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
Scale
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.
