Chocolate Raspberry Swiss Roll

Delight your family and friends with this stunning chocolate raspberry Swiss roll cake. Chocolate sponge, luscious chocolate ganache, and dark chocolate “tears” on top make this chocolate raspberry dessert an impressive Christmas Yule log.

What if I tell you that this gorgeous chocolate raspberry roll cake tastes dreamy. Would you resist a light, chocolate sponge combined with chocolate ganache?

And what about the most beautiful chocolate and fruit combination such as dark chocolate and raspberry in this cake?

And yes, this raspberry Swiss roll cake topped with dark chocolate “tears” looks sophisticated. It is speechless…

So, if you look for the perfect dessert to finish your dinner party or your sweet date night, do not look any further. This is the only dessert you need.

If you prefer a Christmas Yule log to a traditional cake, this rolled cake is the perfect choice to serve on your holiday table.

Christmas holiday deserves the best dessert of the year – this chocolate raspberry Yule log!

Change your habits and make this chocolate Swiss cake as a birthday cake. Just be creative!

I anticipate the only question you might have if this raspberry Swiss roll cake is difficult to make. No, it is not, and I will prove it.

Still scared looking at this fancy chocolate decoration? Stay with me, and I will show you how to decorate the cake easily!

Jump to:

• How to make chocolate “tears”?
• What is tempering chocolate?
• How to temper dark chocolate
• How to decorate Swiss roll
• Why you should try this recipe
• Ingredients
• How to make chocolate Swiss roll cake
• Expert tips
• Frequently asked questions
• Love cake rolls? Try these next!
• Chocolate Raspberry Swiss Roll

How to make chocolate “tears”?

Chocolate “tears” are the stars of this stunning chocolate dessert. They are made of tempered dark chocolate when it is heated and cooled to make it stable.

To make chocolate “tears,” cut guitar sheets into square or rectangular pieces and place them on the working surface. 

With a bent spatula, drop small amounts of tempered chocolate on guitar sheets and gently spread with a single movement, forming “tears.”

To give the “tears” a slight curvature, place pieces of guitar sheets in a baguette pan. Let the chocolate set for about 15 minutes in the fridge and gently peel the decorations.

What is tempering chocolate?

Tempering chocolate is a process to achieve its proper crystallization when cocoa butter changes its liquid state to the solid-state.

Since cocoa butter is built of different fatty molecules with their own melting point, it is essential to respect the temperature curves to stabilize the cocoa butter crystals.

This technique gives the chocolate a glossy finish and keeps it from melting while holding in your fingers.

How to temper dark chocolate

There are three different methods to temper dark chocolate. The most elaborate method is to use a marble or a non-porous Corian^® or stainless steel worktop. Professional chefs mostly use it.

Another, easier method to temper dark chocolate is the water bath method. Chop the required amount of dark chocolate with a large knife.

Then melt chocolate in a bain-marie/water bath or microwave by not exceeding the temperature 122-131 F/50-55 C. 

Transfer the bowl to a cold water bath with ice cubes, and let the temperature drop rapidly, constantly stirring up to 95 F/ 35 C.

Remove the bowl from the cold water bath and continue mixing until the temperature reaches 82-84 F/28-29 C.

Put the bowl back briefly on the hot water bath to reach the working temperature of 87-89 F/ 31-32 C. The tempered dark chocolate is ready to be used.

The easiest and fashionable method to temper dark chocolate is to use Mycryo cocoa butter, a 100 % cocoa butter in powder.

Chop and melt dark chocolate in a bain-marie/water bath not exceeding 93 F/34 C. Add 1% Mycryo cocoa butter that is 1 g per 100 g of chocolate and mix well so that the temperature drops to 89 F/32 C. Dark chocolate is ready to be used. 

How to decorate Swiss roll

If you have never tempered chocolate and feel uncomfortable to try, there are easy ways to decorate this chocolate raspberry Swiss roll.

Cover the cake roll with chocolate ganache and spoon it out with the back of a tablespoon. Or use a bent spatula and create a faux wood effect.

Then arrange fresh raspberries on top of the cake and sprinkle with chopped pistachios. To get inspired, have a look at Rosewater Meringue Roulade or Raspberry Pistachio Roulade.

If fresh berries are out of season, decorate the top of the cake with a gold curling ribbon. It is the same type of decoration I used to make Nutella Swiss Roll.

The simplest way to decorate this chocolate Swiss cake is to cover it with chocolate shavings and sprinkle with icing (powdered) sugar like Meringue Cake Merveilleux.

Another way to decorate the rolled cake is to arrange Meringue Mushrooms or freeze-dried raspberries on top of the cake.

If you plan to serve this cake as a Yule log for Christmas, use Christmas cake toppers, gingerbread man cookies, whole star anise, or cinnamon sticks to decorate the dessert.

Why you should try this recipe

1. This chocolate raspberry Swiss roll is a stunning dessert that becomes a winner of the table from the first minute it is served.
2. It is an all-year-round favorite: make it for Christmas as Buche de Noel (or Christmas Yule log) or serve it as a birthday cake. Omit fresh raspberries on top of the cake if berries are out of season.
3. Making chocolate “tears” or chips in advance takes an active one hour to make this Swiss roll.
4. Replacing raspberry preserves with your favorite jam allows you to create a new chocolate and fruit combination.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results. 

Eggs: the recipe calls for large eggs. Separate chilled egg whites from the yolks using an egg separator.

Flour: use all-purpose flour to make this Swiss roll.

Cocoa powder: use unsweetened cocoa powder to dust chocolate “tears” and top of the dessert.

Potato starch: it is added to all-purpose flour as a lower-protein ingredient to make a soft biscuit.

Butter: use unsalted melted butter. It creams the biscuit ingredients together, giving such elasticity to the baked biscuit that allows you to roll up easily.

Sugar: use granulated or caster sugar. To make the meringue, it is recommended to process granulated sugar in a food processor for a few seconds or use superfine baker’s sugar.

Raspberry preserves: use seedless raspberry preserves to make the chocolate raspberry filling. You can also use regular raspberry preserves (with seeds) or replace it with fruit jam or preserves of your choice.

Whipping cream: use your favorite brand of whipping cream with at least 35% or more milk fat.

Dark chocolate: use top-quality dark chocolate such as Scharffen Berger dark chocolate or Valrhona dark chocolate.

Gelatin: use gelatin sheets with a strength of 200 bloom.

Heavy cream: it is also known as heavy whipping cream with 36-40% fat.

Milk: the recipe calls for whole milk.

Icing sugar: make it yourself with a coffee grinder or use a store-bought powdered sugar.

Fresh raspberries: use fresh berries or omit fresh raspberries if the berries are out of season.

How to make chocolate Swiss roll cake

Preheat oven to 375 F/190 C. To make the biscuit, sift flour, cocoa powder, potato starch using a flour sifter and set aside.

In a bowl, beat egg whites with an electric mixer until they are mounted. Gradually add granulated sugar and continue to whisk until stiff and glossy (photo 1).

Add egg yolks and gently mix with a rubber spatula, working in the same direction.

Then add the dry mixture of flour, cocoa, and starch and gently combine with the spatula. Finally, add melted butter and mix again (photo 2).

Pour the biscuit dough on a baking sheet covered with parchment paper or a non-spill baking sheet and even the surface with a bent spatula (photo 3).

Make sure to form a rectangle of 12 x 11 inch/30 x 27 cm. Bake biscuit for 10 minutes. Take it from the oven and let cool.  

To make chocolate mousse, whisk ⅔ cup (150 g) whipping cream to get the whipped cream and refrigerate (photo 4).

Melt chocolate in a bain-marie/water bath or microwave until the chocolate reaches is 122 F/50 C. In a separate bowl, soak gelatin in cold water.

Place 3 tablespoons (45 g) heavy cream and milk in a small saucepan and bring to a boil. In another bowl, mix egg yolks and sugar with a hand whisk.

Pour hot milk mixture into the egg yolks/sugar preparation, constantly whisking.

Bring the mixture back to the saucepan and cook over low heat, whisking. Once the preparation thickens, remove the saucepan from heat and cool it down, placing over a large bowl with the iced cold water. Add the drained gelatin immediately and mix until melted (photo 5).

Pour the warm preparation over the melted dark chocolate and gently mix with the spatula (photo 6).

Once the chocolate ganache reaches 113 F/45 C, add the cold whipped cream and mix with the spatula (photo 7). Keep the ready chocolate mousse at room temperature.

To make chocolate decorations, temper dark chocolate. Cut the guitar sheets or simply plastic sheets into small pieces and arrange them on a table.

Using the bent spatula, spread the small amount of chocolate on those sheets and form thin “tears” (photo 8).

Sprinkle chocolate with cocoa powder and place the sheets with chocolate in a baguette pan to give them a slight curvature. Instead, use small narrow glasses to insert sheets with chocolate (photo 9).

To assemble Swiss roll, flip the biscuit over parchment or a kitchen towel and remove the parchment paper or baking sheet.

Cut the rectangle of 11 x 10 inch/28 x 25 cm. Spread a thin layer of the raspberry preserves with the bent spatula (photo 10).

Spread another chocolate mousse layer on top of the raspberry preserves (photo 11).

Roll the biscuit, starting from the top to the bottom, and tighten it (photo 12). Wrap the biscuit roll in parchment paper and refrigerate for at least 1 hour. 

Take the roll cake out of the fridge and place it on a serving platter. Cover the roll with the chocolate mousse and spoon it out with the back of a tablespoon (photo 13).

Decorate the cake with chocolate “tears.” Sprinkle with cocoa powder and icing (powdered) sugar. Arrange fresh raspberries (photo 14). Refrigerate for at least 2 hours.

Expert tips

1. Read on how to temper dark chocolate above in the post.
2. Decorate the top of the cake with edible gold leaf if you desire.
3. Take chocolate Swiss roll from the fridge 30 minutes before serving.

Frequently asked questions

Love cake rolls? Try these next!

• Nutella Swiss Roll
• Raspberry Pistachio Roulade
• Rosewater Meringue Roulade
• Browse all the Cake Recipes

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The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.

The recipe was adapted from https://www.academiedugout.fr/. It was originally published on December 09, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.