Chocolate Raspberry Swiss Roll Cake

Chocolate Raspberry Swiss Roll Cake

INGREDIENTS:

For the Chocolate Sponge Cake:

- 3/4 cup all-purpose flour

- 1/4 cup cocoa powder

- 1 tsp baking powder

- 1/4 tsp salt

- 4 large eggs

- 3/4 cup granulated sugar

- 1 tsp vanilla extract

- 2 tbsp vegetable oil

- 2 tbsp milk

For the Cream Filling:

- 1 1/2 cups heavy whipping cream (cold)

- 1/4 cup powdered sugar

- 1 tsp vanilla extract

- 4 oz cream cheese (softened, optional for stability)

For the Chocolate Ganache Topping:

- 1/2 cup heavy cream

- 1 cup semi-sweet chocolate chips

- 1 tbsp butter

For Topping:

- Fresh raspberries

- Mini chocolate chips

INSTRUCTIONS:

                 Preheat oven to 350°F (175°C). Line a 10x15 inch baking pan with parchment paper.

                In a bowl, sift flour, cocoa powder, baking powder, and salt.

                In another bowl, beat eggs and sugar for 5-7 mins until thick and pale. Add vanilla, oil, and milk.

                Gently fold in the dry ingredients. Don't overmix.

                Pour batter into pan and spread evenly. Bake for 12-15 mins only.

               While hot, roll the cake with parchment paper inside a clean towel. Let cool completely rolled.

Make the Cream:

               Beat heavy cream, powdered sugar, vanilla, and cream cheese until stiff peaks form.

 Assemble:

                Unroll the cooled cake gently. Spread cream filling evenly.

                Re-roll the cake tightly without parchment. Wrap in plastic and chill for 1 hour.

Make Ganache & Decorate:

                Heat heavy cream until hot (not boiling). Pour over chocolate chips and butter. Wait 2 mins then stir until smooth and glossy.

                Pour ganache over the chilled roll, letting it drizzle down the sides.

               Top with fresh raspberries and chocolate chips.

              Chill for 30 mins before slicing and serving.Serve on a long white plate.

        Slice, Serve and Enjoy 😋💕🙂