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
Units
Scale
- 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.
