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
Scale
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
