Here’s a delicious recipe for a Chocolate Raspberry Swiss Roll! It’s a perfect combination of rich chocolate cake and sweet-tart raspberries.
Ingredients:
For the Chocolate Cake:
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/4 cup melted unsalted butter
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1 cup fresh raspberries (or you can use frozen raspberries)
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Dusting:
- Powdered sugar (optional)
Instructions:
1. Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs and sugar until light and fluffy (about 3-4 minutes). Add the milk, melted butter, and vanilla extract, and whisk to combine.
- Gradually fold in the dry ingredients until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it lightly with powdered sugar.
- Once the cake is done, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
- While the cake is still hot, gently roll it up with the towel, starting from the shorter end. Let it cool completely in this rolled position.
2. Make the Raspberry Filling:
- In a small saucepan over medium heat, combine the raspberries, powdered sugar, and lemon juice. Cook for 5-7 minutes, mashing the raspberries as they soften.
- Once the mixture has thickened slightly, remove from heat and let it cool.
3. Make the Whipped Cream:
- In a mixing bowl, whisk the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form. You can also use an electric mixer for this step.
4. Assemble the Swiss Roll:
- Once the cake is completely cool, carefully unroll it from the towel.
- Spread the cooled raspberry filling evenly over the cake, leaving about a 1-inch border along the edges.
- Add a layer of whipped cream on top of the raspberry filling.
- Carefully re-roll the cake, starting from one end and rolling tightly. Place the seam side down on a serving platter.
5. Serve:
- Dust with powdered sugar, if desired, and garnish with extra fresh raspberries.
- Slice into rounds and serve!
Enjoy this sweet, fruity, and indulgent dessert! The combo of chocolate and raspberry is always a winner.
