Chocolate sponge cake with raspberry filling

Chocolate Raspberry Swiss Roll

Published on August 24, 2016 | In American | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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A berry twist on the classic chocolate Swiss roll! This chocolate raspberry Swiss roll is made with fluffy chocolate sponge cake, filled with loads of fresh raspberries, raspberry liqueur, and a fluffy whipped cream filling! The flavors are simply divine and will have you coming back for seconds. And my favorite part – the cake has the perfect amount of sweetness and fruitiness! It’s not too sweet and will satisfy your sweet tooth!

This stunning cake is great year-round, but especially around the holiday season! Something about those colors just screams Christmas to me! This raspberry swiss roll would be perfect for a holiday party, birthday celebration or for a special dinner!

The whipped cream filling I used for this recipe is one of my personal favorites for any cake! It’s easy to make, not to sweet and holds its shape well for filling cakes. I’ll have a link down below for you if you want to make it for a different recipe!

Watch my video recipe for all the sweet details!

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Enjoyed this recipe? Please share and save it to Pinterest!

Next up, try my ‘Caramel Raspberry Mousse Cake’! It’s a heavenly delight: http://tatyanaseverydayfood.com/recipe-items/caramel-raspberry-mousse-cake/

And get the recipe for my whipped cream frosting here; I guarantee, you’ll love it! https://tatyanaseverydayfood.com/recipe-items/whipped-cream-frosting/

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Ingredients

For Chocolate Sponge Cake:
6 large eggs
3/4 cup (150g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 cup (125g) all-purpose flour
1/3 cup (40g) dark cocoa powder
1 teaspoon (4g) baking powder
1/2 cup (60g) confectioner's sugar, for dusting
For Raspberry Filling:
2 cups (250g) fresh raspberries
3 tablespoons (45ml) raspberry liqueur, or non-alcoholic syrup
For Creme Filling:
3/4 cup (175ml) heavy cream, cold
1/2 cup (113g) butter, softened
8 ounces (226g) whipped cream cheese, softened
1/2 cup (118ml) sweetened condensed milk
1 teaspoon (5ml) raspberry extract

Instructions

Preheat oven to 350F. Line a 12x17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner's sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top, arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
Once cake is cooled, prepare the creme filling. Place all of the ingredients into a mixing bowl: heavy cream, sweetened condensed milk, butter, cream cheese and raspberry extract. Mix on medium speed until stiff peaks form. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into a syrup.
To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the creme filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to set for a few hours or overnight.

Course : Dessert
Recipe Type : Cakes, Video

This chocolate raspberry Swiss roll is made with fluffy chocolate sponge cake, filled with raspberries, raspberry liqueur, and a fluffy whipped cream filling! View Recipe Link

4 Responses to Chocolate Raspberry Swiss Roll

Jafar August 25, 2016 at 11:20 pm #

can i substitute raspberry liqueur for something else?

Reply
- tatyanaseverydayfood August 26, 2016 at 7:05 am #
  
  Yes, as I mentioned in the video, you can use raspberry syrup or even raspberry extract 🙂
  
  Reply
  - Allie September 21, 2018 at 10:40 am #
    
    What if I dont have have either of those? What can I use instead?
    
    Reply
    - tatyanaseverydayfood September 21, 2018 at 1:49 pm #
      
      Maybe raspberry juice? Or you can leave it out all together
      
      Reply