This Raspberry Chocolate Swiss Roll is a sweet treat that combines fluffy chocolate cake with a luscious raspberry filling. It’s like a dessert hug for your taste buds!
The best part? It’s really fun to make! Rolling up the cake feels like a mini adventure in the kitchen. I always sneak a spoonful of that raspberry filling—who can resist? 🍰
Key Ingredients & Substitutions
Eggs: Large eggs give structure and stability to the sponge cake. If you’re looking for egg substitutes, try using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg) for a vegan twist.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor to the cake. For a slightly different taste, you can use Dutch-processed cocoa, which is less acidic and gives a smoother chocolate flavor.
Heavy Cream: This is essential for both the mousse and raspberry filling. If you’re looking for a lighter option, you can use half-and-half or coconut cream for a dairy-free version. However, the texture might be different.
Fresh Raspberries: They add a tart balance to the richness of chocolate. If fresh raspberries aren’t available, frozen ones work too, just make sure to thaw and drain excess liquid before using.
Semi-Sweet Chocolate: This gives a delicious chocolate flavor in both mousse and ganache. You can substitute with dark chocolate or even milk chocolate for a sweeter taste. Just note that melty consistency may vary.
How Do I Fold Ingredients Without Deflating My Batter?
Folding is crucial to keep your mixture light and airy, especially in a sponge cake. Here’s how to do it easily:
- Use a rubber spatula for better control.
- Gently scoop from the bottom of the bowl and bring it over the top, turning the bowl as you go.
- Keep your movements slow and don’t over-mix. You want to see some specks of dry ingredients remaining, as it’s okay!
- Repeating this action until just incorporated ensures you maintain the air you whipped into the eggs.
Practice makes perfect! With this technique, your sponge cake will turn out light and fluffy.
Delicious Raspberry Chocolate Swiss Roll
Ingredients You’ll Need:
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Chocolate Mousse Filling:
- 1 cup heavy whipping cream, cold
- 4 oz semi-sweet chocolate, melted and cooled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Raspberry Cream Filling:
- 1/2 cup heavy whipping cream, cold
- 1 tbsp powdered sugar
- 1/2 cup fresh raspberries, chopped
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries (about 20)
- Powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 30 minutes for preparation, plus 1-2 hours for chilling. The baking time is around 12-15 minutes. So overall, you can have this delightful Raspberry Chocolate Swiss Roll ready to slice and serve in just over 2 hours!
Step-by-Step Instructions:
1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Grab a 10×15 inch jelly roll pan and line it with parchment paper, lightly greasing it for easy removal. In a large bowl, beat the eggs and granulated sugar using an electric mixer until the mixture is thick, pale, and has tripled in volume (this should take around 5-7 minutes).
In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Now, gently fold this dry mixture into the egg mixture until it’s just combined. Stir in the vanilla extract, then pour the batter into the prepared pan, spreading it out smoothly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched. While it’s still warm, turn the cake onto a clean kitchen towel that’s been dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel starting from the short side. Leave it to cool completely while rolled up.
2. Make the Chocolate Mousse:
In a mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form. Once that’s ready, gently fold in the melted and cooled chocolate until everything is fully combined. Keep this chilled until you’re ready to assemble the roll.
3. Make the Raspberry Cream:
Using another bowl, whip the cold heavy cream along with the powdered sugar until stiff peaks form. Gently fold in the chopped fresh raspberries. Like the mousse, chill this until it’s time to put everything together.
4. Prepare the Chocolate Ganache:
In a small pot, heat the heavy cream until it just begins to simmer. Pour this hot cream over the chopped chocolate in a bowl and let it sit for about 2 minutes. Stir until you achieve a smooth and glossy ganache. Allow it to cool slightly to thicken, but it should still be pourable.
5. Assemble the Swiss Roll:
Carefully unroll the cooled sponge cake. Spread the chocolate mousse evenly over the surface of the cake, followed by the raspberry cream, ensuring it’s evenly distributed. Now, gently roll the cake back up tightly (without the towel) to form a log shape. Position the roll seam-side down on a serving plate.
6. Finish with Ganache and Decoration:
Pour the chocolate ganache over the top of the Swiss roll, spreading it evenly. Then, arrange the fresh raspberries neatly on top and lightly dust with powdered sugar for a lovely finish.
7. Chill & Serve:
Refrigerate the assembled roll for at least 1-2 hours. This allows the fillings and ganache to set perfectly. Once ready, slice and serve your delightful Raspberry Chocolate Swiss Roll chilled. Enjoy!
Can I Make This Swiss Roll Without Eggs?
Absolutely! You can use 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg) as a substitute for each egg in the sponge cake. This will help achieve a similar texture!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to remove excess moisture before folding them into the raspberry cream. This will help prevent a soggy filling.
How to Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. It’s best enjoyed chilled, so you can slice it and store it without any issues!
Can I Make This Ahead of Time?
Definitely! You can prepare the sponge cake and the fillings a day in advance. Just assemble the roll and pour on the ganache the night before serving, then let it chill overnight for a tasty dessert ready to go!
