Description
A rich chocolate sponge rolled with silky cream filling, fresh raspberries, and glossy chocolate ganache, perfect for festive occasions.
Ingredients
- Chocolate sponge cake
- Fresh raspberries
- Vanilla cream filling
- Chocolate ganache
- Eggs
- Sugar
- Flour
- Cocoa powder
- Vegetable oil
- Vanilla extract
- Heavy cream
- Butter
- Powdered sugar
Instructions
- Whisk eggs and sugar until thick and pale; fold in flour, cocoa powder, oil, and vanilla.
- Spread the batter thinly in a jelly-roll pan and bake at 350°F for 10–12 minutes.
- Roll the warm cake in parchment to shape it, then allow it to cool.
- Whip cream with powdered sugar and vanilla for the filling.
- Unroll the cooled cake, spread the vanilla cream, and scatter fresh raspberries throughout.
- Roll tightly, then coat the outside with glossy chocolate ganache.
- Garnish with whole raspberries and chill before slicing.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use fresh raspberries for the best flavor and presentation.
- Chill the roll for at least 30 minutes before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg