Print

Chocolate Cake Roll with Raspberry and White Chocolate Garnish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 6 reviews

This decadent Chocolate Cake Roll combines the rich flavors of devil’s food cake with a luscious buttercream filling and a smooth coffee-infused chocolate ganache. Rolled into a beautiful spiral and topped with fresh raspberries and white chocolate shreds, this elegant dessert is perfect for special occasions or an indulgent treat.

Ingredients

Cake Batter

  • 1¾ cups Devil’s food cake mix
  • 3 Large eggs
  • 1/3 cup Water
  • 2 tbsp Vegetable oil
  • 1 tbsp Espresso powder (instant coffee granules)

For Rolling

  • 1/4 cup Powdered sugar

Ganache

  • 1 cup Semisweet chocolate chips
  • 1/2 cup Heavy cream
  • 1 tbsp Espresso powder (instant coffee granules)

Filling and Topping

  • 2 cups Buttercream icing
  • 1 cup Fresh raspberries (washed and patted dry)
  • 1 tbsp Shredded white chocolate

Instructions

  1. Prepare the Batter: In a deep mixing bowl, beat the 3 large eggs until fluffy. Add the water and vegetable oil, mixing again to combine.
  2. Combine Dry Ingredients: Add the devil’s food cake mix and 1 tablespoon of espresso powder to the wet mixture. Mix until just combined to avoid overmixing.
  3. Pour Batter into Pan: Line a jelly roll pan (15in x 10in x 1in) with parchment paper. Pour the batter evenly into the pan and spread to the edges.
  4. Bake the Cake: Preheat oven to 350°F (177°C). Bake the cake for 11-12 minutes, or until it springs back lightly when touched, being careful not to overbake.
  5. Prepare for Rolling: Spread a clean kitchen towel on your work surface and dust generously with powdered sugar to prevent sticking.
  6. Roll the Cake: Carefully invert the hot cake onto the sugared towel and peel off the parchment paper. While still warm, roll the cake up with the towel from one end to the other to form the roll shape.
  7. Cool the Cake Roll: Place the rolled cake on a cooling rack and let it cool for 45 minutes to 1 hour, allowing it to set in shape.
  8. Prepare the Ganache: In a saucepan over low heat, combine semisweet chocolate chips, heavy cream, and 1 tablespoon espresso powder. Stir until the chocolate is fully melted and the mixture is smooth. Remove from heat and let the ganache cool until slightly thickened but still pourable.
  9. Unroll and Fill: Gently unroll the cooled cake and remove the kitchen towel. Spread 2 cups of buttercream icing evenly over the cake surface.
  10. Re-roll the Cake: Carefully roll the cake back into a spiral without the towel.
  11. Decorate and Serve: Pour the cooled ganache evenly over the top of the cake. Garnish with fresh raspberries and sprinkle with shredded white chocolate. Slice and enjoy!

Notes

  • Be careful not to overbake the cake as it will dry out and crack when rolling.
  • Rolling the cake while hot helps prevent cracks and makes shaping easier.
  • Allow the ganache to cool enough to thicken but remain pourable for perfect coating.
  • If you don’t have espresso powder, instant coffee granules can be used as a substitute.
  • Store the cake covered in the refrigerator; bring to room temperature before serving for best taste.

Find it online: https://bitezly.com/chocolate-cake-roll-with-raspberry-and-white-chocolate-garnish-recipe/