out onto a powdered sugar-dusted towel and peel off the parchment paper. Roll the cake gently, starting from the short end, while it’s still warm to train it to take shape without breaking. Let it cool wrapped up completely before adding the filling.
Step 4: Prepare the Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This airy cream combines beautifully with the fruity raspberry jam to make a luscious filling.
Step 5: Assemble the Roll
Unroll the cooled cake carefully and spread a thin layer of raspberry jam over it, then cover with whipped cream. Re-roll the cake gently without the towel and place it seam-side down for a neat finish. Chill the roll for at least 30 minutes to set the filling.
Step 6: Make the Chocolate Ganache Topping
Heat the cream until it just begins to simmer and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy. Drizzle this ganache over the chilled roll and garnish with fresh raspberries for that stunning final touch.
How to Serve Chocolate Raspberry Swiss Roll Recipe
Garnishes
Fresh raspberries are a natural choice for garnishing this roll. Their juiciness and bright color contrast beautifully with the dark chocolate topping. You can also dust the roll lightly with powdered sugar for an elegant look that invites indulgence.
Side Dishes
This Swiss roll pairs wonderfully with a scoop of vanilla ice cream or a simple cup of freshly brewed coffee or tea. The creamy cold ice cream complements the rich chocolate and raspberry flavors perfectly, making your dessert experience even more memorable.
Creative Ways to Present
For a festive touch, slice the roll into rounds and serve on individual plates with a drizzle of extra raspberry sauce or chocolate ganache on the side. You might also decorate with edible flowers or mint leaves for a beautiful presentation that feels special and delightful.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, it’s best to keep them covered in the refrigerator. The Swiss roll stays fresh for up to 3 days, allowing the flavors to develop even further. Just be sure to seal it well to avoid drying out the sponge and cream.
Freezing
You can freeze the Swiss roll if you want to save it for later. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to one month. When ready to enjoy, thaw it slowly in the refrigerator to maintain that perfect texture.
Reheating
This dessert is best enjoyed cold or at room temperature. Avoid reheating, as the cream filling may separate and the texture can suffer. Simply let it sit out for 15-20 minutes after removing from the fridge if you want to take the chill off before serving.
FAQs
Can I substitute fresh raspberries for the jam?
Absolutely! Using mashed fresh raspberries with a little sugar will give your filling a natural, fruity burst and a more textured bite. Just make sure the mixture is not too watery to avoid soaking the sponge.
What if my sponge cracks while rolling?
If you’re careful not to overbake and roll the cake while it’s still warm, cracks are less likely. However, if cracks do appear, you can patch them with a bit of whipped cream or jam during assembly. A gentle touch is key.
Can I make this recipe dairy-free?
You can substitute dairy cream with coconut cream for whipping, though the texture and flavor will change slightly. Choose a good-quality non-dairy chocolate and ensure your raspberry jam is free from animal products for a fully dairy-free treat.
How long does it take to prepare the Chocolate Raspberry Swiss Roll Recipe?
The total time is about one hour including chilling, with just 25 minutes of active prep. It’s surprisingly quick for such an impressive dessert, making it perfect for last-minute celebrations or weekend baking projects.
Is this recipe suitable for beginners?
Yes! Despite its elegant appearance, the steps are straightforward and well-explained. Taking care to roll the sponge while warm and not overbaking are the main things to watch out for, but with a little patience, you’ll nail this dessert on your first try.
Final Thoughts
There is a special kind of joy in baking and sharing a dessert like this Chocolate Raspberry Swiss Roll Recipe. It’s a lovely balance of rich chocolate, fruity brightness, and cloud-like texture that impresses everyone at the table. Whether you’re baking it for a party, a holiday, or simply because you’re craving something decadent, you’ll find this recipe easy to follow and incredibly rewarding. Give it a try and fall in love with this timeless, elegant treat!
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Chocolate Raspberry Swiss Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Chocolate Raspberry Swiss Roll is a delightful European dessert featuring a light and fluffy cocoa sponge cake rolled with luscious raspberry jam and whipped cream filling, topped with a rich chocolate ganache and fresh raspberries. Perfect for holidays or special occasions, this elegant treat combines the deep flavors of chocolate with the tangy sweetness of raspberries, all wrapped in a tender rolled cake.
Ingredients
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry jam
For the Topping (optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Fresh raspberries for garnish
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the 4 eggs for about 5 minutes until they are thick and pale. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, and beat until well combined. In a separate bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Be careful not to overbake, or the sponge may crack during rolling.
- Roll the Cake to Cool: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up gently in the towel. Let the rolled cake cool completely in this shape to set the roll and avoid cracking.
- Prepare the Filling: While the cake cools, whip 3/4 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. This will create a light and sweet whipped cream.
- Assemble the Roll: Unroll the cooled cake carefully. Spread a thin layer of 1/3 cup raspberry jam evenly over the surface of the cake. Then spread the whipped cream on top of the jam, covering the entire surface. Carefully re-roll the cake without the towel, sealing the filling inside. Place the roll seam-side down and chill in the refrigerator for at least 30 minutes to set.
- Prepare the Topping: To make the optional chocolate ganache topping, heat 1/4 cup heavy cream just until it begins to simmer. Pour the hot cream over 1/2 cup semi-sweet chocolate chips and let it sit for 2 minutes. Stir gently until the mixture is smooth and glossy.
- Finish and Garnish: Drizzle the chocolate ganache over the chilled Swiss roll. Garnish with fresh raspberries for a decorative and flavorful touch. Slice and serve chilled for best results.
Notes
- Do not overbake the sponge cake, as it can crack when rolling.
- You can substitute raspberry jam with fresh mashed raspberries mixed with a little sugar for a fresher, fruitier filling.
- Store the assembled Swiss roll in the refrigerator until ready to serve to maintain freshness and firmness.
- For an even smoother roll, ensure the cake is rolled while warm and then unrolled after cooling before adding the filling.
