Description
Delightful combination of tart raspberries and rich chocolate in a stunning roll cake.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, whisk the eggs and granulated sugar until light and fluffy.
- Gradually mix in the dry ingredients until just combined. Pour the batter into the prepared pan and spread it evenly. Bake for about 12-15 minutes, or until the cake is set.
- Carefully flip the cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper and roll the cake up with the towel. Allow it to cool completely.
- Once cooled, unroll the cake and spread raspberry preserves over the surface. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the raspberry layer. Roll the cake back up, cover with plastic wrap, and refrigerate for at least an hour before serving.
- Slice and garnish with fresh raspberries.
Notes
Serve chilled or at room temperature. Pair slices with whipped cream and fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg