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Raspberry Chocolate Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 87 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Chocolate Roll Cake is a luscious dessert featuring a tender chocolate sponge rolled with a vibrant raspberry filling and silky chocolate whipped cream. Finished with a rich chocolate ganache, this elegant cake is perfect for special occasions or indulgent gatherings. The recipe includes making a homemade raspberry filling, a light and fluffy cocoa-infused cake roll, and a smooth chocolate ganache, resulting in a beautiful and delicious treat that impresses both visually and in flavor.

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 Roll

  • 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 for Decoration

  • Chocolate whipped cream
  • Fresh raspberries

Instructions

  1. Make the Raspberry Filling: In a medium saucepan, whisk sugar and cornstarch until smooth. Stir in water and lemon juice. Heat over medium until sugar begins melting, then add raspberries. Stir and mash slightly, cooking 3-4 minutes until juices thicken. Remove from heat, transfer to a bowl, and refrigerate until cool. Optionally strain to remove seeds. Filling can be made 2-3 days ahead.
  2. Prepare the Cake Roll Pan: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, leaving at least an inch overhang on all sides for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
  4. Combine Wet Ingredients: In a large bowl, whisk egg yolks and granulated sugar until well combined. Add sour cream, melted butter, and vanilla extract; whisk until smooth.
  5. Incorporate Dry Ingredients: Gently whisk the dry mixture into the wet ingredients until fully blended. Set aside.
  6. Whip Egg Whites: In a large clean mixing bowl, beat egg whites on high speed until stiff peaks form.
  7. Fold Egg Whites into Batter: Fold one third of the whipped egg whites into the chocolate batter to loosen it. Then fold in the remaining egg whites gently until fully incorporated.
  8. Bake the Cake: Spread batter evenly into prepared pan and bake 10-12 minutes until top springs back and a toothpick comes out clean.
  9. Roll the Cake While Warm: Remove cake from oven and lift it out using parchment paper. While still hot, starting at a short end, carefully roll the cake with parchment paper to help it cool without cracking. Unroll and reroll the cake several times over about 1 to 1.5 hours as it cools, to maintain elasticity.
  10. Make Chocolate Whipped Cream Filling: When cooled and ready to fill, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed to stiff peaks.
  11. Unroll and Fill Cake: Gently unroll cake, using an offset spatula to release sticking areas. Evenly spread the chilled raspberry filling over the cake, leaving approximately ½ inch border on long sides and 1-2 inches on short sides.
  12. Add Chocolate Whipped Cream: Pipe or carefully spread the chocolate whipped cream over the raspberry layer to create a smooth, even filling.
  13. Roll Cake Up: Roll cake back up without parchment paper, removing any filling squeezed out with a spatula.
  14. Chill the Cake: Wrap tightly in plastic wrap seam side down and refrigerate at least 1 hour or overnight to firm.
  15. Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a bowl. Heat cream until boiling, pour over chocolate, let sit 3 minutes, then stir gently until smooth. Chill until firm but spreadable; gently warm if needed before using.
  16. Decorate the Cake: Remove chilled cake from fridge and unwrap. Spread ganache evenly over the cake surface. Decorate with extra chocolate whipped cream and fresh raspberries if desired.
  17. Serve and Store: Serve immediately or refrigerate 1-2 hours until ganache is firm. Store covered in refrigerator; best within 3-4 days.

Notes

  • Cooling the cake rolled helps prevent cracking, and rerolling maintains flexibility.
  • Straining the raspberry filling removes seeds for a smoother texture.
  • Use parchment paper with overhangs to easily lift and roll the cake.
  • Piping chocolate whipped cream allows an even layer without disturbing the raspberry filling.
  • Chilling the ganache makes it easier to spread without running.
  • This cake can be made a day ahead; store well wrapped in the refrigerator.

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