Why You’ll Love This Recipe
A Swiss roll is always a crowd-pleaser, but when you pair a rich chocolate sponge with a creamy raspberry filling, you get a dessert that feels both elegant and indulgent. The tender cake rolls up beautifully around a light cream filling with a swirl of raspberry jam, creating a gorgeous spiral when sliced. It’s the kind of dessert that looks impressive enough for holidays and celebrations but is simple enough to make for a special family treat.
What I especially love about this Chocolate Raspberry Swiss Roll is the balance of flavors. The chocolate sponge is soft and airy, the whipped cream is luscious, and the raspberry jam adds just the right tartness to cut through the richness. I once tried folding fresh raspberries into the cream, and it made each bite even more refreshing. If you’re looking for a dessert that combines beauty with incredible flavor, this Swiss roll is it.
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Chocolate Raspberry Swiss Roll – A Showstopping Dessert with a Fruity Twist
- Total Time: 1 hr (including cooling and chilling)
- Yield: 10 slices
- Diet: Vegetarian
Description
Chocolate Raspberry Swiss Roll is a light and airy chocolate sponge cake rolled up with a creamy raspberry filling and topped with a glossy chocolate ganache. This elegant dessert is perfect for holidays, special occasions, or whenever you want to impress guests.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup milk
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Mix in vanilla, oil, and milk.
- Fold dry ingredients into the wet mixture until just combined.
- Spread batter evenly in the prepared pan and bake for 10–12 minutes, until cake springs back when lightly pressed.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake up in the towel while warm. Let cool completely.
- For filling, beat heavy cream with powdered sugar until stiff peaks form. Gently fold in raspberry jam and fresh raspberries.
- Unroll cooled cake, spread filling evenly, then carefully re-roll without the towel.
- For ganache, heat heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth and glossy.
- Pour ganache over the rolled cake and spread evenly. Chill for 30 minutes before slicing and serving.
Notes
- Dust with powdered sugar or garnish with extra raspberries for presentation.
- Roll the cake while warm to prevent cracking later.
- Best served chilled but can be kept at room temperature for up to 2 hours.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs
Whipped eggs give the sponge its signature light and airy texture.
Granulated sugar
Sweetens the cake while helping to stabilize the eggs when beaten.
All-purpose flour
Provides structure without making the cake heavy.
Cocoa powder
Adds rich chocolate flavor and color to the sponge.
Baking powder
Gives the cake a gentle lift, keeping it fluffy.
Salt
Balances the sweetness and deepens the chocolate flavor.
Vanilla extract
Adds warmth and enhances the chocolate notes.
Raspberry jam
The fruity swirl that pairs perfectly with the chocolate sponge.
Heavy cream
Whipped into soft peaks to make the creamy filling.
Powdered sugar
Lightly sweetens the whipped cream and is also used for dusting the cake.
Fresh raspberries (optional)
For folding into the filling or garnishing the finished roll.
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large mixing bowl, beat the eggs and sugar with an electric mixer until pale and fluffy. Add vanilla extract. Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture until just combined.
Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
While still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake up gently (with the towel inside). Allow it to cool completely in this rolled shape—this prevents cracks later.
Meanwhile, whip heavy cream and powdered sugar until soft peaks form. Unroll the cooled cake, spread evenly with raspberry jam, then add a layer of whipped cream. Carefully roll it back up without the towel.
Trim the ends for a clean look, dust with powdered sugar, and garnish with fresh raspberries if desired. Chill for at least 30 minutes before slicing.
Equipment needed
- Electric mixer
- Mixing bowls
- Jelly roll pan (10×15 inch)
- Parchment paper
- Spatula
- Clean kitchen towel
Servings and timing
This recipe serves about 8–10 slices. Preparation takes 20 minutes, baking requires 12 minutes, cooling 1 hour, and assembly 15 minutes. Total time is around 1 hour 45 minutes.
Storage/reheating
Store the Swiss roll in the refrigerator, covered, for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving. Best served chilled, as the cream filling needs to stay cold.
Variations and Customizations
Chocolate Ganache Glaze
Pour a glossy chocolate ganache over the roll for a bakery-style finish.
White Chocolate Raspberry Roll
Use white chocolate whipped cream for the filling instead of regular cream.
Fresh Berry Filling
Add fresh raspberries or strawberries inside along with the jam.
Mocha Swiss Roll
Add a teaspoon of espresso powder to the sponge for a coffee-chocolate twist.
Nutty Crunch
Sprinkle toasted almonds or hazelnuts inside the roll for added texture.
Holiday Roll
Use raspberry jam mixed with cranberry sauce for a festive variation.
Chocolate Mousse Filling
Replace whipped cream with a light chocolate mousse for extra decadence.
Gluten-Free Version
Use a gluten-free flour blend in place of all-purpose flour.
Marbled Roll
Swirl raspberry jam directly into the batter before baking for a marbled look.
Frosted Swiss Roll
Frost the outside with whipped cream and decorate with raspberries for a showstopping centerpiece.
FAQs
How do I keep my Swiss roll from cracking?
Roll it while still warm, then let it cool in the rolled shape.
Can I use store-bought jam?
Yes, any good-quality raspberry jam works.
Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 3 days.
Do I need a jelly roll pan?
Yes, its size ensures the cake is thin enough to roll properly.
Conclusion
This Chocolate Raspberry Swiss Roll is as beautiful as it is delicious—a tender chocolate sponge wrapped around a creamy, fruity filling that balances richness with tartness. It’s elegant enough for special occasions yet simple enough to make at home, and it offers endless room for customization. Whether you keep it classic or add your own twists, this dessert will always impress with its stunning spiral and indulgent flavor.