Chocolate Raspberry Swiss Roll

Welcome to this elegant recipe for a chocolate raspberry Swiss roll that combines rich chocolate, fresh raspberries, and a light, creamy filling. This stunning dessert creates an unforgettable centerpiece for any special occasion.

Why You’ll Love This Recipe

This chocolate raspberry Swiss roll delivers the perfect balance of flavors and textures – a light, airy sponge cake wrapped around smooth cream filling, all enrobed in rich chocolate ganache. Fresh raspberries and hazelnuts add bursts of flavor and delightful crunch.

Key Ingredients

For the Sponge Cake:

• High-quality cocoa powder
• All-purpose flour
• Granulated sugar
• Large eggs, at room temperature
• Purealcohol free vanilla extract
• Salt

For the Filling:

• Heavy whipping cream
• Mascarpone cheese
• Powdered sugar
• Pure alcohol free vanilla extract

For the Chocolate Ganache:

• High-quality dark chocolate
• Heavy cream
• Unsalted butter

For Garnish:

• Fresh raspberries
• Hazelnuts
• Fresh mint leaves
• Powdered sugar for dusting

Step-by-Step Instructions

Making the Sponge Cake

1. Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper.
2. Sift together cocoa powder, flour, and salt.
3. Beat eggs until pale and fluffy, about 5 minutes.
4. Gradually add sugar and vanilla, beating until thick and ribbony.
5. Gently fold in dry ingredients, being careful not to deflate the batter.
6. Spread evenly in prepared pan.
7. Bake for 12-15 minutes until springy to touch.
8. Dust a clean kitchen towel with powdered sugar.
9. Invert cake onto towel and roll while warm.

Preparing the Filling

1. Beat heavy cream until soft peaks form.
2. Mix mascarpone with powdered sugar and vanilla.
3. Fold whipped cream into mascarpone mixture.
4. Chill until ready to use.

Making the Ganache

1. Chop chocolate finely.
2. Heat cream until just simmering.
3. Pour over chocolate and let stand 5 minutes.
4. Stir until smooth.
5. Add butter and stir until glossy.
6. Let cool until spreadable.

Assembly

1. Unroll cooled cake carefully.
2. Spread with cream filling.
3. Re-roll cake tightly.
4. Cover with ganache.
5. Garnish with fresh raspberries, hazelnuts, and mint leaves.
6. Dust with powdered sugar before serving.

Pro Tips for Success

• Room temperature eggs whip to maximum volume
• Don’t overbake the cake or it will crack when rolling
• Roll the cake while warm to prevent cracking
• Chill the filled roll before covering with ganache
• Let ganache cool to proper spreading consistency

Storage Instructions

Store the Swiss roll in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 30 minutes before serving for best flavor and texture.

Nutritional Information

• Serving Size: 1 slice
• Calories: 385
• Total Fat: 24g
• Carbohydrates: 42g
• Protein: 6g
• Fiber: 2g

Perfect Pairings

Serve this elegant dessert with:

• Fresh berries
• Coffee or espresso
• Vanilla ice cream