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Raspberry Chocolate Roll Cake Recipe

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★★★★★

4.8 from 108 reviews

This Raspberry Chocolate Roll Cake is a decadent and elegant dessert featuring a tender chocolate sponge cake rolled with a luscious raspberry filling and rich chocolate whipped cream. Finished with smooth chocolate ganache and optional fresh raspberries, this cake combines tartness and sweetness for a delightful treat perfect for special occasions or a fancy dessert at home.

Ingredients

Scale

Raspberry Filling

  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp fresh 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 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup (56g) butter, melted
  • 1 tsp vanilla extract

Chocolate Whipped Cream Filling

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

Chocolate Ganache

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

Optional Garnishes

  • Chocolate whipped cream
  • Raspberries

Instructions

  1. Make the raspberry filling: In a medium saucepan, whisk together sugar and cornstarch until smooth. Add water and fresh lemon juice, heating over medium until sugar melts. Stir in raspberries and cook until softened and thickened, mashing berries slightly. Remove from heat and refrigerate until cool and thickened, optionally straining seeds.
  2. Prepare the cake pan and dry ingredients: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, letting edges extend above the pan for easy removal. In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt.
  3. Make the cake batter: In a large bowl, whisk egg yolks and granulated sugar until combined. Add sour cream, melted butter, and vanilla extract, mixing well. Add dry ingredients and whisk gently to combine. In a separate large bowl, beat egg whites on high until stiff peaks form. Fold 1/3 of egg whites into the batter to loosen, then carefully fold in remaining whites until well combined.
  4. Bake the cake: Spread batter evenly onto prepared pan and bake 10-12 minutes, until the cake springs back when touched and a toothpick inserted comes out clean.
  5. Roll the cake while warm: Immediately lift cake out using parchment paper. Starting at the short edge, roll the cake gently in the parchment to cool. To prevent cracking, unroll and re-roll the cake several times over about 1-1.5 hours as it cools, maintaining elasticity.
  6. Make the chocolate whipped cream filling: Whip cold heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
  7. Assemble the roll: Carefully unroll cooled cake, helping release from parchment if needed. Spread raspberry filling evenly, leaving about ½ inch border on long sides and 1-2 inches on short sides. Pipe chocolate whipped cream on top of raspberry layer and gently smooth. Roll the cake back up without the parchment, trimming any filling squeezed out. Wrap in plastic wrap seam side down and refrigerate at least 1 hour or overnight.
  8. Prepare the chocolate ganache: Place chopped semi-sweet chocolate in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit for a few minutes, then stir until smooth. Chill until firm. When ready to use, gently warm ganache to spreadable consistency without fully melting.
  9. Decorate and serve: Remove chilled cake from fridge and unwrap. Spread chocolate ganache over roll, then garnish with additional chocolate whipped cream and fresh raspberries if desired. Serve immediately or refrigerate 1-2 hours for ganache to firm up before slicing.

Notes

  • You can strain the raspberry filling after cooking to remove seeds if preferred.
  • This cake can be assembled 1-2 days ahead and refrigerated, keeping it fresh and flavors melded.
  • If you don’t have a piping bag, use a Ziplock bag with a corner snipped to pipe the whipped cream.
  • Rolling and unrolling the cake multiple times as it cools helps prevent cracks and maintains flexibility.
  • Serve the cake at room temperature for best texture, or chilled if preferred.

Keywords: chocolate roll cake, raspberry filling, chocolate whipped cream, chocolate sponge cake, chocolate ganache, dessert roll, holiday cake

Find it online: https://dinewithdylan.com/raspberry-chocolate-roll-cake-recipe/