Description
A festive chocolate roulade filled with silky vanilla cream and tangy raspberry compote, finished with a shiny chocolate glaze and fresh raspberries.
Ingredients
Scale
- Chocolate Sponge Cake
- ¾ cup (95 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ¾ cup (150 g) sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk
- Vanilla Cream Filling
- 1 ¼ cups (300 ml) heavy whipping cream
- 225 g cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tbsp vanilla extract
- Raspberry Swirl
- 1 ½ cups (200 g) fresh or frozen raspberries
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- Chocolate Ganache Glaze
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 tbsp butter (for shine)
- Garnish
- Fresh raspberries
- Powdered sugar
Instructions
- In a small saucepan, heat raspberries, sugar, and lemon juice. Bring to a simmer. Mix cornstarch with water; add to the raspberries. Cook 1–2 minutes until thickened. Let cool completely.
- Preheat oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment. Whisk flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar for 4–5 minutes until thick, pale and doubled in volume. Add oil, vanilla, and milk. Sift in dry ingredients and fold gently. Spread batter evenly into the pan. Bake 10–12 minutes (do NOT overbake).
- Place a clean towel on the counter and dust with powdered sugar. Invert the hot cake onto the towel. Peel off parchment. Roll the cake from short end to short end with the towel inside. Let cool completely.
- Beat cream cheese + powdered sugar until smooth. Add vanilla. Whip the cream separately until stiff peaks, then fold into the cream cheese mixture.
- Unroll the cooled cake gently. Spread a generous layer of vanilla cream. Spoon raspberry filling over the cream and swirl lightly with a spatula. Roll the cake back up tightly (without the towel). Chill 30 minutes.
- Heat cream until steaming (not boiling). Pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Add butter for shine. Pour over the chilled roll.
- Top with fresh raspberries. Dust lightly with powdered sugar. Chill 1 hour before slicing.
Notes
- Ensure the cake is completely cooled before unrolling to prevent cracking.
- Use fresh raspberries for the best flavor, but frozen can be used if necessary.
- Chilling the roll after assembly helps it hold its shape when slicing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg