Raspberry Chocolate Swiss Roll is one of those desserts that brings a smile to your face. It’s the perfect combination of sweet, tangy, and a hint of richness. Imagine slicing through a soft, moist chocolate cake, revealing a stunning swirl of creamy raspberry filling. It’s a treat that not only looks impressive on the table but tastes even better. You won’t believe how easy it is to make this showstopper! Whether you’re hosting a party, celebrating a birthday, or just treating yourself after a long week, this Swiss roll is sure to impress friends and family alike. Plus, the colors are just so cheerful, brightening up any dessert spread. Let’s get started on this delightful journey where we’ll create a dessert everyone will rave about.
Why This Recipe Works
When making a Raspberry Chocolate Swiss Roll, balance is everything! The richness of the chocolate cake pairs beautifully with the tartness of the raspberries. This combination creates a layered flavor that excites the taste buds. The method of the Swiss roll ensures it’s light and moist, allowing it to hold its shape effortlessly as you roll it up.
Another clever twist here is using freeze-dried raspberries. Why? They pack a punch of berry flavor without messing with the cake’s texture. Their concentrated taste means you get that delicious raspberry essence in every single bite. Trust me, once you try it, you’ll understand why this technique shines in our recipe.
Why You’ll Love This Raspberry Chocolate Swiss Roll
There’s just something magical about the pairing of chocolate and raspberry that brings joy. You’ll find that the sweet and tangy flavors make this dessert a hit at gatherings. It’s easy to whip up and yet presents so beautifully, making guests think you spent hours preparing it.
What’s more, this Raspberry Chocolate Swiss Roll is versatile. It’s perfect for anything—a cozy family dinner or a fancy birthday celebration. Its visual appeal draws in eyes, and the taste keeps people coming back for more. I promise, once you serve this at your next gathering, everyone will be asking for the recipe!
Ingredients
For the Cake:
- 4 large eggs, divided
- 1/2 cup granulated sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For the Filling:
- 1/2 cup freeze-dried raspberries (about 1/2 ounce)
- 1 package (8 ounces) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
For the Ganache:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
For Garnish:
- 1 container (6 ounces) fresh raspberries
- Additional powdered sugar for dusting
Baking the Swiss Roll
Prepare to Bake the Cake
First, let’s set ourselves up for success. Begin by preheating your oven to 350°F (or 325°F if you’re using dark pans), and don’t forget to line a 10×15 inch jelly roll pan with parchment paper. Little tip: grease it with cooking spray to help the cake release easily!
Beat the Egg Whites
Grab a mixing bowl and an electric hand mixer for this step. Start beating the egg whites until soft peaks form—this is where the magic begins! Gradually add in that 1/2 cup of granulated sugar, and keep going until you see stiff peaks. This step is crucial for your roll to have that wonderful airy texture.
Mix the Egg Yolks
In another bowl, switch to your stand mixer and beat the egg yolks on medium speed for about 3 minutes, creating a light yellow color. Slowly add in the 1/3 cup of sugar and the vanilla extract, continuing to beat for another couple of minutes until it’s combined well.
Combine Dry Ingredients
In a different bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Here’s where it gets fun—alternate adding the dry mix and 1/3 cup of water into the egg yolk mixture. Blend until everything is smooth and well combined.
Fold in Egg Whites
Now, gently fold the chocolate batter into the beaten egg whites. Take your time with this; you want to keep as much volume as possible. It’s this lightness that will help your cake roll easily!
Bake the Cake
After your batter is ready, spread it evenly into your prepared pan. Bake for 12-15 minutes. You’ll know it’s done when a toothpick inserted comes out clean.
Roll the Cake
Here’s the fun part! Once the cake is baked, prepare a clean dish towel and dust it with powdered sugar. Immediately, invert the baked cake onto the towel. Remove the parchment paper, and starting from one narrow end, roll it up gently. Now let it cool completely. This rolling process helps give it that classic Swiss roll shape.
Making the Filling
Prepare Raspberry Powder
Blend those freeze-dried raspberries until you have a fine powder—about 2 tablespoons should work perfectly. This little step boosts the raspberry flavor in the filling.
Whip the Cream
With your stand mixer again, whip the heavy cream along with 1/4 cup of powdered sugar until you see stiff peaks. Once that’s done, transfer it to another bowl and set it aside for later.
Combine Cream Cheese and Ingredients
Using the paddle attachment, beat the cream cheese until it’s super smooth. Then, mix in the raspberry powder, vanilla, a pinch of salt, and 3/4 cup powdered sugar. Ensure everything is blended well for yummy flavor!
Fold in Whipped Cream
Gently, fold 1 1/2 cups of whipped cream into your cream cheese mixture. Take your time to combine—it should look luscious and creamy! Save the remaining whipped cream for garnishing later.
Fill the Cake
Carefully unroll the cooled cake and spread the raspberry filling evenly across the surface. Once all spread, roll it back up gently; place it seam-side down on a serving plate. Cover this beauty with plastic wrap and let it chill for at least 3 hours—this helps the flavors mingle.
Preparing the Ganache
Heat the Cream
In a microwave-safe bowl, heat 6 tablespoons of heavy cream for about 45 seconds. You want it hot, but don’t let it boil!
Mix with Chocolate Chips
Add your semi-sweet chocolate chips to the hot cream. Cover it and let it sit for about 2 minutes. After that, stir until it’s nice and smooth. Allow the ganache to cool to room temperature—it’ll thicken slightly as it cools.
Pour Ganache Over Cake
Spread the cooled ganache over the chilled cake. Let it set for about 5 minutes, then you can top it off with the reserved whipped cream and those fresh raspberries. Dust with powdered sugar right before serving for that gorgeous finish!
Serving Suggestions
- Serve with a dollop of whipped cream for a creamy touch.
- Pair this dessert with a scoop of vanilla ice cream for extra indulgence; the combination of temperatures is divine!
Tips for Success
- Make sure all your ingredients are at room temperature before you begin. It helps with even mixing and creates a smoother batter.
- Using the freshest raspberries will give you the best flavor, not only in the filling but also as a garnish that looks stunning!
Variations
- Feeling adventurous? Substitute strawberries for a switch-up while keeping the same delightful essence.
- Add a splash of orange zest to the filling for a refreshing citrus note that complements the flavors nicely.
Storage Tips
- If you happen to have leftovers (which is unlikely!), store them in the refrigerator, covered, for up to 3 days. This helps preserve that wonderful freshness.
Pairing Ideas
- Enjoy your Swiss roll with a cup of bold coffee or pair it with a sweet dessert wine for a lovely contrast.
- Serve it alongside a light fruit salad for a refreshing palate cleanser between bites.
FAQs
-
Can I make this Swiss roll ahead of time?
Yes! You can prepare the cake and filling a day in advance. Just assemble and add the ganache just before serving for best results. -
What type of cocoa powder should I use?
Go for unsweetened cocoa powder for the richest results. -
Can I use fresh raspberries for the filling?
Totally! Fresh raspberries are great, but freeze-dried versions give a more concentrated flavor. -
How do I prevent the cake from cracking?
Gently roll the cake and avoid overbaking, as drying it out can lead to cracks. -
Is this recipe suitable for special diets?
You can adapt the recipe! Using a gluten-free flour blend works for those with gluten sensitivities.
Creating this Raspberry Chocolate Swiss Roll will not only boost your dessert game but also spark happiness among your friends. Each slice reveals a delightful swirl of flavor and texture that’s hard to resist. ideal for any special occasion or simply a cozy night in, this dessert is a true showstopper. Once you master this recipe, you’ll always have a go-to dessert that impresses!
Print
Raspberry Chocolate Swiss Roll
This Raspberry Chocolate Swiss Roll combines rich chocolate cake with a creamy raspberry filling, making it a delightful dessert for any occasion. Its colorful presentation and easy preparation will impress your guests!
- Total Time: 45 minutes
- Yield: Serves 10 1x
Ingredients
- 4 large eggs, divided
- 1/2 cup granulated sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 1/2 cup freeze-dried raspberries (about 1/2 ounce)
- 1 package (8 ounces) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1 container (6 ounces) fresh raspberries
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350°F and prepare jelly roll pan with parchment paper.
- Beat egg whites until soft peaks, gradually adding 1/2 cup sugar until stiff peaks form.
- Beat egg yolks and remaining sugar with vanilla until light in color.
- Combine dry ingredients and alternate adding to egg yolk mixture with water.
- Gently fold egg whites into the chocolate batter.
- Spread batter in prepared pan and bake for 12-15 minutes.
- Roll the baked cake with powdered sugar dusted towel and let cool.
- Blend freeze-dried raspberries into powder.
- Whip cream to stiff peaks and set aside.
- Mix cream cheese with raspberry powder, vanilla, salt, and powdered sugar.
- Fold whipped cream into cream cheese mixture.
- Spread filling on cooled cake, roll back up, and chill.
- Heat cream and mix with chocolate chips to prepare ganache.
- Spread ganache over chilled cake, garnish, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for best mixing results.
Using fresh raspberries in the garnish boosts flavor and visual appeal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
