Chocolate Raspberry Swiss Roll
Okay, imagine this: the smell of cocoa swirling through the kitchen, sweet raspberries bursting with juicy goodness, and a fluffy sponge so soft it almost melts when you bite in. That’s exactly what this Chocolate Raspberry Swiss Roll delivers! Honestly, I can’t get enough of how the tartness of fresh raspberries perfectly balances the rich, chocolate sponge—it’s like little happy bites of dessert heaven. Plus, rolling up a cake like this feels like a fun baking challenge, but don’t worry, I’ve got all the tips you need to nail it without a crack in sight. Whether it’s for a special occasion or just a treat-yourself moment, this recipe is pure joy on a plate.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
Ingredients
For the Main Dish:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
How I Make It
Step 1:
First, preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the **egg yolks** and half of the sugar (about 3/8 cup) until the mixture is thick and pale—think 3-4 minutes on medium speed. This step is key for that light sponge texture.
Step 2:
Next, gently sift together the **cocoa powder**, **flour**, and **salt.** Carefully fold the dry ingredients into the yolk mixture, mixing just until combined so you don’t knock out the air you worked so hard to create.
Step 3:
In a separate clean bowl, whip the **egg whites** and remaining sugar to stiff, glossy peaks. The whites should hold their shape but still be shiny—this gives the cake its lift! Gently fold the egg whites into the cocoa batter in three additions, using a spatula and a slow, folding motion.
Step 4:
Pour the batter evenly into the prepared pan. Spread it out smoothly, and bake for about 12 minutes, or until the cake springs back when lightly pressed and a toothpick comes out mostly clean (a few moist crumbs are fine).
Step 5:
Immediately after removing from the oven, sprinkle a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment, and roll the cake up gently in the towel from the short side. This warms the cake as it cools, helping it keep its shape without cracking.
Step 6:
Once cool, unroll the sponge gently. Whip the **heavy cream** with powdered sugar until soft peaks form, then spread about half of the cream over the surface. Scatter the fresh **raspberries** evenly on top, then roll the cake back up snugly. Refrigerate for at least 30 minutes before slicing.
Variations & Tips
- Use frozen raspberries—just thaw and drain well before using to avoid sogginess.
- Swap out the whipped cream filling for chocolate ganache for a richer twist.
- Dust the top with cocoa powder or powdered sugar for a simple finish.
- If your cake cracks, don’t panic—warm it gently and roll it again with the towel; it usually softens and reshapes nicely.
- Try adding a teaspoon of espresso powder to the batter for a deeper chocolate flavor.
How I Like to Serve It
This Swiss roll is perfect with a hot cup of coffee or tea—especially on a chilly afternoon when you want something cozy and a little indulgent. For a party, slice it thin and arrange on a platter with extra raspberries and a drizzle of chocolate sauce. It’s also a lovely dessert to make ahead and pull out when unexpected guests arrive, since it keeps well in the fridge.
Notes
- Store leftover Swiss roll wrapped tightly in plastic wrap in the fridge for up to 3 days.
- To freshen before serving, let it sit at room temperature for 15 minutes—this makes the cream soft and luscious again.
Closing: This Chocolate Raspberry Swiss Roll always brings a little celebration to my kitchen, and I just know you’ll love how easy and delicious it turns out every time!
