Description

This Raspberry Chocolate Roll Cake combines a light, tender cocoa-flavored sponge cake with a luscious raspberry filling and a rich chocolate whipped cream. Rolled into a beautiful spiral, it’s topped with glossy chocolate ganache and fresh raspberries, making it an elegant dessert perfect for special occasions or any time you crave a delicious chocolate-berry treat.

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

Cake Roll

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 and Decoration

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

Instructions

Make the raspberry filling: In a medium saucepan, whisk together sugar and cornstarch until smooth. Add water and lemon juice, stirring well. Heat over medium heat until sugar starts to melt, then stir in raspberries. Cook until berries soften and release juices, mashing slightly with a spatula. Continue cooking until the mixture thickens, about 3-4 minutes. Remove from heat and transfer to a bowl to cool in the refrigerator, thickening as it cools. Optionally strain to remove seeds. The filling can be made 2-3 days ahead and must be fully cooled before use.
Preheat and prepare pan: Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, making sure the paper extends an inch above the pan edges on all sides to help lift the cake later.
Mix dry cake ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
Combine wet cake ingredients: In a large bowl, whisk egg yolks and granulated sugar until combined. Add sour cream, melted butter, and vanilla extract, whisking until smooth.
Incorporate dry ingredients: Gently whisk the dry ingredient mixture into the wet ingredients until well combined. Set aside.
Whip egg whites: Using a large mixer bowl, beat egg whites on high speed until stiff peaks form.
Fold in egg whites: Gently fold about one-third of the whipped egg whites into the chocolate batter to loosen it. Then gently fold in the remaining egg whites until just combined, preserving the airy texture.
Bake the cake: Spread batter evenly into the prepared pan. Bake for 10-12 minutes until the top springs back when touched and a toothpick comes out clean.
Roll the cake while warm: Remove cake from oven. Immediately lift cake out of pan using the parchment paper and place on counter. While warm, starting from the short end, carefully roll the cake up with the parchment paper. To avoid cracking, unroll and reroll the cake several times during about 1-1.5 hours of cooling, maintaining elasticity. The cake should be completely cool before filling.
Prepare chocolate whipped cream filling: In a large bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium until stiff peaks form.
Unroll and fill the cake: Carefully unroll the cooled cake, easing areas that stick to parchment with an offset spatula if needed. Spread the chilled raspberry filling evenly on the cake, leaving about 1/2 inch space on long sides and 1-2 inches on one short side. Pipe or spread the chocolate whipped cream evenly on top of the raspberry layer for a smooth, even filling.
Re-roll the filled cake: Roll the cake back up gently without parchment. Remove any squeezed-out filling with a spatula if necessary.
Chill the cake roll: Wrap tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour to set. For advanced prep, refrigerate overnight.
Make the chocolate ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in the microwave until just boiling, then pour over the chocolate. Let sit a few minutes before stirring smoothly. Chill until cold and firm. Before decorating, warm ganache in 10-15 second intervals, stirring until spreadable but still thick.
Decorate the cake: Remove chilled cake from fridge and unwrap. Spread the chocolate ganache evenly over the cake roll. Optionally decorate with additional chocolate whipped cream and fresh raspberries.
Serve: Serve immediately or refrigerate until ganache is firm, about 1-2 hours. Slice and enjoy. Store wrapped refrigerated and consume within 3-4 days.

Notes

The raspberry filling can be made 2-3 days ahead and should be fully cooled before using.
Rolling and unrolling the cake during cooling helps prevent cracking and increases elasticity.
If you don’t have a piping bag for the chocolate whipped cream, use a Ziplock bag with a corner snipped as a substitute.
Ganache texture is best when warmed gently until spreadable but not fully melted.
Store the cake covered in the refrigerator and consume within 3-4 days for best freshness and texture.
Chocolate whipped cream and raspberries are optional decorations but enhance presentation and flavor.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry chocolate roll cake, chocolate roll, berry roll cake, chocolate sponge cake, raspberry filling, chocolate ganache, rolled cake recipe, chocolate whipped cream filling