Introduction

This easy Chocolate Raspberry Swiss Roll is a stunning dessert with just five simple ingredients. Perfect for impressing guests without spending hours in the kitchen, it combines rich chocolate cake with sweet raspberry filling. For more simple dessert ideas, try this German Chocolate Poke Cake Recipe or these Strawberry Cheesecake Crunch Bites Recipe.

Ingredients

This Chocolate Raspberry Swiss Roll combines airy cocoa sponge with tangy raspberry cream and rich chocolate ganache for an elegant dessert that melts in your mouth.

• 4 eggs, separated
• 1/2 cup + 1/3 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• 1/2 cup freeze-dried raspberries
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 cup powdered sugar, divided
• 1 cup heavy whipping cream
• 3 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream (for ganache)
• 1 cup fresh raspberries (for topping)

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This Chocolate Raspberry Swiss Roll recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Gather all ingredients for your Chocolate Raspberry Swiss Roll: eggs, sugar, flour, cocoa powder, raspberry jam, and fresh raspberries. Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper overhangs the edges slightly for easy removal. Lightly grease the parchment to prevent sticking.

Step 2 — Make the Chocolate Sponge Batter

In a large bowl, beat eggs and sugar together until thick, pale, and tripled in volume—about 5–7 minutes on medium-high speed. Sift in the flour and cocoa powder, then gently fold with a spatula until just combined, being careful not to deflate the batter.

Step 3 — Bake the Sponge Cake

Pour the batter into the prepared pan, spreading it evenly into the corners. Bake at 350°F (175°C) for 10–12 minutes, or until the top springs back when lightly touched. Do not overbake, or the cake may crack when rolling.

Step 4 — Roll the Cake While Warm

As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, gently roll the cake and towel together into a tight log. Let it cool completely in this rolled position—this helps the cake “remember” its shape.

Step 5 — Prepare the Raspberry Filling

While the cake cools, warm the raspberry jam slightly to make it spreadable. You can also fold in fresh raspberries for extra texture and flavor. For a creamier filling, mix the jam with whipped cream or cream cheese until smooth.

Step 6 — Unroll and Fill the Cake

Once the cake is completely cool, carefully unroll it. Spread an even layer of the raspberry filling over the surface, leaving a ½-inch border around the edges to prevent oozing. If using fresh raspberries, press them gently into the filling.

Step 7 — Roll the Cake Again

Using the towel to guide you, re-roll the cake firmly but gently from the same short end. Don’t worry if a few small cracks appear—they add character. Wrap the finished Chocolate Raspberry Swiss Roll in plastic wrap and chill for at least 1 hour to set the shape.

Step 8 — Garnish and Serve

Before serving, dust the Chocolate Raspberry Swiss Roll with powdered sugar or cocoa powder. For an elegant touch, drizzle with melted chocolate and garnish with fresh raspberries. Slice with a sharp serrated knife for clean edges.

Nutritional Information

Calories	280
Protein	5g
Carbohydrates	38g
Fat	12g
Fiber	2g
Sodium	150mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb swap for all-purpose flour that adds nutty flavor.
• Coconut sugar — A lower glycemic sweetener with caramel notes, replacing granulated sugar.
• Greek yogurt — A protein-rich alternative to butter or oil in the cake batter.
• Cashew cream — A dairy-free, creamy filling substitute for traditional whipped cream.
• Egg white powder — Adds extra protein while maintaining structure in the Chocolate Raspberry Swiss Roll.
• Unsweetened applesauce — A low-fat, low-sodium replacement for some oil or butter.
• Chia seeds — Mixed with water as an egg substitute for a vegan Chocolate Raspberry Swiss Roll.
• Stevia blend — A zero-calorie sweetener option to reduce sugar content in both cake and filling.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert contrast.
• Serve alongside a freshly brewed espresso or a glass of cold milk to balance the rich chocolate flavor.
• Accompany with fresh mixed berries for a vibrant, refreshing fruit platter.
• Dust with powdered sugar and garnish with fresh mint leaves for an elegant presentation.
• Offer as a stunning centerpiece for afternoon tea, birthdays, or holiday gatherings.
• Slice into thin portions for a dainty treat or thicker slices for a more indulgent dessert.

This Chocolate Raspberry Swiss Roll is versatile enough for both casual family desserts and special occasions, with its beautiful spiral making it a show-stopping finish to any meal.

Common Mistakes to Avoid

• Mistake: Overbaking the sponge, making it dry and prone to cracking. Fix: Bake just until the top springs back when lightly touched.
• Mistake: Rolling the cake while it’s too cool, causing it to break. Fix: Roll it in a clean towel immediately after removing it from the oven.
• Mistake: Using runny raspberry filling, which soaks into the cake and causes tearing. Fix: Thicken your jam or use a stabilized buttercream or cream cheese frosting.
• Mistake: Spreading filling all the way to the edges, leading to messy squishing. Fix: Leave a 1-inch border around all sides for a clean roll.
• Mistake: Not scoring the cake before rolling to create a starting seam. Fix: Make a shallow cut about an inch from one short end before your initial roll.
• Mistake: Using cold ingredients for the batter, which can deflate the air you’ve whipped in. Fix: Ensure eggs and other dairy are at room temperature before you begin.
• Mistake: Rushing the final chilling step, resulting in a loose, unstable roll. Fix: Refrigerate the assembled Chocolate Raspberry Swiss Roll for at least an hour before slicing.
• Mistake: Folding dry ingredients too vigorously, deflating the delicate batter. Fix: Use a gentle, figure-eight folding motion just until no streaks remain.
• Mistake: Skipping the parchment paper lining, making the cake impossible to release. Fix: Always line your baking sheet with parchment and lightly grease it.

Storing Tips

• Fridge: Refrigerate your Chocolate Raspberry Swiss Roll in an airtight container for up to 4 days.
• Freezer: Wrap the roll tightly in plastic wrap and then foil, or place in a freezer-safe airtight container, for up to 3 months.
• Reheat: For a warm slice, place it on a microwave-safe plate and heat for 10-15 seconds, just until it reaches your desired serving temperature.

Always ensure your dessert is stored at or below 40°F (4°C) for food safety. Thaw frozen Chocolate Raspberry Swiss Roll in the refrigerator overnight before serving.

Conclusion

This Chocolate Raspberry Swiss Roll is an elegant dessert that’s surprisingly achievable. For more chocolate inspiration, try our Amazing Chocolate Peanut Butter Cake Recipe or Perfectly Moist Chocolate Banana Cake Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more delicious ideas!

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FAQs

How do I prevent my Chocolate Raspberry Swiss Roll from cracking when rolling?

Ensure the cake is still warm when you roll it with a clean kitchen towel. Let it cool completely in this rolled shape before unrolling to add the raspberry filling. This trains the cake to roll without breaking.

Can I make a Chocolate Raspberry Swiss Roll ahead of time?

Yes, you can assemble the Chocolate Raspberry Swiss Roll a day in advance. Keep it tightly wrapped in plastic wrap in the refrigerator. This allows the flavors to meld and makes slicing cleaner.

What can I use if I don’t have fresh raspberries for the filling?

You can use high-quality raspberry jam or preserves for a smooth filling. Alternatively, frozen raspberries work well; just thaw and drain them thoroughly to avoid a soggy cake.