Raspberry Chocolate Roll Cake (Crazy Easy)
User Reviews
4.7
Raspberry Chocolate Roll Cake (Crazy Easy)
Description
The Raspberry Chocolate Roll Cake begins with beating eggs and sugar until airy, then folding in flour and cocoa powder gently to maintain the cake’s lightness. The batter spreads thinly on a baking sheet and bakes briefly. Once baked, the cake is rolled up while warm, allowing it to maintain shape without cracking. After cooling, the cake is unrolled to spread mashed raspberries over the surface; these raspberries soak into the sponge, adding moisture and tartness.
The filling consists of heavy cream whipped with powdered sugar and cocoa powder, producing a smooth, fluffy cream that complements the berry’s acidity and the cocoa’s depth. The cake is re-rolled, encasing the raspberry layer and cream for a visually appealing swirl when sliced. Fresh raspberries decorate the outside for an inviting finish.
This dessert showcases a blend of textures from the soft, airy sponge and the creamy filling, with vibrant raspberry flavor brightening the chocolate. It suits celebrations or a sophisticated treat.
Ingredients
- 6 egg room temperature
- 3/4 cup sugar
- 1 cup flour
- 4 tbsp cacao powder
- 3 cups raspberries mashed
Cream
- 1/2 qt heavy cream extra cold, whipped
- 1 cup powdered sugar
- 3 tbsp cacao powder
Decoration
- 1 cup raspberries fresh
Instructions
Cake Roll
- Preheat the oven to 350°F. Prepare ingredients for the cake.
- Using a stand mixer or hand mixer, beat the eggs and sugar together until the mixture doubles in volume.
- In a separate bowl, sift the flour and cacao together.
- In thirds, fold the flour into the egg mixture with a spatula just until well-combined. Be extra careful not to over mix the dough.
- Spread the dough onto a baking sheet lined with parchment paper or a silicone baking mat (10" X 15" is a perfect size). Bake for 12 minutes.
- Remove the cake from the oven and place a kitchen towel over it. Starting with the shorter side, roll up the cake into a spiral.
- Let the roll cool completely at room temperature.
Filling & Topping
- Unroll the cake and discard the parchment paper. Spread the mashed raspberries over the cake and let them soak into the cake while you work on the cream.
- Using a stand mixer or hand mixer, beat the powdered sugar, cacao, and extra cold heavy whipping cream together until the mixture forms stiff peaks.
- Spread a thick layer of cream over the raspberries and roll the cake back up.
- Using the remaining cake cream, frost the entire outside of the cake. Decorate it as you wish with fresh raspberries, chocolate, and cacao.
- Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 56mg | 19% |
| Sodium | 18mg | 1% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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