If you are not a fan of a super sweet dessert, this Chocolate Raspberry Swiss Roll is for you. This dessert is made with fluffy chocolate sponge cake, filled with raspberries, raspberry liqueur, and a fluffy whipped cream filling. All these different combinations make this Chocolate Raspberry Swiss Roll a winner.
You definitely want to try to make this cake soon since raspberries are still in season. However, if you are making when rapsberries are not in season you can also use frozen raspberries.
For Chocolate Sponge Cake:
6 large eggs
3/4 cup white granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon baking powder
1/2 cup confectioner’s sugar, for dusting
For Raspberry Filling:
2 cups fresh raspberries
3 tablespoons raspberry liqueur, or non-alcoholic syrup
For Creme Filling:
3/4 cup heavy cream, cold
1/2 cup butter, softened
8 ounces whipped cream cheese, softened
1/2 cup sweetened condensed milk
1 teaspoon raspberry extract
Preheat oven to 350F. Line a 12×17 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.