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