With raspberry cream filling, chocolate ganache, whipped cream, and fresh berries, this Raspberry Chocolate Swiss Roll is sure to make your Valentine swoon.
Valentine’s Day is coming up! Do you have a special someone? Well, even if you don’t have a significant other, you probably have a family and friends and surely they would appreciate this decedent Raspberry Chocolate Swiss Roll. Or if you really have no one then you will most definitely want this.
Sure swiss roll cakes look gorgeous like they’d be super complicated to make but it’s actually quite easy. The cake is a sponge cake so it can easily be rolled without falling apart.
The reason the cake doesn’t fall to crumbles when you start rolling it is because of all the eggs whites. You whip 4 eggs whites until they form stiff peaks and then you mix in the chocolate batter. Pour it into a large jelly roll pan lined with parchment paper, bake, and voila- “sponge”.
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.
As much as I love the raspberry frosting in my Raspberry Chocolate Cupcakes, it doesn’t have as many raspberries as I’d like because it starts to get too thin the more you add. To get an intense raspberry flavor and still retain that perfect smooth texture you’ve gotta use freeze dried raspberries. Just blend them to a fine powder and add it to your frosting.
Ta-da! 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. Cover it with plastic wrap and place it in the fridge to allow the filling firm up. You can serve it sprinkled with powdered sugar or you can go all out and top it with the ganache, whipped cream, and fresh berries. Serve immediately or refrigerate until ready to plate.
This moist chocolate cake with a strong raspberry cream filling, rich chocolate ganache, whipped cream, and fresh raspberries is the most perfect dessert and will have everyone begging for more.
Raspberry Chocolate Swiss Roll
- 4 eggs, divided
- ½ cup + ⅓ cup sugar, divided
- 1 teaspoon vanilla
- ½ cup flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup water
- ½ cup freeze dried raspberries (1/2 ounce)
- 1 (8 ounce) package cream cheese, room temperature
- ½ teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1 (6 ounce) container fresh raspberries
- Preheat oven to 350 degrees F(325 if using a dark pan). Line a 10x15 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 the ½ 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 ⅓ 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 ⅓ cup water to the egg yolks. When thoroughly mixed (scrape down sides of bowl), fold the chocolate batter into the egg whites a little at a time.
- Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick come 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.
- 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 ¼ 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 ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
- Fold in 1½ cups of the whipped cream until combined and place the remaining whipped cream the 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.
- Heat the 6 tablespoons whipping cream in 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.
Recipe source: Garnish & Glaze original frosting; Chocolate cake from Hershey
I first shared this recipe on Spend With Pennies where I am a contributor.
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