Have you ever made a swiss roll cake? Looks kinda tricky, huh? Well, it’s actually quite easy! Now, you can’t just take a regular cake recipe and roll it up. It’s gotta be a sponge cake. How is a sponge cake different than a regular ole cake? It’s primarily made up of flour, sugar, and eggs. There’s NO butter or oil! This composition helps the cake hold together well and not crumble when rolling. And surprisingly, it’s still moist! After you make the batter for this cake you pour it into a large jelly roll pan lined with parchment paper. It only takes about 14 minutes to cook. After it’s done you immediately turn the cake out onto a towel heavily coated in powdered sugar (this is so it doesn’t stick). Then you roll the cake up in the towel, starting at the short side. Let it cool completely and then you unroll it and spread the amazing raspberry cream filling on. I typically make my raspberry frosting with fresh berries, like in my Raspberry Chocolate Cupcakes. Unfortunately you can only add a couple tablespoons fresh mashed berries before it gets too thin. To get an intense raspberry flavor and still retain that perfect smooth texture the key ingredient is freeze dried raspberries. You blend them to a powder and add it to your frosting. Once you spread the filling on, roll the cake right back up (without the towel of course). Cover it with plastic wrap and place it in the fridge to firm up for 3 plus hours. Before serving, top it with the ganache, whipped cream and fresh berries. Refrigerate until ready to plate, slice, and serve. With a moist chocolate cake, strong raspberry cream filling, chocolate ganache, whipped cream, and fresh berries this cake is sure to impress! Enjoy!
More Berry Chocolate Favorites
Chocolate Ganache Raspberry Tarts Chocolate Covered Strawberries Raspberry Stuffed Brownies Chocolate Cheesecake Stuffed Strawberries (No Bake) Red Wine Chocolate Cake with Raspberry Butter Cream
Recipe source: Garnish & Glaze original frosting; Chocolate cake from Hershey © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here. More Valentine’s Day Desserts: Raspberry Brownie Cheesecake Trifles
Raspberry Rose Cake Red Wine Chocolate Cake with Raspberry Butter Cream
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