The chocolate & cream Swiss roll with raspberries is a light, airy sponge cake rolled with a luscious cream filling and fresh raspberries. This elegant yet easy-to-make dessert is perfect for any occasion, combining rich chocolate flavor with the freshness of berries in every bite.
Why You’ll Love This Recipe
- A soft, chocolatey sponge with a creamy, fruity filling
- Elegant presentation, perfect for special occasions
- Light and airy texture with a rich yet balanced taste
- Can be made ahead of time and stored for later
- Simple ingredients with gourmet results
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Sponge:
- Eggs
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Vanilla extract
For the Cream Filling:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Fresh raspberries
For Garnish (Optional):
- Additional raspberries
- Chocolate shavings or cocoa powder
- Powdered sugar
Directions
- Preheat the Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Sponge Batter: Beat eggs and sugar until light and fluffy. Gently fold in sifted flour, cocoa powder, baking powder, salt, and vanilla extract.
- Bake the Cake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes until the sponge springs back when touched.
- Roll the Cake: While still warm, transfer the sponge onto a clean kitchen towel dusted with cocoa powder. Roll it up gently (with the towel) and let it cool completely.
- Prepare the Cream Filling: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Roll: Carefully unroll the sponge, spread the cream evenly, and sprinkle fresh raspberries on top. Roll it back up tightly.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing. Garnish with powdered sugar, extra raspberries, or chocolate shavings.
Servings and Timing
- Servings: 8-10
- Preparation Time: 20 minutes
- Baking Time: 12 minutes
- Chilling Time: 30 minutes
- Total Time: 1 hour
Variations
- Dark Chocolate Version: Use dark cocoa powder for a deeper chocolate flavor.
- Nutty Twist: Add chopped hazelnuts or almonds to the filling.
- Lighter Option: Use Greek yogurt instead of whipped cream for a tangy filling.
- Berry Mix: Combine raspberries with strawberries or blueberries for extra fruitiness.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not recommended, as the cream filling may melt.
FAQs
How do I prevent my sponge from cracking?
Roll the cake while it’s warm to prevent cracks and make it easier to shape.
Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture.
What’s the best way to whip the cream?
Use chilled heavy cream and a cold mixing bowl for best results.
Can I make this Swiss roll ahead of time?
Yes, it tastes even better after chilling for a few hours or overnight.
How do I get an even chocolate sponge?
Spread the batter evenly on the baking sheet and tap it gently before baking.
Can I use a different filling?
Absolutely! Try chocolate ganache, cream cheese frosting, or Nutella.
How do I slice the Swiss roll neatly?
Use a sharp serrated knife and wipe it clean between cuts.
What’s the best way to decorate the Swiss roll?
Dust with powdered sugar, drizzle with melted chocolate, or top with fresh berries.
Can I use a gluten-free flour substitute?
Yes, a 1:1 gluten-free flour blend works well in this recipe.
How can I make this roll extra chocolatey?
Add chocolate chips to the filling or drizzle melted chocolate on top.
Conclusion
The chocolate & cream Swiss roll with raspberries is a stunning yet easy-to-make dessert that combines the richness of chocolate with the lightness of whipped cream and the freshness of raspberries. Whether for a special occasion or a sweet treat at home, this delightful roll is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Chocolate & Cream Swiss Roll is a rich chocolate sponge cake rolled with a luscious cream filling and fresh raspberries. A show-stopping dessert perfect for any occasion!
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup fresh raspberries
- 1/2 cup melted dark chocolate (for drizzle)
Instructions
- Preheat Oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Make Batter: Beat eggs and sugar until fluffy. Fold in flour, cocoa powder, baking powder, and salt.
- Bake: Spread batter on the sheet and bake for 10 minutes.
- Roll Cake: While warm, roll the cake with parchment paper and let cool.
- Prepare Filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll cake, spread cream, add raspberries, and roll it back.
- Drizzle & Serve: Drizzle with melted chocolate and chill before slicing.
Notes
- Roll the cake while warm to prevent cracks.
- Refrigerate for at least an hour for best results.
- Swap raspberries for strawberries or blueberries for variety.
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