If you’re craving a dessert that’s both elegant and irresistibly delicious, this Chocolate Raspberry Swiss Roll Recipe is your new best friend in the kitchen. Imagine a light, airy chocolate sponge cake rolled around luscious raspberry preserves and fluffy whipped cream, all finished with a glossy, rich chocolate ganache. It’s not just a feast for your taste buds but also a stunning centerpiece for any gathering. Whether you’re celebrating a special occasion or just treating yourself, this Chocolate Raspberry Swiss Roll Recipe brings together the perfect balance of flavors and textures that will make everyone ask for seconds.
Ingredients You’ll Need
These ingredients are simple staples you likely already have in your pantry or fridge, yet each one plays a vital role in making this Chocolate Raspberry Swiss Roll Recipe truly exceptional — from the rich cocoa and fresh raspberries to the creamy filling and decadent ganache.
- 4 large eggs: Provide structure and lightness to the sponge cake, helping it rise beautifully.
- ¾ cup granulated sugar: Sweetens the cake and helps create that tender texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake batter’s flavor.
- ½ cup all-purpose flour: The backbone of the sponge providing delicate crumb.
- ¼ cup unsweetened cocoa powder: Infuses the cake with rich chocolate flavor and a lovely color.
- 1 teaspoon baking powder: Lightens the sponge for that perfect springy texture.
- ¼ teaspoon salt: Balances sweetness and enhances all the other flavors.
- ¾ cup heavy cream (for filling): Whipped to fluffy peaks, it creates a luscious filling base.
- 2 tablespoons powdered sugar: Sweetens the whipped cream and smoothens texture.
- ½ teaspoon vanilla extract (for filling): Brings out the cream’s richness and complements the chocolate and raspberry.
- ½ cup raspberry preserves: Provides a bright, tart contrast that balances the chocolate perfectly.
- ½ cup fresh raspberries (optional): Adds burst of freshness and a beautiful visual touch inside the roll.
- ¾ cup semi-sweet chocolate chips (for ganache): Key to making the silky chocolate topping.
- ½ cup heavy cream (for ganache): Combined with chocolate chips to create a smooth, glossy finish.
How to Make Chocolate Raspberry Swiss Roll Recipe
Step 1: Prepare the cake batter
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. In a large mixing bowl, beat the eggs with granulated sugar and vanilla extract on high speed until the mixture is thick, pale, and tripled in volume—this aeration is the secret to a sponge that’s light and springy. Then, sift together your flour, cocoa powder, baking powder, and salt. Carefully fold the dry ingredients into the egg mixture using a spatula until just combined, ensuring you preserve all the air you’ve just whipped in.
Step 2: Bake the cake
Pour the batter evenly into your prepared pan and spread it smoothly. Bake for 10 to 12 minutes, watching closely, until the cake springs back when you gently press it. This short baking time keeps the sponge moist yet perfectly set for rolling without cracks.
Step 3: Roll the cake while warm
As soon as the cake is out of the oven, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in that towel starting from the short side. This helps the cake “learn” to roll without breaking later. Let it cool completely rolled up, which will make filling and final rolling easier.
Step 4: Prepare the filling
Whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form—this creamy filling is what makes the Swiss roll so dreamy. Unroll the cooled cake gently, spread a thin layer of raspberry preserves first, then a generous layer of whipped cream. If you have fresh raspberries, scatter them evenly for bursts of tartness and freshness that contrast beautifully with the smooth cream and chocolate.
Step 5: Roll and chill the filled cake
Carefully re-roll the cake without the towel this time, taking care not to squeeze out the filling. Wrap the rolled cake in plastic wrap and chill it for at least 30 minutes, which helps the filling set and makes handling easier when adding the finish.
Step 6: Make the ganache topping
Warm the heavy cream in a small saucepan until it just starts to simmer—no boiling needed here. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for a minute or two before stirring smoothly. This ganache is silky, shiny, and the perfect rich topping to crown your rolled cake.
Step 7: Finish and chill the Swiss roll
Pour the slightly cooled ganache over the rolled cake, spreading gently to cover every inch. Return the cake to the refrigerator and chill for another 30 minutes before slicing to ensure clean and beautiful cuts.
How to Serve Chocolate Raspberry Swiss Roll Recipe
Garnishes
Once your Chocolate Raspberry Swiss Roll Recipe is chilled and set, garnish with a dusting of powdered sugar, a handful of fresh raspberries, or even some elegant chocolate shavings or curls to amp up the wow factor. These subtle touches elevate the look and add an extra layer of texture and taste.
Side Dishes
This dessert stands beautifully on its own, but if you want a little something to accompany it, try serving slices with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis. A cup of strong coffee or expressive black tea creates a perfect balance with the sweetness and richness of the roll.
Creative Ways to Present
For a playful twist, slice the Swiss roll into cupcakes or mini roulades for individual servings at parties. Alternatively, layering slices on a dessert platter surrounded by fresh berries can turn it into a show-stopping centerpiece. This Chocolate Raspberry Swiss Roll Recipe is versatile and always ready to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Swiss roll refrigerated, tightly wrapped in plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, allowing you to enjoy the decadent flavors without rush.
Freezing
If you want to prepare this dessert in advance, freeze the roll before adding ganache for best texture results. Wrap it well in plastic and foil to prevent freezer burn. When ready, thaw overnight in the fridge and then finish with ganache and chilling before serving.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended as it can spoil the delicate textures. Instead, simply let it sit out for 15-20 minutes if it’s been chilled before serving.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw them and drain any excess moisture before adding to the filling to avoid making it too wet.
How do I prevent the cake from cracking when I roll it?
Rolling the cake while it’s still warm and using a dusted kitchen towel helps it hold its shape without cracking. Also, don’t overbake the sponge, so it stays flexible.
Can I substitute the heavy cream in the filling?
While heavy cream gives the best texture and flavor, you can try mascarpone cheese or stabilized whipped cream, but the lightness might be reduced.
Is it possible to make this recipe gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking flour blend and ensuring your other ingredients don’t contain gluten, you can create a delicious gluten-free version.
How long does the ganache take to set?
The ganache usually sets nicely after about 30 minutes in the fridge, but you can chill it a bit longer if you want a firmer finish before slicing.
Final Thoughts
This Chocolate Raspberry Swiss Roll Recipe is a truly delightful dessert that combines the best of chocolate and fresh berry flavors in a light, elegant presentation. With its simple ingredients and straightforward steps, it’s a fantastic recipe to try whether you’re a seasoned baker or just looking to impress friends and family. Give it a go and watch smiles light up the room as everyone enjoys their slice of chocolate-raspberry heaven!
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 delightful European dessert featuring a light cocoa sponge cake rolled with a luscious raspberry and whipped cream filling, topped with a silky chocolate ganache. Perfect for special occasions or a decadent treat, it combines rich chocolate flavors with the tartness of fresh raspberries.
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 cake batter: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs with granulated sugar and vanilla extract on high speed for about 5 minutes until thick and pale. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until the cake springs back when touched.
- Roll the cake to cool: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel from the short side and let it cool completely to retain its shape.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the roll: Unroll the cooled cake gently. Spread a thin layer of raspberry preserves evenly over the surface, then spread the whipped cream on top. Sprinkle fresh raspberries if using. Roll the cake back up carefully without the towel.
- Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1-2 minutes to melt. Stir until smooth and glossy.
- Finish and chill: Let the ganache cool slightly, then pour it over the rolled cake evenly. Refrigerate the assembled roll for 30 minutes to set the ganache and allow easier slicing.
Notes
- You can prepare the Swiss roll a day in advance and store it refrigerated for convenience and flavor melding.
- For a more intense chocolate flavor, substitute unsweetened cocoa powder with dark cocoa powder.
- Decorate with powdered sugar dusting, fresh raspberries, or chocolate shavings for an elegant presentation.
