Introduction

This Raspberry Chocolate Roll Cake is a delightful combination of rich chocolate sponge and tangy raspberry filling, wrapped in a beautiful rolled shape. Perfect for special occasions or a treat anytime, it balances sweet and tart flavors with a light, fluffy texture.

A chocolate roll cake is shown on a white plate, placed on a folded pink cloth over a white marbled surface. The cake has three visible layers: a dark chocolate sponge cake on the outside, a light chocolate mousse filling inside, and a thin layer of bright red raspberry jam between the sponge and mousse. The outside is coated with a smooth, shiny dark chocolate ganache. The top is decorated with swirls of chocolate cream piped along the length, topped with fresh bright red raspberries. In the background, there is a white bowl filled with more raspberries, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch

1 tbsp water
1 tbsp fresh lemon juice

3 cups (336g) raspberries
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

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
6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream

Chocolate whipped cream, optional
Raspberries, optional

Instructions

Step 1: Make the raspberry filling by whisking sugar and cornstarch in a medium saucepan until smooth. Add water and lemon juice, then heat over medium until sugar melts.

Step 2: Add raspberries, stir to coat, and cook until berries soften and juices thicken, about 3-4 minutes. Mash berries slightly with a spatula, then remove from heat and refrigerate until cool. Optionally strain to remove seeds.
Step 3: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper extending at least 1 inch above the sides.
Step 4: In a medium bowl, whisk flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.

Step 5: In a large bowl, whisk egg yolks with granulated sugar until well combined. Add sour cream, melted butter, and vanilla extract, mixing thoroughly.
Step 6: Gently whisk dry ingredients into the wet mixture until combined. Set aside.
Step 7: In a separate large bowl, whip egg whites on high speed until stiff peaks form.

Step 8: Fold one-third of whipped egg whites into chocolate batter to loosen it, then fold in the remaining egg whites gently until uniform.
Step 9: Spread batter evenly in prepared pan and bake for 10-12 minutes until the top springs back and a toothpick comes out clean.
Step 10: Remove cake from oven, lift out using parchment paper, and place on counter. While hot, roll the cake up using the parchment paper from the shorter end. Unroll and reroll several times over about an hour to maintain elasticity. Let cool completely.

Step 11: Whip the cream filling by combining cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip until stiff peaks form.
Step 12: Carefully unroll the cooled cake, releasing it gently from the parchment paper with an offset spatula if needed.
Step 13: Spread cooled raspberry filling evenly over the unrolled cake, leaving about ½ inch on the long sides and 1-2 inches on the short side clear.

Step 14: Pipe the chocolate whipped cream filling over the raspberry layer to keep the layers distinct. Use a piping bag or a Ziplock bag with a small corner cut off. Gently spread to even out.
Step 15: Roll the cake back up tightly without parchment paper. Remove any excess filling squeezed out with a spatula.
Step 16: Wrap the roll tightly with plastic wrap seam side down and refrigerate at least 1 hour, or overnight if prepping ahead.

Step 17: To prepare ganache, place chopped chocolate in a medium bowl. Heat cream until just boiling, pour over chocolate, and let sit for a few minutes. Stir until smooth, then chill until firm but spreadable.
Step 18: Remove cake roll from fridge and plastic wrap. Spread ganache evenly on top. Decorate with optional chocolate whipped cream and fresh raspberries.
Step 19: Serve immediately or chill 1-2 hours until ganache firms. Slice and enjoy.

Tips & Variations

For a smoother raspberry filling, strain the cooked mixture to remove seeds before chilling.
Use espresso powder to deepen the chocolate flavor without adding bitterness.
If you don’t have a piping bag, a resealable plastic bag with a corner snipped works perfectly for piping cream.

Unrolling and re-rolling the warm cake several times helps prevent cracks when rolling it with filling.
Ganache can be flavored with a splash of liqueur like Chambord or coffee for added depth.

Storage

Store the rolled cake tightly wrapped in plastic in the refrigerator. It’s best enjoyed within 3-4 days for optimal freshness. Reheat ganache gently if needed before serving. Let the cake come to room temperature for about 15 minutes before slicing for easier cuts.

How to Serve

A chocolate roll cake is shown sliced on a white plate over a pink cloth, with a white marbled texture background. The cake has four visible layers: the outermost layer is a dark, smooth chocolate ganache coating, inside it is a soft, moist dark brown chocolate sponge cake rolled around. Next is a swirled layer of light brown chocolate mousse mixed with a bright red raspberry jam layer, creating a colorful contrast. On top of the roll, there is a thick, piped layer of light brown chocolate cream with a textured, swirled pattern in a row, each topped with a whole fresh red raspberry, which look bright and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry filling ahead of time?

Yes, you can make the raspberry filling 2-3 days in advance. Just keep it refrigerated until ready to use.

What if my cake cracks when rolling?

Rolling the cake while it’s still warm and unrolling it a few times during cooling helps prevent cracks. Be gentle when unrolling and re-rolling, and don’t overfill the cake with fillings.