Raspberry Chocolate Swiss Roll Recipe

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Here’s a complete, detailed recipe for your Raspberry Chocolate Swiss Roll, including an introduction, history, ingredients, preparation methods, and a concluding note for dessert lovers:

Raspberry Chocolate Swiss Roll Recipe

Introduction

The Raspberry Chocolate Swiss Roll is a delightful combination of rich chocolate sponge rolled around a luscious raspberry filling, often layered with whipped cream or ganache for added indulgence. This dessert is as stunning visually as it is delicious on the palate. The spiraled design makes it perfect for special occasions, afternoon teas, and elegant dinner parties. Its soft sponge paired with tart raspberry and decadent chocolate creates a balance that dessert lovers cherish.

A Brief History

The Swiss Roll, despite its name, did not originate in Switzerland. Historians trace its roots to Central Europe in the 19th century, where sponge cakes were being experimented with for lighter desserts. It became a symbol of finesse in European patisseries and has since evolved into many variations globally — from jelly rolls to chocolate logs and festive yule logs. Adding raspberries to chocolate is a modern twist that elevates the experience by adding freshness and tang.

Ingredients

For the Cocoa Sponge

  • ¾ cup all-purpose flour 🍚
  • ¼ cup unsweetened cocoa powder 🍫
  • 4 large eggs 🥚
  • ½ cup granulated sugar
  • 2 tbsp vegetable oil or melted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 tsp baking powder

For the Raspberry Filling

  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

For the Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract

Optional Chocolate Ganache Topping

  • ½ cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

Equipment Needed

  • 10×15-inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Offset spatula
  • Kitchen towel

Instructions & Method

Step 1: Prepare the Raspberry Filling

  1. In a small saucepan, combine raspberries, sugar, and lemon juice.
  2. Cook on medium heat until raspberries break down and mixture thickens (5–7 minutes).
  3. Optional: Add cornstarch slurry (1 tsp cornstarch + 1 tsp water) for extra thickness.
  4. Remove from heat and cool completely.

Step 2: Make the Cocoa Sponge

  1. Preheat oven to 375°F (190°C). Line the jelly roll pan with parchment paper and lightly grease.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale, thick, and tripled in volume (about 5 minutes).
  4. Gently fold in the dry ingredients in batches, being careful not to deflate the batter.
  5. Add vanilla and oil, folding lightly until combined.
  6. Pour the batter into the prepared pan, spread evenly with an offset spatula.
  7. Bake for 10–12 minutes or until sponge springs back when touched.

Step 3: Roll the Sponge

  1. While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar.
  2. Peel off parchment paper carefully.
  3. Roll the cake up in the towel (starting from the short side) and let it cool completely — this prevents cracks later.

Step 4: Whip the Cream

  1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Keep refrigerated until ready to use.

Step 5: Assemble the Swiss Roll

  1. Gently unroll the cooled sponge.
  2. Spread a thin layer of raspberry filling, followed by a layer of whipped cream.
  3. Re-roll the cake tightly without squeezing out the filling.
  4. Wrap in plastic wrap and refrigerate for at least 1 hour for clean slices.

Step 6: Optional Ganache Glaze

  1. Heat heavy cream until just simmering.
  2. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
  3. Pour over the rolled cake and let set before slicing.

Presentation & Serving Tips

  • Dust with powdered sugar for a classic finish.
  • Add fresh raspberries and chocolate curls on top for elegance.
  • Slice with a sharp serrated knife for neat spirals.

Formation & Texture

The perfect Swiss Roll has:
✔ A light, airy sponge that rolls without cracking.
✔ Balanced layers of tart fruit, sweet cream, and rich chocolate.
✔ A beautiful spiral design visible in every slice.

Conclusion

The Raspberry Chocolate Swiss Roll is more than just a dessert — it’s a celebration of flavors and craftsmanship. Whether you’re serving it at a festive gathering or indulging in a personal treat, this roll promises a luxurious experience for every dessert lover.

For the Lovers of Chocolate & Berries

If you adore the contrast of decadent chocolate with bright fruity flavors, this dessert is a match made in heaven. Pair it with a cup of coffee, a glass of dessert wine, or a simple herbal tea for the ultimate indulgence.

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