Irresistible Chocolate Raspberry Swiss Roll – A 5-Star Delight!

Summary

The Irresistible Chocolate Raspberry Swiss Roll is a decadent dessert that combines the richness of moist chocolate sponge cake with the tart sweetness of raspberry filling, all wrapped in a velvety whipped cream and topped with luscious ganache. This eye-catching roll is perfect for holidays, celebrations, or when you crave something truly special. With its harmonious balance of flavors and stunning presentation, it’s sure to be a crowd-pleaser.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including cooling and assembly)
• Servings: 10 slices
• Calories: Approximately 290 per slice

Courses & Cuisines

• Course: Dessert, Cake
• Cuisine: European, American

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

For the Raspberry Filling:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

For Garnish (Optional):

• Fresh raspberries
• Powdered sugar
• Mint leaves

Equipment

• 10×15-inch jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Saucepan
• Rubber spatula
• Sifter
• Cooling rack
• Clean kitchen towel

Instructions

Step 1: Prepare the Chocolate Sponge

1. Preheat the oven to 350°F (175°C). Line the jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs with an electric mixer for about 5 minutes until thick and pale.