Chocolate Roll with Cream and Raspberries Filling

I love this Chocolate Cake Roll with cream and raspberries and I am excited to share this recipe with you. It’s not only beautiful, but also absolutely delicious! It’s light, chocolaty and just melts…melts away…too fast :) It’s perfectly fitting for the Holidays or when you have a company, but nobody complains when I bake it just for us without special occasion. I like that you can experiment with the filling and use strawberries or cherries instead of raspberries. You can skip the icing on the cake and instead cover it completely with Chocolate ganache. The possibilities are endless and they are all delicious!


Sponge Cake:
2 eggs
1/3 cup sugar 
2 tbsp. all-purpose flour 
1/6 cup unsweetened cocoa powder
200 ml whipping cream
3 ½ tbsp. icing sugar
200 g raspberries+ 10-12 for decoration
Ganache (optional):
1/4 cup semisweet chocolate chips 
1/4 cup heavy cream 
1/2 tsp. instant coffee granules 


Make the Sponge Cake:
Preheat the oven to 400 F.
Line the 12x8 inch Swiss Roll tin with parchment paper.
In a small bowl sift flour and cocoa powder and mix to combine.
Crack the eggs into a heat-proof mixing bowl and add the sugar.
Place the bowl over the slightly simmering water, making sure it doesn’t touch the hot water. The light heat should come only from the steam, so the eggs won’t cook. The temperature should be below 120 degrees F. Beat the eggs with electric mixer, gradually increasing the speed. This method called Bain-marie – hot water bath. 
Beat the eggs for about 5-6 minutes or until it’s almost triple in volume and reach the ribbon stage (when the whisk is lifted, a ribbon should be formed on the surface.)
Remove the bowl from the heat and continue beating for about 3 minutes. 
Add flour mixed with cocoa and carefully fold with a rubber spatula until combined.
Pour the batter on the lined baking sheet and spread evenly with the spatula. 

Chocolate sponge
Bake it for 7-8 minutes, until it is springy to the touch.
Place a parchment paper on the working surface and dust with cocoa powder. 
Carefully remove the cake from the form and turn over the cake onto prepared paper. Remove the parchment paper from the top of the cake. 
While it is still warm, roll up the sponge cake using the sides of the parchment paper to make a log. Put aside.
Make the filling:
Beat the whipping cream with the icing sugar until stiff. Take about 1/4 of the cream and place aside for decoration.
Assemble the Cake:
Unroll the cake and spread the cream over the cake. Top evenly with raspberries and roll the cake. 

Cream and Raspberries filling
Place the roll in the fridge for about an hour. 
Make the ganache: Place chocolate chips, heavy cream, and instant coffee in heatproof bowl and melt it over a saucepan of simmering water until smooth, stirring occasionally.
Decorate the cake with whipped cream, fresh raspberries and a chocolate ganache.
Bon appetite!

Chocolate Roll with Raspberries



  • Sponge Cake:
  • 2 eggs
  • 1/3 cup sugar
  • 2 tbsp. all-purpose flour
  • 1/6 cup unsweetened cocoa powder
  • Filling:
  • 150 ml whipping cream
  • 2 tbsp. icing sugar
  • 200 g raspberries
  • Ganache (optional):
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 tsp. instant coffee granules

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