Description
This decadent Chocolate Raspberry Swiss Roll features a light and fluffy chocolate sponge cake rolled with a luscious raspberry compote and whipped cream filling. The cake is tender and moist with a perfect balance of rich cocoa and fresh raspberry flavors, making it a stunning dessert for any occasion.
Ingredients
Scale
Cake
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
Raspberry Filling
- 1 cup fresh or frozen raspberries
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper to prevent sticking and ensure even baking.
- Make the Cake Batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3-4 minutes. Add the vanilla extract and gently fold in the sifted dry ingredients, followed by the milk and melted butter. Mix gently until smooth and combined, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed. Remove from the oven and let cool for 5 minutes. Then, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel while still warm. Allow the rolled cake to cool completely to set its shape.
- Prepare the Raspberry Filling: In a small saucepan over medium heat, cook the raspberries until they soften and release their juice, approximately 3-5 minutes. Mash the berries slightly with a spoon. Stir in the powdered sugar, lemon juice, and vanilla extract. Allow the mixture to simmer gently for 1-2 minutes, then remove from heat and let cool to room temperature.
- Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, creating a light and airy whipped cream.
- Assemble the Swiss Roll: Once the cake is completely cool, gently unroll it. Spread an even layer of whipped cream over the cake surface, then spoon the cooled raspberry filling evenly on top. Carefully roll the cake back up without the towel, sealing the filling inside. Place the roll seam-side down on a serving platter.
- Serve: Dust the top of the Swiss roll with powdered sugar and garnish with fresh raspberries if desired. Slice into servings and enjoy this elegant and delicious dessert.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- If fresh raspberries are not available, frozen raspberries can be used; thaw before cooking.
- You can prepare the cake a day ahead, keep it wrapped in plastic wrap, and assemble the next day for best results.
- If you don’t have a jelly roll pan, use any shallow baking tray approximately 15×10 inches in size.
- Dust the kitchen towel generously with powdered sugar to avoid sticking when rolling the cake.
