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Raspberry Chocolate Roll Cake Recipe

★★★★★

4.5 from 136 reviews
  • Author: Mariam
  • Total Time: 2 hours 30 minutes (including cooling and chilling times)
  • Yield: 10-12 servings 1x

Description

A decadent Raspberry Chocolate Roll Cake featuring a moist chocolate sponge rolled with a tart raspberry filling and rich chocolate whipped cream. This elegant dessert is finished with a silky chocolate ganache and fresh raspberries, perfect for special occasions or impressing guests.

Ingredients

Scale

Raspberry Filling

  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp fresh lemon juice
  • 3 cups (336g) raspberries

Chocolate Cake

  • 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

Chocolate Whipped Cream Filling

  • 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

Chocolate Ganache

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

Optional for decoration

  • Chocolate whipped cream
  • Raspberries

Instructions

  1. Make the Raspberry Filling: In a medium saucepan, whisk together sugar, cornstarch, water, and lemon juice until no lumps remain. Heat over medium heat until sugar begins to melt, then add raspberries and stir. Cook, mashing berries slightly, until juices thicken (about 3-4 minutes). Remove from heat, pour into a bowl, and refrigerate until cool and thickened. Optionally strain to remove seeds.
  2. Prepare for Cake: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper extending 1 inch above edges to lift cake later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
  4. Combine Wet Ingredients: In a large bowl, whisk egg yolks with sugar until well combined. Add sour cream, melted butter, and vanilla extract; whisk until smooth.
  5. Add Dry Ingredients: Gently whisk dry ingredients into the wet mixture until combined. Set aside.
  6. Whip Egg Whites: In a clean large mixing bowl, beat egg whites on high speed until stiff peaks form.
  7. Fold Whites Into Batter: Fold one-third of the whipped egg whites gently into the chocolate batter to lighten it. Then fold in remaining egg whites carefully until fully incorporated.
  8. Bake the Cake: Pour batter evenly into prepared pan. Bake for 10-12 minutes until the cake springs back when touched and a toothpick comes out clean.
  9. Roll the Cake: Remove cake from oven and immediately lift out using parchment paper. While hot, gently roll cake from short end using parchment paper and set aside to cool completely. To keep elasticity and prevent cracking, unroll and reroll cake 4-5 times as it cools over 1 to 1.5 hours.
  10. Make Chocolate Whipped Cream Filling: In a large bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium until stiff peaks form.
  11. Fill the Cake: Carefully unroll cooled cake, loosening edges from parchment if stuck. Spread raspberry filling evenly over cake, leaving about ½ inch space on long edges and 1-2 inches on short edge. Pipe chocolate whipped cream over raspberry filling to create an even layer, then gently spread as needed.
  12. Re-roll Cake: Roll the cake back up without the parchment paper. Remove any filling squeezed out from the edges with a spatula.
  13. Chill the Cake: Wrap the rolled cake tightly in plastic wrap with the seam side down and refrigerate for at least one hour or overnight to firm up.
  14. Make Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat cream in microwave until just boiling and pour over chocolate. Let sit for a few minutes, then stir until smooth. Chill until firm but spreadable. Reheat briefly if needed to soften for spreading.
  15. Decorate: Remove chilled cake from refrigerator and plastic wrap; place on serving platter. Spread ganache evenly over cake. Decorate with additional chocolate whipped cream and fresh raspberries if desired.
  16. Serve and Store: Serve immediately or refrigerate 1-2 hours to set ganache. Slice and serve. Store covered in refrigerator; best eaten within 3-4 days.

Notes

  • Folding whipped egg whites gently preserves batter aeration for a light cake texture.
  • Rolling and unrolling the cake as it cools prevents cracking and helps it maintain elasticity.
  • The raspberry filling can be prepared 2-3 days ahead and kept refrigerated.
  • If seeds in raspberry filling are undesirable, strain immediately after cooking.
  • Pipe chocolate whipped cream filling for a smoother, even layer without disturbing raspberry filling.
  • Use plastic wrap seam side down to avoid unraveling in the fridge.
  • Ganache should be slightly warm and spreadable, not fully melted, for best coverage.
  • Slice cake with a serrated knife for clean cuts without crushing.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate roll cake, raspberry chocolate roll, chocolate sponge cake, raspberry filling, chocolate ganache, rolled cake, dessert roll

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Find it online: https://aromaofgrandma.com/raspberry-chocolate-roll-cake-recipe/