🍫🍓 Chocolate Raspberry Roll Cake
Light, fluffy chocolate sponge filled with tangy raspberry cream — rolled to perfection.
🛒 Ingredients
For the Chocolate Sponge:
• 4 large eggs, room temperature
• ½ cup (100g) granulated sugar
• ¼ cup (30g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
• Powdered sugar (for dusting)
For the Raspberry Cream Filling:
• ¾ cup (180ml) heavy whipping cream, cold
• ¼ cup (30g) powdered sugar
• ½ tsp vanilla extract
• ½ cup (150g) raspberry preserves or jam (seedless preferred)
• ½ cup (75g) fresh raspberries (optional, chopped)
For the Chocolate Ganache (Optional, but highly recommended):
• 100g dark chocolate, chopped
• ½ cup (120ml) heavy cream
• Fresh raspberries for garnish
👩🍳 Instructions
1. Preheat & Prep the Pan
• Preheat oven to 350°F (175°C).
• Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.
2. Make the Chocolate Sponge
• In a large bowl, beat the eggs and sugar using an electric mixer for 5–7 minutes, until thick, pale, and tripled in volume.
• Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
• Stir in vanilla extract.
• Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes, or until springy to the touch.
3. Roll the Cake
• While still warm, dust a clean kitchen towel with powdered sugar.
• Carefully flip the cake onto the towel and peel off parchment paper.
• Gently roll the cake (with the towel) from the short side. Let it cool completely, rolled.
4. Prepare the Filling
• Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Fold in raspberry jam and chopped raspberries, if using.
5. Assemble the Roll
• Unroll the cooled cake gently. Spread the raspberry cream evenly over the surface.
• Roll it back up (without the towel), tightly but carefully.
• Wrap in plastic and refrigerate for at least 1 hour to set.
6. Make the Ganache (Optional)
• Heat cream until just simmering, pour over chopped chocolate, let sit for 1–2 minutes, then stir until smooth.
• Let cool slightly before pouring over the cake roll.
✨ To Serve:
• Garnish with fresh raspberries and a dusting of powdered sugar or drizzle of ganache.
• Slice cleanly with a warm knife.
🍴 Storage Tip:
Keep refrigerated. Best enjoyed within 2–3 days.