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+ servings

Chocolate Raspberry Cake Roll

Chocolate cake is spread with raspberry buttercream and rolled up into a beautiful cake roll
Prep Time20 minutes
Cook Time10 minutes
Resting Time:2 hours
Total Time2 hours 30 minutes
Servings: 10 slices

Ingredients

For the chocolate cake:

  • 4 large eggs separated
  • cup sugar
  • cup light brown sugar
  • 1 tablespoon strong black coffee
  • ¼ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup natural unsweetened cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the raspberry buttercream:

  • 2 sticks unsalted butter softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • teaspoon salt
  • 1 cup freeze-dried raspberries

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon pure vanilla extract

Instructions

For the cake:

  • Preheat oven to 350 degrees. Spray 12x17 rimmed baking sheet with nonstick spray. Add a sheet of parchment paper and spray that with nonstick spray too. We need to make sure the cake doesn't stick to the pan.
  • Separate eggs and place egg whites in a large bowl for a stand mixer. Whip egg whites and sugar together until stiff peaks form. Place into another bowl and set aside. Add flour, cocoa powder, baking powder and salt to the same bowl. Whisk together. Set aside.
  • In a separate bowl, add egg yolks and brown sugar together and whisk until smooth and light, about 2 minutes. Add melted butter, vanilla extract, and coffee and whisk to combine. Pour egg mixture over flour mixture. Mix together just until combined.
  • Add 1/3 of whipped egg whites to mixture and gently fold together. Add next 1/3 of mixture and fold together. Finally, add the last 1/3 mixture and fold together. Pour mixture into prepared baking sheet. Spread into one even layer. Bake in preheated oven until cake bounces back when you touch it, about 10-12 minutes.
  • While the cake bakes, lay a thin kitchen towel on the counter. Sprinkle with a thin layer of cocoa powder on it. When the cake is finished baking, flip cake over onto the powdered towel. Gently roll the cake up into the towel. Place it into the refrigerator to chill until completely cool, about 1 hour.

For the raspberry buttercream:

  • Add freeze-dried raspberries to a food processor and pulse until a powder forms. Set aside.
  • Add butter to bowl of a stand mixer, whip until light and fluffy, about 4 minutes. Add powdered sugar, heavy cream, vanilla extract, salt, and raspberry powder together and mix for another minute.
  • Unroll the cooled cake and add buttercream in one smooth layer. Roll cake back up and finish with the seam side down. Place onto serving plate. Top with fresh whipped cream, raspberries, and chocolate chips.

For the whipped cream:

  • Add cream, sugar, and vanilla to a bowl fitted for a stand mixer. Beat with whisk attachment on medium high until stiff peaks form. *You can prepare this ahead of time and store in a sealed container in the refrigerator for up to 2 days.

Notes

Note: the buttercream gets firm when cooled so only refrigerator if storing overnight. If enjoying the cake the same day, store the cake at room temperature
Cake recipe adapted from Sally's Baking Addiction