Delight your family and friends with this stunning raspberry chocolate Swiss roll. Fluffy chocolate sponge cake, luscious chocolate ganache, and dark chocolate tears on top make this chocolate raspberry dessert an impressive Christmas Yule log during the holiday season.
What if I tell you that this gorgeous chocolate cake roll tastes dreamy. Would you resist a light chocolate sponge combined with rich chocolate ganache?
And what about the most beautiful chocolate and fruit combination such as dark chocolate and raspberry in this cake?
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.
Do you agree that Christmas dinner deserves the best dessert of the year? And this chocolate raspberry Yule log perfectly fits it!
Change your habits and make this Swiss chocolate cake as a birthday cake. Just be creative!
I anticipate the only question you might have is if this raspberry roll cake is difficult to make. No, it is not, and I will prove it.
Still scared looking at this fancy chocolate decoration? Then, stay with me, and I will show you how to decorate the cake easily!
Hi! I'm Irina. I'm want to share my baking secrets. My only question is, will it be you?
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- What is a Swiss roll?
- Origin of the Swiss roll
- Is it hard to temper chocolate?
- How to temper dark chocolate
- Why you should try this recipe
- How to make chocolate Swiss roll
- Recipe variations
- Expert tips
- Frequently asked questions
- Love cake rolls? Try these next!
- Recipe card
What is a Swiss roll?
A Swiss roll is a cake made with a thin layer of vanilla sponge cake filled with strawberry or raspberry jam.
When sliced, the roll cake reveals a neat swirl. In the United States, the Swiss roll is also known as the jelly roll.
Origin of the Swiss roll
The name "Swiss roll" hints that the cake originates from Switzerland, but there is no clear indication to back it up.
The first recipes for cakes rolled with a layer of jam appeared in England and the United States around the middle of the19th century under different names.
Americans usually call roll cakes jelly rolls, while British bakers call roll cakes Swiss rolls.
In French-speaking countries, people use the French name for rolled meats and pastries, which is Roulade.
Is it hard to temper chocolate?
Tempering chocolate is not complicated, but you should know what it is and practice it a few times.
But following the step-by-step explanations below, you will succeed the first time.
Tempering chocolate is a process to achieve its proper crystallization when cocoa butter changes its liquid state to solid.
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.
Then melt chocolate in a bain-marie/water bath or microwave by not exceeding 122 to 131 degrees F/50 to 55 degrees C.
Transfer the bowl to a cold water bath with ice cubes, and let the temperature drop rapidly, constantly stirring up to 95 degrees F/35 degrees C.
Remove the bowl from the cold water bath and continue mixing until the temperature reaches 82 to 84 degrees F/28 to 29 degrees C.
Put the bowl back briefly on the hot water bath to reach the working temperature of 87 to 89 degrees F/31 to 32 degrees C. The tempered dark chocolate is ready to use.
Chop and melt dark chocolate in a bain-marie/water bath not exceeding 93 degrees F/34 degrees C.
Why you should try this recipe
- This chocolate raspberry cake roll is a stunning dessert that becomes a winner of the table from the first minute it is served.
- It is an all-year-round sweet treat: make it for Christmas as Buche de Noel (or Christmas Yule log) or serve it for Valentine's Day or as a birthday cake. Omit fresh raspberries on top of the cake if berries are out of season.
- Replacing raspberry preserves with your favorite jam allows you to create a new chocolate and fruit combination.
- Finally, chocolate Swiss roll with chocolate filling topped with chocolate tears is just for chocolate lovers!
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results.
Flour: use all-purpose flour to make this Swiss roll recipe.
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 butter, melted and cooled. It creams the biscuit ingredients together, giving such elasticity to the baked biscuit that allows you to roll up easily.
Raspberry preserves: use seedless raspberry preserves to make the chocolate raspberry filling.
You can also use regular raspberry preserves (with seeds) or replace them with raspberry jam or preserves of your choice.
Fruit preserves or jam have to be the "right" consistency. If it is too runny, the fruit filling will soak into the cake. If it is too thick or in pieces, it will not spread evenly.
Whipping cream: use your favorite brand of whipping cream with at least 35% or more milk fat. Make sure the whipping cream is well-chilled to make the whipped cream.
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 store-bought powdered sugar.
Fresh raspberries: use fresh juice raspberries or omit fresh berries if they are out of season.
How to make chocolate Swiss roll
In a large mixing bowl, beat egg whites with an electric hand mixer at medium speed until soft peaks.
Increase speed, gradually add granulated sugar and whisk at high speed until stiff peaks form (photo 1).
Add egg yolks and gently mix with a rubber spatula, working in the same direction from the bottom of the bowl.
Then add the dry ingredients to the egg mixture and gently combine with the spatula. Finally, add melted butter (cool it to 122 degrees F/50 degrees C) and mix again (photo 2).
Make sure to form a rectangle of 12 x 11 inch/30 x 27 cm. Bake cake for 10 minutes. Take it from the oven and let it cool.
To make chocolate mousse, whisk ⅔ cup (150 g) whipping cream to get the whipped cream and refrigerate (photo 4).
Melt dark chocolate in a bain-marie/water bath or microwave until the chocolate reaches 122 degrees F/50 degrees C. In a separate bowl, soak gelatin in cold water.
Place three tablespoons (45 g) of heavy cream and milk in a small saucepan and bring to a boil. In another mixing bowl, mix egg yolks and sugar with a hand whisk.
Pour hot milk mixture into the egg yolks mixture, 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 it 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 chocolate and gently mix with the spatula (photo 6).
Add the cold whipped cream and mix with the spatula once the chocolate ganache reaches 113 degrees F/45 degrees C (photo 7). Keep the ready chocolate mousse at room temperature.
To make chocolate tears, temper dark chocolate (the step-by-step instruction is in the post).
Cut the guitar sheets or simply plastic sheets into square or rectangular pieces and place them on the work surface.
Drop small amounts of tempered chocolate on guitar sheets with an offset spatula and gently spread with a single movement, forming tears. (photo 8).
Instead, use small narrow glasses to insert sheets with chocolate (photo 9).
Let the chocolate set for about 15 minutes in the fridge and gently peel the decorations.
To assemble a Swiss roll, flip the biscuit over parchment or a clean tea towel and remove the baking paper or baking sheet.
Cut the rectangle of the cake layer 11 x 10 inch/28 x 25 cm. Spread a thin, even layer of the raspberry preserves on the bottom of the sponge using a bent spatula or a large metal spoon (photo 10).
Spread another chocolate mousse layer on top of the raspberry preserves (photo 11).
Roll the biscuit, starting from the long side, 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 plate. Cover the roll with the chocolate mousse and spoon it out with the back of a tablespoon (photo 13).
The chocolate and raspberry combination is classic, but you can experiment with other chocolate and fruit variations.
If you have never tempered chocolate and feel uncomfortable trying it, there are easy ways to decorate this chocolate raspberry Swiss roll.
The simplest way to decorate this chocolate roll cake is to cover it with chocolate shavings and sprinkle it with confectioners' sugar like Meringue Cake Merveilleux.
How to store a Swiss roll? This cake can be stored, covered tightly, in the refrigerator for 1 to 2 days.
To keep the beautiful texture and the best taste, I don't recommend freezing this cake.
- Make chocolate tears in advance: it will save time while making the roll cake.
- Unlike other cake roll recipes, this cake recipe is very forgiving: you do not need to roll up the hot sponge in a kitchen towel. Wait until the cake cools on parchment paper and then roll.
- Read on how to temper dark chocolate above in the post.
- Decorate the top of the cake with edible gold leaf if you desire.
- Take chocolate Swiss roll from the fridge 30 minutes before serving.
Frequently asked questions
The most common filling for Swiss roll is whipped cream filling, jam, or a combination of both. Other variations are cream cheese frosting, and fillings made with crème fraîche, vanilla or chocolate buttercream, mascarpone, chocolate ganache, fudge, or marshmallow.
A Swiss roll is always made with a sponge cake, and filling rolled inside. A roulade is a French word meaning "rolled up." It can be both sweet and savory, including Swiss roll, meringue, and choux pastry rolls. Interestingly, rolled cakes are called roulades in France and French-speaking countries like Switzerland.
Love cake rolls? Try these next!
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Raspberry Chocolate 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.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
- 4 large eggs
- 2 ⅓ tablespoons (18 g) all-purpose flour
- 2 ⅔ tablespoons (20 g) cocoa powder
- 2 tablespoons (20 g) potato starch
- 1.3 oz (37 g) butter, melted
- ⅓ cup + 2 teaspoons (85 g) granulated sugar
For the chocolate mousse:
- ⅔ cup (150 g) whipping cream
- 4 oz (112 g) dark chocolate
- 1 ½ gelatin sheets
- 3 tablespoons (45 g) heavy cream
- 2 tablespoons (30 g) milk
- 1 ½ large egg yolks
- 2 ½ teaspoons (12 g) granulated sugar
- 3.5 oz (100 g) seedless raspberry preserves
- 5.3 oz (150 g) dark chocolate
- 3 tablespoons (22 g) cocoa powder
- 1 ½ tablespoons (12 g) icing (powdered) sugar
- 5 fresh raspberries
- edible gold leaf (optional)
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Preheat oven to 375 degrees F/190 degrees 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. 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.
Pour the biscuit dough on a baking sheet covered with parchment paper or non-spill baking sheet and even the surface with a bent spatula. 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. Melt chocolate in a bain-marie/water bath or microwave until the chocolate reaches 122 degrees F/50 degrees 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. Pour the warm preparation over the melted dark chocolate and gently mix with the spatula. Once the chocolate ganache reaches 113 F/45 C, add the cold whipped cream and mix with the spatula. 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. 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.
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 and another chocolate mousse layer, using the bent spatula. Roll the biscuit, starting from the top to the bottom, and tighten it. 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. Decorate the cake with chocolate tears. Sprinkle with cocoa powder and icing (powdered) sugar. Arrange fresh raspberries. Refrigerate for at least 2 hours.
- Unlike other roll cakes, this cake roll is very forgiving: you do not need to roll up the hot sponge in a kitchen towel. Let it cool on parchment and then roll.
- above in the post.
- Decorate the top of the cake with edible gold leaf if you desire.
- Take chocolate Swiss roll from the fridge 30 minutes before serving.
- Serving Size: 1 slice
- Calories: 440
- Sugar: 38 g
- Sodium: 85 mg
- Fat: 26.1 mg
- Saturated Fat: 15.8 mg
- Carbohydrates: 50.5 mg
- Fiber: 4.4 mg
- Protein: 8.8 mg
- Cholesterol: 163 mg
Keywords: chocolate raspberry Swiss roll, raspberry Swiss roll, chocolate Swiss cake, chocolate roll cake, chocolate raspberry dessert
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.