This Raspberry Chocolate Swiss Roll is a treat that brings together rich chocolate cake and fresh, tangy raspberries. It’s rolled up with a velvety filling that makes it oh-so-delicious!
Making this roll is easier than it looks! I love how it impresses guests without taking hours in the kitchen. Plus, who can resist the combo of chocolate and raspberries? 🍫🍓
Key Ingredients & Substitutions
Eggs: Large eggs are essential for the sponge’s structure. If you’re looking for an egg alternative, try using 1/4 cup of applesauce or a flaxseed mixture (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg).
Cocoa Powder: Unsweetened cocoa powder brings a deep chocolate flavor. If you’re out, you can substitute with Dutch-processed cocoa or even carob powder for a different taste.
Heavy Cream: This is what gives the filling and ganache a rich texture. If you want a lighter option, consider using coconut cream or a non-dairy cream for a similar effect.
Raspberry Jam/Puree: While raspberry jam is great for sweetness and ease, fresh raspberries blended into a puree make a fresher filling. You can also swap it for strawberry or blueberry jam if you prefer.
How Can I Ensure a Flawless Roll?
Rolling the cake properly is crucial to preventing cracks. Here’s how to do it right:
- After baking, immediately roll the hot cake in a powdered-sugar-dusted towel. It cools in this shape, helping it maintain the roll.
- Be gentle while rolling to avoid tearing. A little patience goes a long way!
- When unrolling, do it slowly. If the cake feels too stiff, let it sit for a minute or two before proceeding.
Taking these steps can help ensure a smooth, beautiful roll every time!
How to Make Raspberry Chocolate Swiss Roll
Ingredients You’ll Need:
For the Chocolate Sponge:
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Filling:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 cup raspberry jam or fresh raspberry puree
- 1 cup fresh raspberries
For the Chocolate Ganache Coating:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
To Garnish:
- Fresh raspberries
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus about 15 minutes for baking and at least 1 hour for chilling. So, set aside about 2 hours in total to make and chill your beautiful Swiss roll!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and give it a light grease to help the cake come out easily later.
2. Beat the Eggs and Sugar:
In a large bowl, crack in the eggs and sprinkle in the granulated sugar. Using an electric mixer, beat them on high speed for about 5-7 minutes until the mixture is thick, pale, and has tripled in volume. This is key for a light sponge!
3. Mix the Dry Ingredients:
Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl. Then, gently fold these dry ingredients into the egg mixture in thirds, being careful not to deflate the batter.
4. Bake the Sponge:
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 12-15 minutes. You’ll know it’s ready when it springs back lightly when touched!
5. Roll the Cake:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, quickly invert it onto the towel, carefully peel off the parchment paper, and roll it up in the towel starting from the short side. Let it cool completely while rolled up.
6. Make the Filling:
In another bowl, whip the heavy cream with powdered sugar and cocoa powder until stiff peaks form. This will create a luscious filling for your Swiss Roll.
7. Unroll and Fill the Cake:
Once the cake is completely cool, gently unroll it. Spread the raspberry jam or puree evenly over the surface of the cake, followed by the whipped chocolate cream. Scatter fresh raspberries on top of the cream.
8. Roll the Cake Again:
Now, carefully roll the cake back up gently but tightly, without the towel this time. It’s like giving your cake a nice little hug!
9. Prepare the Ganache:
To make the ganache, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let it sit for about 2 minutes, then stir until smooth and glossy. This will be the delicious coating on your roll!
10. Cover the Swiss Roll:
Pour the ganache over the Swiss roll, smoothing it over the top and sides with a spatula. Make it look beautiful!
11. Decorate and Chill:
Top your creation with fresh raspberries and dust with powdered sugar if you like. Now, refrigerate it for at least 1 hour to let it chill and set perfectly.
12. Serve and Enjoy:
Once set, slice the Swiss roll into pieces, serve, and enjoy the mix of rich chocolate sponge, creamy filling, and refreshing raspberries!
This Raspberry Chocolate Swiss Roll is sure to delight anyone who tries it. Happy baking!
Can I Substitute the Cocoa Powder?
Yes! If you don’t have unsweetened cocoa powder, you can use Dutch-processed cocoa or even carob powder. Just keep in mind that it may alter the flavor slightly.
What If I Don’t Have a Jelly Roll Pan?
No worries! You can use a regular baking sheet instead; just make sure it’s large enough to spread the batter evenly. It might require a slightly adjusted baking time, so keep a close eye on it while baking.
How Should I Store Leftovers?
Any leftovers can be wrapped tightly in plastic wrap or stored in an airtight container. Keep it in the refrigerator for up to 3 days. If the ganache sets hard, a quick 10-15 second zap in the microwave will soften it before serving.
Can I Use Frozen Raspberries?
Absolutely! If using frozen raspberries, just make sure to thaw them first and drain any excess moisture. This prevents too much liquid from making the filling watery.
