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Raspberry Chocolate Cake Roll

Raspberry Chocolate Cake Roll

This Raspberry Chocolate Cake Roll combines rich chocolate cake with a tangy raspberry cream, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
Wet Ingredients
  • 4 large eggs
  • 1 tsp vanilla extract
Filling
  • 1 cup heavy cream
  • 1 cup fresh raspberries
  • Powdered sugar for dusting

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing bowls
  • Whisk
  • electric mixer

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
  3. In another bowl, beat eggs and vanilla until frothy. Gently fold in the dry ingredients until just combined.
  4. Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes until set.
Preparing the Filling and Rolling the Cake
  1. While cooling, whip heavy cream until soft peaks form and fold in raspberries.
  2. Once cooled, invert the cake onto a towel dusted with powdered sugar. Spread the filling evenly and roll gently.
  3. Wrap in plastic wrap and chill for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18g

Notes

Feel free to customize the filling with different flavors or berries for unique twists.

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