Go Back
To create a delicious raspberry chocolate swiss roll, you need just a few simple ingredients. Here’s what you will need:

Raspberry Chocolate Swiss Roll

Indulge in the deliciousness of this delightful raspberry chocolate swiss roll recipe that perfectly blends rich chocolate and tangy raspberries. Follow easy steps to create an impressive dessert that looks as good as it tastes. Whether you're a baking beginner or an expert, this guide provides helpful tips to make your swiss roll a success. Click through to explore the full recipe and delight in every bite of this sweet treat!
Print Recipe Pin Recipe

Ingredients
  

3 large eggs

100g (1/2 cup) granulated sugar

75g (1/2 cup) all-purpose flour

25g (3 tablespoons) cocoa powder

1 teaspoon baking powder

A pinch of salt

50g (1/4 cup) unsalted butter, melted

100g (1/2 cup) fresh raspberries

150g (1 cup) heavy whipping cream

2 tablespoons powdered sugar (for the cream)

50g (1/3 cup) dark chocolate, melted (for drizzling)

Extra raspberries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 10x15 inch (25x38 cm) baking tray with parchment paper.

    Prepare the Batter: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is light, fluffy, and pale in color (about 5 minutes).

      Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.

        Add Butter: Carefully fold in the melted butter until just combined.

          Bake the Cake: Pour the batter into the prepared baking tray, spreading it evenly. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly pressed.

            Cool and Roll: Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and tightly roll the cake along with the towel. Allow it to cool completely while rolled.

              Prepare the Filling: While the cake is cooling, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the fresh raspberries, being careful not to crush them.

                Assemble the Swiss Roll: Once the cake is completely cool, unroll it and spread the raspberry cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up carefully to preserve the filling inside.

                  Chill: Wrap the Swiss roll in plastic wrap and refrigerate for at least an hour to set.

                    Add Chocolate Drizzle: To serve, remove the Swiss roll from the fridge, drizzle melted dark chocolate over the top, and slice into sections.

                      Garnish and Serve: Serve each slice with extra fresh raspberries scattered around the plate for a beautiful presentation.

                        Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8 slices