If you have a craving for something that feels like a hug wrapped in cake, you absolutely need to try this Chocolate Raspberry Swiss Roll Recipe. It’s a delightful dance of rich cocoa sponge cake rolled with luscious raspberry jam and airy whipped cream, all covered with silky chocolate ganache. Each bite offers a perfect balance of deep chocolate flavor that’s brightened up by the tangy raspberry filling, making it a show-stopping dessert that’s surprisingly easy to whip up at home. Whether you’re impressing guests or treating yourself, this dessert nails the cozy, elegant vibe every time.
Ingredients You’ll Need
The beauty of this Chocolate Raspberry Swiss Roll Recipe is in its simplicity: straightforward ingredients that come together to create a decadent, light, and flavorful treat. Every item plays a crucial role, from the eggs giving the sponge its structure to the raspberry jam adding a burst of fruity brightness.
- 4 large eggs: Provide the fluffy framework and lift needed for the sponge cake to be light and airy.
- 1/2 cup granulated sugar: Sweetens the cake while helping with a tender texture.
- 1 teaspoon vanilla extract: Adds warm, fragrant notes enhancing all other flavors.
- 1/4 cup unsweetened cocoa powder: Brings a rich chocolate depth that’s not overpowering.
- 1/4 cup all-purpose flour: The structural base that keeps the cake firm yet soft.
- 1/2 teaspoon baking powder: Ensures the cake rises just enough for perfect rollability.
- 1/4 teaspoon salt: Balances the sweetness and improves overall flavor.
- 1/2 cup heavy whipping cream: Whipped to fluffy perfection for the filling and tops off the ganache.
- 2 tablespoons powdered sugar: Sweetens the whipped cream for a dreamy texture.
- 1/4 teaspoon vanilla extract (for filling): Lends an extra layer of warmth inside the filling.
- 1/2 cup raspberry jam: A tangy burst that brightens every forkful of this swiss roll.
- 1/2 cup semi-sweet chocolate chips: Melted into a luscious glaze for a shiny, indulgent topping.
- Fresh raspberries (optional): For a vibrant, fresh garnish lending color and flavor contrast.
How to Make Chocolate Raspberry Swiss Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, then lightly grease it. Next, beat the eggs and granulated sugar together vigorously until the mixture is pale, thick, and airy—this aeration is key to the sponge’s delicate texture. Stir in the vanilla extract for that inviting aroma.
Step 2: Incorporate the Dry Ingredients
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, carefully preserving all the air bubbles you worked hard to build. This gentle folding keeps the cake tender and prevents it from becoming dense.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan and place it in the oven. Bake for 10 to 12 minutes, keeping a close eye so it springs back lightly when touched but doesn’t become dry. Timing here is crucial—overbaking will cause cracks when you roll the cake later.
Step 4: Roll the Cake While Warm
While your cake is baking, dust a clean kitchen towel with powdered sugar—it’s your rolling partner to prevent sticking. Once the cake is out of the oven, carefully invert it onto the towel, peel off the parchment paper, then gently roll the cake up in the towel from the short end. Let it cool completely, rolled up, for about 30 minutes. This technique sets the cake’s shape and avoids cracking later on.
Step 5: Prepare the Filling
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form; you’re aiming for a light and airy filling. Carefully unroll the cooled cake, then spread a generous layer of raspberry jam over the surface followed by an even layer of the whipped cream. These two layers balance tartness and sweetness beautifully.
Step 6: Roll and Top the Swiss Roll
Gently roll the cake back up without the towel, placing it seam-side down on a serving platter. For the optional topping, warm the heavy cream and pour it over the semi-sweet chocolate chips, letting them melt into a glossy ganache. Pour this over the cake and garnish with fresh raspberries for a fresh pop of color. Chill for at least 30 minutes before slicing to set everything nicely.
How to Serve Chocolate Raspberry Swiss Roll Recipe
Garnishes
Fresh raspberries scattered over the top are not just pretty but add a juicy brightness that contrasts beautifully with the rich chocolate glaze. A dusting of powdered sugar or a few mint leaves can add an elegant touch if you want to elevate your presentation further.
Side Dishes
This swiss roll pairs wonderfully with a simple cup of coffee or a tart fruit compote to echo the raspberry notes. For an indulgent spread, a dollop of extra whipped cream or a scoop of vanilla ice cream would complement the dessert perfectly.
Creative Ways to Present
Slice your swiss roll into generous pieces and arrange on a bright white platter to highlight the beautiful swirl inside. You can serve individual slices on small plates accented with a drizzle of raspberry sauce or chocolate syrup, turning this classic dessert into a visually stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap leftover swiss roll tightly with plastic wrap or store it in an airtight container in the refrigerator. It will maintain its freshness for up to 3 days while keeping that delicate moisture intact.
Freezing
You can freeze slices of the swiss roll by individually wrapping them in plastic wrap, then placing them in a freezer bag or airtight container. They keep well for up to 2 months, making it perfect for prepping dessert ahead of time for special occasions.
Reheating
Since this dessert is best eaten chilled and delicate in texture, reheating is not recommended. Instead, allow frozen slices to thaw overnight in the fridge before serving to preserve the creamy filling and moist sponge integrity.
FAQs
Can I use fresh raspberries instead of jam in this chocolate raspberry swiss roll recipe?
Absolutely! Incorporating fresh raspberries adds wonderful texture and a burst of natural tartness. You can spread the jam thinly and sprinkle chopped raspberries on top before adding the whipped cream for extra variety.
What if I don’t have a jelly roll pan?
A rimmed baking sheet of similar size will work fine. Just make sure to line it well with parchment paper and spread the batter evenly so it bakes uniformly and remains easy to roll.
Can I make this recipe dairy-free?
Yes, to adapt this recipe, use coconut cream or a non-dairy whipping cream substitute along with dairy-free chocolate chips to maintain the luscious filling and glaze while keeping it dairy-free.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel to prevent sticking are key steps. Also, avoid overbaking, as a slightly underbaked sponge will roll more easily without cracking.
Is it possible to prepare the chocolate raspberry swiss roll recipe in advance?
Definitely! In fact, preparing the cake one day ahead and chilling it after assembly allows the flavors to meld beautifully. Just keep it refrigerated and covered to keep it fresh and moist.
Final Thoughts
This Chocolate Raspberry Swiss Roll Recipe is truly one of those desserts that feels special yet achievable in your own kitchen. Its perfect balance of chocolate and fruit, combined with the delicate texture, makes it a faithful crowd-pleaser every time. I can’t wait for you to try it and see how effortlessly it wins hearts at your table.
Print
Chocolate Raspberry Swiss Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Chocolate Raspberry Swiss Roll is a light yet indulgent dessert featuring a tender cocoa sponge cake rolled with a luscious raspberry jam and whipped cream filling. Topped with a silky chocolate ganache and fresh raspberries, this elegant treat combines rich chocolate flavors with fresh fruit tang, perfect for special occasions or an impressive homemade dessert.
Ingredients
For the cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup raspberry jam
For the topping (optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Beat eggs and sugar: In a mixing bowl, use an electric mixer to beat the 4 eggs and 1/2 cup sugar for 5 to 6 minutes until the mixture is light, thick, and pale. Then beat in the vanilla extract to combine.
- Sift dry ingredients and fold in: In another bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, being careful to maintain the airiness of the batter.
- Bake the cake: Pour the prepared batter into the lined pan and spread it evenly. Bake in the oven for 10 to 12 minutes, or until the cake springs back lightly when touched, indicating it is done.
- Roll the cake while warm: Immediately after baking, lay a clean kitchen towel dusted with powdered sugar. Turn the baked cake out onto the towel, peel off the parchment, and roll it up from the short end. Let it cool completely while rolled for about 30 minutes, which helps to shape it without cracking.
- Prepare the filling: Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, creating a light and fluffy filling.
- Unroll and fill the cake: Carefully unroll the cooled cake and spread the raspberry jam evenly across the surface. Then spread the whipped cream over the jam layer. Gently re-roll the cake, this time without the towel, and place it seam-side down on a serving plate.
- Make the chocolate topping (optional): Warm the 1/4 cup heavy cream and pour it over the semi-sweet chocolate chips. Let sit for a minute until melted, then stir until smooth. Pour this ganache over the rolled cake and garnish with fresh raspberries if desired.
- Chill before serving: Refrigerate the assembled Swiss roll for at least 30 minutes to set the filling and topping before slicing and serving.
Notes
- Avoid overbaking the cake to prevent cracking when rolling.
- Seedless raspberry jam can be used for a smoother filling texture.
- Add chopped fresh raspberries inside the filling for extra texture and flavor.
