Name: Chocolate Raspberry Roulade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European-Inspired
Ingredients: 4 large eggs; 1/2 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup heavy cream; 2 tbsp powdered sugar; 1/2 cup raspberry jam or fresh raspberries; Optional: dark chocolate shavings, extra raspberries for garnish

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Chocolate Raspberry Roulade is a stunning dessert that looks elegant but is surprisingly simple to make. A light, flourless chocolate sponge gets rolled up with whipped cream and tart raspberry filling, making each slice as beautiful as it is delicious.

Why I Love This Recipe

I love this roulade for how it balances rich chocolate with bright raspberry flavor. The sponge is soft and airy, the filling is creamy, and the raspberry adds just the right amount of tang. It’s one of those desserts that impresses everyone at the table but doesn’t require a ton of effort to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
Unsweetened cocoa powder
Salt
Vanilla extract
Heavy cream
Powdered sugar
Fresh raspberries or raspberry jam
Optional: dark chocolate shavings, extra raspberries for garnish

Directions

I preheat the oven and line a jelly roll pan with parchment paper.
I beat the eggs and sugar until pale and fluffy, then gently fold in the cocoa powder, salt, and vanilla.
I spread the batter evenly in the pan and bake until just set—this sponge cooks quickly.
While still warm, I roll the cake up in a clean kitchen towel to form the roulade shape, then let it cool completely.
I whip the cream with powdered sugar until stiff peaks form.
Once the cake is cool, I unroll it gently, spread a layer of raspberry jam and whipped cream, then roll it back up.
I dust the roulade with cocoa or powdered sugar and garnish with chocolate shavings and berries before serving.

Servings and timing

This roulade serves 8 to 10 slices and takes about 35 to 40 minutes total—20 minutes to prep and 15 to 20 minutes to bake and assemble.

Variations

I sometimes fold a little melted chocolate into the whipped cream for a chocolate-on-chocolate version.
Swapping raspberry for cherry jam creates a Black Forest-style roulade.
For a boozy twist, I brush the sponge with a splash of raspberry liqueur before adding the filling.
I’ve used mascarpone or cream cheese in the filling for a richer, tangier finish.

Storage/Reheating

I store the roulade in the fridge, wrapped tightly, for up to 3 days. It’s best served chilled or at room temperature. I don’t recommend freezing it, as the whipped cream can lose texture after thawing.

FAQs

Does the sponge crack when rolling?

It can if it’s overbaked or not rolled while still warm. I always roll it right out of the oven in a towel to help it hold shape without cracking.

Can I use frozen raspberries?

Yes, I cook them down into a quick jam or use them in the filling after thawing and draining off excess liquid.

How do I make the roulade extra neat?

I trim the ends after rolling to create clean slices. Dusting with cocoa or powdered sugar helps hide any imperfections on the surface.

Can I make it in advance?

Yes, I often make it the night before and store it in the fridge. It actually slices better once chilled.

What if I don’t have a jelly roll pan?

I use a baking sheet with raised sides, about 10×15 inches. The thin, even sponge is key for easy rolling.

Conclusion

Chocolate Raspberry Roulade is one of my favorite show-stopping desserts. It’s light, flavorful, and beautifully balanced between rich chocolate and fruity brightness. Whether it’s for a special occasion or a sweet weekend treat, this roulade never fails to impress.