Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Swiss Roll. A light and fluffy chocolate sponge cake filled with sweet raspberry jam, whipped cream, and fresh raspberries, all rolled together for a delightful dessert.
Ingredients
Scale
Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries
- Additional powdered sugar for dusting (optional)
- Chocolate shavings or ganache for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs, sugar, and vanilla until fluffy. Sift dry ingredients and fold into egg mixture. Spread in pan and bake for 10–12 minutes. Roll the cake in a towel to cool.
- Make the filling: Whip cream with sugar and vanilla until stiff peaks form. Unroll the cake, spread jam, whipped cream, and raspberries. Roll up again and refrigerate.
- Serve: Dust with powdered sugar or top with chocolate before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- You can use seedless jam or raspberry compote as substitutes.
- For extra indulgence, drizzle with chocolate ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
