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I first shared this recipe on Spend with Pennies where I was a contributor. With raspberry cream filling, chocolate ganache, whipped cream, and fresh berries, this Raspberry Chocolate Swiss Roll issure to make your Valentine swoon.
Chocolate Swiss Roll
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Valentine’s Day is coming up! Do you have a special someone? Well, even if you don’t have a significant other, you probably have a family and friends and surely they would appreciate this decedent Raspberry Chocolate Swiss Roll. Or if you really have no one then you will most definitely want this.
Sure cake rollslook gorgeous like they’d be super complicated to make but it’s actually quite easy. The cake is a sponge cake so it can easily be rolled without falling apart.
Did you know a sponge cake doesn’t have butter or oil? So crazy that such a cake exists! And by some miracle this cake is still so yummy and moist.
The reason the cake doesn’t fall to crumbles when you start rolling it is because of all the eggs whites. You whip 4 eggs whites until they form stiff peaks and then you mix in the chocolate batter. Pour it into a large jelly roll pan lined with parchment paper, bake, and voila- “sponge”.
Immediately turn the cake out onto a towel heavily coated in powdered sugar (this is so it doesn’t stick). Then you roll the cake up in the towel, starting at the short side. Let it cool completely and then you unroll it and spread the amazing raspberry cream filling on.
As much as I love the raspberry frosting in my Raspberry Chocolate Cupcakes, it doesn’t have as many raspberries as I’d like because it starts to get too thin the more you add.To get an intense raspberry flavor and still retain that perfect smooth textureyou’ve gotta usefreeze dried raspberries. Just blend them to a fine powder and add it to your frosting.
Ta-da! Naturally flavored and colored! So so good! You can get them at Amazon or Trader Joe’s.Once you spread the filling on, roll the cake right back up. Cover it with plastic wrap and place it in the fridge to allow the filling firm up. You can serve it sprinkled with powdered sugar or you can go all out and top it with the ganache, whipped cream, and fresh berries. Serve immediately or refrigerate until ready to plate.
This moist chocolate cake with a strong raspberry cream filling, rich chocolate ganache, whipped cream, and fresh raspberriesis the most perfect dessert and will have everyone begging for more.
TOOLS USED TO MAKE THIS SWISS ROLL:
Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
10 Inch Sheet Pan– This is perfect for sheet cakes, swiss rolls, rolls, cookies, roasting…
Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
Raspberry Chocolate Swiss Roll
Print Recipe
4.75 from 4 votes
Raspberry Chocolate Swiss Roll
Prep Time3 hours hrs 15 minutes mins
Cook Time30 minutes mins
Total Time3 hours hrs 45 minutes mins
Servings: 12
Calories: 285kcal
Author: Garnish and Glaze
Ingredients
For the batter:
- 4 eggs, divided
- 1/2 cup + 1/3 cup sugar, divided
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For the Filling:
- 1/2 cup freeze dried raspberries, 1/2 ounce
- 1 8 ounce package cream cheese, room temperature
- 1/2 teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
For the Ganache:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
For the Topping:
- 1 6 ounce container fresh raspberries
Instructions
For the cake:
Preheat oven to 350 degrees F(325 if using a dark pan). Line a 10x15 inch jell roll pan with parchment paper and grease with cooking spray.
In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the the 1/2 cup sugar and beat until stiff peaks.
In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolks. When thoroughly mixed (scrape down sides of bowl), fold the chocolate batter into the egg whites a little at a time.
Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
For the Filling:
Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
For the Ganache:
Heat the 6 tablespoons whipping cream in microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.
Course: Dessert
Cuisine: American
Keyword: swiss roll
Nutrition Facts
Raspberry Chocolate Swiss Roll
Amount Per Serving
Calories 285Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 92mg31%
Sodium 80mg3%
Potassium 168mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 485IU10%
Vitamin C 5.1mg6%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze
Recipe source: Garnish & Glaze original frosting; Chocolate cake from Hershey
More Valentine’s Day Desserts:
Raspberry Brownie Cheesecake Trifles
Raspberry Rose Cake
Comments
Donna J Hlinka saysI want to make this recipe, could you tell me what kind of cocoa powder to use and if it is dutch processed.
Reply
- Karen Crook says
Thank you for this wonderful recipe. I have made it twice and both times it was delicious and beautiful. My question is how is the best way to flip the cake onto the sugar coated towel? I struggled with this step both times. A video would be so helpful.
Thank you!Reply
- Jenn says
Roll it in parchment paper from the cookie tray.
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See AlsoStrawberry Charlotte Cake
- SHERI HEARN says
This was my forst attempted at a cake roll and it came out EXCELLENT! Thank you for ths instructions and sharing this wonderful recipe, The flavor enhanced on the 2nd & 2rd day (luckily it lasted this long).
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- Melanie says
I’m so glad you had such good success with this cake Sheri! 🙂
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- Debbie says
Cake was delicious. The cake rose normally and looked perfect. However, after cooling and unrolling for filling, it was only maybe a quarter inch thick. Weird.
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- Diamon says
Whose recipe is as I see the exact recipe and picture on another site?
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- Melanie says
I created this recipe. I was a contributor for Spend with Pennies a year ago and I first shared it there on her site.
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- Gina says
I don’t know where I went wrong but when I mixed the dry ingredients gradually with the yolk and water, it was just very stiff and grainy. Then when I folded it into the egg whites it just didn’t mix right. I just pulled it out of the oven and it’s ruined. Any idea where I went wrong?
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- Melanie says
That’s really strange. Did you beat the egg yolks as specified in the recipe? Did you spoon your flour into the measuring cup and then level off with a knife? Maybe you had too much flour. If you followed everything else it’s hard to know where you went wrong without me being there.
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- Reem says
Thank you for the most flavorful swiss roll i have ever made! I was looking for a recipe that was simple and delicious and your method is perfect. I cant wait to make it again
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- Melanie says
Reem, I’m so happy to hear that you love it as much as we do! I want to make a few other variations of it. If you have any ideas/suggestions, let me know! 🙂
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- Joy says
Thank you! I made this for Valentine’s Day, WOW it was fabulous. Tasted divine and looked just like the picture.
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- Melanie says
That’s awesome Joy! I’m so happy you enjoyed it! 🙂
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- Raquel says
How much of this can be done like a day ahead of time? Everything except the garnish of cream and berries?
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- Melanie says
Yes! You can put the cream on about 2-3 hours early but any earlier and it will lose it’s form.
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- Katelyn says
I am having the most difficult time find freeze dried raspberries. Where could I purchase them?
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- Melanie says
Katelyn, I buy them at Trader Joes but if you don’t have one you can order them on Amazon (here).
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- Anonymous says
Target!
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So GORGEOUS!! I have yet to make a cake roll! Love this and I have to agree that this would be perfect for Valentine’s Day!
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- Melanie says
Thank you Malinda! Make this one! Cake rolls really aren’t that difficult and they are so good!
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- Paige says
This looks like the dreamiest, most delicious thing I’ve ever seen! I need to make this soon!
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- Melanie says
Haha! Thank you Paige! You’ll love it! Best raspberry chocolate cake!
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