Raspberry Chocolate Cake Roll Recipe
Are you craving a delightful dessert that’s both decadent and refreshing? This raspberry chocolate cake roll recipe is the perfect solution! Combining rich chocolate with the tartness of fresh raspberries, this cake roll is sure to satisfy your sweet tooth while impressing your guests. Let’s dive into this mouthwatering creation and see how you can make it at home!
As a child, I remember my grandmother meticulously preparing this dessert for special occasions. The aroma of chocolate wafting from the kitchen would fill the house, signaling that a treat was on the horizon. Grandma would often let me spread the raspberry filling, a task that began my love affair with baking. To this day, I can’t make this recipe without thinking of those precious family memories at the kitchen table.
Why You’ll Love This Recipe
This raspberry chocolate cake roll is a showstopper for several reasons:
- Impressive Presentation: The swirl of chocolate and raspberry filling makes for a stunning centerpiece on any dessert table.
- Balanced Flavors: Rich chocolate balanced with tart raspberry provides a sophisticated flavor profile that appeals to all palates.
- Easy to Prepare: Despite its elegant appearance, this recipe is straightforward and beginner-friendly.
- Make-Ahead Friendly: Prepare in advance for stress-free entertaining.
Ingredients Notes
To make this delicious cake roll, you’ll need high-quality ingredients. Here are some tips:
- Chocolate: Use quality dark chocolate for a deeper flavor. Opt for at least 70% cocoa.
- Raspberries: Fresh is best, but frozen can be used when out of season. Thaw and drain thoroughly.
- Whipping Cream: Full-fat cream ensures a rich and velvety filling.
- Eggs: Room temperature eggs will help your cake achieve a light, fluffy texture.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Melt the dark chocolate in a heatproof bowl over simmering water. Stir until smooth, then let it cool.
Step 2
In a large bowl, whisk together the egg yolks and sugar until pale and thick. Slowly incorporate the melted chocolate, mixing continuously. Ensure it’s well combined.
Step 3
In another bowl, beat the egg whites to stiff peaks and gently fold them into the chocolate mixture. Pour the batter into the prepared baking sheet, spreading it evenly.
Step 4
Bake for 12-15 minutes or until the cake springs back when pressed. Once baked, immediately roll the cake in a clean kitchen towel sprinkled with powdered sugar. Let it cool completely.
Step 5
Unroll the cake and spread an even layer of whipped cream and raspberries over it. Roll it back up tightly without the towel. Chill the cake roll for at least an hour before serving.
Storage Options
To keep your cake roll fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, wrap the cake roll in aluminum foil and freeze for up to 1 month. To enjoy, thaw the cake roll in the refrigerator overnight and serve cold or at room temperature.
Variations & Substitutions
If you’re catering to dietary needs or just want to try something different, consider these variations:
- Dairy-Free Version: Substitute the whipping cream with coconut cream for a tropical twist.
- Gluten-Free Option: Use almond flour instead of traditional flour for a nutty flavor profile.
- Fruit Variations: Swap raspberries with strawberries or blackberries for a different berry experience.
Frequently Asked Questions
Can I make this cake roll the day before?
Yes, this cake is perfect for making ahead. In fact, its flavors tend to meld and improve after resting in the fridge overnight. It’s a great dessert for parties as you can focus on other preparations the day of your event.
What if my cake cracks while rolling?
A few cracks are normal and can easily be covered with a dusting of powdered sugar or garnish. If you’re aiming for perfection, ensure the cake is still slightly warm when you begin rolling and use a gentle, tight grip.
How do I prevent the cake from sticking to the towel?
Generously sprinkle the kitchen towel with powdered sugar before placing the cake on it. This helps prevent sticking and adds a delightful sweetness to the exterior of the cake roll.
Remember it later
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Raspberry Chocolate Cake Roll Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour sifted
- 0.5 cup cocoa powder unsweetened
- 0.75 cup granulated sugar
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1.5 cups whipping cream chilled
- 1 cup raspberries fresh or frozen
- 0.25 cup confectioner's sugar for dusting
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour and cocoa powder.
- In another bowl, beat egg yolks and sugar until light and fluffy. Stir in vanilla extract.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the yolk mixture.
- Fold the flour mixture into the batter until just combined. Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes, until the top is set and springs back when lightly touched.
- Roll the cake while warm, using parchment paper. Allow it to cool completely before unrolling.
- Whip the cream until soft peaks form. Fold in raspberries. Unroll the cooled cake and spread the cream mixture over it.
- Re-roll the cake without the parchment, dust with confectioner's sugar, and serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
