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Raspberry Chocolate Roll Cake Recipe

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★★★★★

4.7 from 146 reviews

This Raspberry Chocolate Roll Cake is a luscious dessert that combines a light, velvety chocolate sponge with a tangy homemade raspberry filling and creamy chocolate whipped cream. The soft cake is rolled and chilled to perfection, then topped with a rich chocolate ganache and fresh raspberries for an elegant treat that’s both visually stunning and delicious.

Ingredients

Scale

Raspberry Filling

  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp fresh lemon juice
  • 3 cups (336g) raspberries

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

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

Optional Garnish

  • Chocolate whipped cream
  • Fresh raspberries

Instructions

  1. Make the raspberry filling: In a medium saucepan, whisk together sugar and cornstarch until smooth. Stir in water and fresh lemon juice. Heat over medium, allowing sugar to melt, then add raspberries. Stir and mash slightly as berries soften and release juices. Cook 3-4 minutes until mixture thickens. Remove from heat, cool fully, and refrigerate. Optionally strain to remove seeds.
  2. Prepare the cake batter: Preheat oven to 350°F and line a 17×12-inch jelly roll pan with parchment paper, leaving at least 1 inch overhang on all sides. Whisk together flour, cocoa powder, baking powder, espresso powder, and salt in a bowl. In a large bowl, whisk egg yolks with sugar until combined, then whisk in sour cream, melted butter, and vanilla extract. Gradually add dry ingredients and whisk gently until combined.
  3. Whip egg whites and combine: Using a mixer, beat egg whites on high speed until stiff peaks form. Fold one-third into the chocolate batter to loosen. Gently fold in the remaining egg whites until fully incorporated.
  4. Bake the cake: Spread batter evenly onto prepared pan. Bake 10-12 minutes until cake springs back when touched and a toothpick inserted comes out clean. Immediately lift cake out using parchment paper and place on counter.
  5. Roll the cake: While still warm, roll cake with parchment paper starting from short end. To prevent cracks, unroll and re-roll the cake several times over about 1–1.5 hours as it cools completely. The cake should be fully cooled before filling.
  6. Make chocolate whipped cream filling: In a large bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla on medium speed until stiff peaks form.
  7. Assemble the cake: Carefully unroll cooled cake, freeing it from parchment paper with an offset spatula if needed. Spread chilled raspberry filling evenly, leaving about ½ inch border on long sides and 1-2 inches on short side. Pipe chocolate whipped cream evenly on top of raspberry layer, then gently spread to create an even layer.
  8. Roll and chill: Roll the cake back up without parchment paper. Remove any squeezing out fillings with a spatula. Wrap tightly in plastic wrap with seam side down, refrigerate at least 1 hour or overnight to firm.
  9. Make chocolate ganache: Place chopped semi-sweet chocolate in a bowl. Heat heavy cream in microwave until it just starts to boil, then pour over the chocolate. Let sit a few minutes, then stir until smooth. Chill until firm. Before using, gently warm in short bursts stirring until spreadable but still thick.
  10. Finish and decorate: Remove cake from fridge and unwrap. Spread chocolate ganache evenly over the cake roll. Optionally decorate with additional chocolate whipped cream and fresh raspberries. Serve immediately or refrigerate for 1-2 hours for ganache to firm. Slice and enjoy.
  11. Storage: Store cake well covered in fridge and consume within 3-4 days for best quality.

Notes

  • To avoid cracks, re-roll the cake roll several times while it cools.
  • You can prepare raspberry filling 2-3 days in advance.
  • If you prefer a smoother filling, strain the raspberry mixture after cooking to remove seeds.
  • A ziplock bag with a snipped corner can be used as a piping bag.
  • Let ganache slightly firm before spreading on the cake to get best texture and appearance.
  • Serve chilled or at room temperature depending on preference.
  • The cake is best consumed within 3-4 days stored properly in the refrigerator.

Keywords: Raspberry chocolate roll cake, chocolate sponge cake, raspberry filling, chocolate whipped cream, rolled cake dessert

Find it online: https://flavorsbymaya.com/raspberry-chocolate-roll-cake-recipe/