Chocolate Raspberry Swiss Roll Recipe

If you’re looking to impress guests, treat your family, or simply celebrate the joy of chocolate and fruit together, the Chocolate Raspberry Swiss Roll is the showstopper dessert you’ve been waiting for. Imagine a feather-light chocolate sponge, fluffy whipped cream, and a tangy-sweet raspberry swirl, all rolled into one beautiful spiral. Whether for birthdays, holidays, or no reason at all, this cake is as inviting to make as it is to eat — and there’s no resisting the combination of deep cocoa notes with ribbons of bright raspberry throughout.

this Recipe

Ingredients You’ll Need

The beauty of this Chocolate Raspberry Swiss Roll is that you really only need a handful of simple ingredients — but each one plays a vital role in creating its dreamy flavor and signature swirl. Here’s what you’ll need, along with a few tips to make every bite irresistible:

• Eggs: Whipped until light and airy, eggs are the secret to a fluffy, flexible sponge that rolls without cracking.
• Granulated sugar: Adds just the right amount of sweetness and helps the eggs whip up beautifully.
• Vanilla extract: A dash of vanilla enhances both the chocolate and raspberry elements.
• All-purpose flour: Forms the structure of your cake without weighing it down.
• Unsweetened cocoa powder: Rich cocoa flavor for that deeply chocolatey sponge we all crave.
• Baking powder: Helps lift the cake so the final roll is lovely and light.
• Salt: Just a pinch brings all the flavors into harmony and keeps the sweetness balanced.
• Heavy cream: Whipped to pillowy perfection and spread inside the roll for classic creaminess.
• Powdered sugar: Adds delicate sweetness to the cream and is perfect for dusting over the top.
• More vanilla extract: Rounds out the flavor in the luscious whipped cream.
• Raspberry jam: The tart, fruity swirl that makes this roll irresistible — use your favorite brand or homemade.
• Fresh raspberries: Dotted through the filling, fresh berries add bursts of juicy texture and color.
• Additional powdered sugar (optional): A light dusting over the finished roll gives it that classic bakery look.
• Chocolate shavings or ganache (optional): For a decadent finishing touch, pile on shavings or drizzle with silky ganache.

How to Make Chocolate Raspberry Swiss Roll

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure there’s a bit extra over the sides for easy cake removal, and lightly grease the surface. Setting everything up ahead means your Chocolate Raspberry Swiss Roll will have that perfect texture.

Step 2: Whip the Eggs and Sugar

In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Using a hand or stand mixer on high speed, beat this mixture for about 5 minutes, until it becomes pale, thick, and triples in volume. You want to see ribbons when you lift the beaters — this stage gives the sponge its signature lightness.

Step 3: Sift and Fold

In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into your whipped egg mixture, being careful not to deflate the batter. A light hand here keeps your Chocolate Raspberry Swiss Roll springy and soft.

Step 4: Bake the Sponge

Pour the batter into the prepared pan and spread it evenly to the corners. Bake for 10–12 minutes, or until the cake springs back when lightly pressed. Overbaking can dry out the sponge, so keep a close eye on it for that perfect roll.

Step 5: Roll While Warm

While the cake bakes, place a clean kitchen towel on your counter and dust it generously with powdered sugar — this prevents sticking later. Once your cake is done, immediately invert it onto the towel, peel off the parchment, and gently roll it up (with the towel inside) from the short end. Cooling it in this shape ensures a crack-free finish!

Step 6: Whip the Cream

While your cake cools, whip the heavy cream, powdered sugar, and a splash of vanilla extract together until you get stiff peaks. This cloud-like cream will be spread inside your Chocolate Raspberry Swiss Roll and makes every bite creamy and dreamy.

Step 7: Fill and Roll

Once the sponge is cool, carefully unroll it. Spread a thin, even layer of raspberry jam all over, then gently spread the whipped cream on top. Scatter fresh raspberries over the cream for pockets of sweet-tart goodness. Now, re-roll the cake (this time without the towel), and place seam-side down on a platter.

Step 8: Chill and Decorate

Refrigerate your roll for at least 30 minutes so it sets and slices cleanly. Before serving, dust with a little extra powdered sugar, pile on chocolate shavings, or give it a ganache drizzle for maximum wow factor. Your Chocolate Raspberry Swiss Roll is now ready to slice and serve!

How to Serve Chocolate Raspberry Swiss Roll

Garnishes

For an elegant finish, dust the top of your Chocolate Raspberry Swiss Roll with powdered sugar or cocoa powder. Fresh raspberries, chocolate curls, or a glossy ganache drizzle add color and a touch of luxury, taking your presentation to bakery-level beautiful.

Side Dishes

This decadent dessert pairs delightfully with a scoop of vanilla ice cream or a dollop of whipped crème fraîche. For a fresh contrast, serve alongside a simple fruit salad, or even with a few extra fresh raspberries on the plate.

Creative Ways to Present

To wow your guests, try slicing the roll and arranging the pieces in a swirling mosaic on a large platter, or serve each slice upright with a few berries and mint leaves. Mini rolls can be made for individual portions, and a drizzle of chocolate sauce on the plate adds an artistic flair to each serving.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Raspberry Swiss Roll tightly in plastic wrap and store in the fridge. It will stay fresh and moist for up to 3 days, so you can enjoy a slice whenever a chocolate craving strikes.

Freezing

To freeze, wrap the roll securely in plastic wrap and then foil to prevent freezer burn. It can be kept frozen for up to 2 months. Let it thaw overnight in the refrigerator before slicing and serving.

Reheating

While this dessert is best served chilled or at room temperature, if you prefer a slightly softened texture, let your refrigerated Swiss roll come to room temperature for 10–15 minutes before enjoying. Avoid microwaving, as it can affect the cream and texture.

FAQs

Can I use a different berry jam instead of raspberry?

Absolutely! While raspberry jam gives the Chocolate Raspberry Swiss Roll its signature tang, strawberry or blackberry jam work wonderfully as well. Just make sure the jam isn’t too runny to keep that beautiful swirl intact.

Why is my cake cracking when I roll it?

Cracks usually happen if the sponge cools down too much before rolling. To avoid this, roll the cake up in a towel as soon as it comes out of the oven while it’s still warm and pliable. This helps set its rolled shape without breakage.

Can I make Chocolate Raspberry Swiss Roll gluten free?

Yes! Simply substitute the all-purpose flour for a trusted 1:1 gluten free baking blend. The cake texture remains delicious, though be careful during rolling as gluten free sponges tend to be a little more delicate.

What’s the best way to get clean slices?

For picture-perfect slices, use a long, sharp knife wiped clean between cuts. Chilling the Swiss roll before slicing also helps keep the layers neat and the cream filling from squishing out.

Can I prepare this cake a day in advance?

Definitely! Chocolate Raspberry Swiss Roll actually benefits from being made ahead. Assemble, chill overnight, and garnish just before serving for the freshest presentation and easiest entertaining.

Final Thoughts

If you want a dessert that feels fancy but is surprisingly fuss-free, gather your ingredients and give this Chocolate Raspberry Swiss Roll a try. It’s always a joy to share (and even more fun to eat), and I can’t wait for you to experience the magic of this classic rolled cake with a fresh, fruity twist!

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