It really doesn't get much better than this classic combination of chocolate, raspberries, and cream! The cocoa sponge is the perfect backdrop to let that lovely row of cream and raspberries really shine. I love to make this cake for parties or entertaining because it has a big wow factor but comes together without a lot of effort.

If you're unfamiliar with Swiss rolls, check out my recipe for this Lemon Cream Swiss Roll for detailed explanation and instructions.

When you're making this recipe please do take that extra 30 seconds to sift the cocoa powder into the flour. Cocoa has lots of little lumps in it that break down when you're vigorously mixing it into other batters. When you delicately fold them into the whipped eggs in this recipe they would give you lots of big, powdery cocoa lumps in your cake. Also note your batter won't look very chocolaty even after you're done folding in the flour mixture. It magically incorporates all the chocolate goodness when you bake your sponge. This is what my batter looked like when I was done folding in the cocoa and flour mixture.


In the middle of my roll I spread a layer of whipped cream about ½ inch thick. Then I sprinkled on my fresh raspberries, gently pressing them into the cream.


Piping on those whipped cream swirls to hold the raspberries is that easy detail that makes this cake extra fancy! When you are going to pipe whipped cream, make sure you whip it to very stiff peaks (without over whipping it of course). Under-whipped cream will not hold its shape when piped and can look like messy, melty blobs on top of your cake.


Finally, top each swirl of cream with a fresh raspberry. You'll really wow guests with this simple, tasty treat! Happy baking!

 

Chocolate Raspberry Swiss Roll

Ingredients

• ¾ cup (110g) flour*
• 1 tsp baking powder*
• Pinch of salt*
• ¼ cup (20g) cocoa powder
• 2/3 cup (140g)  sugar
• 5 large eggs, at room temperature
• 1 tsp vanilla
• Powdered sugar 
• 1 cup (250mL) heavy whipping cream, whipped to stiff peaks
• Small carton of fresh raspberries

 Directions

1. Heat oven to 400F and grease and line a 15 1/2 x 10 inch jelly roll pan (or similar size) with parchment paper. Grease the parchment paper as well.
2. Sift flour, baking powder, salt, and cocoa powder together and set aside.
3. Beat eggs and sugar on medium high speed for 5-7 minutes until they are light, fluffy, and tripled in volume
4. Add vanilla and mix until incorporated.
5. Sift in half of the flour mixture and fold in until no large streaks of flour remain. Sift in the rest of the flour and fold in until completely incorporated.
6. Spread into an even layer in your greased pan.
7. Bake 8-10 minutes until it is springy to the touch when lightly pressed and a toothpick inserted in the middle comes out clean.
8. While cake is baking cut a piece of parchment paper larger than the size of your pan and dust with powdered sugar.
9. When cake comes out of the oven carefully run a knife around all the edges. Turn cake out onto the parchment paper and remove the paper on the bottom of the cake. Use a sharp bread knife to trim 1/4-1/2 inch off all edges of the cake. Fold the paper over one short end of the cake and roll the cake and paper into a spiral, keeping it as tight as you can without crushing the cake. Place on a wire rack to cool
10. When your cake is cool unroll it and spread an even layer of whipped cream, reserving some cream for topping. Gently press on the raspberries, about ½-1 inch apart. Re-roll your cake place it seam-side down on a serving plate. Clean up the ends of your cake by filling any gaps with whipped cream and scraping the end smooth.
11. For decoration put extra cream in a piping bag fitted with a star tip. Pipe 6 swirls onto the cake. Top each swirl with a raspberry. 

*You can use 3/4 cup (110g) self-rising flour instead of the flour, baking powder, and salt.