Introduction

This Raspberry Chocolate Roll Cake is a delightful combination of rich cocoa sponge and vibrant raspberry filling. Light, airy, and topped with luscious chocolate ganache, it makes for an impressive yet approachable dessert for any occasion.

A chocolate roll cake sits on a white plate over a soft pink cloth, displayed on a white marbled texture surface. The cake has three visible layers: a dark brown chocolate sponge cake rolled tightly around a milk chocolate mousse filling with a thin layer of bright red raspberry jam swirled inside. The outside is coated with a smooth, shiny dark chocolate ganache. On top, there is a row of piped milk chocolate mousse rosettes, each crowned with a fresh, bright red raspberry. Additional raspberries are scattered near the plate, and a white bowl filled with raspberries is in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 tbsp water
1 tbsp fresh lemon juice
3 cups (336g) raspberries
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
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
6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream
Chocolate whipped cream, optional
Raspberries, optional

Instructions

Step 1: Make the raspberry filling by whisking sugar and cornstarch in a medium saucepan until smooth. Add water and lemon juice, then heat over medium until sugar melts. Stir in raspberries and cook until softened and juices thicken, about 3-4 minutes. Mash berries slightly. Transfer to a bowl and refrigerate until cool. Strain if desired to remove seeds.
Step 2: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper, leaving an inch overhang on all sides for easy removal.
Step 3: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt.
Step 4: In a large bowl, whisk egg yolks with granulated sugar until combined. Add sour cream, melted butter, and vanilla extract, mixing well.
Step 5: Gently whisk in the dry ingredients until just combined.
Step 6: In a separate bowl, beat egg whites on high speed until stiff peaks form.
Step 7: Fold one-third of the whipped egg whites into the chocolate batter to loosen it. Then carefully fold in the remaining egg whites until fully incorporated.
Step 8: Spread batter evenly into the prepared pan and bake for 10–12 minutes, until the top springs back to the touch and a toothpick comes out clean.
Step 9: Remove cake from oven and lift out using the parchment paper. While still warm, start rolling the cake from the shorter end with the parchment paper to shape it. Allow to cool completely, unrolling and re-rolling several times over about an hour to maintain elasticity.
Step 10: For the whipped cream filling, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed until stiff peaks form.
Step 11: Carefully unroll the cooled cake, using a spatula to help release it from the parchment paper as needed.
Step 12: Spread the raspberry filling evenly over the cake, leaving about ½ inch space on long sides and 1–2 inches on the short side.
Step 13: Pipe or spread the chocolate whipped cream evenly on top of the raspberry filling to create a smooth layer.
Step 14: Gently roll the cake back up without parchment paper, wiping away any filling squeezed out of the sides.
Step 15: Wrap the rolled cake tightly in plastic wrap, seam side down, and refrigerate for at least one hour to firm up.
Step 16: To prepare the ganache, place chopped chocolate in a bowl. Heat cream until boiling, pour over chocolate, and let sit for a few minutes. Stir until smooth. Chill until firm, then warm briefly before spreading so it is easy to spread but still thick enough to hold its shape.
Step 17: Remove the cake from the fridge and plastic wrap. Spread the chocolate ganache over the cake roll. Decorate with additional chocolate whipped cream and raspberries if desired.
Step 18: Serve immediately or chill for 1–2 hours until ganache is firm. Slice and enjoy!

Tips & Variations

For seed-free filling, strain the raspberry mixture after cooking for a smoother texture.
Espresso powder enhances the chocolate flavor but can be omitted if preferred.
If you don’t have a piping bag, use a Ziplock bag with a small corner cut off for piping the whipped cream.
Rolling the cake while still warm helps prevent cracks and keeps the sponge flexible.
Make the raspberry filling up to 2–3 days ahead and refrigerate until ready to use.
Chocolate whipped cream and fresh raspberries make beautiful and tasty garnishes.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days. If you have added ganache and whipped cream, keep it chilled to maintain texture. To reheat slightly, remove from fridge and let sit at room temperature for 15–20 minutes before serving.

How to Serve

The image shows a chocolate roll cake sliced to reveal four main layers: a dark, moist chocolate sponge layer on the outside, a thin layer of glossy chocolate ganache covering the outside, a middle layer of light chocolate cream swirled within the sponge, and a thin layer of bright red raspberry jam between the cream and sponge layers. The top of the roll is decorated with swirls of thick chocolate frosting and fresh red raspberries evenly spaced along the length of the cake. The cake sits on a white rectangular plate placed on a light pink cloth, with a white bowl of fresh raspberries blurred in the background on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the raspberry filling can be made 2–3 days in advance. The assembled cake roll can be refrigerated overnight after rolling and filling, making it a convenient make-ahead dessert.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm helps maintain its flexibility. Also, unrolling and re-rolling it several times as it cools improves elasticity and reduces cracking.