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Raspberry Chocolate Roll Cake Recipe

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★★★★★

4.5 from 55 reviews

This Raspberry Chocolate Roll Cake is a delightful and visually stunning dessert featuring a light and tender chocolate sponge rolled with a luscious raspberry filling and topped with rich chocolate ganache. The cake combines the tartness of fresh raspberries with the smoothness of chocolate whipped cream, making it a perfect treat for gatherings or special occasions.

Ingredients

Scale

Raspberry Filling

  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp fresh lemon juice
  • 3 cups (336g) raspberries

Cake

  • 3/4 cup (98g) all-purpose flour
  • 1/3 cup (38g) Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup (56g) butter, melted
  • 1 tsp vanilla extract

Chocolate Whipped Cream Filling

  • 1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
  • 2 tbsp (15g) powdered sugar
  • 3 tbsp (22g) natural unsweetened cocoa powder
  • 3/4 tsp vanilla extract

Chocolate Ganache

  • 6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy whipping cream

Optional for Decoration

  • Chocolate whipped cream
  • Raspberries

Instructions

  1. Make the Filling: In a medium saucepan, whisk together sugar and cornstarch until no lumps remain. Add water and fresh lemon juice, stirring to combine. Heat over medium heat until sugar melts, then add raspberries. Stir and mash berries slightly. Cook 3-4 minutes until juices thicken. Remove from heat and refrigerate until cool. Optionally strain seeds after cooking.
  2. Prepare the Cake Roll: Preheat oven to 350°F and line a 17×12-inch jelly roll pan with parchment paper, leaving overhang on all sides for easy lifting.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
  4. Make Cake Batter: In a large bowl, whisk egg yolks with granulated sugar until combined. Add sour cream, melted butter, and vanilla extract; whisk until smooth. Gently whisk in dry ingredients.
  5. Whip Egg Whites: In a separate large bowl, beat egg whites on high speed until stiff peaks form.
  6. Combine Whites with Batter: Fold one-third of the whipped egg whites into the chocolate batter to lighten it. Then gently fold in remaining egg whites until just combined.
  7. Bake the Cake: Spread batter evenly into prepared pan. Bake 10-12 minutes, or until top springs back when touched and a toothpick inserted comes out clean.
  8. Roll Cake While Warm: Immediately lift cake out of pan using parchment paper. Starting at the shorter end, carefully roll the cake up with the parchment paper inside to avoid cracking. Unroll and reroll several times as it cools over 1 to 1.5 hours to maintain elasticity. Cool completely before filling.
  9. Make Chocolate Whipped Cream Filling: In a large bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed until stiff peaks form.
  10. Unroll Cake and Add Fillings: Carefully unroll cooled cake, using a spatula or offset knife to release areas stuck to parchment. Spread the chilled raspberry filling evenly on cake, leaving about ½ inch border on long sides and 1-2 inches on short side.
  11. Pipe Chocolate Whipped Cream: Pipe chocolate whipped cream evenly atop raspberry filling using a piping bag or Ziplock bag with a corner snipped. Gently spread to fully cover surface.
  12. Re-roll Cake: Roll cake back up without parchment paper. Use a spatula to remove any squeezed out filling. Wrap tightly in plastic wrap with seam side down and refrigerate at least 1 hour or overnight to firm.
  13. Make Chocolate Ganache: Place chopped chocolate in a medium bowl. Heat cream in microwave until just boiling, pour over chocolate. Let sit few minutes, then stir smooth. Chill until firm. Warm gently before spreading so it’s spreadable but not melted.
  14. Decorate and Serve: Remove cake from fridge and plastic wrap, place on serving plate. Spread chocolate ganache over roll evenly. Decorate with optional chocolate whipped cream and fresh raspberries. Serve immediately or refrigerate 1-2 hours for ganache to firm before slicing and serving.

Notes

  • The raspberry filling can be made 2-3 days ahead and must be fully cooled before using.
  • Unrolling and rerolling the cake during cooling helps prevent cracking and keeps it flexible.
  • Use parchment paper overhang to easily lift and roll the cake.
  • If desired, strain raspberry filling after cooking to remove seeds.
  • The chocolate whipped cream is best piped onto the berry filling to maintain even layers.
  • The cake roll is best chilled for at least an hour to firm before applying ganache.
  • The ganache should be warmed slightly before spreading to avoid being too stiff or runny.
  • Store finished cake refrigerated and consume within 3 days for best quality.

Keywords: raspberry chocolate roll cake, chocolate sponge cake, roll cake, raspberry filling, chocolate ganache, chocolate whipped cream, dessert roll

Find it online: https://zarameals.com/raspberry-chocolate-roll-cake-recipe/