Raspberry Chocolate Swiss Roll

Introduction

Raspberry Chocolate Swiss Roll is a show-stopping dessert that combines the rich flavor of chocolate sponge cake with a sweet and tangy raspberry filling. This rolled-up delight is as beautiful as it is delicious, with a light and fluffy chocolate cake paired with a smooth raspberry jam or fresh raspberry puree. The contrast of the fruity raspberry and rich chocolate creates a perfect balance of flavors, making this Swiss roll an elegant and irresistible treat for any occasion.

I first made this dessert for a special family gathering, and it quickly became a favorite. The moment it was sliced, the vibrant raspberry swirl inside was as eye-catching as it was tasty. What’s great about this Raspberry Chocolate Swiss Roll is how versatile it is—you can customize the filling to your preference, whether you opt for fresh raspberries, raspberry jam, or a creamy raspberry mousse.

What makes this treat stand out is not just its striking appearance, but also its wonderful balance of textures. The chocolate cake is light and airy, while the raspberry filling adds a delightful burst of flavor. Whether you’re serving it for a celebration or enjoying a quiet evening at home, this dessert is sure to impress!

Perfect for:

• Holiday gatherings
• Special occasions like birthdays or anniversaries
• Dessert tables
• Chocolate and fruit lovers
• Afternoon tea

Why You’ll Love This Raspberry Chocolate Swiss Roll

Here’s why Raspberry Chocolate Swiss Roll will become your go-to dessert:

• Rich Chocolate Flavor: The chocolate sponge cake has a deep, rich flavor that pairs beautifully with the tartness of the raspberries.
• Fluffy and Light Texture: The cake is light and airy, making it easy to roll and giving each bite a melt-in-your-mouth quality.
• Tangy Raspberry Filling: The raspberry jam or puree adds a sweet and tart contrast to the chocolate cake, creating a refreshing balance of flavors.
• Elegant and Impressive: The rolled shape of the Swiss roll makes it look impressive, perfect for serving at parties or as a special dessert.
• Versatile: You can adjust the sweetness or the filling to suit your preferences, or even experiment with other fruit fillings like strawberry or blueberry.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 12-15 minutes
• Chilling Time: 30 minutes (optional, for a firmer roll)
• Servings: 10-12 slices
• Calories per serving: Approximately 180-200 calories
• Key Nutrients: Protein: 3g, Carbs: 25g, Fat: 9g

Ingredients

Here’s what you’ll need to make Raspberry Chocolate Swiss Roll:

For the Chocolate Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

Raspberry Filling:

• 1/2 cup raspberry jam or raspberry puree (fresh or store-bought)
• 1 tablespoon lemon juice (optional, for added tang)
• 1/4 cup heavy cream (optional, for a lighter filling)

Whipped Cream (optional topping):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Ingredient Highlights

• Chocolate Sponge Cake: The chocolate sponge cake is light and fluffy, providing the perfect base for the rolled dessert. The cocoa powder adds richness without being too heavy.
• Raspberry Filling: The raspberry jam or puree gives a tart and fruity contrast to the chocolate cake. You can adjust the sweetness to your liking by using more or less sugar in the filling.
• Whipped Cream: The whipped cream is an optional topping that adds a creamy texture and a hint of sweetness, balancing the tartness of the raspberry filling.

Step-by-Step Instructions

Here’s how to make Raspberry Chocolate Swiss Roll:

Prepare the Chocolate Sponge Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan (or similar size) and line it with parchment paper.
2. Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick, pale, and doubles in volume. Add the vanilla extract and beat for another 30 seconds.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Fold Dry Ingredients into Wet Mixture: Gradually fold the dry ingredients into the egg mixture using a spatula or wooden spoon. Be gentle to avoid deflating the batter.
5. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it into an even layer. Bake for 12-15 minutes, or until the cake springs back when lightly pressed in the center.
6. Cool the Cake: As soon as the cake comes out of the oven, place a clean kitchen towel on a flat surface and dust it with powdered sugar. Carefully turn the cake out onto the towel, peeling off the parchment paper. Starting from one edge, gently roll the cake with the towel to help it hold its shape as it cools. Allow the cake to cool completely, about 30 minutes.

Prepare the Raspberry Filling:

7. Make the Filling: While the cake is cooling, prepare the raspberry filling. If using jam, simply stir it to loosen it up. If using fresh raspberry puree, blend fresh raspberries in a blender and strain the seeds. Add lemon juice to the raspberry jam or puree for extra tang. If you prefer a lighter filling, whip the heavy cream until soft peaks form and gently fold it into the raspberry mixture.

Assemble the Swiss Roll:

8. Unroll the Cake: Once the cake has cooled completely, carefully unroll it from the towel.
9. Spread the Filling: Evenly spread the raspberry filling over the surface of the cake, leaving a small border around the edges.
10. Roll the Cake: Starting from one edge, carefully roll the cake back up, this time without the towel. Be gentle to prevent cracking. Once rolled, place the Swiss roll seam-side down on a serving platter.

Optional: Whip the Cream and Serve

11. Make the Whipped Cream: If you’re using whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spread the whipped cream over the top of the Swiss roll for an extra touch of sweetness and texture.
12. Serve: Slice the Swiss roll into 1-inch slices and serve immediately, or refrigerate for up to 2 hours before serving.

How to Serve Raspberry Chocolate Swiss Roll

Raspberry Chocolate Swiss Roll can be enjoyed in several ways:

• For Dessert: Serve it as a show-stopping dessert at a dinner party or holiday gathering.
• With Afternoon Tea: Pair a slice with a hot cup of tea or coffee for a delightful afternoon treat.
• On a Dessert Platter: Serve slices alongside other small desserts like cookies or fruit tarts for a festive dessert spread.
• With Ice Cream: For an extra indulgent treat, serve slices with a scoop of vanilla ice cream or sorbet.

Additional Tips for Raspberry Chocolate Swiss Roll

Here are some tips to make sure your Raspberry Chocolate Swiss Roll turns out perfectly:

• Roll the Cake While It’s Warm: Roll the cake as soon as it comes out of the oven while it’s still warm to prevent it from cracking.
• Use a Light Hand When Mixing: Be gentle when folding the dry ingredients into the egg mixture to maintain the cake’s light and airy texture.
• Chill Before Serving: If you have time, chilling the Swiss roll for 30 minutes before slicing will make it easier to cut clean slices.
• Use a Clean Towel: When rolling the cake, make sure the towel you use is clean and free of any lint that might transfer to the cake.

Recipe Variations for Raspberry Chocolate Swiss Roll

Here are 10 variations you can try for Raspberry Chocolate Swiss Roll:

• Strawberry Chocolate Swiss Roll: Substitute raspberry filling with strawberry jam or puree for a different berry twist.
• Lemon Raspberry Swiss Roll: Add lemon zest to the raspberry filling for a citrusy contrast to the chocolate.
• Nutty Chocolate Swiss Roll: Add chopped nuts like hazelnuts or almonds to the chocolate cake batter for added texture and flavor.
• Coffee Chocolate Raspberry Swiss Roll: Add a tablespoon of instant coffee to the cake batter for a mocha flavor that pairs beautifully with raspberry.
• Vanilla Chocolate Swiss Roll: Use a vanilla sponge cake instead of chocolate for a lighter, non-chocolate option.
• Whipped Chocolate Ganache Filling: Use whipped chocolate ganache instead of raspberry filling for a rich, indulgent filling.
• Orange Chocolate Raspberry Swiss Roll: Add orange zest to the raspberry filling for a citrusy touch.
• Vegan Raspberry Chocolate Swiss Roll: Use egg replacements like flax eggs and dairy-free cream for a vegan-friendly version.
• Raspberry Jam & Cream Cheese Filling: Mix raspberry jam with cream cheese for a tangier, richer filling.
• Marbled Chocolate Raspberry Swiss Roll: Swirl the raspberry filling into the chocolate cake batter before baking for a beautiful marbled effect.

Freezing and Storage for Raspberry Chocolate Swiss Roll

• Freezing: To freeze the Swiss roll, wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Storage: Store leftover Swiss roll in an airtight container in the refrigerator for up to 3 days. If the whipped cream is used, it may not hold up well for long periods.

Special Equipment for Raspberry Chocolate Swiss Roll

Here are some tools that will make preparing your Raspberry Chocolate Swiss Roll easier:

• Electric Mixer: Use an electric mixer to beat the eggs and sugar for the perfect light sponge.
• Jelly Roll Pan: A jelly roll pan helps create the thin layer of cake that is easy to roll without cracking.
• Parchment Paper: Parchment paper ensures easy removal of the cake from the pan and prevents sticking.
• Offset Spatula: Use an offset spatula to evenly spread the filling on the cake before rolling.
• Wire Rack: Allow the cake to cool on a wire rack to prevent it from becoming soggy.
• Plastic Wrap: For rolling and storing, plastic wrap is essential to keep the cake intact and fresh.

Frequently Asked Questions for Raspberry Chocolate Swiss Roll

1. Can I use frozen raspberries?
   Yes, frozen raspberries work well in the filling, just be sure to thaw and drain them before using.
2. Can I make the cake ahead of time?
   Yes, you can make the cake a day ahead and store it wrapped tightly in plastic wrap at room temperature.
3. Can I use a different filling?
   Absolutely! Feel free to try other fruit fillings like strawberry, blueberry, or even a chocolate ganache.
4. Can I make this gluten-free?
   Yes, you can substitute the flour with a gluten-free flour blend to make a gluten-free version of the cake.
5. How do I know when the cake is done baking?
   The cake should be firm to the touch and spring back when lightly pressed. If it’s too soft in the center, it may need a couple of extra minutes in the oven.

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Conclusion

Raspberry Chocolate Swiss Roll is a perfect dessert that combines the sweetness of chocolate with the bright tartness of raspberry for a balanced and irresistible treat. Whether it’s for a special celebration or a simple indulgence, this elegant and flavorful dessert will impress anyone who tries it. With its delicate texture, stunning appearance, and rich flavor, this Swiss roll is sure to become a new favorite in your dessert repertoire.

This recipe is as enjoyable to make as it is to eat, making it ideal for everything from intimate gatherings to larger celebrations. The combination of smooth chocolate and vibrant raspberry makes it a dessert that stands out and leaves a lasting impression.

I’d love to see how your Raspberry Chocolate Swiss Roll turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!