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
Scale
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.
