Show your loved ones how much you care about them this Valentine’s Day with this decadent yet simple to make Raspberry Chocolate Swiss Roll.
Have you ever made a swiss roll cake? Looks kinda tricky, huh? Well, it’s actually quite easy! Now, you can’t just take a regular cake recipe and roll it up. It’s gotta be a sponge cake.
How is a sponge cake different than a regular ole cake? It’s primarily made up of flour, sugar, and eggs. There’s NO butter or oil! This composition helps the cake hold together well and not crumble when rolling. And surprisingly, it’s still moist!
After you make the batter for this cake you pour it into a large jelly roll pan lined with parchment paper. It only takes about 14 minutes to cook. After it’s done you immediately turn the cake out onto a towel heavily coated in powdered sugar (this is so it doesn’t stick). Then you roll the cake up in the towel, starting at the short side. Let it cool completely and then you unroll it and spread the amazing raspberry cream filling on.
I typically make my raspberry frosting with fresh berries, like in my Raspberry Chocolate Cupcakes. Unfortunately you can only add a couple tablespoons fresh mashed berries before it gets too thin. To get an intense raspberry flavor and still retain that perfect smooth texture the key ingredient is freeze dried raspberries. You blend them to a powder and add it to your frosting.
Naturally flavored and colored! So so good! You can get them at Amazon or Trader Joe’s.
Once you spread the filling on, roll the cake right back up (without the towel of course). Cover it with plastic wrap and place it in the fridge to firm up for 3 plus hours. Before serving, top it with the ganache, whipped cream and fresh berries. Refrigerate until ready to plate, slice, and serve.
With a moist chocolate cake, strong raspberry cream filling, chocolate ganache, whipped cream, and fresh berries this cake is sure to impress! Enjoy!
RASPBERRY CHOCOLATE SWISS ROLL
FOR THE BATTER:
- 4 eggs divided
- 1/2 cup + 1/3 cup sugar divided
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
FOR THE FILLING:
- 1/2 cup freeze dried raspberries 1/2 ounce
- 1 8 ounce package cream cheese, room temperature
- 1/2 teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar divided
- 1 cup heavy whipping cream
FOR THE GANACHE:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
FOR THE TOPPING:
- 1 6 ounce container fresh raspberries
FOR THE CAKE:
Preheat oven to 350 degrees F (325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
- In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks.
- In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
- In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
- Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
- Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
- When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
FOR THE FILLING:
- Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
- In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
- Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
- Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
- Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
FOR THE GANACHE:
- Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
- Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe source: Garnish & Glaze original frosting; Chocolate cake from Hershey
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