Introduction

This Raspberry Chocolate Roll Cake is a delightful combination of rich cocoa, fresh raspberries, and creamy fillings. Its light sponge and luscious layers make it a perfect dessert for any occasion.

A rolled chocolate cake on a white rectangular plate, showing three layers in a spiral: a dark brown chocolate sponge cake outer layer, a light brown creamy chocolate mousse middle layer, and a thin red raspberry jam layer in between. The cake is covered in a glossy dark chocolate ganache on the outside. On top, there are swirls of light brown chocolate cream with bright red raspberries placed on each swirl. Some raspberries are scattered around the plate. The plate is placed on a soft pink cloth over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch

1 tbsp water
1 tbsp fresh lemon juice

3 cups (336g) raspberries
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

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

Chocolate whipped cream, optional
Raspberries, optional

Instructions

Step 1: Make the raspberry filling by whisking sugar and cornstarch in a medium saucepan until smooth. Add water and lemon juice, then heat over medium until sugar melts.

Step 2: Add raspberries, stir to coat with sugar mixture, and cook until berries soften and juices thicken, about 3-4 minutes. Mash the berries slightly with a spatula.
Step 3: Remove from heat and transfer to a bowl. Refrigerate until cool, straining if you prefer a seedless filling. Prepare up to 2-3 days ahead.
Step 4: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper extending above the edges to lift the cake later.

Step 5: Whisk flour, cocoa powder, baking powder, espresso powder, and salt in a bowl.
Step 6: In a large bowl, whisk egg yolks with sugar until combined. Add sour cream, melted butter, and vanilla, mixing well.
Step 7: Gently whisk in dry ingredients until combined, then set aside.

Step 8: Beat egg whites in a large bowl on high speed until stiff peaks form.
Step 9: Fold one-third of whipped egg whites into the chocolate batter to lighten it, then fold in the remaining egg whites carefully.
Step 10: Spread batter evenly into prepared pan and bake for 10-12 minutes, until the cake springs back when touched and a toothpick comes out clean.

Step 11: Lift the hot cake out using parchment paper and place on a counter. While hot, roll the cake from the shorter end using the parchment to prevent cracking.
Step 12: To maintain elasticity, unroll and reroll the cake multiple times as it cools over 1 to 1.5 hours, then let it cool completely before filling.
Step 13: Prepare the whipped cream filling by whipping cold heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.

Step 14: Carefully unroll the cooled cake, easing it from the parchment with a spatula if needed to prevent sticking.
Step 15: Spread the raspberry filling evenly on the cake, leaving about ½ inch space on the long sides and 1-2 inches on the short side for rolling.
Step 16: Pipe chocolate whipped cream over the raspberry filling for even coverage, then gently spread it out if needed.

Step 17: Roll the cake back up without parchment. Remove any filling squeezed out with a spatula if necessary.
Step 18: Wrap the roll tightly in plastic wrap with the seam down and refrigerate at least one hour to firm, or overnight for best results.
Step 19: Make the chocolate ganache by heating cream until just boiling, pouring over chopped chocolate, and stirring after a few minutes until smooth.

Step 20: Chill ganache until firm. Before serving, gently warm it in short intervals until spreadable but thick enough to hold shape.
Step 21: Remove cake from fridge, unwrap, place on a serving plate, and spread chilled ganache on top. Decorate with optional chocolate whipped cream and fresh raspberries.
Step 22: Serve immediately or refrigerate 1-2 hours to let ganache set firmly. Slice and enjoy.

Tips & Variations

Make the raspberry filling ahead to save time and allow flavors to develop fully.
Use a Ziplock bag with a corner snipped as a piping bag for the chocolate whipped cream if you don’t have a traditional one.
Letting the cake cool rolled and unrolling it several times ensures flexibility and helps prevent cracks.

For a smoother filling, strain the raspberry mixture to remove seeds before refrigerating.
Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator. It will keep well for 3-4 days. Reheat ganache gently if necessary before serving, but the cake is best enjoyed chilled or at room temperature.

How to Serve

A chocolate roll cake sliced to show four layers: a dark brown chocolate sponge cake outer layer, a thick swirled light brown chocolate mousse layer inner swirl, a thin bright red raspberry jam layer between the sponge and mousse, and a smooth dark chocolate ganache coating the outside of the cake. The top is decorated with swirls of light brown chocolate mousse topped with fresh red raspberries. The cake rests on a white rectangular plate placed on a pink cloth with a white marbled background. A blurred white bowl filled with red raspberries appears in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to help the cake hold together.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and rolling and unrolling it several times as it cools helps maintain elasticity. Also, leaving space at the edges for filling allows the cake to roll more easily without cracking.