why make this recipe
Chocolate Raspberry Roll Cake is a delightful dessert that combines rich chocolate flavor with the tartness of raspberries. It’s not just a treat for the taste buds but also a feast for the eyes. This cake is perfect for special occasions, like birthdays or holidays, but is also fun to make on a cozy weekend. Its soft, tender texture and sweet filling make it a hit with both kids and adults, ensuring everyone will love it!
how to make Chocolate Raspberry Roll Cake
Ingredients :
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for dusting)
- 3/4 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup raspberry preserves or jam
- 1/2 cup fresh raspberries, chopped (optional)
- 100g dark chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
- Fresh raspberries for garnish
Directions :
- Preheat the oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together for 5–7 minutes until the mixture is thick and pale.
- Sift in the flour, cocoa powder, and salt, and gently fold until combined. Stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 10–12 minutes.
- Roll the cake in a towel dusted with powdered sugar while it’s still warm. Let it cool completely while rolled.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the raspberry jam and optional chopped raspberries.
- Unroll the cake gently, spread the filling evenly over the surface, and roll it tightly again. Chill in the fridge for at least 1 hour.
- For the ganache, heat the cream until it’s hot, then pour it over the chopped chocolate. Stir until smooth.
- Once the cake has chilled, pour the ganache over the top. Serve garnished with fresh raspberries and a sprinkle of powdered sugar.
how to serve Chocolate Raspberry Roll Cake
Serve the Chocolate Raspberry Roll Cake chilled, sliced into neat pieces. The combination of chocolate ganache and the fresh raspberries on top makes for an eye-catching presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
how to store Chocolate Raspberry Roll Cake
To store the cake, keep it in the refrigerator in an airtight container. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it without the ganache. Wrap it tightly in plastic wrap, then in foil, and it can last in the freezer for up to 2 months. Just remember to thaw it in the fridge before serving.
tips to make Chocolate Raspberry Roll Cake
- Make sure your eggs are at room temperature; they whip better.
- Be gentle when folding the dry ingredients into the wet; this helps maintain the cake’s lightness.
- Dust the towel generously with powdered sugar to prevent sticking when rolling the cake.
- Allow the ganache to cool to room temperature for easier spreading.
variation
You can experiment with different fillings! Try adding a layer of cream cheese frosting for a richer flavor or swap out the raspberry preserves for strawberry or cherry preserves.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance and keep it in the fridge. Just add the ganache right before serving to keep it fresh.
Can I use frozen raspberries?
Yes, frozen raspberries can be used in the filling. Just make sure to thaw and drain them well before folding them in.
What is the best way to roll the cake?
Roll the cake while it is still warm and use a clean kitchen towel. Tightly roll it up to prevent cracking, and let it cool completely in the rolled shape for best results.
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