Decadent Raspberry Chocolate Swiss Roll
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
Powdered sugar for dusting
For the Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
For the Ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan and line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale. Add the water and vanilla extract, mixing to combine.
Gradually fold the dry ingredients into the egg mixture until well combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short side, roll up the cake and towel together. Cool completely on a wire rack.
To make the filling, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Gently fold in the raspberries.
Unroll the cooled cake and spread the raspberry cream filling evenly over the cake. Re-roll the cake without the towel. Place seam-side down on a serving plate.
For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes, then stir until smooth.
Pour the ganache over the Swiss roll, allowing it to drip down the sides. Let set before slicing.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 320 kcal | Servings: 10 servings
