Raspberry Chocolate Swiss Roll 🍫🍓
If you love the combination of rich chocolate, tart raspberries, and creamy goodness—all wrapped into one stunning dessert—this Raspberry Chocolate Swiss Roll will steal your heart. A light chocolate sponge gets rolled with raspberry-infused whipped cream and topped with glossy chocolate ganache. It’s as delicious as it is beautiful, and surprisingly doable at home.
Why I Love This Recipe
Swiss rolls may look intimidating, but with a little care (and a good towel!), they’re more forgiving than you think. The chocolate sponge is light but strong enough to roll without cracking, and the raspberry whipped filling adds the perfect tangy contrast to the sweetness. It’s fancy enough for special occasions, yet easy enough for a weekend bake. And if you’re already a fan of rich treats like my Brownie Batter Dip or Chocolate Chip Cookie Dough Brownie Bombs, this one is a must-try.
Ingredients
Chocolate Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
Raspberry Filling:
- 1 cup fresh or thawed raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy cream, whipped to stiff peaks
- 1/2 tsp vanilla extract
Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Swaps & Notes
- Raspberries: Fresh or frozen both work—just be sure to strain the seeds for a smooth filling.
- Chocolate: Use dark chocolate in the ganache if you prefer a richer finish.
- Flavored Whip: You can fold in raspberry jam instead of fresh purée for convenience.
Instructions
1. Bake the Chocolate Sponge
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with greased parchment paper.
- In a bowl, sift together cocoa, flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until thick and pale (3–5 minutes). Add vanilla.
- Gently fold in dry ingredients until just combined.
- Pour into prepared pan and spread evenly.
- Bake 10–12 minutes, until springy and a toothpick comes out clean.
- Invert the cake onto a powdered sugar–dusted towel. Remove parchment and gently roll the cake with the towel. Cool completely.
2. Make the Raspberry Filling
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until syrupy (5–7 minutes).
- Strain to remove seeds and let cool.
- Fold raspberry purée and vanilla into whipped cream.
3. Fill and Roll the Cake
- Unroll the cooled cake and spread raspberry cream evenly, leaving a 1-inch border.
- Carefully roll the cake back up (without the towel), using parchment to help guide.
- Chill for at least 30 minutes to set.
4. Make the Ganache
- Heat cream in a saucepan until just simmering. Remove from heat and add chopped chocolate. Let sit 1 minute, then stir until smooth. Add vanilla.
- Cool slightly before pouring over chilled roll.
5. Finish and Serve
- Drizzle ganache over the Swiss roll and let it drip naturally down the sides.
- Slice into generous pieces and serve!
Tips for Success
- Don’t Overbake: The sponge needs to stay flexible for rolling.
- Roll While Warm: Rolling the warm cake in a towel helps “train” it to stay in shape.
- Use Cold Whipped Cream: This keeps the filling firm and prevents melting.
- Slice with a Serrated Knife: For clean, pretty layers.
Serving Suggestions & Pairings
This roll is the perfect finish to a dinner party or date-night meal. Pair it with:
- A glass of sparkling rosé or espresso
- Chocolate Chip Cookie Bites for a chocolate-themed dessert spread
- Copycat Neiman Marcus Cookies to please any crowd
- Or offer Edible Cookie Dough on the side for a playful contrast
Storage & Leftovers
- Fridge: Wrap tightly and store for up to 3 days.
- Freezer: Wrap in plastic and foil, then freeze up to 1 month. Thaw in the fridge before serving.
- Make Ahead: You can bake the cake and make the filling a day ahead; assemble and glaze the next day.
More Recipes You’ll Love
Craving more chocolatey creations? Try these:
- Chocolate Chip Cookie Dough Brownie Bombs
- Edible Cookie Dough
- Chocolate Chip Cookie Bites
- Copycat Neiman Marcus Cookies
- Brownie Batter Dip
Final Thoughts
This Raspberry Chocolate Swiss Roll is the kind of dessert that gets oohs and aahs before the first bite—and even bigger smiles after. It’s a beautiful blend of texture and flavor, with just enough challenge to make it rewarding.
If you try it, I’d love to see your roll! Tag your creations, share your tips, or drop a comment below.
Happy baking,
Jason Griffith – ChefManiac.com 🍫🍓
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