If you’re searching for a show-stopping dessert that’s surprisingly easy to make, the Chocolate Raspberry Swiss Roll is guaranteed to impress. This classic cake roll features a feather-light chocolate sponge, a cloud of whipped cream, vibrant raspberry preserves, and a decadent chocolate ganache—all rolled up into one dazzling treat. Whether you’re baking to celebrate, to gift, or just to spoil yourself, this Chocolate Raspberry Swiss Roll is a sweet symphony of flavors and textures you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe has a special role in building layers of flavor, texture, and color in your Chocolate Raspberry Swiss Roll. Simple, familiar kitchen staples come together for a truly unforgettable dessert.
- Eggs: Provide lift and structure for the light, flexible sponge that’s easy to roll without cracking.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Vanilla extract: Brings a subtle warmth and depth that complements both chocolate and raspberry notes.
- All-purpose flour: Ensures a soft, yet sturdy base for rolling and filling.
- Unsweetened cocoa powder: Gives the roll its rich chocolate flavor—use Dutch-process or dark for extra decadence.
- Baking powder: Adds lightness so the cake stays airy and doesn’t collapse.
- Salt: Enhances and balances all the sweet flavors so nothing is flat or one-note.
- Heavy cream: Whips up into a fluffy filling that melts in your mouth.
- Powdered sugar: Sweetens the whipped cream without graininess and helps it hold its shape.
- Raspberry preserves: Lends fruity tang and brilliant color—choose a high-quality preserve for the best flavor.
- Fresh raspberries (optional): Add bursts of juicy freshness and a bit of texture to the filling.
- Semi-sweet chocolate chips: Make a luscious ganache for a smooth, shiny finish that’s not too sweet.
How to Make Chocolate Raspberry Swiss Roll
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to cover every corner. Lightly grease the parchment so the cake releases with zero fuss later. This first step makes rolling the cake easy and keeps it from sticking or tearing.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for around five minutes. Don’t skimp here—the mixture should be thick, pale, and almost mousse-like. This step is crucial, as it gives your Chocolate Raspberry Swiss Roll its signature airy texture.
Step 3: Fold in the Dry Ingredients
In a separate bowl, gently sift together the flour, cocoa powder, baking powder, and salt. Carefully fold these dry ingredients into the whipped eggs using a spatula. Be patient and use slow, gentle folds to avoid deflating all that precious air you just whipped in.
Step 4: Bake the Sponge
Pour the batter into your prepared pan and spread it evenly with a spatula—take care to get it right into the corners for uniform thickness. Bake for 10 to 12 minutes, or until the cake is just set and springs back when gently pressed. Watch closely! Overbaking makes the cake brittle and tricky to roll.
Step 5: Roll the Cake While Warm
As soon as the cake is out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. (The sugar prevents sticking.) Gently peel off the parchment paper. While the sponge is still warm and malleable, roll it up in the towel starting from the short side. Let it cool completely like this—rolling while warm ensures it stays flexible for filling later.
Step 6: Whip Up the Filling
In a stand mixer or with a hand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The whipped cream should hold its shape when you lift the whisk—this makes it thick enough to spread and roll without oozing out.
Step 7: Assemble the Chocolate Raspberry Swiss Roll
Unroll the cooled sponge cake, being gentle so it doesn’t crack. Spread a thin, even layer of raspberry preserves over the surface, then cover with your freshly whipped cream. If you’re feeling fancy, scatter a handful of fresh raspberries across the cream for extra bursts of flavor. Carefully roll the cake back up, this time without the towel.
Step 8: Make and Spread the Ganache
Heat the heavy cream for the ganache in a saucepan until it just starts to simmer, then pour it over your chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until glossy and smooth. Allow the ganache to cool slightly, then pour or spread it evenly over your rolled cake. Chill the finished Swiss roll for at least 30 minutes to set the ganache and make slicing neat and easy.
How to Serve Chocolate Raspberry Swiss Roll
Garnishes
A little garnish goes a long way to make your Chocolate Raspberry Swiss Roll truly sparkle on the dessert table. Dust with a veil of powdered sugar, scatter a few extra fresh raspberries over the top, or add a sprinkle of chocolate shavings for instant elegance. Even a simple twist of lemon zest or a sprig of mint can make every slice look extra inviting.
Side Dishes
This chocolatey treat loves some simple companions. Serve each slice with a spoonful of lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a drizzle of raspberry coulis for a fancy restaurant vibe at home. A fresh fruit salad or a cup of strong espresso complements the richness of the roll beautifully.
Creative Ways to Present
If you want to wow your guests, try slicing the Chocolate Raspberry Swiss Roll into petite rounds, arranging them on a platter, and topping each with a single raspberry and chocolate curl. Or, set the whole roll on a rustic wooden board, dust with cocoa, and let guests cut their own slices for a festive, interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra slices, store the Chocolate Raspberry Swiss Roll well-wrapped in plastic or in an airtight container in the fridge. It stays moist and delicious for up to three days, retaining its softness and flavor—if you can resist eating it all the first day!
Freezing
This Swiss roll actually freezes wonderfully. To freeze, wrap the fully assembled (and cooled) roll tightly in plastic wrap and then a layer of foil. It keeps beautifully for up to two months. Simply thaw overnight in the refrigerator before slicing and serving.
Reheating
There’s honestly no need to reheat the Chocolate Raspberry Swiss Roll, since it’s meant to be served chilled or at room temperature. But if you want to soften the ganache slightly before serving, just let the roll sit out for 15–20 minutes after you remove it from the fridge.
FAQs
Can I make the Chocolate Raspberry Swiss Roll ahead of time?
Absolutely! In fact, this dessert is even more delicious after a chill in the fridge. Make it a day ahead and store it well-wrapped and chilled until you’re ready to slice and serve.
What should I do if my sponge cake cracks a bit when rolling?
Minor cracks are no big deal—just dust with powdered sugar or smother with ganache and no one will notice. Rolling the cake while it’s still warm is the best way to avoid cracks in your Swiss roll.
Can I use a different fruit preserve or filling?
Yes! While raspberry is a classic pairing with chocolate, strawberry, cherry, or even blackberry preserves work beautifully. You can also swap in a different fruit or flavor the whipped cream with a hint of citrus zest for a twist.
Do I need a special pan to make the Chocolate Raspberry Swiss Roll?
A 10×15-inch jelly roll pan works best, but a rimmed baking sheet of similar size will also do the trick. The key is to keep the layer thin and even for easy rolling.
How do I get nice, clean slices?
Chill the Swiss roll until firm and use a sharp, serrated knife wiped clean between slices. A gentle sawing motion ensures beautiful, bakery-worthy rounds every time.
Final Thoughts
I can’t recommend this Chocolate Raspberry Swiss Roll enough—it’s a feel-good dessert that brings smiles and “wow” moments every time. I hope you’ll give it a try and experience just how magical homemade cake rolls can be. Happy baking!
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Chocolate Raspberry Swiss Roll Recipe
- Total Time: 1 hour (includes cooling and assembly)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Swiss Roll. A light and fluffy chocolate sponge cake filled with sweet raspberry cream, all topped with a luscious chocolate ganache. Perfect for any occasion!
Ingredients
For the cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup raspberry preserves
- ½ cup fresh raspberries (optional)
For the ganache topping:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix the cake batter: Beat the eggs with granulated sugar and vanilla extract until thick and pale. Combine dry ingredients and fold into the egg mixture. Spread batter in the pan and bake for 10–12 minutes.
- Roll the cake: Turn the cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Prepare the filling: Whip the cream, sugar, and vanilla. Unroll the cake, add raspberry preserves, whipped cream, and raspberries. Roll the cake back up.
- Make the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over the cake and chill before slicing.
Notes
- You can make the roll a day ahead and keep it refrigerated.
- For a deeper chocolate flavor, use dark cocoa powder.
- Garnish with powdered sugar, fresh raspberries, or chocolate shavings.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
