This Raspberry Chocolate Swiss Roll is a fun dessert that’s both pretty and tasty! With fluffy chocolate cake and a sweet raspberry filling, it’s a treat for the eyes and the tummy.
Rolling it up might sound tricky, but don’t worry! It’s easier than it looks. Perfect for impressing friends or just satisfying your sweet tooth! Can’t wait to dig in again! 🍰
Key Ingredients & Substitutions
Eggs: Large eggs are essential for providing structure and moisture. If you need a substitute, use 1/4 cup of unsweetened applesauce for each egg. The texture might change slightly, but it will be delicious!
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you want something sweeter, you can try Dutch-processed cocoa, but reduce the sugar slightly since it’s sweeter.
Heavy Whipping Cream: This is used for the fillings. If you’re looking for a lower-fat option, you could use whipped topping, but keep in mind the flavor will differ. Coconut cream also works well for a dairy-free version.
Raspberries: Fresh raspberries really shine in this recipe. If they’re out of season, frozen raspberries work too! Just thaw and drain them first for the best result.
How Do I Prevent My Swiss Roll from Cracking?
One of the biggest concerns with Swiss rolls is cracking, but it’s avoidable! Start by gently rolling the cake while it’s still warm. This helps maintain its shape.
- Use a damp kitchen towel to roll the hot cake. The moisture will help it relax as it cools.
- Make sure not to roll it too tightly; a snug roll is good, but you want to allow for some sprucing without splitting.
- Let the cake cool completely rolled up before adding fillings. This locks in the shape.
What’s the Best Way to Whip Cream?
Whipping cream can be easy! Start with cold heavy cream. Here’s a step-by-step:
- Chill your mixing bowl and beaters in the fridge for about 10-15 minutes.
- Pour the cold cream into the chilled bowl and add sugar.
- Start on low speed to avoid splatters, then increase to medium-high until you see soft peaks. Be careful not to over-whip, as it can turn into butter!
With these tips and tricks, you’ll have a beautiful Raspberry Chocolate Swiss Roll that is sure to impress! Happy baking!
Raspberry Chocolate Swiss Roll
Ingredients You’ll Need:
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
For the Chocolate Coffee Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- 1/4 cup (45g) semi-sweet chocolate chips, melted and cooled
For the Raspberry Cream Center:
- 1/2 cup (120ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/4 cup fresh raspberries, mashed
For Decoration:
- Fresh raspberries, for topping
- Chocolate drizzle (melted chocolate or chocolate ganache)
- Crushed chocolate or cookie crumbs (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 12-15 minutes for baking. Allow at least 1 hour to chill before serving. Overall, you’ll need about 1.5 to 2 hours to make this delightful Swiss roll.
Step-by-Step Instructions:
1. Prepare the Cake Pan:
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. This will ensure your cake comes out easily after baking!
2. Make the Chocolate Sponge Cake Batter:
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and tripled in volume, which should take about 5-7 minutes. In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches—be careful not to deflate the eggs. Warm the milk with vanilla extract in the microwave, then slowly fold it into the batter until everything is nice and smooth.
3. Bake the Cake:
Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for 12-15 minutes, or until the cake springs back lightly when you touch it. As soon as it’s done, turn the cake out onto a clean kitchen towel that’s dusted with powdered sugar. Carefully peel the parchment paper off. While the cake is still warm, roll it up with the towel from the short side and let it cool completely rolled up. This will help prevent cracking later on!
4. Prepare the Fillings:
For the chocolate coffee cream, whip the heavy cream with powdered sugar and dissolved coffee until you reach soft peaks. Gently fold in the melted and cooled chocolate until it’s fully combined. For the raspberry cream, whip the heavy cream with powdered sugar until stiff peaks form, then fold in the mashed raspberries.
5. Assemble the Swiss Roll:
Carefully unroll the cooled cake. Spread the chocolate coffee cream evenly over the cake while leaving about a 1/2 inch border, and then add the raspberry cream in a line down the center. Gently re-roll the cake without the towel, keeping it nice and tight.
6. Decorate:
Spread any remaining chocolate coffee cream over the outside of the roll. Drizzle with melted chocolate or chocolate ganache, then garnish with fresh raspberries on top and sprinkle crushed chocolate or cookie crumbs around for extra flair.
7. Chill and Serve:
Refrigerate your Raspberry Chocolate Swiss Roll for at least 1 hour before slicing. This will help set the fillings and make it easier to cut. Slice carefully and serve chilled for the best texture and flavor!
Enjoy your delicious Raspberry Chocolate Swiss Roll with its moist chocolate sponge, luscious coffee chocolate cream, and burst of fresh raspberry sweetness! 🎉
Can I Use Different Fillings in This Swiss Roll?
Absolutely! You can get creative with fillings. Try using a different fruit puree, like strawberries or blueberries, or even a flavored cream such as lemon or almond. Just keep the proportions similar to maintain the roll’s structure.
How Do I Avoid Overbaking the Cake?
Keep a close eye on the cake during the last few minutes of baking. Check for doneness by lightly pressing the center; it should spring back. Also, using an oven thermometer can ensure your oven is at the right temperature!
Can I Make This Swiss Roll Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to choose one that includes xanthan gum or add it separately to help with texture.
How Should I Store Leftover Raspberry Chocolate Swiss Roll?
Wrap any leftovers tightly in plastic wrap or place them in an airtight container. They’ll keep well in the fridge for up to 3 days. For longer storage, you can freeze the roll—just thaw it overnight in the fridge before serving.
