Decadent Raspberry Chocolate Swiss Roll
Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale. Add the water and vanilla extract, mixing to combine.
- Gradually fold the dry ingredients into the egg mixture until well combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short side, roll up the cake and towel together. Cool completely on a wire rack.
- To make the filling, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Gently fold in the raspberries.
- Unroll the cooled cake and spread the raspberry cream filling evenly over the cake. Re-roll the cake without the towel. Place seam-side down on a serving plate.
- For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the Swiss roll, allowing it to drip down the sides. Let set before slicing.
- Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes
- Kcal: 320 kcal | Servings: 10 servings
FAQs:
- What ingredients are needed for a Raspberry Chocolate Swiss Roll?
- For the cake, you will need eggs, granulated sugar, vanilla extract, all-purpose flour, cocoa powder, baking powder, and salt. For the filling, you will need heavy cream, powdered sugar, vanilla extract, and fresh raspberries. For the ganache topping, you will need dark chocolate, heavy cream, and optional fresh raspberries for garnish.
- How do I prevent the cake from cracking when rolling it?
- To prevent the cake from cracking, roll it in a clean kitchen towel dusted with powdered sugar immediately after baking while it is still warm. Allow it to cool completely in the rolled position before unrolling, filling, and rerolling it with the filling inside. This helps the cake to hold its shape without cracking.
- Can I use frozen raspberries instead of fresh ones?
- Yes, you can use frozen raspberries if fresh ones are not available. Thaw the frozen raspberries and drain any excess liquid before using them in the filling. Pat them dry with paper towels to prevent excess moisture from making the filling too watery.
- How do I store a Raspberry Chocolate Swiss Roll?
- Store the Swiss roll in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, let it sit at room temperature for about 15-20 minutes before serving. To store longer, you can freeze the Swiss roll for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.
- Can I add other flavors to the filling?
- Yes, you can add other flavors to the filling to enhance the taste. For example, you can fold in a tablespoon of raspberry jam for a more intense raspberry flavor. You can also add a splash of raspberry liqueur or a bit of lemon zest for added depth. Just be careful not to add too much liquid, as it may affect the consistency of the filling.