Cake rolls are something that I love to make, because they look great, and its quick because you don’t have to frost a whole cake or cut it in half or anything.  Just put the cream on the cake and roll it up, how great!  This swiss chocolate cake is super fluffy, and soft!  With this cake though it should be eaten the day it is prepared, I would not recommend to prepare it the day before, so the whipped cream doesn’t start to melt, and the cake can become soggy on the bottom.  This cake really looks great with the dark brown cake and the light pink colored cream.  I like to add just a little more whipped cream the raspberry cream so I have some leftover to use for decoration, I add about a 1/4 cup more heavy whipping cream.  But that is not required it looks great with just fresh raspberries as decoration!

 

Ingredients you will need…

  • 4 egg whites
  • 4 egg yolks
  • 3/4 cup sugar divided
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3 cup water

Raspberry cream filling

  • 1/4 cup pureed fresh raspberries
  • 8 oz. cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream

Chocolate ganache

  • 6 tablespoons heavy whipping cream
  • 1 cup chocolate chips
  • fresh raspberries for topping

1.)  Preheat oven to 350 degrees. Line a 10×15″ pan with parchment paper and set aside.

2.)  In a mixing bowl, beat the egg whites until soft peaks form, slowly add in 1/2 cup of sugar and continue to mix until stiff peaks form. Set egg whites aside.

3.)  In a bowl of a stand mixer, mix the egg yolks for about 4 minutes until it turns a pale yellow, add in the remaining sugar, and vanilla, mix for another 2 minutes.

4.)  Combine the flour, cocoa powder, baking soda, baking powder and salt, mix with a whisk until evenly combined. 

5.)  Turn the mixer on medium-low speed and add in 1/4 of the flour mixture, then 1/2 of the water, then again the flour mixture, then the rest of the water and finish off with the rest of the flour mixture. Mix just until fully combined, do not over mix.

6.)  Remove the bowl from stand mixer and add in your egg whites to the chocolate batter, and gently fold in your egg whites.

7.)  Once combined, pour your batter to your prepared baking sheet, and spread evenly to corners. Place into preheated oven for 20-25 minutes, or until a toothpick comes out clean, and the cake springs back when you gently touch with fingers.

8.)  Prepare a clean kitchen towel, and sprinkle with powdered sugar. Once the cake is done, remove from oven and flip onto towel, and slowly peel off parchment paper. Sprinkle some powdered sugar on the cake and roll in the towel. Set aside to cool completely.

Raspberry cream filling

1.)  Start by placing about 1/2 cup of fresh strawberries into a blender and blend to a puree. Set aside. 

2.)  Next, pour your heavy whipping cream and 1/4 of powdered sugar into a bowl with a whisk attachment, and beat on high until stiff peaks form, about 5-7 minutes. Remove whipped cream into another bowl and set aside.

3.)  Place room temperature cream cheese into the bowl with whisk attachment, and beat on medium-high until light and fluffy, add in 3/4 cup of powdered sugar, raspberry puree, and vanilla. Continue to beat until light and fluffy. 

4.)  Remove your bowl from stand mixer and gently fold in your whipped cream, until fully combined.

5.)  Once your cake has fully cooled, unroll, and evenly spread our raspberry cream over your chocolate cake, and roll it again and place on your serving dish.

6.)  For chocolate ganache place the heavy whipping cream in microwave for about 30-40 second and pour over your chocolate chips and let sit for 1 minute and mix with fork until there are no chunks.

7.)  Spread ganache evenly over your cake roll. Decorate with raspberry and it is ready to serve. Keep refrigerated until ready to serve.

 

Print Recipe
 Chocolate swiss cake roll with raspberry filling
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Swiss chocolate cake
Raspberry filling
Chocolate ganache
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Swiss chocolate cake
Raspberry filling
Chocolate ganache
Instructions
Swiss chocolate cake
  1. Preheat oven to 350 degrees. Line a 10x15" pan with parchment paper and set aside.
  2. In a mixing bowl, beat the egg whites until soft peaks form, slowly add in 1/2 cup of sugar and continue to mix until stiff peaks form. Set egg whites aside.
  3. In a bowl of a stand mixer, mix the egg yolks for about 4 minutes until it turns a pale yellow, add in the remaining sugar, and vanilla, mix for another 2 minutes.
  4. Combine the flour, cocoa powder, baking soda, baking powder and salt, mix with a whisk until evenly combined.
  5. Turn the mixer on medium-low speed and add in 1/4 of the flour mixture, then 1/2 of the water, then again the flour mixture, then the rest of the water and finish off with the rest of the flour mixture. Mix just until fully combined, do not over mix.
  6. Remove the bowl from stand mixer and add in your egg whites to the chocolate batter, and gently fold in your egg whites.
  7. Once combined, pour your batter to your prepared baking sheet, and spread evenly to corners. Place into preheated oven for 20-25 minutes, or until a toothpick comes out clean, and the cake springs back when you gently touch with fingers.
  8. Prepare a clean kitchen towel, and sprinkle with powdered sugar. Once the cake is done, remove from oven and flip onto towel, and slowly peel off parchment paper. Sprinkle some powdered sugar on the cake and roll in the towel. Set aside to cool completely.
Raspberry cream
  1. Start by placing about 1/2 cup of fresh strawberries into a blender and blend to a puree. Set aside.
  2. Next, pour your heavy whipping cream and 1/4 of powdered sugar into a bowl with a whisk attachment, and beat on high until stiff peaks form, about 5-7 minutes. Remove whipped cream into another bowl and set aside.
  3. Place room temperature cream cheese into the bowl with whisk attachment, and beat on medium-high until light and fluffy, add in 3/4 cup of powdered sugar, raspberry puree, and vanilla. Continue to beat until light and fluffy.
  4. Remove your bowl from stand mixer and gently fold in your whipped cream, until fully combined.
  5. Once your cake has fully cooled, unroll, and evenly spread our raspberry cream over your chocolate cake, and roll it again and place on your serving dish.
  6. For chocolate ganache place the heavy whipping cream in microwave for about 30-40 second and pour over your chocolate chips and let sit for 1 minute and mix with fork until there are no chunks.
  7. Spread ganache evenly over your cake roll. Decorate with raspberry and it is ready to serve. Keep refrigerated until ready to serve.
Recipe Notes

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Hi there, welcome to simply delicious kitchen, my name is Janet. I love to cook all types of food, but since I am from the Czech Republic, you will find a lot of recipes that I grew up eating, take a look around, and hope you enjoy my recipes!