There is something undeniably magical about a Swiss roll. When you bring a perfectly swirled Chocolate Raspberry Swiss Roll to the table, it instantly becomes the centerpiece of the meal. While many home bakers feel intimidated by the idea of rolling a cake, I am here to tell you that with the right technique, it is much easier than it looks.
This recipe combines a light, airy chocolate sponge with a tart, homemade raspberry compote and a cloud of sweetened whipped cream. It is the perfect balance of rich cocoa and bright fruit—an elegant treat for Valentine’s Day, birthdays, or any afternoon that deserves a bit of indulgence.
Why I Love This Recipe
What makes this specific Chocolate Raspberry Swiss Roll a winner in my kitchen is the texture. Unlike dense chocolate cakes, this sponge is flexible and soft, making it easy to roll without significant cracking. The homemade raspberry filling provides a zesty punch that cuts through the richness of the chocolate, ensuring every bite is refreshing rather than heavy. Plus, it looks like it came straight out of a professional patisserie!
Ingredients List
For the Chocolate Sponge Cake:
- 4 large eggs (at room temperature)
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) warm water
For the Raspberry Filling:
- 1 1/2 cups (360g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tbsp lemon juice
- Optional: 1 tsp cornstarch mixed with 2 tsp cold water (for a thicker set)
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Fresh raspberries
- Chocolate shavings or curls
- Dusting of powdered sugar
Swaps and Notes
- The Cocoa: Use a high-quality Dutch-processed cocoa powder for a deeper, darker chocolate color and flavor.
- The Fruit: If you don’t have raspberries, this recipe works beautifully with strawberries or blackberries.
- Shortcut Version: If you are short on time, you can substitute the homemade raspberry filling for a high-quality store-bought raspberry preserve.
- Dairy-Free: You can use a stabilized coconut whipped cream if you need to avoid dairy.
List of Steps
1. Prepare the Chocolate Sponge
Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. In a large bowl, beat the egg yolks and sugar until pale and fluffy. Stir in the vanilla and warm water. In a separate bowl, sift the flour, cocoa, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture.
2. Whip the Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Carefully fold the whites into the chocolate batter in three batches, being careful not to deflate the air. Pour into the pan and bake for 12-15 minutes.
3. The “Pre-Roll” (Crucial Step!)
While the cake is hot, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, roll the cake and the towel together. Let it cool completely in this rolled position. This “trains” the cake to hold its shape.
4. Prepare the Filling
Simmer the raspberries, sugar, and lemon juice in a saucepan for 5-7 minutes. If using cornstarch, stir it in now and cook for 1 minute until thickened. Let it cool completely. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Assemble the Swiss Roll
Gently unroll the cooled cake. Spread a layer of whipped cream, followed by the raspberry filling. Carefully roll the cake back up (without the towel this time!). Place the seam-side down on a platter.
6. Decorate and Chill
Top with remaining cream, chocolate shavings, and fresh berries. Chill for at least one hour before slicing.
Tips for Success
- Room Temperature Eggs: These provide better volume when beating, which is essential for a light sponge.
- Don’t Overbake: If the cake gets too dry, it will crack when you try to roll it. It should spring back lightly when touched.
- The Towel Trick: Always roll the cake while it’s still warm! If you wait until it’s cold to do the initial roll, it will break.
Serving Suggestions and Pairings
This dessert is quite rich, so I love pairing it with something refreshing. For a sunny afternoon, try serving it alongside this Blueberry Lemonade. If you are serving this during the holidays, it goes perfectly with Hot Chocolate Cookie Cups.
Nutritional Information (Per Serving)
- Calories: 285 kcal
- Fat: 14g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 22g
Storage and Leftover Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh whipped cream and fruit, it is best enjoyed within the first 24 hours. I do not recommend freezing the fully assembled roll, as the cream texture will change.
More Recipes You Will Love
If you enjoyed this baking project, you should definitely try these other favorites from the ChefManiac kitchen:
- Chocolate Chip Cookie Bites – For when you want chocolate in a smaller package.
- No-Bake Oreo Cream Pie – A great alternative if you want a creamy chocolate dessert without turning on the oven.
- Easy Cake Mix Cookies – The ultimate baking shortcut for busy weeknights.
Final Thoughts
The Chocolate Raspberry Swiss Roll is a classic for a reason—it’s sophisticated, delicious, and incredibly rewarding to make. Don’t be afraid of the roll; even if it has a small crack, a little extra powdered sugar or whipped cream hides everything!
Did you try this recipe? I’d love to hear how your “roll” turned out! Leave a comment below or tag us on social media. Happy baking!
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