I originally shared this recipe as a contributor on Spend with Pennies. With a raspberry cream filling, silky chocolate ganache, whipped cream, and fresh berries, this Raspberry Chocolate Swiss Roll is a romantic, show-stopping dessert.
Chocolate Swiss Roll
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Valentine’s Day is coming — whether you’re celebrating with a partner, family, or friends, this decadent Raspberry Chocolate Swiss Roll makes a memorable dessert. It’s rich yet light: a tender chocolate sponge wrapped around a bright raspberry cream, finished with chocolate ganache, whipped cream, and fresh raspberries.
Swiss rolls often look complicated, but a sponge cake makes them surprisingly easy. Sponge cake contains no butter or oil — its structure comes from whipped eggs. Here, whipped egg whites provide the lift and flexibility so the cake can be rolled without cracking.
The process is straightforward: whip the egg whites to stiff peaks, prepare the chocolate batter, spread it in a lined jelly roll pan, bake briefly, and immediately invert the cake onto a powdered-sugar-coated towel. Rolling it while still warm prevents cracks. After it cools, unroll, spread the raspberry cream, and roll it back up to chill.
For the filling I use freeze-dried raspberries blended to a fine powder. That gives an intense natural raspberry flavor and keeps the filling smooth without thinning it. You can find freeze-dried raspberries at many grocery stores. Blend them to a powder and fold into the cream cheese base for a vivid, tangy filling.
After spreading the filling, re-roll the cake, wrap it in plastic, and chill for several hours so the filling firms and flavors meld. Serve simply dusted with powdered sugar or dress it up with warm chocolate ganache, piped whipped cream, and fresh raspberries for a beautiful presentation.
This moist chocolate sponge, paired with a bright raspberry cream, silky ganache, and fresh berries, makes a dessert that’s elegant and unforgettable.
Tools you may find helpful
Stand mixer – Useful for whipping egg whites, cream, and making the filling. A hand mixer will also work.
10 x 15 inch jelly roll pan – Ideal for baking the sponge evenly and achieving the right thickness for rolling.
Electric hand mixer – Handy for beating egg whites and cream if you don’t have a stand mixer.
Raspberry Chocolate Swiss Roll
Raspberry Chocolate Swiss Roll
3 hrs 15 mins
30 mins
3 hrs 45 mins
Calories: 285 kcal
Author: Garnish and Glaze
Ingredients
For the batter:
- 4 eggs, divided
- 1/2 cup + 1/3 cup sugar, divided
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For the filling:
- 1/2 cup freeze-dried raspberries (about 1/2 ounce)
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 teaspoon vanilla
- Pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
For the ganache:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
For the topping:
- 1 (6 ounce) container fresh raspberries
Instructions
For the cake:
- Preheat oven to 350°F (325°F for dark pans). Line a 10×15 inch jelly roll pan with parchment and grease the paper.
- Beat the egg whites with a hand mixer until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- In a separate bowl, beat the egg yolks for 3 minutes. Add 1/3 cup sugar and vanilla and beat 2 more minutes.
- Whisk together flour, cocoa, baking powder, baking soda, and salt. Alternately add the dry mix and 1/3 cup water to the yolks, mixing until combined. Fold the chocolate batter into the whipped whites gently, a little at a time.
- Spread the batter evenly in the prepared pan and bake 12–15 minutes, until a toothpick comes out clean and the cake springs back when touched.
- While the cake bakes, dust a clean dish towel generously with powdered sugar.
- When the cake is done, immediately invert it onto the sugared towel, remove the parchment, and starting at the narrow end roll the cake in the towel. Let it cool completely rolled up.
For the filling:
- Pulse the freeze-dried raspberries in a blender or food processor until a fine powder forms (about 2 tablespoons).
- Whip the heavy cream with 1/4 cup powdered sugar until stiff peaks form. Transfer to a separate bowl and chill the remainder for garnish.
- Beat the cream cheese until smooth. Add 3/4 cup powdered sugar, raspberry powder, vanilla, and a pinch of salt. Mix until combined.
- Fold 1 1/2 cups of the whipped cream into the cream cheese mixture. Reserve the remaining whipped cream for topping.
- Carefully unroll the cooled cake, spread the raspberry filling evenly across the surface, and re-roll the cake. Wrap in plastic and refrigerate for at least 3 hours.
For the ganache and assembly:
- Heat 6 tablespoons heavy cream until hot (about 45 seconds in the microwave), pour over the chocolate chips, cover, and let sit 2 minutes. Stir until smooth and let cool to room temperature (5–10 minutes).
- Pour the ganache over the chilled roll and let set for a few minutes. Top with reserved whipped cream and fresh raspberries, dust with powdered sugar, slice, and serve. Store leftovers refrigerated.
Recipe source: Garnish & Glaze original frosting; chocolate cake adapted from Hershey.
More Valentine’s Day Desserts:
Raspberry Brownie Cheesecake Trifles
Raspberry Rose Cake
