Chocolate Raspberry Swiss Roll

Why You’ll Love This Recipe

This Chocolate Raspberry Swiss Roll is an irresistible treat with its light and delicate texture. The combination of rich, fluffy chocolate sponge cake with a sweet, tart raspberry filling and a smooth whipped cream layer makes for a balanced, mouthwatering dessert. It’s not only delicious but also visually stunning, making it the perfect centerpiece for any celebration or dinner party.

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (65g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup (60ml) warm water

For the Raspberry Filling:

• 1 ½ cups (360g) fresh raspberries (or frozen, thawed)
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Decoration (Optional):

• Extra fresh raspberries
• Chocolate shavings or curls
• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Sponge Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing the paper to extend over the edges for easy removal later. Lightly grease the paper with cooking spray or butter.
2. Mix the wet ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 5 minutes. The mixture should double in size and become pale. Add the vanilla extract and warm water, mixing until well combined.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to deflate the batter. Use a spatula to gently fold the flour mixture in until fully incorporated.
4. Bake the cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 10-12 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
5. Roll the cake: Once the cake is done, immediately turn it out onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one edge, gently roll the cake up with the towel inside. Let it cool completely in this rolled shape to help it maintain its structure.

Prepare the Raspberry Filling:

1. Cook the raspberries: In a medium saucepan, combine the fresh raspberries, sugar, and lemon juice over medium heat. Stir gently until the raspberries break down and release their juices, about 5-7 minutes.
2. Thicken the filling: In a small bowl, dissolve the cornstarch in 2 teaspoons of cold water. Add the cornstarch mixture to the raspberry sauce and stir until thickened, about 1-2 minutes. Remove from heat and let it cool completely.

Prepare the Whipped Cream:

1. Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

Assemble the Swiss Roll:

1. Unroll the cake: Once the chocolate sponge cake has cooled completely, carefully unroll it from the towel.
2. Spread the raspberry filling: Spread a generous layer of the cooled raspberry filling evenly over the cake, leaving a small border along the edges.
3. Add the whipped cream: Spread a layer of whipped cream on top of the raspberry filling, smoothing it out with a spatula.
4. Roll the cake: Gently roll the cake back up, starting from one edge, and carefully transfer it to a serving platter, seam side down.

Decorate and Serve:

1. Garnish: If desired, garnish with fresh raspberries, chocolate shavings, or curls, and dust with powdered sugar for a beautiful finish.
2. Serve: Slice into even portions and serve. Enjoy this light and decadent treat!

Servings and Timing

• Servings: 8-10 slices
• Total time: 1.5 – 2 hours (including cooling and assembly)

Variations

• Fruit fillings: Swap the raspberry filling for other berries, such as strawberries, blackberries, or blueberries, for a different flavor profile.
• Chocolate ganache drizzle: For extra indulgence, drizzle melted chocolate ganache over the rolled cake before serving.
• Lemon filling: Try adding a lemon curd filling for a tangy contrast to the sweet chocolate cake.

Storage/Reheating

• Storage: Store any leftover Swiss roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unfilled, unrolled sponge cake before filling. Once rolled and filled, it’s best served fresh.

FAQs

Can I make the cake ahead of time?

Yes, you can make the chocolate sponge cake ahead of time and store it tightly wrapped in plastic wrap for up to 1 day before assembling the roll.

Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries in place of fresh ones. Just make sure to thaw them and drain any excess moisture before using them in the filling.

How do I keep the cake from cracking when rolling?

Ensure the cake is completely cooled before rolling, and roll it gently in the towel while it’s still warm. If the cake cracks a little, don’t worry—it will still taste great!

How can I make the whipped cream fluffier?

Use chilled mixing bowls and beaters for whipping the cream. Also, don’t over-whip the cream, as it can turn to butter. Stop once soft peaks form.

Can I make this Swiss roll gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the texture and consistency, as gluten-free flour might need slight adjustments.

Can I add other flavorings to the cake or filling?

Absolutely! Add a splash of vanilla extract or almond extract to the cake batter for extra flavor, or try adding a little orange zest to the raspberry filling for a citrus twist.

Conclusion

This Chocolate Raspberry Swiss Roll is a show-stopping dessert that combines the decadence of chocolate with the fresh, tangy flavor of raspberries. With its soft, fluffy chocolate sponge, fruity filling, and smooth whipped cream, it’s the perfect treat for any occasion. Whether for a special celebration or an indulgent afternoon, this Swiss roll will surely delight your guests and leave them asking for more!

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