Raspberry Chocolate Roll Cake (Crazy Easy)
This raspberry roll cake is made with moist chocolate sponge cake, decadent cream, and fresh raspberries. Nail the shape with a simple kitchen trick!
Servings 24 servings
Preheat the oven to 350°F. Prepare ingredients for the cake.
Using a stand mixer or hand mixer, beat the eggs and sugar together until the mixture doubles in volume.
In a separate bowl, sift the flour and cacao together.
In thirds, fold the flour into the egg mixture with a spatula just until well-combined. Be extra careful not to over mix the dough.
Spread the dough onto a baking sheet lined with parchment paper or a silicone baking mat (10" X 15" is a perfect size). Bake for 12 minutes.
Remove the cake from the oven and place a kitchen towel over it. Starting with the shorter side, roll up the cake into a spiral.
Let the roll cool completely at room temperature.
Filling & Topping
Unroll the cake and discard the parchment paper. Spread the mashed raspberries over the cake and let them soak into the cake while you work on the cream.
Using a stand mixer or hand mixer, beat the powdered sugar, cacao, and extra cold heavy whipping cream together until the mixture forms stiff peaks.
Spread a thick layer of cream over the raspberries and roll the cake back up.
Using the remaining cake cream, frost the entire outside of the cake. Decorate it as you wish with fresh raspberries, chocolate, and cacao.
Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 18mg | Potassium: 96mg | Fiber: 2g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg