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
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 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.
