Chocolate Raspberry Cake Roll

A giant delicious swiss cake roll! Rich chocolate ganache covers this chocolate raspberry cake roll. It’s heaven on a fork…moist, flavorful and decadent!

Fruit fruit and chocolate. Do you love this combination? I didn’t use to, but after I had a chocolate raspberry layer cake, I fell in love. And it was then I knew I needed to do more with raspberries and strawberries and chocolate.

Cake rolls are easy to make once you get the hang of them. And they make such a beautiful presentation! This Chocolate Strawberry Cake Roll will quickly become a favorite.

close up of chocolate raspberry cake roll slice

What you’ll love about this recipe:

  • 100% from scratch
  • fluffy chocolate cake
  • creamy raspberry filling
  • silky chocolate ganache
  • A great make ahead dessert.
stack of 3 slices of chocolate cake roll

What size pan is best for a cake roll?

Use a 10.5″ by 15.5″ jelly roll pan for this recipe.

You’ll also need:

  • Parchment paper to line the pan.
  • Thin, lint free kitchen towel -to roll up the cake for cooling.
  • Hand mixer or stand mixer for mixing the cake and beating the eggs.

Tips to Make Chocolate Raspberry Cake Roll

  • Notice that you separate and whip the whites to hard peaks before mixing with the custardy yellows.
  • Use an unsweetened cocoa powder. We love Ghirardelli’s brand.
  • Use a full fat cream cheese for best results. Don’t use pre whipped, it won’t be heavy enough for this recipe. Let the cream cheese sit out for a bit to closer to room temperature before using.
  • Whipping cream helps to lighten up the filling. You can use Cool Whip if you’d like.
  • We love fresh raspberries. You can use strawberries or even blueberries, if you prefer. Just make sure your fruit is washed and dried before adding to the filling.
  • Semi sweet chocolate chips work well in ganache. It is best if you use a good quality chocolate. Do not use mini chocolate chips since they don’t melt smoothly.
  • Light corn syrup helps the ganache be nice and shiny. You can leave it out if you’d like.

How do you roll a cake roll?

  • Have a thin, clean kitchen towel spread out and dusted with cocoa powder.
  • Remove the cake from the oven and carefully turn over onto the towel while it is still hot.
chocolate cake baked and layed on a towel
  • Remove the wax paper and roll up the cake in the towel. Make sure the towel gets rolled up with the cake so it doesn’t stick together.
cake roll rolled in a towel
  • Let this cool in the refrigerator for 1 hour.
  • Mix up the filling while the cake roll cools.
  • Unroll the cooled cake and spread the raspberry filling evenly over entire cake, making sure to get to the edges.
unrolled raspberry cake roll
  • Roll the cake back up and place on serving plate.

Why do cake rolls crack?

There are two main reasons a cake roll cracks: Overbaking and not rolling the cake while it is hot.

Make sure to not overbake the cake. And then have your towel ready so you can quickly roll the cake into the towel.

overhead view of a slice of cake roll on a plate

How to Store Cake Roll

Place the cake roll in an airtight container and store in the refrigerator for up to 5 days.

sliced chocolate raspberry cake roll
sliced chocolate raspberry cake roll

Chocolate Raspberry Cake Roll

5 from 1 vote
A giant delicious swiss cake roll! Rich chocolate ganache covers this chocolate raspberry cake roll. It's heaven on a fork…moist, flavorful and decadent!
Servings 10
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour

Ingredients
 

For the Chocolate Cake:

  • cup unsweetened cocoa powder (Ghirardelli's recommended) 26 grams
  • cup all-purpose flour 45 grams
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon baking soda 2 grams
  • ¼ teaspoon salt
  • 4 large eggs separated
  • 1 cup granulated sugar divided (200 grams)
  • 4 tablespoons salted butter melted

For the Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries

For the Ganache:

  • ½ cup heavy whipping cream
  • ½ cup semi sweet chocolate chips
  • 1 teaspoon light corn syrup

Instructions
 

Make the Chocolate Cake:

  • Preheat the oven to 350° Fahrenheit and spray a jelly roll pan with nonstick spray. Line with parchment paper and spray the parchment paper with nonstick spray.
  • Separate the eggs into separate, very clean and dry large mixing bowls.
  • Whip the egg whites till soft peaks form (they will fall over when the beaters are removed) then add ½ cup sugar and continue to whip till stiff peaks form. Don’t over whip.
  • Beat the yolks with the remaning ½ cup sugar till thick and creamy, then add the melted butter.
  • Fold the yolks into the whites carefully with a spoon.
  • In a small bowl mix the cocoa, flour, baking powder and baking soda.
  • Sift the cocoa mixture over the eggs and then fold into the eggs.
  • Spread cake mix over the parchment paper, making sure to get it all the way to the edges.
  • Bake for 12 to 15 minutes or until cake springs back when lightly touched.
  • Have a thin, clean kitchen towel spread out and dusted with cocoa powder.
  • Remove the cake from the oven and carefully turn over onto the towel while it is still hot.
  • Remove the parchment paper and roll up the cake in the towel. Make sure the towel gets rolled up with the cake so it doesn’t stick together.
  • Let this cool at room temperature for 1 hour.

Make the Raspberry Filling:

  • Whip the cream cheese and powdered sugar together. Whip the whipping cream and vanilla till fluffy, then fold into the cream cheese.
  • Add the raspberries and mix them in to the cream cheese mixture.
  • Unroll the cooled cake and spread the raspberry filling evenly over entire cake, making sure to get to the edges.
  • Roll cake back up and place on serving plate.

Make the Ganache:

  • Place chocolate chips, whipping cream and corn syrup in a small microwave safe bowl. Heat in the microwave for 45 seconds. Stir till there are no unmelted pieces, heating and stirring in 15 second increments until smooth.
  • Pour ganache over cake, spreading it over the sides.
  • Let this set up in the refrigerator for 15 minutes before serving for best results.
  • Store in an airtight container in the refrigerator.

Notes

The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**i

Nutrition

Calories: 475kcal | Carbohydrates: 45g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 271mg | Potassium: 214mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1077IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 475
Keyword cake roll recipe, valentines day

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