Raspberry Chocolate Cake Roll l Life Love and Sugar

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With a raspberry sauce and chocolate whipped cream filling and ganache topping, this Raspberry Chocolate Cake Roll is a decadent dessert! Good for Valentine’s Day, Christmas, or any time.

An Superior Taste Mixture

I’m loving this new raspberry chocolate cake roll! It’s based mostly on my well-liked Xmas Log Cake. That one makes use of extra of a vanilla filling and I’ve typically been requested a couple of chocolate and raspberry filling, so I made a decision it was time to make a model with these flavors. I used the chocolate cake from that cake roll, the raspberry filling (however extra of it) from my Raspberry Chocolate Layer Cake (one other well-loved recipe), after which added in my chocolate whipped cream. The mix is a winner and can be good for almost any event.

Why You’ll Love This Raspberry Chocolate Swiss Roll

• Nice taste combo. Who doesn’t love raspberry and chocolate collectively?! It’s a traditional! And in case you’re not a fan of chocolate + raspberry, you can be after attempting this recipe. This cake roll total isn’t as candy as some cake recipes, so simply preserve that in thoughts.
• Indulgent ganache topping. I used chocolate ganache because the topping and like the marginally denser texture with this, however you too can whip it, as I did with the xmas log. Both means, it’s going to be SO good!
• Good for making forward. I like to organize this chocolate cake roll a day upfront after which simply add the ganache earlier than serving, although you too can retailer it for a day with the ganache earlier than serving.

Ingredient Notes

This chocolate raspberry Swiss roll is made with contemporary raspberries, cocoa powder, chocolate, and pantry staples. Scroll right down to the recipe card beneath for precise measurements.

• Cornstarch – That is used within the raspberry filling to thicken it. You don’t must carry the raspberry combination to a boil, but when it occurs to boil, be certain to not let it boil for multiple minute or it might really break down.
• Lemon juice – Slightly lemon juice within the raspberry filling brightens the flavour, however you possibly can go away it out in case you don’t have any available.
• Raspberries – You need contemporary, juicy raspberries for this filling. You might use frozen raspberries, however I’d let then thaw and take away the additional water first.
• All-purpose flour – Remember to measure your flour accurately to keep away from a cake that’s too dry or dense. I extremely suggest a meals scale, or the spoon and degree technique.
• Dutch-processed cocoa powder – That is what provides the cake the wealthy chocolate taste. You might use pure unsweetened cocoa powder, however the taste received’t be fairly as sturdy.
• Espresso powder – Including espresso powder actually enhances the chocolate taste of the cake and no, it doesn’t add a espresso taste!
• Eggs – You’ll separate the egg yolk and whites and whip the whites. Egg whites whip higher at room temperature and separate higher when chilly, so separate them, then let the whites come to room temperature.
• Heavy whipping cream – Remember to preserve the heavy cream refrigerated till it is advisable to use it. It is not going to whip up correctly if it’s not chilled.
• Powdered sugar – Sweetens the whipped cream filling and helps to stabilize it.
• Pure unsweetened cocoa powder – Word it is a completely different sort of cocoa powder than what we’re utilizing within the cake. You might actually use both although.
• Semi-sweet chocolate – When you use a distinct sort of chocolate within the ganache, it might change the feel, so follow semi-sweet.

How To Make Raspberry Chocolate Roll Cake

This chocolate roll cake recipe does require a while to organize nevertheless it’s price it. Plus, quite a lot of the time is hands-off cooling time and you may even make the filling upfront. Scroll right down to the recipe card beneath to search out the printable directions.

Make the filling

• Mix the substances. Whisk collectively the sugar and cornstarch in a saucepan till no lumps stay. Stir within the water and lemon juice.
• Add the berries. Warmth the combination over medium and as soon as the sugar begins to soften, add the raspberries. Stir to coat with the sugar and prepare dinner till the berries soften and set free juices. Mash the berries a bit with the spatula. Proceed cooking till the juices begin to thicken.
• Cool. Pour the combination right into a bowl. Refrigerate till cool. It can proceed to thicken because it cools.

Make the cake roll

• Prep. Preheat the oven to 350°F and line the jelly roll sheet pan with parchment paper, ensuring it sticks up no less than an inch on all sides.
• Make the batter. Whisk collectively the dry substances. Mix the egg yolks and sugar till mixed then add the bitter cream, melted butter, and vanilla. Gently whisk within the dry substances.

• Add the egg whites. Whip the egg whites on excessive pace till stiff peaks type. Fold about 1/3 into the chocolate combination to loosen the batter, then gently fold within the remaining egg whites.

• Bake. Unfold the batter into the ready pan. Bake for 10-12 minutes.
• Roll the cake. Instantly elevate the cake out of the pan. Begin on the shorter finish of the cake and slowly roll the cake up. You may set it apart to chill however I prefer to unroll and re-roll the cake a couple of instances to keep away from cracks later. Whichever technique you utilize, let it cool fully earlier than persevering with.

Make the filling

• Make the whipped cream filling. Whip the heavy cream, powdered sugar, cocoa powder, and vanilla on medium pace till stiff peaks type.
• Unroll the cake. Unroll the cake rigorously and slowly, utilizing a spatula to launch it from the parchment paper as wanted.
• Add the raspberry filling. Unfold the raspberry filling evenly on the cake, leaving area across the edges.
• Add the whipped cream filling. Pipe the chocolate whipped cream filling on prime of the raspberry filling then gently unfold as wanted.

• Roll the cake. Roll the cake with out the parchment paper. It’s completely regular for a number of the filling to seep out the edges. Simply take away it with a spatula.
• Chill. Wrap the cake in plastic wrap, seam aspect down, and refrigerate for no less than an hour. You can even refrigerate in a single day right here earlier than persevering with.

Put together chocolate ganache and end it off

• Make the ganache. Warmth the cream within the microwave till it begins to boil. Pour over the chopped chocolate in a bowl. Let it sit for a couple of minutes then stir till easy.
• Chill then remelt. Chill the chocolate ganache till chilly and agency. Simply earlier than adorning, warmth it within the microwave for 10-15 seconds till it’s spreadable however not melted or too delicate.
• Adorn the cake. Take away the chocolate cake roll from the plastic wrap. Unfold the ganache on prime then enhance as desired with additional chocolate chipped cream and raspberries.
• Take pleasure in. Serve instantly or refrigerate till the ganache is chilly and agency.

Suggestions For The Good Roll Cake

• Pressure the raspberry filling. If you wish to take away the seeds from the filling, pressure the combination proper after you end cooking. I usually don’t however you possibly can for a smoother sauce.
• Roll the cake a number of instances. Certainly one of my favourite methods to stop my cake roll from cracking is to unroll and re-roll it a couple of instances throughout the cooling course of. I usually unroll it after 5 minutes, then after one other 5 minutes, and once more after 10 minutes. Then 2-3 extra instances at 10-15 minute intervals. This isn’t 100% obligatory however undoubtedly helps stop cracking later.
• Pipe the whipped cream filling. When you simply attempt to unfold it over the raspberry filling, it is going to transfer the filling round and make an uneven layer. When you don’t have a piping bag useful, simply snip off the nook of a Ziploc bag.
• Keep away from melting the ganache. After you make the ganache, you need to let it cool and solidify. Once you reheat it, achieve this simply till it’s spreadable – NOT fully melted. I solely needed to warmth mine for 30 seconds whole.

Different Filling Choices

The chocolate whipped cream on this recipe isn’t tremendous candy. When you’d like to vary it up, you might use the mascarpone filling from my xmas log. The common whipped cream from my chocolate Swiss roll would additionally work in case you favored the whipped cream however need much less chocolate.

Correct Storage

• Storage. This raspberry chocolate cake roll must be saved in an hermetic container or wrapped in plastic within the fridge. It’s greatest when eaten inside 3-4 days.
• Freezer. This cake roll may also be frozen. You may freeze it earlier than or after frosting it with the ganache. Wrap it properly in plastic wrap for freezing, then thaw it within the fridge earlier than utilizing. It may be frozen for as much as 3 months.

Extra Chocolate Cake Recipes To Strive

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Recipe

Raspberry Chocolate Roll Cake

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 2 hours
• 
  Cooling/Chilling: 3 hours
• 
  Prepare dinner Time: 10 minutes
• 
  Whole Time: 5 hours 10 minutes
• 
  Yield: 8-10 slices
• 
  Class: Dessert
• 
  Methodology: Baking
• 
  Delicacies: American

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Description

With a raspberry sauce and chocolate whipped cream filling and ganache topping, this Raspberry Chocolate Cake Roll is a decadent dessert that’s nice for sharing. Good for Valentine’s Day, Christmas, or any time.

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Substances

Raspberry Filling

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

Chocolate 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 massive eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) bitter cream
• 1/4 cup (56g) butter, melted
• 1 tsp vanilla extract

Chocolate Whipped Cream Filling

• 1 cup plus 2 tbsp (210ml) heavy whipping cream, chilly
• 2 tbsp (15g) powdered sugar
• 3 tbsp (22g) pure unsweetened cocoa powder
• 3/4 tsp vanilla extract

Chocolate Ganache and Toppings

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

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Directions

Make the filling

1. Add the sugar and cornstarch to a medium-sized saucepan and whisk collectively till no lumps stay. Add the water and lemon juice and stir collectively.
2. Warmth over medium warmth till the sugar begins to soften, then add the berries. Stir to coat with the sugar combination. Proceed to prepare dinner till the berries begin to soften and set free juices. Use your spatula to mash the berries a bit.
3. Proceed to prepare dinner after which take away from warmth when the juices have begun to thicken, after about 3-4 minutes. Pour the combination into one other bowl and refrigerate till cool. Combination will thicken because it cools. When you’d prefer to take away the seeds, you possibly can pressure the combination proper after you end cooking it. You may make the filling as much as 2-3 days forward, in case you’d like. It must be fully cooled earlier than including it to your cake roll.

Make the cake roll

1. Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Ensure that the parchment paper sticks up no less than an inch above the edges of the pan on all sides. You’ll use the parchment paper later to elevate the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder, espresso powder and salt collectively in a medium bowl and put aside.
3. In a big bowl, mix the egg yolks and sugar and whisk collectively till properly mixed.
4. Add the bitter cream, melted butter and vanilla extract and whisk collectively till properly mixed.
5. Add the dry substances and gently whisk collectively till properly mixed, then put aside.
6. Add the egg whites to a big mixer bowl and whip on excessive pace till stiff peaks type.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate combination to loosen up the batter.
8. Add the remaining egg whites and gently fold collectively till properly mixed.
9. Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, or till the highest of the cake springs again when touched and a toothpick inserted comes out clear.
10. Take away the cake from the oven and instantly elevate the cake out of the pan utilizing the parchment paper and place it on the counter.
11. Whereas the cake is sizzling, use the parchment paper the cake was baked in and begin on the shorter finish of the cake to slowly roll the cake up. You may simply set the cake roll apart to chill fully, in case you like. However to assist keep away from having the cake crack later, I prefer to unroll and re-roll the cake a couple of instances throughout cooling to assist it preserve its elasticity. I first unroll it after about 5 minutes, then after one other 5 minutes, and once more after one other 10 minutes. From there, I’d roll it out 2-3 extra instances after 10-15 minute intervals. It ought to take about an hour to an hour and a half to chill fully, relying on the temperature of your house.

Make the filling

1. When the cake has cooled and is able to be stuffed, make the whipped cream filling. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a big mixer bowl and whip on medium pace till it simply reaches stiff peaks.
2. Unroll the cake roll very rigorously, looking for areas the place it might be sticking to the parchment paper to launch it. You should utilize an offset spatula or one thing comparable and run it alongside the parchment paper as you unroll the cake to assist launch it because it unrolls. I additionally like to softly elevate up earlier than I roll again, to offer the cake an opportunity to launch.
3. Unfold the raspberry filling evenly onto the unrolled cake, leaving some area across the edges for it to maneuver round a bit as you re-roll it. I like to recommend about ½ an inch on the lengthy sides and an inch or two on the quick aspect.
4. So as to add the chocolate whipped cream filling, I prefer to pipe it evenly on prime of the raspberry filling as a result of simply spreading it might trigger the raspberry filling to maneuver round and develop into an uneven layer. When you don’t have any piping luggage, you need to use a Ziplock bag and snip a nook off and use that as a “piping bag”. Pipe the whipped cream on prime of the raspberry filling after which gently unfold, as wanted, to create a full and even layer.
5. Roll the cake roll again up with out the parchment paper. After you roll it up, a number of the filling and whipped cream could be squeezed out of the aspect, relying on how a lot room you left on the sides when including the filling. Simply use a spatula or one thing just like take away it, if wanted.
6. Wrap the cake roll up in plastic wrap with the seam aspect down and refrigerate for no less than an hour to agency up. If you’re prepping it forward, that is after I would refrigerate it in a single day. You might additionally go forward and prep the chocolate ganache within the subsequent step.

Put together chocolate ganache and end it off

1. To make the chocolate ganache, add the chocolate to a medium sized bowl and put aside. Warmth the cream within the microwave simply till it begins to boil, then pour it over the chocolate.
2. Permit the chocolate and cream to sit down for a couple of minutes, then stir till easy.
3. Chill the chocolate ganache till chilly and agency. Once you’re prepared to make use of it to embellish your cake, warmth within the microwave for 10-15 seconds at a time, stirring between every interval, till it’s spreadable. You don’t need it totally melted. It must be thick sufficient that it’ll keep in place on the cake. You simply need it heat sufficient to have the ability to unfold it simply. I heated mine for simply 30 seconds whole.
4. Take away the chilled cake roll from the fridge and plastic wrap and place on a serving plate or platter. Unfold the chocolate ganache onto the cake roll. Adorn with extra chocolate whipped cream and raspberries, if desired.
5. You may serve the cake roll instantly, or refrigerate till the chocolate ganache is chilly and agency, 1-2 hours. Slice the cake roll and serve.
6. Cake roll is greatest saved properly coated and eaten inside 3-4 days.

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Notes

• Raspberries: You need contemporary, juicy raspberries for this filling. You might use frozen raspberries, however I’d let then thaw and take away the additional water first.
• Cocoa Powder: I used Dutch-process cocoa powder within the cake and pure unsweetened cocoa powder within the whipped cream, however you might use Dutch-process cocoa powder for each, which is rather less bitter.
• Chocolate Whipped Cream (for adorning): You’ll solely want about half of the whipped cream for comparable decorations on prime of your cake roll.
• Storage: This raspberry chocolate cake roll must be saved in an hermetic container or wrapped in plastic within the fridge. It’s greatest when eaten inside 3-4 days.
• Freezing: This cake roll may also be frozen. You may freeze it earlier than or after frosting it with the ganache. Wrap it properly in plastic wrap for freezing, then thaw it within the fridge earlier than utilizing. It may be frozen for as much as 3 months.

Diet

• Serving Dimension:
• Energy: 402
• Sugar: 36.5 g
• Sodium: 158 mg
• Fats: 20.7 g
• Carbohydrates: 52.3 g
• Protein: 7 g
• Ldl cholesterol: 112.4 mg