Description
Raspberry Chocolate Cake Roll is a stunning dessert that beautifully combines rich chocolate cake with a luscious raspberry filling. This delightful treat is not only visually impressive, making it perfect for special occasions, but also easy to prepare, allowing bakers of all levels to shine. Each slice reveals a swirl of vibrant raspberry cream nestled within a moist chocolate roll, making it a showstopper at any gathering. Indulge your taste buds and impress your guests with this elegant yet approachable dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar. In another bowl, beat eggs until frothy; mix in milk, melted butter, and vanilla extract. Gradually combine dry ingredients until smooth.
- Spread the batter onto the prepared baking sheet and bake for 12-15 minutes until a toothpick comes out clean.
- Let the cake cool slightly before flipping it onto a powdered sugar-dusted kitchen towel. Roll it up gently in the towel while still warm and allow cooling completely.
- Whip heavy cream until soft peaks form; mash raspberries with sugar and fold into the whipped cream. Unroll the cooled cake, spread the raspberry filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for an hour before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg