If you are craving a delightfully decadent treat that brings together the rich, velvety flavors of chocolate and the bright, tangy sweetness of raspberries, then this Chocolate Raspberry Swiss Roll Recipe is exactly what you need. This classic European dessert features a soft, airy chocolate sponge cake rolled around a luscious whipped cream and raspberry filling, all crowned with a glossy chocolate ganache that makes every slice irresistible. Whether for a special occasion or a cozy afternoon indulgence, this dessert combines simplicity and elegance in every bite.
Ingredients You’ll Need
Getting this Chocolate Raspberry Swiss Roll Recipe just right begins with a handful of simple, quality ingredients that each play a crucial role in achieving the perfect balance of flavor and texture. From the fluffy eggs that give the cake its lightness to the fresh raspberries that add a natural pop of color and tartness, every element has its part to shine.
- 4 large eggs: Provide stability and a tender, airy structure for the sponge.
- ¾ cup granulated sugar: Sweetens the cake and helps with the batter’s volume when whipped with eggs.
- 1 teaspoon vanilla extract: Enhances the cake’s aroma and flavor with a warm, comforting note.
- ½ cup all-purpose flour: The base of the sponge, offering soft texture without heaviness.
- ¼ cup unsweetened cocoa powder: Delivers rich chocolate flavor and a deep color.
- 1 teaspoon baking powder: Gives the cake a gentle lift to keep it light and springy.
- ¼ teaspoon salt: Balances sweetness and intensifies overall flavors.
- ¾ cup heavy cream: Whipped for the filling, offering a creamy, luscious texture.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without grit.
- ½ cup raspberry preserves: Adds smooth, tangy fruitiness that harmonizes with chocolate.
- ½ cup fresh raspberries (optional): Provides bursts of freshness and visual appeal.
- ¾ cup semi-sweet chocolate chips: Melts into a silky ganache topping for the final indulgent touch.
- ½ cup heavy cream (for ganache): Ensures the ganache is glossy and rich, perfectly coating the roll.
How to Make Chocolate Raspberry Swiss Roll Recipe
Step 1: Prepare and Bake the Chocolate Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased to prevent sticking. Then, beat the eggs, granulated sugar, and vanilla extract on high speed for about five minutes until the mixture becomes pale, voluminous, and thick. This aeration is the secret to the cake’s delicate fluffiness. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt to ensure even distribution and a lump-free batter. Gently fold these dry ingredients into the egg mixture, taking care not to deflate the airiness. Pour the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
Step 2: Roll the Cake While Warm
The moment the cake comes out of the oven, transfer it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully. Starting from the short side, roll the cake up in the towel while still warm—this helps it form the classic spiral shape without cracking later. Allow the cake to cool completely in its rolled form to set its shape.
Step 3: Prepare the Raspberry and Cream Filling
Once the cake is cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy filling. Unroll the cake gently and spread a thin, even layer of raspberry preserves across the surface, providing a fruity foundation. Then, spread the whipped cream over the preserves, and if you love the burst of fresh fruit, sprinkle fresh raspberries on top before re-rolling the cake carefully without the towel.
Step 4: Make and Apply the Ganache Topping
For the delightful finishing touch, heat the ½ cup of heavy cream until it just begins to simmer, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a couple of minutes to soften the chocolate before stirring until you achieve a smooth, shiny ganache. Allow the ganache to cool slightly so it thickens but remains pourable, then drizzle or pour it over the rolled cake. Chill the completed Swiss roll for at least 30 minutes before slicing to ensure clean, elegant servings.
How to Serve Chocolate Raspberry Swiss Roll Recipe
Garnishes
A beautiful garnishing touches the Chocolate Raspberry Swiss Roll Recipe to perfection. Dust it lightly with powdered sugar for a classic finish, scatter fresh raspberries on top for freshness and color, or sprinkle with chocolate shavings for an extra layer of indulgence. These garnishes not only enhance presentation but bring additional texture and flavor nuances for every bite.
Side Dishes
This roller coaster of rich chocolate and fresh raspberry flavors pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the intense chocolate notes. Fresh mint leaves offer a refreshing contrast and a pop of green that lifts the dessert visually and palate-wise. A simple cup of black coffee or a fruity dessert wine can elevate your serving experience into a memorable treat.
Creative Ways to Present
For a festive gathering, slice the Swiss roll into thick rounds and serve on a platter alongside assorted berries and edible flowers for a show-stopping centerpiece. Alternatively, cut smaller roulade slices and place them on individual dessert plates with a drizzle of raspberry coulis or chocolate sauce. You can even transform this into mini Swiss roll cupcakes by slicing and decorating each portion separately. The versatility of this recipe invites you to get playful and make every presentation uniquely yours.
Make Ahead and Storage
Storing Leftovers
After enjoying this luscious treat, you’ll be glad to know that any leftovers of the Chocolate Raspberry Swiss Roll Recipe store beautifully in the refrigerator. Wrap the roll tightly in plastic wrap or place it in an airtight container to preserve moisture and prevent the cake from absorbing any fridge odors. Properly stored, it stays fresh and tasty for up to 3 days.
Freezing
If you want to prepare this Swiss roll in advance, freezing is an excellent option. Wrap the fully assembled roll securely in plastic wrap, then in aluminum foil to protect it from freezer burn. When frozen, the roll can last up to 1 month. Thaw overnight in the refrigerator before serving to maintain texture and flavor integrity.
Reheating
Since this is a chilled dessert featuring cream filling and ganache, reheating isn’t recommended. Instead, just let the Swiss roll sit at room temperature for about 15 minutes before slicing to make cutting easier and the flavors more pronounced. This way, you preserve the delightful creamy texture and prevent melting.
FAQs
Can I use frozen raspberries instead of fresh ones in this Chocolate Raspberry Swiss Roll Recipe?
Absolutely! Frozen raspberries work well and can be used as one of the filling options. Just be sure to thaw and drain them thoroughly beforehand to avoid excess moisture, which could make the cake soggy.
What can I substitute for heavy cream in the filling?
If you can’t find heavy cream, you can substitute with a chilled coconut cream or a whipped topping made from cream cheese blended with a bit of milk. These alternatives will slightly change the flavor profile but still provide delicious creaminess.
Is it possible to make this roll gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure. Keep in mind that texture might differ slightly, but the chocolate and raspberry flavors will remain wonderfully intact.
How do I ensure the cake doesn’t crack when rolling?
The key is rolling the cake while it is still warm right out of the oven, gently and tightly in a powdered sugar-dusted kitchen towel. This sets the shape and prevents cracking when you fill and re-roll it later.
Can I make the ganache ahead of time?
Yes, ganache can be prepared a few hours or even a day in advance. Store it covered at room temperature or in the fridge if your kitchen is very warm. Rewarm gently before pouring if needed to restore its pourable consistency.
Final Thoughts
This Chocolate Raspberry Swiss Roll Recipe is truly a showstopper that brings together a delightful combination of flavors, textures, and visual appeal. It’s a recipe that never fails to impress and delights both home bakers and their guests alike. I encourage you to try making it yourself—you might just find that this elegant yet approachable dessert becomes one of your all-time favorites to share and savor.
Print
Chocolate Raspberry Swiss Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Chocolate Raspberry Swiss Roll is a luscious, decadent dessert combining a light cocoa sponge cake rolled with fresh raspberry preserves and whipped cream, then topped with a smooth chocolate ganache. Perfect for special occasions or a sweet indulgence, the delicate balance of rich chocolate and tart raspberries offers a delightful treat.
Ingredients
For the cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup raspberry preserves
- ½ cup fresh raspberries (optional)
For the ganache topping:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Beat the eggs with granulated sugar and vanilla extract in a large bowl using a mixer on high speed for about 5 minutes until the mixture is thick, pale, and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, careful not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes until the cake springs back when lightly touched and is set but still soft.
- Roll the cake: Immediately after baking, turn the cake out onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, roll the cake up tightly in the towel. Let it cool completely in this rolled shape to avoid cracking later.
- Prepare the filling: Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Gently unroll the cooled cake and spread a thin layer of raspberry preserves over the surface. Then spread the whipped cream evenly on top and sprinkle with fresh raspberries if using.
- Roll with filling: Carefully roll the cake back up without the towel, keeping the filling inside, to form a neat spiral.
- Make the ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl, let it sit for 1–2 minutes to melt, then stir gently until the ganache is smooth and glossy. Let it cool slightly but remain pourable.
- Finish and chill: Pour the slightly cooled ganache over the rolled cake, covering it evenly. Chill the cake in the refrigerator for at least 30 minutes to set the ganache before slicing for cleaner cuts and serving.
Notes
- You can prepare the Swiss roll a day ahead and store it refrigerated for convenience and enhanced flavors.
- For a richer chocolate taste, substitute dark cocoa powder for regular unsweetened cocoa powder in the cake batter.
- Garnish the finished roll with extra powdered sugar, fresh raspberries, or chocolate shavings to elevate presentation.
