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With a raspberry sauce and chocolate whipped cream filling and ganache topping, this Raspberry Chocolate Cake Roll is a decadent dessert! Perfect for Valentine’s Day, Christmas, or any time.
An Awesome Flavor Combination
I’m loving this new raspberry chocolate cake roll! It’s based on my popular Yule Log Cake. That one uses more of a vanilla filling and I’ve often been asked about a chocolate and raspberry filling, so I decided it was time to make a version with those flavors. I used the chocolate cake from that cake roll, the raspberry filling (but more of it) from my Raspberry Chocolate Layer Cake (another well-loved recipe), and then added in my chocolate whipped cream. The combination is a winner and would be perfect for just about any occasion.
Why You’ll Love This Raspberry Chocolate Swiss Roll
- Great flavor combo. Who doesn’t love raspberry and chocolate together?! It’s a classic! And if you’re not a fan of chocolate + raspberry, you will be after trying this recipe. This cake roll overall isn’t as sweet as some cake recipes, so just keep that in mind.
- Indulgent ganache topping. I used chocolate ganache as the topping and like the slightly denser texture with this, but you can also whip it, as I did with the yule log. Either way, it’s going to be SO good!
- Perfect for making ahead. I like to prepare this chocolate cake roll a day in advance and then just add the ganache before serving, though you can also store it for a day with the ganache before serving.
Ingredient Notes
This chocolate raspberry Swiss roll is made with fresh raspberries, cocoa powder, chocolate, and pantry staples. Scroll down to the recipe card below for exact measurements.
- Cornstarch – This is used in the raspberry filling to thicken it. You don’t need to bring the raspberry mixture to a boil, but if it happens to boil, be sure not to let it boil for more than one minute or it can actually break down.
- Lemon juice – A little lemon juice in the raspberry filling brightens the flavor, but you can leave it out if you don’t have any on hand.
- Raspberries – You want fresh, juicy raspberries for this filling. You could use frozen raspberries, but I’d let then thaw and remove the extra water first.
- All-purpose flour – Be sure to measure your flour correctly to avoid a cake that’s too dry or dense. I highly recommend a food scale, or the spoon and level method.
- Dutch-processed cocoa powder – This is what gives the cake the rich chocolate flavor. You could use natural unsweetened cocoa powder, but the flavor won’t be quite as strong.
- Espresso powder – Adding espresso powder really enhances the chocolate flavor of the cake and no, it doesn’t add a coffee flavor!
- Eggs – You’ll separate the egg yolk and whites and whip the whites. Egg whites whip better at room temperature and separate better when cold, so separate them, then let the whites come to room temperature.
- Heavy whipping cream – Be sure to keep the heavy cream refrigerated until you need to use it. It will not whip up properly if it’s not chilled.
- Powdered sugar – Sweetens the whipped cream filling and helps to stabilize it.
- Natural unsweetened cocoa powder – Note this is a different type of cocoa powder than what we’re using in the cake. You could really use either though.
- Semi-sweet chocolate – If you use a different type of chocolate in the ganache, it can change the texture, so stick with semi-sweet.
How To Make Raspberry Chocolate Roll Cake
This chocolate roll cake recipe does require some time to prepare but it’s worth it. Plus, a lot of the time is hands-off cooling time and you can even make the filling in advance. Scroll down to the recipe card below to find the printable instructions.
Make the filling
- Combine the ingredients. Whisk together the sugar and cornstarch in a saucepan until no lumps remain. Stir in the water and lemon juice.
- Add the berries. Heat the mixture over medium and once the sugar begins to melt, add the raspberries. Stir to coat with the sugar and cook until the berries soften and let out juices. Mash the berries a bit with the spatula. Continue cooking until the juices start to thicken.
- Cool. Pour the mixture into a bowl. Refrigerate until cool. It will continue to thicken as it cools.
Make the cake roll
- Prep. Preheat the oven to 350°F and line the jelly roll sheet pan with parchment paper, making sure it sticks up at least an inch on all sides.
- Make the batter. Whisk together the dry ingredients. Combine the egg yolks and sugar until combined then add the sour cream, melted butter, and vanilla. Gently whisk in the dry ingredients.
- Add the egg whites. Whip the egg whites on high speed until stiff peaks form. Fold about 1/3 into the chocolate mixture to loosen the batter, then gently fold in the remaining egg whites.
- Bake. Spread the batter into the prepared pan. Bake for 10-12 minutes.
- Roll the cake. Immediately lift the cake out of the pan. Start at the shorter end of the cake and slowly roll the cake up. You can set it aside to cool but I like to unroll and re-roll the cake a few times to avoid cracks later. Whichever method you use, let it cool completely before continuing.
Make the filling
- Make the whipped cream filling. Whip the heavy cream, powdered sugar, cocoa powder, and vanilla on medium speed until stiff peaks form.
- Unroll the cake. Unroll the cake carefully and slowly, using a spatula to release it from the parchment paper as needed.
- Add the raspberry filling. Spread the raspberry filling evenly on the cake, leaving space around the edges.
- Add the whipped cream filling. Pipe the chocolate whipped cream filling on top of the raspberry filling then gently spread as needed.
- Roll the cake. Roll the cake without the parchment paper. It’s totally normal for some of the filling to seep out the sides. Just remove it with a spatula.
- Chill. Wrap the cake in plastic wrap, seam side down, and refrigerate for at least an hour. You can also refrigerate overnight here before continuing.
Prepare chocolate ganache and finish it off
- Make the ganache. Heat the cream in the microwave until it begins to boil. Pour over the chopped chocolate in a bowl. Let it sit for a few minutes then stir until smooth.
- Chill then remelt. Chill the chocolate ganache until cold and firm. Just before decorating, heat it in the microwave for 10-15 seconds until it’s spreadable but not melted or too soft.
- Decorate the cake. Remove the chocolate cake roll from the plastic wrap. Spread the ganache on top then decorate as desired with extra chocolate chipped cream and raspberries.
- Enjoy. Serve immediately or refrigerate until the ganache is cold and firm.
Tips For The Perfect Roll Cake
- Strain the raspberry filling. If you want to remove the seeds from the filling, strain the mixture right after you finish cooking. I typically don’t but you can for a smoother sauce.
- Roll the cake multiple times. One of my favorite ways to prevent my cake roll from cracking is to unroll and re-roll it a few times during the cooling process. I typically unroll it after 5 minutes, then after another 5 minutes, and again after 10 minutes. Then 2-3 more times at 10-15 minute intervals. This isn’t 100% necessary but definitely helps prevent cracking later.
- Pipe the whipped cream filling. If you just try to spread it over the raspberry filling, it will move the filling around and make an uneven layer. If you don’t have a piping bag handy, just snip off the corner of a Ziploc bag.
- Avoid melting the ganache. After you make the ganache, you want to let it cool and solidify. When you reheat it, do so just until it’s spreadable – NOT completely melted. I only had to heat mine for 30 seconds total.
Other Filling Options
The chocolate whipped cream in this recipe isn’t super sweet. If you’d like to change it up, you could use the mascarpone filling from my yule log. The regular whipped cream from my chocolate Swiss roll would also work if you liked the whipped cream but want less chocolate.
Proper Storage
- Storage. This raspberry chocolate cake roll should be stored in an airtight container or wrapped in plastic in the fridge. It’s best when eaten within 3-4 days.
- Freezer. This cake roll can also be frozen. You can freeze it before or after frosting it with the ganache. Wrap it well in plastic wrap for freezing, then thaw it in the fridge before using. It can be frozen for up to 3 months.
More Chocolate Cake Recipes To Try
- Nutella Chocolate Cake
- Coconut Chocolate Cake
- Mint Chocolate Cake
- Red Wine Chocolate Cake
- Chocolate Swiss Roll
Recipe
Raspberry Chocolate Roll Cake
- Prep Time: 2 hours
- Cooling/Chilling: 3 hours
- Cook Time: 10 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With a raspberry sauce and chocolate whipped cream filling and ganache topping, this Raspberry Chocolate Cake Roll is a decadent dessert that’s great for sharing. Perfect for Valentine’s Day, Christmas, or any time.
Ingredients
Raspberry Filling
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 3 cups (336g) raspberries
Chocolate Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Dutch-processed cocoa powder
- 1 tsp baking powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup (56g) butter, melted
- 1 tsp vanilla extract
Chocolate Whipped Cream Filling
- 1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
- 2 tbsp (15g) powdered sugar
- 3 tbsp (22g) natural unsweetened cocoa powder
- 3/4 tsp vanilla extract
Chocolate Ganache and Toppings
- 6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy whipping cream
- Chocolate whipped cream, optional*
- Raspberries, optional
Instructions
Make the filling
- Add the sugar and cornstarch to a medium-sized saucepan and whisk together until no lumps remain. Add the water and lemon juice and stir together.
- Heat over medium heat until the sugar begins to melt, then add the berries. Stir to coat with the sugar mixture. Continue to cook until the berries start to soften and let out juices. Use your spatula to mash the berries a bit.
- Continue to cook and then remove from heat when the juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool. Mixture will thicken as it cools. If you’d like to remove the seeds, you can strain the mixture right after you finish cooking it. You can make the filling up to 2-3 days ahead, if you’d like. It should be completely cooled before adding it to your cake roll.
Make the cake roll
- Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
- Whisk the flour, cocoa, baking powder, espresso powder and salt together in a medium bowl and set aside.
- In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
- Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
- Add the dry ingredients and gently whisk together until well combined, then set aside.
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
- Add the remaining egg whites and gently fold together until well combined.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.
- Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
- While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. You can just set the cake roll aside to cool completely, if you like. But to help avoid having the cake crack later, I like to unroll and re-roll the cake a few times during cooling to help it keep its elasticity. I first unroll it after about 5 minutes, then after another 5 minutes, and again after another 10 minutes. From there, I might roll it out 2-3 more times after 10-15 minute intervals. It should take about an hour to an hour and a half to cool completely, depending on the temperature of your home.
Make the filling
- When the cake has cooled and is ready to be filled, make the whipped cream filling. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip on medium speed until it just reaches stiff peaks.
- Unroll the cake roll very carefully, looking out for areas where it may be sticking to the parchment paper to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. I also like to gently lift up before I roll back, to give the cake a chance to release.
- Spread the raspberry filling evenly onto the unrolled cake, leaving some space around the edges for it to move around a bit as you re-roll it. I recommend about ½ an inch on the long sides and an inch or two on the short side.
- To add the chocolate whipped cream filling, I like to pipe it evenly on top of the raspberry filling because just spreading it can cause the raspberry filling to move around and become an uneven layer. If you don’t have any piping bags, you can use a Ziplock bag and snip a corner off and use that as a “piping bag”. Pipe the whipped cream on top of the raspberry filling and then gently spread, as needed, to create a full and even layer.
- Roll the cake roll back up without the parchment paper. After you roll it up, some of the filling and whipped cream might be squeezed out of the side, depending on how much room you left on the edges when adding the filling. Just use a spatula or something similar to remove it, if needed.
- Wrap the cake roll up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. If you are prepping it ahead, this is when I would refrigerate it overnight. You could also go ahead and prep the chocolate ganache in the next step.
Prepare chocolate ganache and finish it off
- To make the chocolate ganache, add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
- Allow the chocolate and cream to sit for a few minutes, then stir until smooth.
- Chill the chocolate ganache until cold and firm. When you’re ready to use it to decorate your cake, heat in the microwave for 10-15 seconds at a time, stirring between each interval, until it’s spreadable. You don’t want it fully melted. It should be thick enough that it’ll stay in place on the cake. You just want it warm enough to be able to spread it easily. I heated mine for just 30 seconds total.
- Remove the chilled cake roll from the fridge and plastic wrap and place on a serving plate or platter. Spread the chocolate ganache onto the cake roll. Decorate with additional chocolate whipped cream and raspberries, if desired.
- You can serve the cake roll immediately, or refrigerate until the chocolate ganache is cold and firm, 1-2 hours. Slice the cake roll and serve.
- Cake roll is best stored well covered and eaten within 3-4 days.
Notes
- Raspberries: You want fresh, juicy raspberries for this filling. You could use frozen raspberries, but I’d let then thaw and remove the extra water first.
- Cocoa Powder: I used Dutch-process cocoa powder in the cake and natural unsweetened cocoa powder in the whipped cream, but you could use Dutch-process cocoa powder for both, which is a little less bitter.
- Chocolate Whipped Cream (for decorating): You’ll only need about half of the whipped cream for similar decorations on top of your cake roll.
- Storage: This raspberry chocolate cake roll should be stored in an airtight container or wrapped in plastic in the fridge. It’s best when eaten within 3-4 days.
- Freezing: This cake roll can also be frozen. You can freeze it before or after frosting it with the ganache. Wrap it well in plastic wrap for freezing, then thaw it in the fridge before using. It can be frozen for up to 3 months.
Nutrition
- Serving Size:
- Calories: 402
- Sugar: 36.5 g
- Sodium: 158 mg
- Fat: 20.7 g
- Carbohydrates: 52.3 g
- Protein: 7 g
- Cholesterol: 112.4 mg
My family and I do a Bouche every Christmas Eve. Going to have to try this recipe.