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Raspberry Chocolate Swiss Roll: A Delectable Fusion of Elegance and Flavor

Few desserts capture the essence of indulgence and elegance quite like a Swiss roll. Its soft, spongy cake, luscious filling, and rich, glossy ganache topping make it a delightful treat that never fails to impress. However, when you take a traditional Swiss roll and infuse it with the vibrant, tart flavor of raspberries and the deep richness of chocolate, youā€™ve created something truly extraordinary.

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Raspberry Chocolate Swiss Roll: A Delectable Fusion of Elegance and Flavor

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šŸ‡šŸ« Raspberry Chocolate Swiss Roll is a decadent fusion of sweet, tart, and chocolatey bliss! šŸ˜‹šŸŽ‰ With every bite of tender chocolate cake and luscious raspberry filling, youā€™ll experience pure dessert perfection. āœØšŸ”„ This elegant treat is perfect for impressing guests or savoring a special moment with loved ones. šŸŒŸšŸ°

#ChocolateAndRaspberry #SwissRollMagic #ElegantEats #DecadentDesserts #RaspberryPerfection #ChocolateIndulgence #BakingDreams #SweetTreats #DessertLovers #FoodieDelight

  • Total Time: 35 minutes
  • Yield: 10-12 slices

Ingredients

For the Cake:

  • Eggs (4, divided): Eggs are essential for creating a light and airy sponge cake. The egg whites will be whipped separately to incorporate air, creating volume and structure. The egg yolks add richness and flavor to the batter.
  • Sugar (1/2 cup + 1/3 cup, divided): The sugar helps to sweeten the cake, stabilize the egg whites, and contribute to the overall texture of the cake.
  • Vanilla Extract (1 teaspoon): Vanilla extract is added to enhance the flavor of the cake, adding a subtle warmth and depth.
  • Flour (1/2 cup): The flour provides structure to the cake, helping it rise and hold its shape while maintaining a delicate texture.
  • Cocoa Powder (1/3 cup): Cocoa powder is what gives the cake its rich, deep chocolate flavor. It also helps to create the beautiful contrast between the light cake and the dark filling.
  • Baking Powder (1/2 teaspoon): Baking powder helps the cake rise, ensuring it has a soft, airy texture.
  • Baking Soda (1/4 teaspoon): Baking soda reacts with the acidity in the cocoa powder to give the cake a light, tender crumb.
  • Salt (1/8 teaspoon): A small amount of salt enhances the overall flavor of the cake, balancing the sweetness.
  • Water (1/3 cup): Water is added to the batter to help bring everything together and create a smooth consistency.

For the Filling:

  • Freeze-Dried Raspberries (1/2 cup, 1/2 ounce): Freeze-dried raspberries are used to bring a concentrated raspberry flavor to the filling. When pulverized into a fine powder, they infuse the cream cheese with the perfect amount of tartness and fruitiness.
  • Cream Cheese (8 ounces, room temperature): Cream cheese serves as the base of the filling, providing a creamy texture and tangy flavor that pairs beautifully with the raspberries.
  • Vanilla Extract (1/2 teaspoon): Just like in the cake, vanilla extract adds flavor depth and enhances the raspberry and cream cheese filling.
  • Pinch of Salt: A small pinch of salt enhances the sweetness of the filling, balancing out the flavors.
  • Powdered Sugar (1 cup, divided): Powdered sugar sweetens the filling and helps create a smooth, creamy consistency. Some of it is added to the filling itself, while the rest is used to sweeten the whipped cream.
  • Heavy Whipping Cream (1 cup): Heavy cream is whipped into stiff peaks, adding a light and airy texture to the filling. It also contributes to the overall creaminess of the Swiss roll.

For the Ganache:

  • Semi-Sweet Chocolate Chips (3 ounces): Semi-sweet chocolate is used to create the ganache, providing a deep chocolate flavor that contrasts nicely with the tangy raspberry filling.
  • Heavy Whipping Cream (6 tablespoons): The heavy cream helps to create a silky, smooth ganache that can be poured over the cake for a glossy finish.

For the Topping:

  • Fresh Raspberries (6 ounces): Fresh raspberries are used to top the Swiss roll, adding a burst of color and a fresh, juicy element to the dessert.
  • Powdered Sugar (for dusting): A light dusting of powdered sugar on top of the Swiss roll gives it a polished look and a touch of extra sweetness.

Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven: Start by preheating your oven to 350Ā°F (325Ā°F if using a dark pan). Line a 10Ɨ15-inch jelly roll pan with parchment paper, and grease it lightly with cooking spray to ensure the cake doesnā€™t stick.
  2. Whip the Egg Whites: In a mixing bowl, beat the egg whites with an electric hand mixer until soft peaks form. As you mix, gradually add 1/2 cup of sugar. Continue to beat until the egg whites reach stiff peaks, meaning theyā€™ll hold their shape when you lift the beaters. Be careful not to over-beat, as this can cause the egg whites to become dry.
  3. Beat the Egg Yolks: In the bowl of a stand mixer with the whisk attachment, beat the egg yolks on medium speed for about 3 minutes. Add the remaining 1/3 cup of sugar and vanilla extract, and continue to beat for another 2 minutes. The egg yolks should become light and creamy.
  4. Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps to ensure the dry ingredients are evenly distributed throughout the batter.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the beaten egg yolks, alternating with 1/3 cup of water. Stir until just combined, ensuring the batter is smooth.
  6. Fold in the Egg Whites: Gently fold the whipped egg whites into the chocolate batter in small batches. Be careful not to deflate the egg whites; use a folding motion to preserve the airiness of the batter.
  7. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick comes out clean, and the cake springs back when lightly touched.
  8. Cool the Cake: While the cake bakes, prepare a clean dish towel and dust it generously with powdered sugar. Once the cake is finished, immediately invert it onto the towel. Carefully peel off the parchment paper, and then start rolling the cake from the narrow end. Let the cake cool completely while rolled up.

Step 2: Make the Filling

  1. Prepare the Freeze-Dried Raspberries: Place the freeze-dried raspberries in a blender and pulse them into a fine powder. You should end up with about 2 tablespoons of raspberry powder.
  2. Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and 1/4 cup of powdered sugar until stiff peaks form. Remove the whipped cream and set it aside.
  3. Make the Cream Cheese Mixture: In the same stand mixer (no need to clean), beat the room-temperature cream cheese until smooth. Add 3/4 cup powdered sugar, raspberry powder, vanilla extract, and a pinch of salt. Mix until fully incorporated.
  4. Fold in the Whipped Cream: Carefully fold 1 1/2 cups of the whipped cream into the cream cheese mixture. Be gentle to maintain the light texture. Reserve the remaining whipped cream in the fridge for later use.

Step 3: Assemble the Cake

  1. Unroll the Cake: Once the cake has cooled completely, carefully unroll it from the towel. Spread the raspberry cream filling evenly over the entire surface of the cake.
  2. Roll the Cake: Starting at the narrow end, gently roll the cake back up. Be careful not to tear the cakeā€”take it slow and use the towel to help guide the roll.
  3. Chill the Cake: Place the rolled-up cake on a plate, cover it with plastic wrap, and refrigerate for at least 3 hours to allow the filling to set.

Step 4: Prepare the Ganache

  1. Make the Ganache: Heat the 6 tablespoons of heavy whipping cream in the microwave for about 45 seconds or until itā€™s hot. Pour the hot cream over the chocolate chips in a bowl, cover, and let it sit for 2 minutes. Stir until the chocolate is completely melted and the ganache is smooth.
  2. Cool the Ganache: Allow the ganache to cool to room temperature (about 5-10 minutes) before pouring it over the cake.

Step 5: Finish the Cake

  1. Pour the Ganache: Once the ganache has cooled slightly, pour it over the chilled Swiss roll. Use a spatula to spread it evenly across the top and sides of the cake.
  2. Top with Whipped Cream and Fresh Raspberries: Let the ganache cool on the cake for about 5 minutes. Then, top the cake with the remaining whipped cream and fresh raspberries. Dust lightly with powdered sugar for a finishing touch.

Notes

  • Different Fruits: If youā€™re not a fan of raspberries, try substituting with strawberries, blackberries, or even mixed berries. The berry filling will add a unique flavor and color to the Swiss roll.
  • Gluten-Free Option: To make this Swiss roll gluten-free, substitute the flour with a gluten-free flour blend. Be sure to check that the cocoa powder and other ingredients are also gluten-free.
  • Dairy-Free: For a dairy-free version, you can swap the cream cheese with a dairy-free cream cheese alternative and use coconut cream or almond milk whipped cream for the filling. The ganache can be made using dairy-free chocolate chips and coconut cream.
  • Extra Chocolate: For those who love extra chocolate, you can incorporate mini chocolate chips or chunks into the cake batter or the filling for added texture.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

In this article, weā€™ll take a closer look at how to make this irresistible dessert, with detailed instructions, tips for ingredient substitutions, variations, and serving suggestions to make your experience even more delightful.

The Appeal of the Raspberry Chocolate Swiss RollWhen it comes to desserts, thereā€™s something inherently magical about a Swiss roll. The beauty of the roll is in its versatility and the sheer elegance it brings to any table. A Swiss roll is not just a cakeā€”itā€™s an experience. From the moment you start to unroll the cake after baking, youā€™re greeted with the anticipation of the delicate filling hidden inside. Then, with every slice, you reveal layers of rich chocolate cake and creamy filling that invite you to take another bite.

But what truly sets thisĀ Raspberry Chocolate Swiss RollĀ apart is its infusion of fresh, tangy raspberries that cut through the richness of the chocolate, creating a harmonious contrast. The vibrant red color of the raspberries, paired with the glossy ganache topping, makes the Swiss roll a feast for the eyes as well as the taste buds.

What makes this dessert even more enticing is its perfect balance of textures. The cake is light and airy, with a tender crumb that practically melts in your mouth. The raspberry cream filling is velvety smooth, with just the right amount of sweetness and tang. The ganache is silky and rich, providing a luscious layer on top that ties all the flavors together. Finally, the fresh raspberries and whipped cream topping add a fresh and bright touch, making each bite a delightful mix of flavors and textures.

Whether youā€™re baking this Swiss roll for a holiday gathering, a birthday celebration, or simply because you crave something indulgent, youā€™ll find that itā€™s an unforgettable dessert that everyone will adore.

The Ingredients: A Closer LookTo make theĀ Raspberry Chocolate Swiss Roll, youā€™ll need a variety of ingredients, each of which contributes to the unique flavor profile and texture of the cake. Letā€™s break down the ingredients for both the cake and the filling, as well as the ganache and topping.For the Cake:

  • Eggs (4, divided): Eggs are essential for creating a light and airy sponge cake. The egg whites will be whipped separately to incorporate air, creating volume and structure. The egg yolks add richness and flavor to the batter.
  • Sugar (1/2 cup + 1/3 cup, divided): The sugar helps to sweeten the cake, stabilize the egg whites, and contribute to the overall texture of the cake.
  • Vanilla Extract (1 teaspoon): Vanilla extract is added to enhance the flavor of the cake, adding a subtle warmth and depth.
  • Flour (1/2 cup): The flour provides structure to the cake, helping it rise and hold its shape while maintaining a delicate texture.
  • Cocoa Powder (1/3 cup): Cocoa powder is what gives the cake its rich, deep chocolate flavor. It also helps to create the beautiful contrast between the light cake and the dark filling.
  • Baking Powder (1/2 teaspoon): Baking powder helps the cake rise, ensuring it has a soft, airy texture.
  • Baking Soda (1/4 teaspoon): Baking soda reacts with the acidity in the cocoa powder to give the cake a light, tender crumb.
  • Salt (1/8 teaspoon): A small amount of salt enhances the overall flavor of the cake, balancing the sweetness.
  • Water (1/3 cup): Water is added to the batter to help bring everything together and create a smooth consistency.

For the Filling:

  • Freeze-Dried Raspberries (1/2 cup, 1/2 ounce): Freeze-dried raspberries are used to bring a concentrated raspberry flavor to the filling. When pulverized into a fine powder, they infuse the cream cheese with the perfect amount of tartness and fruitiness.
  • Cream Cheese (8 ounces, room temperature): Cream cheese serves as the base of the filling, providing a creamy texture and tangy flavor that pairs beautifully with the raspberries.
  • Vanilla Extract (1/2 teaspoon): Just like in the cake, vanilla extract adds flavor depth and enhances the raspberry and cream cheese filling.
  • Pinch of Salt: A small pinch of salt enhances the sweetness of the filling, balancing out the flavors.
  • Powdered Sugar (1 cup, divided): Powdered sugar sweetens the filling and helps create a smooth, creamy consistency. Some of it is added to the filling itself, while the rest is used to sweeten the whipped cream.
  • Heavy Whipping Cream (1 cup): Heavy cream is whipped into stiff peaks, adding a light and airy texture to the filling. It also contributes to the overall creaminess of the Swiss roll.

For the Ganache:

  • Semi-Sweet Chocolate Chips (3 ounces): Semi-sweet chocolate is used to create the ganache, providing a deep chocolate flavor that contrasts nicely with the tangy raspberry filling.
  • Heavy Whipping Cream (6 tablespoons): The heavy cream helps to create a silky, smooth ganache that can be poured over the cake for a glossy finish.

For the Topping:

  • Fresh Raspberries (6 ounces): Fresh raspberries are used to top the Swiss roll, adding a burst of color and a fresh, juicy element to the dessert.
  • Powdered Sugar (for dusting): A light dusting of powdered sugar on top of the Swiss roll gives it a polished look and a touch of extra sweetness.

Step-by-Step Instructions: How to Make Raspberry Chocolate Swiss RollStep 1: Prepare the Cake

  1. Preheat the Oven: Start by preheating your oven to 350Ā°F (325Ā°F if using a dark pan). Line a 10Ɨ15-inch jelly roll pan with parchment paper, and grease it lightly with cooking spray to ensure the cake doesnā€™t stick.
  2. Whip the Egg Whites: In a mixing bowl, beat the egg whites with an electric hand mixer until soft peaks form. As you mix, gradually add 1/2 cup of sugar. Continue to beat until the egg whites reach stiff peaks, meaning theyā€™ll hold their shape when you lift the beaters. Be careful not to over-beat, as this can cause the egg whites to become dry.
  3. Beat the Egg Yolks: In the bowl of a stand mixer with the whisk attachment, beat the egg yolks on medium speed for about 3 minutes. Add the remaining 1/3 cup of sugar and vanilla extract, and continue to beat for another 2 minutes. The egg yolks should become light and creamy.
  4. Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps to ensure the dry ingredients are evenly distributed throughout the batter.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the beaten egg yolks, alternating with 1/3 cup of water. Stir until just combined, ensuring the batter is smooth.
  6. Fold in the Egg Whites: Gently fold the whipped egg whites into the chocolate batter in small batches. Be careful not to deflate the egg whites; use a folding motion to preserve the airiness of the batter.
  7. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick comes out clean, and the cake springs back when lightly touched.
  8. Cool the Cake: While the cake bakes, prepare a clean dish towel and dust it generously with powdered sugar. Once the cake is finished, immediately invert it onto the towel. Carefully peel off the parchment paper, and then start rolling the cake from the narrow end. Let the cake cool completely while rolled up.

Step 2: Make the Filling

  1. Prepare the Freeze-Dried Raspberries: Place the freeze-dried raspberries in a blender and pulse them into a fine powder. You should end up with about 2 tablespoons of raspberry powder.
  2. Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and 1/4 cup of powdered sugar until stiff peaks form. Remove the whipped cream and set it aside.
  3. Make the Cream Cheese Mixture: In the same stand mixer (no need to clean), beat the room-temperature cream cheese until smooth. Add 3/4 cup powdered sugar, raspberry powder, vanilla extract, and a pinch of salt. Mix until fully incorporated.
  4. Fold in the Whipped Cream: Carefully fold 1 1/2 cups of the whipped cream into the cream cheese mixture. Be gentle to maintain the light texture. Reserve the remaining whipped cream in the fridge for later use.

Step 3: Assemble the Cake

  1. Unroll the Cake: Once the cake has cooled completely, carefully unroll it from the towel. Spread the raspberry cream filling evenly over the entire surface of the cake.
  2. Roll the Cake: Starting at the narrow end, gently roll the cake back up. Be careful not to tear the cakeā€”take it slow and use the towel to help guide the roll.
  3. Chill the Cake: Place the rolled-up cake on a plate, cover it with plastic wrap, and refrigerate for at least 3 hours to allow the filling to set.

Step 4: Prepare the Ganache

  1. Make the Ganache: Heat the 6 tablespoons of heavy whipping cream in the microwave for about 45 seconds or until itā€™s hot. Pour the hot cream over the chocolate chips in a bowl, cover, and let it sit for 2 minutes. Stir until the chocolate is completely melted and the ganache is smooth.
  2. Cool the Ganache: Allow the ganache to cool to room temperature (about 5-10 minutes) before pouring it over the cake.

Step 5: Finish the Cake

  1. Pour the Ganache: Once the ganache has cooled slightly, pour it over the chilled Swiss roll. Use a spatula to spread it evenly across the top and sides of the cake.
  2. Top with Whipped Cream and Fresh Raspberries: Let the ganache cool on the cake for about 5 minutes. Then, top the cake with the remaining whipped cream and fresh raspberries. Dust lightly with powdered sugar for a finishing touch.

Variations and Tips for SubstitutionsWhile this Raspberry Chocolate Swiss Roll recipe is already a delightful treat, there are plenty of ways you can customize it to suit your tastes or dietary preferences.

  • Different Fruits: If youā€™re not a fan of raspberries, try substituting with strawberries, blackberries, or even mixed berries. The berry filling will add a unique flavor and color to the Swiss roll.
  • Gluten-Free Option: To make this Swiss roll gluten-free, substitute the flour with a gluten-free flour blend. Be sure to check that the cocoa powder and other ingredients are also gluten-free.
  • Dairy-Free: For a dairy-free version, you can swap the cream cheese with a dairy-free cream cheese alternative and use coconut cream or almond milk whipped cream for the filling. The ganache can be made using dairy-free chocolate chips and coconut cream.
  • Extra Chocolate: For those who love extra chocolate, you can incorporate mini chocolate chips or chunks into the cake batter or the filling for added texture.

Serving Suggestions

This Raspberry Chocolate Swiss Roll is versatile enough to be served in a variety of ways. You can serve it as a stand-alone dessert, or pair it with a scoop of vanilla ice cream for an added indulgence. Itā€™s also perfect for special occasions like birthdays, holidays, or an afternoon tea gathering. A light dusting of powdered sugar, or perhaps a drizzle of raspberry syrup, will elevate the presentation even further.

Final Thoughts

TheĀ Raspberry Chocolate Swiss RollĀ is a show-stopping dessert thatā€™s sure to delight with every bite. Its combination of rich chocolate, tangy raspberry filling, and smooth ganache creates a truly irresistible experience. The recipe may seem intricate, but the effort is well worth it when you get to enjoy this stunning dessert with your loved ones. Whether for a special occasion or just because, this Swiss roll is guaranteed to be a hit, leaving everyone craving more.

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