Raspberry Chocolate Swiss Roll
A delightful dessert that combines rich chocolate cake with fresh raspberries, making it perfect for any gathering or celebration.
Ingredients
For the Cake
- 3/4 cup all-purpose flour Helps to create a tender cake base
- 1/4 cup unsweetened cocoa powder Adds deep chocolate flavor
- 1 teaspoon baking powder For leavening
- 1/2 teaspoon baking soda For leavening
- 1/4 teaspoon salt Balances sweetness
- 4 large eggs Room temperature for better aeration
- 1 cup granulated sugar Sweetens the cake
- 1/3 cup water Adds moisture
- 1 teaspoon vanilla extract Provides aromatic notes
For the Filling
- 1 cup heavy cream Whipped to perfection
- 1/4 cup powdered sugar Adds sweetness to the filling
- 1 teaspoon vanilla extract For flavor
- 1 cup fresh raspberries Provides juicy flavor
For the Ganache
- 1 cup semisweet chocolate chips For rich chocolate flavor
- 1/2 cup heavy cream To make the ganache
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 15x10x1-inch jelly roll pan, lining it with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together.
- In a separate large bowl, beat eggs and sugar on high speed for about 5 minutes until thick and pale.
- Add water and vanilla extract to the egg mixture, mixing until well combined.
- Fold dry ingredients into the egg mixture until just combined. Pour into the prepared pan and bake for 10-12 minutes, or until the surface springs back when lightly touched.
- Once baked, turn the cake out onto a powdered sugar-dusted kitchen towel and peel off the parchment paper. Roll the cake up with the towel and let it cool completely.
Filling
- In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in fresh raspberries.
- Unroll the cooled cake and spread the raspberry cream filling evenly over it. Re-roll the cake (without the towel), seam-side down.
Ganache
- Place chocolate chips in a heatproof bowl. In a saucepan, heat heavy cream over medium heat until simmering.
- Pour hot cream over chocolate chips and let sit for 5 minutes. Stir until combined into a ganache.
- Pour the ganache over the Swiss roll, allowing it to cascade down the sides.
Notes
Ensure your eggs are at room temperature, dust the kitchen towel with powdered sugar before rolling, and allow the cake to cool fully before adding the filling.