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
Scale
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.
