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| Chocolate Raspberry Roll Cake: A perfect blend of rich cocoa and fresh raspberries for an irresistible dessert. |
If you're a fan of the irresistible combination of chocolate and raspberries, this Chocolate Raspberry Roll Cake is the perfect treat to add to your dessert repertoire. This recipe blends rich cocoa flavor with the tangy sweetness of fresh raspberries, creating a dessert that's as beautiful as it is delicious. Whether you're baking for a special occasion or indulging in a weekend treat, this roll cake is sure to impress.
Why You’ll Love This Recipe
- Combines the decadence of chocolate with the refreshing taste of raspberries.- Features a soft, fluffy cake rolled with creamy filling for a show-stopping presentation.
- Easy-to-follow recipe with simple ingredients found in your pantry.
Ingredients
For the Cake:
- 4 large eggs- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- Fresh raspberries
- Add the vanilla extract and stir gently.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture, ensuring everything is just combined without deflating the batter.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake to keep the cake pliable for rolling.
4. Prepare for Rolling
- Lay a clean kitchen towel on your countertop and generously dust it with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
- Allow the rolled cake to cool completely on a wire rack.
- Scatter the fresh raspberries over the cream, ensuring even distribution for every bite.
- Dust the top with powdered sugar and arrange fresh raspberries for a decorative touch.
- Slice and serve this elegant dessert to your guests!
- Baking Time: 12-15 minutes
- Cooling Time: ~1 hour
- Total Time: ~2 hours
- Servings: 8-10 slices
Tips for the Perfect Roll Cake
1. Roll While Warm: Rolling the cake while it’s warm prevents cracking. Use a towel dusted with powdered sugar to make the process easier.
2. Whipping the Cream: Ensure the cream is cold before whipping for the best results. Chill your bowl and beaters for even better stability.
3. Fresh Raspberries: Use ripe, fresh raspberries for the best flavor. Frozen raspberries can be used in a pinch but may release more liquid.
Conclusion
This Chocolate Raspberry Roll Cake is a stunning dessert that strikes the perfect balance between rich and refreshing. It's ideal for celebrations, holidays, or simply treating yourself to a slice of indulgence. With its impressive presentation and unforgettable taste, this recipe is bound to become a favorite.
Start baking today and enjoy this delightful combination of chocolate and raspberries!
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For Decoration:
- Powdered sugar- Fresh raspberries
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper to ensure easy removal later.2. Prepare the Cake Batter
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. This step incorporates air, giving the cake its fluffy texture.- Add the vanilla extract and stir gently.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture, ensuring everything is just combined without deflating the batter.
3. Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly to all corners.- Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake to keep the cake pliable for rolling.
4. Prepare for Rolling
- Lay a clean kitchen towel on your countertop and generously dust it with powdered sugar. - Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
5. Roll and Cool
- Using the towel, gently roll the cake from the short end while it's still warm. This technique helps prevent cracks when filling.- Allow the rolled cake to cool completely on a wire rack.
6. Make the Filling
- In a medium-sized bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.7. Assemble the Cake
- Gently unroll the cooled cake and spread the whipped cream evenly across the surface.- Scatter the fresh raspberries over the cream, ensuring even distribution for every bite.
8. Re-Roll and Decorate
- Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter.- Dust the top with powdered sugar and arrange fresh raspberries for a decorative touch.
9. Chill and Serve
- Refrigerate the cake for at least 1 hour to let the flavors meld and the filling set.- Slice and serve this elegant dessert to your guests!
Recipe Notes
- Prep Time: 20 minutes- Baking Time: 12-15 minutes
- Cooling Time: ~1 hour
- Total Time: ~2 hours
- Servings: 8-10 slices
Tips for the Perfect Roll Cake
1. Roll While Warm: Rolling the cake while it’s warm prevents cracking. Use a towel dusted with powdered sugar to make the process easier.
2. Whipping the Cream: Ensure the cream is cold before whipping for the best results. Chill your bowl and beaters for even better stability.
3. Fresh Raspberries: Use ripe, fresh raspberries for the best flavor. Frozen raspberries can be used in a pinch but may release more liquid.
Conclusion
This Chocolate Raspberry Roll Cake is a stunning dessert that strikes the perfect balance between rich and refreshing. It's ideal for celebrations, holidays, or simply treating yourself to a slice of indulgence. With its impressive presentation and unforgettable taste, this recipe is bound to become a favorite.
Start baking today and enjoy this delightful combination of chocolate and raspberries!
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