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Indulge in a Decadent Raspberry Chocolate Cake Roll

Indulge in a Decadent Raspberry Chocolate Cake Roll Bliss

Indulge in a Decadent Raspberry Chocolate Cake Roll that combines rich chocolate and tart raspberries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Consider gluten-free flour for a gluten-free option.
  • 1/4 cup Cocoa Powder Opt for unsweetened cocoa for better sweetness control.
  • 1 teaspoon Baking Powder Ensure it's fresh for maximum fluffiness.
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar for a less refined choice.
  • 3 large Eggs Flaxseed or applesauce can be used as egg substitutes.
  • 1 teaspoon Vanilla Extract Imitation vanilla serves as a cost-effective alternative.
For the Filling
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1 cup Fresh Raspberries Frozen raspberries are an acceptable substitute if thawed and drained.
  • 1/2 cup Powdered Sugar No substitutes necessary as it also contributes to visual appeal.

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, lightly greasing it.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and granulated sugar until well combined.
  3. In a separate bowl, beat together the eggs and vanilla extract until frothy and slightly thickened, about 2-3 minutes.
  4. Gently fold the dry ingredients into the egg mixture until just combined, with a few visible streaks of flour remaining.
  5. Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes until set.
  6. While the cake cools, whip the heavy cream until soft peaks form and fold in the fresh raspberries.
  7. Once the cake has cooled, roll it with the filling in a powdered sugar-dusted kitchen towel, forming a spiral shape.
  8. Chill the rolled cake in plastic wrap for at least one hour, then dust with powdered sugar before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Let the cake cool completely before rolling to avoid cracks, and always check the freshness of baking powder for the ideal rise.

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