This Raspberry Chocolate Swiss Roll is a delightful treat! It’s light and fluffy, filled with sweet raspberry goodness and rich chocolate. Perfect for dessert lovers!
When I make this, I love watching it roll up like a cozy blanket of flavor. The mix of tart and sweet is totally winning! Plus, it looks fancy without needing fancy skills! 😄
Key Ingredients & Substitutions
Eggs: Fresh eggs are essential for the sponge cake’s structure. If you’re vegan, you can use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg). Just note that the texture might be slightly different.
Sugar: Granulated sugar keeps the cake sweet and helps it rise. You could use coconut sugar for a healthier option. Just remember, it may change the color and flavor a bit.
Flour: All-purpose flour is standard here. If you need a gluten-free option, try using a 1:1 gluten-free baking flour blend, which can work well in most recipes.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. You can swap it with carob powder for a caffeine-free option, but the flavor will shift to a sweeter, earthy note.
Heavy Cream: This adds richness to your filling and ganache. If you want a lighter option, you can use coconut cream, but watch out for a coconut flavor that may emerge.
How Do I Ensure My Chocolate Sponge Cake Rolls Perfectly?
Rolling the chocolate sponge cake correctly is key to avoid cracking. Start by preparing your kitchen towel with powdered sugar before baking.
- As soon as the cake comes out of the oven, invert it onto the towel to prevent it from sticking to the pan.
- Peel off the parchment paper carefully to keep the surface intact.
- While the cake is still warm, gently roll it up with the towel. This helps shape it for cooling. Allow it to cool completely in that position.
By following these steps, you’ll have a fabulous chocolate sponge that’s ready to be filled and rolled without any issues!
How to Make a Raspberry Chocolate Swiss Roll
Ingredients You’ll Need:
For the Chocolate Sponge:
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar, divided
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Filling:
- 1 cup (240ml) heavy cream, chilled
- 1/2 cup (90g) semi-sweet or milk chocolate, melted and cooled slightly
- 1 tbsp powdered sugar (optional, for sweetness)
- 1 cup fresh raspberries (plus more for garnish)
For the Chocolate Ganache Topping:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) dark chocolate, chopped
Additional:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful Swiss roll takes about 30 minutes to prepare, plus an additional hour to chill in the refrigerator. It’ll be well worth the wait for that chocolatey raspberry goodness!
Step-by-Step Instructions:
1. Prepare the Pan and Preheat Oven:
First things first, let’s get your oven ready! Preheat it to 350°F (175°C). While it’s heating, line a 10×15 inch jelly roll pan with parchment paper and give it a light grease to keep the cake from sticking. This will make the process so much easier!
2. Make the Chocolate Sponge Cake:
In a clean bowl, whisk the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add about half of the sugar (around 6 tablespoons) and continue whisking until stiff peaks form. It should look nice and fluffy!
In another bowl, beat the egg yolks together with the remaining sugar until the mixture is pale and thick. Stir in the vanilla extract, making it smell fantastic!
Now, sift the flour and cocoa powder together and gently fold them into the egg yolk mixture. This is where the magic happens!
Lastly, carefully fold in the egg whites in three additions, mixing gently to keep it airy and light. You want it to have a nice, fluffy texture.
3. Bake:
Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake in the preheated oven for about 12-15 minutes. It’s ready when it springs back when lightly pressed—test it out!
4. Roll the Cake for Cooling:
As soon as the cake comes out of the oven, invert it onto a clean kitchen towel that’s lightly dusted with powdered sugar. Peel off the parchment paper carefully. While it’s still warm, gently roll the cake up with the towel, starting from the short end. Let it cool completely rolled up, as this helps maintain its shape!
5. Prepare the Filling:
For the delicious filling, whip the chilled heavy cream until soft peaks form. In another bowl, fold in the melted chocolate and optional powdered sugar until smooth and uniform. This will add a lovely sweetness to the filling!
6. Unroll and Fill:
Once the cake is cool, carefully unroll it. Spread the chocolate cream filling evenly over the cake, and then scatter the fresh raspberries on top. Yum!
7. Re-roll the Cake:
Now, roll the cake back up carefully, but this time without the towel. You’ve got this!
8. Make the Ganache:
To make the luscious ganache, heat the heavy cream until it’s hot but not boiling. Pour it over the chopped dark chocolate in a bowl. Let it sit for 1-2 minutes, then stir until it’s smooth and glossy. That’s the good stuff!
9. Decorate:
Now it’s time to decorate! Pour or spread the ganache evenly over the outside of the roll and garnish it with fresh raspberries in a pretty line.
10. Chill and Serve:
Pop the roll in the fridge for at least 1 hour to let it set and for the flavors to mingle. When you’re ready to serve, dust it with a bit of powdered sugar for that final touch!
Now slice it up and enjoy this luscious blend of rich chocolate and vibrant raspberries in a beautiful, moist Swiss roll! Perfect for sharing (or not!). 😊
Can I Use a Different Type of Fruit in This Recipe?
Absolutely! While raspberries are delicious, you can substitute them with strawberries, blueberries, or even chopped cherries. Just make sure to adjust the sweetness based on the fruit you choose!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep it fresh, try to cover the exposed edges to prevent it from drying out.
Can I Make This Recipe Gluten-Free?
Yes! You can replace the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum; this helps improve the texture of your cake.
What Should I Do If My Cake Cracks When Rolling?
If your cake cracks, don’t worry! You can just gently patch it with the filling as you roll it back up, and it will still taste great. Next time, make sure to roll it while it’s still warm for better flexibility.
