Chocolate Raspberry Swiss Roll

This Ultimate Chocolate Raspberry Swiss Roll combines rich chocolate sponge cake with tangy raspberry filling and creamy whipped cream for a showstopping dessert. The contrast between the decadent chocolate and bright raspberry creates an irresistible flavor combination that’s perfect for special occasions or whenever you want to impress.

Why You’ll Love This Recipe:

Perfect Balance of Flavors: The rich chocolate cake pairs beautifully with the tartness of fresh raspberries
Make-Ahead Friendly: Can be prepared a day in advance, making it perfect for entertaining

Impressive Presentation: Looks professionally made with minimal decorating skills required
Not Too Sweet: The slight acidity of the raspberries balances the sweetness of the cake
Versatile: Can be dressed up for special occasions or served as an everyday treat

Crowd-Pleaser: Appeals to both chocolate lovers and fruit enthusiasts alike

Ingredients You’ll Need:

For the Chocolate Sponge Cake:

4 large eggs
½ cup (100g) granulated sugar

1 tsp vanilla extract
½ cup (65g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder

1 tsp baking powder
¼ tsp salt
¼ cup (60ml) warm water

For the Raspberry Filling:

1 ½ cups (360g) fresh raspberries (or frozen, thawed)
¼ cup (50g) granulated sugar
1 tbsp lemon juice

1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)

For the Whipped Cream:

1 cup (240ml) heavy cream
2 tbsp powdered sugar

1 tsp vanilla extract

For Decoration (Optional):

Extra fresh raspberries
Chocolate shavings or curls

Powdered sugar (for dusting)

How to Make Ultimate Chocolate Raspberry Swiss Roll:

Step-by-Step Instructions:

Prepare the Chocolate Sponge:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides. Lightly grease the paper.
Separate the eggs while they’re cold (it’s easier), then allow them to come to room temperature for maximum volume when beaten.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Using an electric mixer, beat the eggs and sugar on high speed for about 5 minutes until pale, thick, and tripled in volume. The mixture should form ribbons when the beater is lifted.
Gently fold in the vanilla extract.

Sift the dry ingredients over the egg mixture in 3 additions, carefully folding after each addition just until incorporated. Be gentle to maintain the air in the batter.
Gradually add the warm water around the edges of the bowl and fold in gently.
Pour the batter into the prepared pan and spread evenly with an offset spatula.

Bake for 10-12 minutes until the cake springs back when touched lightly in the center.
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Starting at the short end, roll the cake and towel together while still warm. Let cool completely on a wire rack, seam side down.

Make the Raspberry Filling:

In a medium saucepan, combine raspberries, sugar, and lemon juice.
Bring to a simmer over medium heat, stirring occasionally and gently crushing some of the berries with a spoon.

Cook for about 5 minutes until the raspberries break down and release their juices.
If you prefer a thicker filling, stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened.
Remove from heat and transfer to a bowl. Cover and refrigerate until completely cooled.

Prepare the Whipped Cream:

In a chilled bowl, beat the heavy cream with an electric mixer on medium speed.
When soft peaks begin to form, add the powdered sugar and vanilla extract.
Continue beating until stiff peaks form, being careful not to overbeat. Keep refrigerated until ready to use.

Assemble the Swiss Roll:

Gently unroll the cooled cake and remove the towel.
Spread the raspberry filling evenly over the cake, leaving a ½-inch border around the edges.
Top with about half of the whipped cream, spreading in an even layer.

Carefully re-roll the cake (without the towel this time), using the parchment paper as a guide if needed.
Place the roll seam-side down on a serving platter and refrigerate for at least 1 hour to set.
Before serving, spread or pipe the remaining whipped cream on top of the roll. Garnish with fresh raspberries, chocolate shavings, and a light dusting of powdered sugar if desired.

Helpful Tips:

Room temperature eggs whip to a greater volume, creating a lighter cake.
Don’t overbeat the batter after adding the dry ingredients to avoid deflating the air bubbles.
Roll the cake while warm – this prevents cracking and helps the cake “remember” its shape.

Strain the raspberry filling through a fine-mesh sieve if you prefer to remove the seeds.
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
For cleaner slices, use a serrated knife dipped in hot water and wiped clean between cuts.

Add 1-2 tablespoons of raspberry liqueur to the filling for an adult version with extra flavor.

Details:

Prep Time: 30 minutes
Cook Time: 10-12 minutes

Cooling/Setting Time: 2 hours
Total Time: About 3 hours
Servings: 8-10 slices

Calories: Approximately 275 calories per slice

Notes:

For a deeper chocolate flavor, add 1 tablespoon of espresso powder to the dry ingredients.
Frozen raspberries work well in the filling but may produce a slightly more liquid result.

The cake can be made gluten-free by substituting the all-purpose flour with a good quality gluten-free flour blend plus ¼ teaspoon of xanthan gum.
For a less sweet version, reduce the sugar in the filling or use dark chocolate shavings for decoration.
The Swiss roll is best consumed within 2 days for optimal texture and flavor.

Frequently Asked Questions:

Why did my cake crack when rolling?

The most common reason for cracking is rolling the cake when it’s too cool. Always roll the cake immediately after removing it from the oven while it’s still warm and pliable.

Can I make this recipe ahead of time?

Yes! You can prepare the entire Swiss roll up to 24 hours in advance. Keep it refrigerated until about 20 minutes before serving.

How do I prevent the cake from sticking to the towel?

Make sure to be very generous with the powdered sugar on the towel. It acts like flour when rolling out pie dough, preventing sticking.

Can I freeze this Swiss roll?

Yes, you can freeze it for up to 1 month. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving.

What can I substitute for raspberries?

Strawberries, blackberries, or cherries would all work wonderfully in this recipe. Just adjust the sugar based on the sweetness of the fruit.

My whipped cream isn’t holding its shape. What went wrong?

Make sure your cream, bowl, and beaters are all very cold. If it’s still not setting up, you can add 1 teaspoon of unflavored gelatin (bloomed in 1 tablespoon of water) to stabilize it.

Storage Instructions:

Refrigerator: Store the assembled Swiss roll covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.
Freezer: Wrap individual slices or the whole roll tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Make Ahead: The cake can be baked and rolled (with the towel) up to 1 day in advance. Keep wrapped at room temperature until ready to fill.

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Conclusion:

This Ultimate Chocolate Raspberry Swiss Roll combines elegance with incredible flavor in a dessert that’s sure to impress. The light, airy chocolate sponge perfectly complements the bright raspberry filling, while the fluffy whipped cream adds just the right amount of richness. Whether you’re celebrating a special occasion or simply treating yourself to something beautiful and delicious, this Swiss roll delivers on all fronts. The combination of chocolate and raspberry creates a perfect balance of flavors that will keep everyone coming back for just one more slice. Give this recipe a try – it might seem intimidating at first, but with our step-by-step instructions, you’ll create a showstopping dessert that looks like it came from a professional bakery!