Chocolate Raspberry Swiss Roll

Introduction

Chocolate Raspberry Swiss Roll is a delightful dessert that combines rich chocolate cake with tart raspberries and creamy whipped cream. This rolled cake is as beautiful as it is delicious, making it a perfect treat for any occasion, from birthdays to holiday gatherings.

Why Make This Recipe

This recipe is a fantastic choice because it brings together the classic flavors of chocolate and raspberry in a fun and unique way. Not only does it taste amazing, but it also looks impressive when served. Plus, making a Swiss roll is a fun baking project that can be enjoyed by cooks of all skill levels.

How to Make Chocolate Raspberry Swiss Roll

Ingredients

4 large eggs
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
1/2 cup (65g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) warm water
1 1/2 cups (360g) fresh raspberries (or frozen, thawed)
1/4 cup (50g) granulated sugar (for filling)
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
1 cup (240ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract (for whipped cream)
Extra fresh raspberries (for decoration)
Chocolate shavings or curls (for decoration)
Powdered sugar (for dusting)

Directions

Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
In a mixing bowl, beat the egg yolks and granulated sugar until pale and fluffy. Add the vanilla and mix.
Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the egg mixture.
Beat the egg whites until soft peaks form and gently fold them into the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes.
Once baked, cool for a few minutes, then turn it onto a powdered sugar-dusted towel and roll up with the towel. Let it cool completely.
For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan until broken down. Optional: add the cornstarch mixture for thickness. Cool completely.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled cake, spread with whipped cream, spoon on the raspberry filling, and roll back up seam-side down.
Frost the top with whipped cream, garnish with fresh raspberries and chocolate shavings, and dust with powdered sugar.
Chill for at least 1 hour before slicing. Serve chilled.

How to Serve Chocolate Raspberry Swiss Roll

Serve this Swiss roll chilled, sliced into generous pieces. You can place each slice on a dessert plate and add extra fresh raspberries and chocolate shavings on top for a beautiful presentation.

How to Store Chocolate Raspberry Swiss Roll

Store any leftovers in the refrigerator. Wrap the Swiss roll tightly in plastic wrap or place it in an airtight container to keep it fresh. It will stay good for about 2-3 days.

Tips to Make Chocolate Raspberry Swiss Roll

Make sure to cool the cake before rolling it so it doesn’t crack.
If using frozen raspberries, let them thaw and drain excess liquid before using to avoid a soggy filling.
To make rolling easier, use a clean kitchen towel dusted with powdered sugar.

Variation

You can switch up the flavors by using different fruits. Instead of raspberries, try strawberries or blueberries for a different twist. You can also add a layer of chocolate ganache for extra richness.

FAQs

1. Can I make the Swiss roll ahead of time?
Yes, you can make the Swiss roll a day in advance. Just keep it wrapped in the refrigerator until you’re ready to serve.

2. What can I use instead of heavy cream for the filling?
If you want a lighter filling, you can use Greek yogurt or whipped coconut cream as a substitute for heavy cream.

3. Why did my cake crack when rolling it?
If the cake is too warm or if it was baked too long, it may crack. Make sure to roll it while it’s still warm, and gently squeeze it into a roll.