Sharing is caring!

Chocolate Raspberry Roll Cake: A Delightful Dessert for Any Occasion

Ah, the beauty of baking! There’s something magical about transforming simple ingredients into enchanting creations that can light up any room. If you’ve been searching for the perfect show-stopping dessert to impress your loved ones or simply cure your sweet cravings, let me introduce you to the Chocolate Raspberry Roll Cake. This scrumptious treat is not just a feast for the eyes—it’s also incredibly satisfying to make and enjoy. Trust me, even if you’re juggling a million other things in your life, this cake is as approachable as it is delicious.

Why You’ll Love This Chocolate Raspberry Roll Cake

The Chocolate Raspberry Roll Cake combines rich chocolatey goodness with the tart freshness of raspberries, making it an unforgettable dessert. Not to mention, it’s perfect for every occasion—from birthdays to potlucks, or even an indulgent weeknight treat after a long day. Plus, who doesn’t love a cake that rolls? It’s like a delicious surprise wrapped in a delightful package.

So, put on your favorite apron and get ready to create some kitchen magic!

Ingredients

Before diving into the joyous process of baking, let’s gather our star players:

• For the cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

• For the filling:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (you can use frozen if that’s what you have)

• For the garnish:

  • Extra raspberries for topping
  • Chocolate shavings or cocoa powder (optional, but fabulously fancy)

Directions: Let’s Roll

1. Preheat the oven: First things first, preheat your oven to 350°F (175°C). This step is essential because we want our cake to bake evenly from the get-go.

2. Prepare the baking pan: Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. This will help prevent any baking catastrophes—it’s all about easy release!

3. Make the chocolate batter: In a large bowl, beat the eggs and sugar together until they’re thick and pale in color—about 5 minutes of whipping joy. This is where the magic happens, folks! Add the vanilla extract, and gently fold in the flour, cocoa powder, and salt until fully incorporated. Be careful not to overmix; we don’t want a dense cake.

4. Bake it up: Pour the batter into your prepared pan, spreading it evenly. Bake for about 12-15 minutes, or until the cake springs back when lightly touched. The smell will be heavenly—prepare for neighbors to come knocking!

5. Roll it up: Once out of the oven, lay a clean kitchen towel on your counter and sprinkle it with powdered sugar (a little secret for a non-stick effect). Invert the warm cake onto the towel and peel away the parchment. Roll the cake up gently with the towel, starting from one short side to the other, and let it cool completely in this rolled position.

6. Whip it good: While the cake cools, go ahead and whip some cream! In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. It’s like cloud-making; just heavenly!

7. Time to fill: Carefully unroll the cooled cake and spread a generous layer of whipped cream evenly over the surface. Scatter the fresh raspberries—don’t hold back on these beauties!

8. Roll it again: Gently re-roll the cake without the towel this time. Don’t worry if it cracks a bit—everyone loves a rustic look, right?

9. Chill out: Place the rolled cake seam-side down on a serving platter and refrigerate for at least an hour to set.

10. Garnish and serve: Right before serving, dust with cocoa powder or sprinkle on chocolate shavings and adorn with extra raspberries. Voila! Your masterpiece is ready.

Cooking Tips

• Don’t panic about cracks! If your roll cake cracks, it only adds character. A generous layer of whipped cream can cover a multitude of sins—trust me!
• Swap it up: Don’t have raspberries? Try strawberries, blueberries, or even a mix of berries. Make it work with what you have on hand!
• Make it ahead: This cake can be made a day in advance. Just keep it tightly wrapped in plastic wrap in the fridge so it stays fresh and nice.

FAQs

• Can I substitute heavy cream in this recipe? Yes, you can use a dairy-free alternative like coconut cream or a whipped topping if you prefer.
• How can I store leftovers? If there are any leftovers (we both know that’s unlikely!), just wrap the leftovers tightly in plastic wrap and store them in the fridge for up to 3 days.
• Can I freeze this cake? You can freeze the unfilled and unrolled cake layer. Just make sure it’s well-wrapped and consumed within a month for the best quality!

This delightful Chocolate Raspberry Roll Cake is an experience to make and eat! It’s a perfect way to bond with friends or simply treat yourself.

So, roll up your sleeves and let’s bake away! And don’t forget to share your creations on social media—tag us so we can celebrate your cake-making achievements together!

Feeling Inspired?

For more delicious dessert inspiration, check out my Ultimate Guide to the Best Chocolate Desserts or explore my Forget-Me-Not Triple Berry Pie! You won’t regret diving into these delicious adventures.

Bake Your Memories

As I always say, it’s not just about the food; it’s about the memories we create in the kitchen. So grab your apron, roll up your sleeves, and let’s whip up some joy. Happy baking!

---

Meta Description: Chocolate Raspberry Roll Cake is the perfect recipe for a delightful dessert. Quick, easy, and delicious, this treat will impress everyone. Try it today!