Chocolate Raspberry Swiss Roll – chocolate sponge cake with raspberry whipped filling and chocolate ganache.
I don’t think I could have planned the timing of this cake and post any better! We just returned from a weekend at Bear Lake, Utah where all things raspberries are the talk of the town! We filled our bellies with as many raspberry shakes and chocolate covered raspberries we could find (and fit in our stomachs). I just wish we could go back for the raspberry festival in August!
Chocolate Raspberry Swiss Roll
And now here I am with my new Chocolate Raspberry Swiss Roll to share with you the day after we get home. Perfect timing!
As many of you may have seen in my stories and on Instagram, this cake was not as easy as I thought. I originally tried a recipe for a chocolate sponge cake roll from one of my vintage cookbooks. I captured round 1 of my Swiss Roll attempt and saved it to IGTV. You can watch the whole thing HERE. I also saved video clips in stories that you can watch HERE too.
I had problems with the cake sticking to my towel, cracking and flavor.
For my second attempt, I decided to try my own chocolate cake recipe. The flavor was delicious but the texture didn’t allow for rolling the cake like a sponge cake does. It cracked and fell apart like crazy.
Time to try again.
For round 3, I went back to the original recipe, made a few changes and tried again. The flavor wasn’t as strong or rich as my chocolate cake, but it was definitely better than the first round and paired beautifully with the raspberry filling. Plus, my family devoured it! That’s a sign of a winner!
What you need to know for Swiss Roll success:
- Use a sponge cake recipe
- Use a damp towel and sprinkle with cocoa powder or powdered sugar
- Don’t roll the cake too tight
- Let cool at room temperature, not in the refrigerator or freezer
- Don’t re-roll too tight
Whipped Cream Filling
The whipped cream filling for this cake is truly something special. The recipe comes from Serious Sweets. The only change I made was adding more sugar!
Making this food processor stabilized whipped cream is so easy, but you definitely need the freeze dried fruit and a food processor or blender. The reason the cream can get so thick is because the freeze dried fruit, when pulverized, absorbs some of the moisture from the cream and helps to create a Greek yogurt like texture.
If you don’t want raspberry filling, you can sub any freeze dried fruit for the raspberries. I’m dying to try it with mangoes!
So make sure to check out my Instagram videos for tutorials of the dos and don’ts and then head back here to grab the recipe and try this one for yourself. I think you’ll love the whole experience, especially digging in.