🍫🍓 Chocolate Raspberry Swiss Roll with Cream Cheese Frosting
Light chocolate sponge rolled with raspberry jam and cream cheese frosting — a classic with a twist!
🧁 Ingredients
For the chocolate sponge cake:
• 4 large eggs, room temperature
• 100g (½ cup) granulated sugar
• 1 tsp vanilla extract
• 30ml (2 tbsp) milk
• 60g (½ cup) all-purpose flour
• 30g (¼ cup) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
For the raspberry layer:
• 150g (½ cup) raspberry jam or preserves (seedless if preferred)
• Optional: ½ cup fresh raspberries, lightly mashed
For the cream cheese frosting:
• 200g (7 oz) cream cheese, softened
• 100g (½ cup) unsalted butter, softened
• 150–180g (1¼–1½ cups) powdered sugar (to taste)
• 1 tsp vanilla extract
To decorate (optional):
• Powdered sugar (for dusting)
• Chocolate shavings or curls
• Fresh raspberries
• A drizzle of melted chocolate
👩🍳 Instructions
1. Make the chocolate sponge:
1 Preheat your oven to 180°C (350°F).
2 Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper. Lightly grease.
3 In a large bowl, beat eggs and sugar on high speed for 5–6 minutes, until thick and pale.
4 Add vanilla and milk. Mix gently.
5 Sift in flour, cocoa powder, baking powder, and salt. Fold gently with a spatula just until combined — do not overmix.
6 Pour batter into the prepared pan and spread evenly.
7 Bake for 10–12 minutes or until the cake springs back when lightly touched.
8 Important: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake from the short side, with the towel inside. Let cool completely while rolled.
2. Prepare the cream cheese frosting:
1 Beat the cream cheese and butter until smooth and creamy.
2 Add powdered sugar and vanilla. Beat until fluffy. Refrigerate briefly if too soft.
3. Assemble the Swiss roll:
1 Unroll the cooled cake gently.
2 Spread a thin, even layer of raspberry jam over the surface. (Add mashed fresh raspberries if using.)
3 Spread the cream cheese frosting evenly over the jam.
4 Carefully re-roll the cake (without the towel) into a tight spiral.
5 Wrap in plastic wrap and chill for at least 1 hour to firm up.
4. Decorate:
• Dust with powdered sugar or cocoa powder
• Drizzle with melted chocolate
• Top with fresh raspberries and chocolate curls for a beautiful finish
✨ Slice & Serve:
Cut with a sharp knife. Each slice will reveal a beautiful swirl of raspberry and cream inside moist chocolate cake.