Description
A delightful Raspberry Chocolate Roll Cake featuring rich chocolate and fresh raspberries, perfect for any celebration.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup whipped cream
- 1/4 cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper for easy removal later.
- Whisk the eggs and sugar together on high speed for 5 minutes until the mixture becomes thick and pale.
- Sift together the flour, cocoa powder, salt, and baking powder in a separate bowl.
- Fold the dry ingredients into the egg mixture gently.
- Add the vanilla extract.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake using the towel to help it keep its shape.
- Once cooled, unroll the cake gently and spread a layer of whipped cream and raspberries.
- Roll it back up without the towel and transfer it to a serving dish.
- Drizzle with chocolate ganache and slice to serve.
Notes
You can substitute raspberries with strawberries or blueberries. Make-ahead: Bake a day in advance and store rolled in a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: chocolate cake, raspberry dessert, roll cake, baking, easy desserts