Irresistible Chocolate Roll Cake with Luscious Raspberry Mousse Filling
Prepare to be enchanted by a dessert that perfectly balances rich chocolate with bright, fruity notes. This is not just any cake; it’s an incredibly light and moist chocolate roll cake, generously filled with a luscious, airy raspberry mousse. Every bite is a harmonious blend of flavors and textures that creates an utterly irresistible experience. While both components are stellar on their own, together, they form a symphony of taste that will have everyone asking for more!
This recipe is designed for both seasoned bakers and eager beginners. We’ve cracked the code to a stress-free roll cake, ensuring a stunning outcome without the typical fuss. Get ready to bake a masterpiece that tastes as amazing as it looks.
Why This Chocolate Raspberry Roll Cake Will Become Your New Favorite
You’re in for a genuine treat with this recipe, and I urge you to try it as soon as possible! You absolutely do not want to miss out on this divine combination of unbelievably light, moist chocolate cake and an exquisite raspberry mousse filling. Yes, a vibrant, fluffy raspberry mousse! It’s a game-changer.
Perhaps the idea of making a roll cake has intimidated you in the past, conjuring images of cracked cakes and frustration. Let me assure you, those days are over! You can absolutely master this dessert, and I mean it. The secret lies in our magical sponge cake recipe. It’s incredibly light, wonderfully fluffy, and deliciously moist, but its most remarkable quality is its elasticity. This sponge is forgiving, making the rolling process surprisingly simple and enjoyable.
No More Toweled Torture! The Secret to a Perfect Roll
Forget the old methods of rolling hot cake in a towel. Our unique sponge cake cools completely in the pan, eliminating the need to wrestle with a hot, delicate cake. This simple innovation makes the process infinitely less daunting and guarantees a beautiful, crack-free roll every time. Here’s a quick overview of how straightforward it is:
- Allow the cake to cool completely right in the baking pan. This only takes about 15-20 minutes, making it a quick and convenient step.
- Once cooled, carefully invert the cake onto a clean kitchen towel generously dusted with powdered sugar.
- Trim any uneven or crisp edges for a neat finish.
- Evenly spread your delightful filling.
- And then, with confidence, roll it up!
Because the cake bakes and cools relatively quickly, it’s best to prepare the raspberry mousse filling first. This allows the mousse ample time to chill and set properly while your cake is doing its thing, ensuring both components are ready at the perfect moment for assembly. Just pop the mousse in the refrigerator until your cake layer is cool and ready for filling.
Essential Tip for a Flawless Cake Roll!
For the best results, aim to fill and roll your cake as soon as it has completely cooled. While our sponge is incredibly elastic, letting it sit uncovered for too long can cause it to dry out slightly, making it less pliable. If, for any reason, you can’t immediately proceed with filling and rolling, simply cover the cooled cake with a clean kitchen towel. This will help trap moisture and keep it wonderfully soft and flexible until you’re ready for the next step, ensuring a perfect, crack-free roll.
5 from 1 vote
Chocolate Roll Cake with Raspberry Mousse Filling
By Shinee Davaakhuu
An unbelievably light and moist chocolate roll cake paired with a vibrant, airy raspberry mousse filling, creating a dessert that is truly irresistible and perfect for any celebration!
Prep Time: 15 mins
Cook Time: 15 mins
Cooling/Setting: 15 mins cake + 2 hours mousse/ganache
Total Time: Approx. 2 hours 45 mins (including chilling)
Yields: 8-12 servings
Pin Recipe
Comment
Print Recipe
Ingredients
For the Raspberry Mousse Filling:
- 1 teaspoon gelatin powder
- 1 cup (240ml) heavy whipping cream
- 2 oz (55gr) chopped white chocolate, or white chocolate chips
- ¼ cup raspberry jelly
For the Chocolate Cake:
- 4 large eggs, separated
- 1 extra egg yolk
- ½ cup (100gr) granulated sugar, divided
- 50 ml milk
- 2 tablespoons mayonnaise (yes, mayo! It adds incredible moisture!)
- ½ cup (60gr) cake flour, sifted
- ¼ cup (20gr) natural unsweetened cocoa powder, sifted
- Powdered sugar for dusting the towel
- ½ cup raspberry jelly (for spreading on cake)
For the Chocolate Ganache & Decoration:
- ½ cup (120ml) heavy whipping cream
- 4 oz (100gr) semi-sweet chocolate or chocolate chips, finely chopped
- Fresh raspberries for decorating
Instructions
- Prepare the Raspberry Mousse Filling: In a small, heatproof bowl, sprinkle the gelatin powder over 1 tablespoon of cold water. Let it sit for 5 minutes to bloom and soften.
- In a microwave-safe cup, heat ¼ cup of the heavy whipping cream until hot but not boiling, about 30 seconds.
- Add the bloomed gelatin to the hot cream and stir vigorously until the gelatin is completely dissolved.
- Place the chopped white chocolate (or chips) into a separate small bowl. Pour the hot cream-gelatin mixture over the chocolate. Let it stand undisturbed for 1 minute, allowing the chocolate to melt. Then, stir until the chocolate is fully melted and the mixture is smooth. If there are any stubborn lumps, microwave for an additional 15-30 seconds and stir again. Cool this mixture completely to room temperature, or even slightly chilled (a few minutes in the fridge can speed this up).
- In a chilled mixing bowl with a whisk attachment (or using a hand mixer), beat the remaining ¾ cup heavy whipping cream until stiff peaks form.
- Gently fold the cooled white chocolate-gelatin mixture and the ¼ cup raspberry jelly into the whipped cream until just combined. Do not overmix. Refrigerate the mousse while you prepare the cake, allowing it to firm up further.
- Bake the Chocolate Cake: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking sheet with parchment paper, allowing an overhang on the short sides for easy handling. Lightly spray the parchment paper with cooking spray.
- Carefully separate the eggs into two distinct bowls: whites in one, yolks (plus the extra yolk) in another.
- In a clean mixing bowl with a whisk attachment, combine the egg whites with ¼ cup of the granulated sugar. Beat on high speed until firm, glossy stiff peaks form. Set aside.
- In a separate mixing bowl, combine the egg yolks (including the extra one) with the remaining ¼ cup of sugar. Beat on medium-high speed until the mixture becomes thick, pale yellow, and airy, about 3-4 minutes.
- Add the milk and mayonnaise to the egg yolk mixture. Mix until everything is well incorporated and smooth.
- Sift the cake flour and cocoa powder directly into the egg yolk mixture. Mix on low speed for about 30 seconds, or until the dry ingredients are just incorporated and the batter is smooth. Be careful not to overmix.
- Gently fold half of the beaten egg whites into the chocolate batter using a spatula until mostly smooth. Then, carefully fold in the remaining egg whites until no streaks remain and the batter is uniformly smooth and airy. Work gently to retain as much air as possible.
- Pour the batter onto the prepared baking sheet and spread it evenly to all corners with an offset spatula.
- For a remarkably moist cake, place an oven-safe pan filled with 1 cup of hot water on the lower rack of your oven (below where the cake will bake). This creates a steamy environment.
- Place the cake on the middle rack and bake for approximately 13 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack for 15-20 minutes. This sponge is designed to be flexible even when cooled. (If you cannot proceed with the next steps within 30 minutes, loosely cover the cake with a clean kitchen towel to prevent it from drying out).
- While the cake cools, prepare your workspace: dust a clean, lint-free kitchen towel generously with powdered sugar on a flat counter surface.
- Once the cake is completely cool, very carefully invert the entire cake onto the prepared kitchen towel. Gently peel off the parchment paper. Using a sharp knife, trim any crisp or uneven edges from all four sides of the cake to create clean lines and facilitate rolling.
- Spread the ½ cup of raspberry jelly evenly over the entire surface of the cooled chocolate cake.
- Next, retrieve the chilled raspberry mousse filling. Spread it over the raspberry jelly layer, reserving about ½ cup of the mousse for later decoration. Apply a slightly thinner layer of mousse at the far end of the cake (the end where your roll will finish).
- Starting from the long end closest to you, carefully and steadily roll the cake into a tight log. Use the kitchen towel to help gently lift and guide the cake as you roll it, ensuring the seam ends up at the bottom.
- Gently transfer the rolled cake onto a wire rack, which should be placed over a baking sheet (this will catch any ganache drips).
- Prepare the Chocolate Ganache: In a small saucepan, bring ½ cup heavy cream to a gentle simmer over medium heat. Do not let it boil.
- Place the finely chopped semi-sweet chocolate (or chips) in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit undisturbed for 2 minutes to allow the chocolate to soften.
- After 2 minutes, whisk the mixture thoroughly for a couple of minutes until it’s perfectly smooth, glossy, and uniform.
- Immediately pour the warm ganache over the chilled cake roll, ensuring it covers the top and sides. Allow any excess ganache to drip down onto the baking sheet below.
- Place the ganache-covered cake in the refrigerator for at least 2 hours to allow the ganache to set and the cake to firm up, making it easier to slice.
- Decorate and Serve: Once the cake is chilled and the ganache is set, transfer the reserved ½ cup of raspberry mousse filling into a piping bag fitted with a decorative tip (such as Wilton 1M for beautiful rosettes). Pipe elegant rosettes or other desired decorative patterns along the top of the cake.
- Garnish with fresh raspberries for a final touch of beauty and freshness. Slice with a warm, sharp knife and serve your exquisite Chocolate Raspberry Roll Cake!
⭐️ Did you make this recipe? Please leave a review and let us know how much you loved it!
Nutrition Facts (per serving, approx.)
- Calories: 483 kcal
- Carbohydrates: 48 g
- Protein: 8 g
- Fat: 30 g
- Sugar: 33 g
- Sodium: 91 mg
Nutritional information is an estimate based on ingredients and preparation methods. Actual values may vary.
Course: Dessert
Cuisine: American
Keywords: Chocolate Roll Cake, Raspberry Mousse, Cake Roll Recipe, Elegant Dessert, Easy Chocolate Cake, Berry Dessert
Love this recipe? Share your creations!
I absolutely adore seeing your culinary masterpieces. If you make this exquisite Chocolate Raspberry Roll Cake, please share your photos with me! Your beautiful creations inspire me every day. Don’t forget to also leave a rating and your feedback on the recipe. Thank you for baking along!