Chocolate Raspberry Swiss Roll Recipe

Here’s a decadent Chocolate Raspberry Swiss Roll recipe, combining the richness of chocolate with the tangy sweetness of raspberries. This dessert is sure to impress at any celebration or as a special treat!

Chocolate Raspberry Swiss Roll Recipe

Ingredients:

For the Chocolate Sponge Cake:

4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt

For the Raspberry Filling:

1 1/2 cups fresh raspberries (or frozen, thawed)
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thickening)
1/4 cup water

For the Chocolate Ganache:

1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tbsp unsalted butter (optional for extra shine)
1 tsp vanilla extract (optional)

For Whipped Cream (Optional):

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions:

1. Make the Chocolate Sponge Cake:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat the eggs and sugar together until pale and fluffy (about 5 minutes) using an electric mixer.
Add the vanilla extract and gently fold in the dry ingredients until just combined. Be careful not to overmix.
Pour the batter onto the prepared pan and spread it evenly with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Once baked, remove from the oven and let it cool for 5 minutes. Then, place a clean kitchen towel on the counter, dust it with powdered sugar, and carefully turn the cake onto the towel.
Gently peel off the parchment paper, then roll the cake up in the towel from one short end to the other. Allow the cake to cool completely while rolled up.

2. Prepare the Raspberry Filling:

In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
If you want a thicker filling, dissolve the cornstarch in a small amount of water and add it to the raspberry mixture. Stir and simmer for another 2-3 minutes until thickened.
Remove from heat and let the raspberry filling cool to room temperature.

3. Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
Remove from heat and add the chopped chocolate, stirring until fully melted and smooth.
Stir in the butter and vanilla extract, if using, for extra richness and shine.
Allow the ganache to cool slightly before using.

4. Assemble the Swiss Roll:

Once the chocolate sponge cake has cooled completely, carefully unroll it from the towel.
Spread a thin layer of whipped cream (if using) over the entire surface of the cake.
Then, spread an even layer of the cooled raspberry filling over the whipped cream.
Starting from one short end, gently roll the cake back up, making sure not to press too hard, as the cake is delicate.
Place the rolled cake seam-side down on a serving platter.

5. Finish with Chocolate Ganache:

Pour the slightly cooled chocolate ganache over the top of the Swiss roll, letting it drip down the sides.
Optionally, dust the top with powdered sugar and garnish with fresh raspberries for a beautiful finish.

6. Serve and Enjoy:

Slice and serve the Chocolate Raspberry Swiss Roll — it’s the perfect combination of chocolate, raspberry, and creaminess!

Tips:

Be careful when rolling the cake; it can crack if it’s too warm or you roll it too tightly. A slow, gentle roll is key.
You can freeze the Swiss roll for up to 1 month, but for the best taste and texture, it’s best enjoyed fresh within a few days.
If you want a lighter roll, you can substitute whipped cream for some of the ganache.

This Chocolate Raspberry Swiss Roll is a beautiful and indulgent dessert that’s bursting with flavor! The rich chocolate and tart raspberries make it an irresistible treat.