This Chocolate Raspberry Cake Roll is a pleasant dessert bursting with raspberry taste and ideal for raspberry season. It blends the wealthy flavors of chocolate with the tart sweetness of raspberries.
This cake roll begins with a lightweight and fluffy chocolate sponge cake, baked to perfection, after which gently rolled with a luscious raspberry cream cheese filling and contemporary raspberries.
Every slice reveals an exquisite spiral of deep, darkish chocolate cake combined with the intense raspberry filling providing a visible deal with that’s nearly as good because it appears to be like.
Garnished with contemporary raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a contact of class and an unforgettable style that leaves everybody yearning for extra. This dessert is bound to impress, making it a really perfect selection for any event.
How you can make chocolate raspberry cake roll
Start by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
Put together the chocolate sponge cake
In a medium bowl, sift collectively the flour, cocoa powder, baking powder, and salt, then whisk to mix and put aside.
In a big bowl, add eggs, vanilla, and sugar. Beat with an electrical mixer till the combination turns into lemon yellow and foamy. Add the oil and blend till nicely included. Steadily fold within the flour combination till totally mixed.
Pour the batter into the ready baking pan and bake for about 8-10 minutes, or till a toothpick inserted into the middle comes out clear. Sprinkle the baked cake with powdered sugar to stop sticking, then flip it onto a kitchen towel. Fastidiously take away the parchment paper and roll the cake with the kitchen towel inside whereas it’s nonetheless heat to stop cracking. Let it cool fully.
Put together the raspberry sauce
Place raspberries, sugar, and lemon juice in a small saucepan over medium warmth. Deliver to a boil and prepare dinner for about 5 minutes, or till it thickens. Take away from warmth, sieve to take away seeds, and let cool fully.
Put together the raspberry cream cheese filling
Mix cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and blend to mix. In a separate bowl, whip cream till stiff peaks kind, then gently fold the whipped cream into the cream cheese raspberry combination.
How you can assemble the chocolate raspberry cake roll
Unroll the cooled cake and unfold the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for adorning. Sprinkle contemporary raspberries over the filling and roll the cake again up. Refrigerate for a minimum of 2 hours earlier than serving.
To complete, pipe the reserved raspberry cream cheese filling on prime of the cake roll. Embellish with contemporary raspberries and chocolate shards, then mud with powdered sugar.
Don’t neglect to share the images with me on Instagram, should you attempt it out as I really like seeing how this seems for you. Get pleasure from this pleasant dessert!
When you like cake roll recipes test our assortment of 15 Cake Rolls excellent for varied events. For extra raspberry desserts test our full assortment of Raspberry Recipes.
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Chocolate Raspberry Cake Roll
This Chocolate Raspberry Cake Rollis a pleasant dessert bursting with raspberry taste and ideal for raspberry season. It blends the wealthy flavors of chocolate with the tart sweetness of raspberries. Garnished with contemporary raspberries,chocolate shards and a dusting of powdered sugar,this Chocolate Raspberry Cake Roll brings a contact of class and an unforgettable
Components
Chocolate Sponge Cake
- 4eggs
- 1/2cup (100g) sugar
- 2tbsp (28g) vegetable oil
- 1tsp (5g) vanilla extract
- 1/3 cup+1tbsp(50g) all-purpose flour
- 1/3 cup (40g) darkish unsweetened cocoa powder
- 1tsp (4g) baking powder
- 1/2 tsp (2g) salt
Raspberry sauce
- 9 oz (250g) raspberries,contemporary or frozen
- 1/4 cup (50g) sugar
- 2 tbsp (30ml) lemon juice
Raspberry Cream Cheese Filling
- 7oz (200g) cream cheese ,room temperature
- 1/3 cup (40g) powdered sugar
- 1tsp (5g) vanilla extract
- Raspberry sauce
- 1cup (240g) whipping cream,chilled
For the Filling
- 7oz (200g) contemporary raspberries
For Garnishing,non-obligatory
- contemporary raspberries
- chocolate shards
- powdered sugar
Directions
Put together the chocolate sponge cake.
Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder,baking powder and salt. Put aside.
In a big bowl add eggs,vanilla and sugar. Beat with an electrical mixer till lemon yellow and foamy. Add oil and blend till nicely included.
Steadily fold within the flour combination.
Bake for about 8-10 minutes till a toothpick inserted into the middle comes out clear.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Take away the parchment paper it was baked with. Roll with the kitchen towel inside. You’ll have to do it whereas remains to be sizzling/heat in any other case it cracks. Let cool fully.
Put together the raspberry sauce.
Place raspberries,sugar and lemon juice in a small saucepan and place over medium warmth.
Deliver to a boil and prepare dinner for about 5 minutes or till thickens.
Take away from warmth and sieve to take away seeds. Let cool fully.
Put together the raspberry cream cheese filling.
In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and blend to mix.
In one other bowl whip cream till stiff peaks kind.
Gently fold the cream into the cream cheese raspberry combination.
Unroll the cake and unfold the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for adorning.
Sprinkle contemporary raspberries over the filling.
Roll the cake again up. Refrigerate for a minimum of 2 hours earlier than serving.
Garnish the cake roll.
Pipe the remaining raspberry cream cheese frosting on prime of the cake roll.
Embellish with contemporary raspberries and chocolate shards.
Mud with powdered sugar and luxuriate in.
Diet
Serving:1serving out of 10Energy:315kcalCarbohydrates:32.3gProtein:6gFats:19.7gSaturated Fats:10.1gLdl cholesterol:114mgSodium:210mgPotassium:289mgFiber:4.3gSugar:21.6gCalcium:76mgIron:2mg
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