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Chocolate Raspberry Cake Roll
This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable
Ingredients
Chocolate Sponge Cake
- 4 eggs
- 1/2 cup (100g) sugar
- 2 tbsp (28g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/3 cup + 1tbsp (50g) all-purpose flour
- 1/3 cup (40g) dark unsweetened cocoa powder
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
Raspberry sauce
- 9 oz (250g) raspberries , fresh or frozen
- 1/4 cup (50g) sugar
- 2 tbsp (30ml) lemon juice
Raspberry Cream Cheese Filling
- 7 oz (200g) cream cheese , room temperature
- 1/3 cup (40g) powdered sugar
- 1 tsp (5g) vanilla extract
- Raspberry sauce
- 1 cup (240g) whipping cream , chilled
For the Filling
- 7 oz (200g) fresh raspberries
For Garnishing, optional
- fresh raspberries
- chocolate shards
- powdered sugar
Instructions
Prepare the chocolate sponge cake.
- Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
- In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
- In a large bowl add eggs, vanilla and sugar.
- Beat with an electric mixer until lemon yellow and foamy.
- Add oil and mix until well incorporated.
- Gradually fold in the flour mixture.
- Pour the mixture into the prepared pan.
- Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with.
- Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
Prepare the raspberry sauce.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes or until thickens.
- Remove from heat and sieve to remove seeds. Let cool completely.
Prepare the raspberry cream cheese filling.
- In a bowl add cream cheese with powdered sugar and vanilla extract.
- Add raspberry sauce and mix to combine.
- In another bowl whip cream until stiff peaks form.
- Gently fold the cream into the cream cheese raspberry mixture.
- Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border). Reserve some filling for decorating.
- Sprinkle fresh raspberries over the filling.
- Roll the cake back up.
- Refrigerate for at least 2 hours before serving.
Garnish the cake roll.
- Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
- Decorate with fresh raspberries and chocolate shards.
- Dust with powdered sugar and enjoy.
Nutrition
Serving: 1 serving out of 10Calories: 315kcalCarbohydrates: 32.3gProtein: 6gFat: 19.7gSaturated Fat: 10.1gCholesterol: 114mgSodium: 210mgPotassium: 289mgFiber: 4.3gSugar: 21.6gCalcium: 76mgIron: 2mg