Raspberry Chocolate Swiss Roll Recipe
Looking for a dessert to really WOW your friends and family? Well, look no further than this amazing Chocolate Swiss Roll Recipe! Yes, it has chocolate, a fudge filling, a raspberry cream filling, and a beautiful chocolate ganache coating. Perfect for Valentine’s Day!!
Looking for some other wonderful dessert ideas? These Apple Pie Cinnamon Rolls are next-level delicious! And this Caramel Apple Cake is perfect for dessert or even an afternoon snack!
Why I Love This Recipe
- Super chocolaty
- Raspberries balance the sweetness
- Simple ingredients
- Perfect for friends and family
- Bakery-style showstopper
Helpful Items for This Recipe
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60% Dark Couverture Chocolate Chips
I won’t lie, this recipe is fairly intense but very doable, as I have given you as much information as I can think of.
Ingredients for Chocolate Swiss Roll Recipe
Recipe Ingredients
Boxed brownie mix – During recipe testing, I used both the Ghirardelli Triple Chocolate brownies from Costco and the Ghirardelli Double Chocolate brownies from the grocery store. Both turned out equally well. Interestingly, the Triple Chocolate brownies call for 2/3 cup of water per batch, whereas the Double Chocolate box mix calls for only ½ cup. I prefer Ghirardelli brownie mixes for their robust chocolate flavor, additional chocolate chips, consistent baking quality, and being a fan favorite!
Chocolate Information
60% chocolate chips – These quality chocolate chips are used for the fudge filling and the ganache for the center of the brownie roll. I used Ghirardelli 60% chocolate chips. Guittard also has quality chocolate chips. A range of 60-85% chocolate is excellent. Couverture chocolate would also be effective in this recipe and would be so very tasty!
Couverture chocolate – For the ganache coating, couverture chocolate would be preferred. The ganache made with this quality chocolate is glossy, just like you want it to be. You could use a good-quality chocolate chip, but the gloss may be slightly dull, and the texture may not be as smooth. However, the taste will still be amazing. Link is provided above.
Ruby chocolate – This is a fun addition if you want the red color on your brownie roll. The best part about adding ruby chocolate to this particular brownie roll is that the ruby chocolate has a fruity undertone that pairs so perfectly with the raspberries. Link is provided above.
More Ingredients
Unsalted butter – Cut the butter into smaller slices so it melts more easily and faster. I prefer unsalted butter so that I can control the salt in the recipe. Still, you can substitute it with salted butter and disregard the additional salt in the fudge filling ingredients.
Powdered sugar – This is also called confectioner sugar or icing sugar in Canada.
Cocoa powder – A good-quality cocoa powder makes a huge difference in the flavor. I used Callebaut Royal Dutch Processed Cocoa. I also prefer Cacao Barry Extra Brute or Ghirardelli Majestic Cocoa Powder. All three of these cocoas are Dutch-processed, not natural.
Light corn syrup – Corn syrup really gives this filling a fudge-like texture and flavor.
Vanilla – I always use real vanilla extract in my baking; the artificial products do not have the same taste.
Kosher salt – Adding a little salt to the fudge filling balances out the sweetness and complements this flavor profile so perfectly. Disregard this ingredient if using salted butter.
Raspberries, White Chocolate and More
Seedless raspberry preserves – In recipe testing, I used Smucker’s seedless raspberry preserves, as well as a homemade jelly. Both tasted amazing. The only qualifier is that it needs to be seedless. Strawberry jam could be a good substitute if the strawberry chunks are mixed thoroughly.
White chocolate – The quality of the white chocolate matters in this recipe. The more cocoa butter in the white chocolate, the better it will taste and the more stable it will be in this recipe. I used Ghirardelli premium white chocolate chips. Guittard also makes quality white chocolate chips. Any white chocolate with cocoa butter is preferred over white candy melts.
Cream cheese – Just a little cream cheese adds a hint of tartness and a creamy texture.
Heavy cream – I prefer Costco’s heavy cream because of its 40% fat content; however, 35% fat content of heavy cream from the neighborhood grocery store will be just as effective. Heavy cream is used in both ganache recipes and in the optional whipped cream topping.
Fresh raspberries – A definite must! The fresh flavor of the raspberries pairs so perfectly with the dark chocolate flavor of the brownies and the fudge. The brownie roll wouldn’t be the same without them. They add that tart burst among all the sweetness.
How to Make this Raspberry Chocolate Swiss Roll Recipe
Brownies
Preheat oven to 325 F. Prepare a 9×13-inch pan with parchment paper and a light coating of non-stick spray.
Mix the brownie ingredients according to the instructions on the back of the brownie box mix. Bake at 325° F for 45-50 minutes. Bake for 5 minutes less than listed on the brownie box, keeping the brownies fudgy and easily rolled without cracking.
Remove the brownies from the oven and allow them to cool at room temperature for at least 30 minutes to 1 hour, until the pan is almost cool to the touch and the brownies are still slightly warm. You can speed up the cooling process in a colder location. (Brownies can cool completely as well.)
While the brownies bake, make the fudge and raspberry fillings.
Fudge Filling
For the fudge filling, place the chocolate and butter in a small glass bowl and melt in the microwave for 1 minute. Stir and microwave again until melted and smooth, about 15 to 30 seconds more.
Add the remaining ingredients and stir to combine. Then, with a hand mixer on high speed, whip the mixture until the chocolate cools and begins to thicken around the beater, resembling fudge. Set aside.
Raspberry Filling
For the raspberry filling, place the preserves and chocolate in a small glass bowl and microwave for 30 seconds. Stir until smooth, heating in 15-second increments until the chocolate is melted completely.
Add cream cheese and mix slightly to allow the cream cheese to soften and to cool the chocolate mixture. If it separates, don’t worry. Set aside until cooled to room temperature.
Add heavy cream and, using a hand mixer, beat at low speed until incorporated. Then adjust to high speed and whip until the mixture has lightened in color, is fluffy, and has doubled in size, about 5-10 minutes.
Building the Raspberry Chocolate Swiss Roll Recipe
Using the parchment paper, remove the brownies from the pan. Cut the brownies to a 9×9-inch size. Then cut off the crunchy edges if needed. Cut the remaining brownies into small cubes and place in a sealed container to use later.
Place the 9×9-inch brownie square on a piece of parchment paper or plastic wrap. Use a rolling pin to press the brownie flat, then roll it out to approximately a 9×13-inch rectangle again.
Adding the Fillings
Spread the fudge filling onto the flattened brownies, leaving the top and bottom edges free of filling (about 1 inch from the edge closest to you and 2 inches from the edge farthest away from you). Push the filling to the edge of the brownies on both sides.
Spread raspberry filling on top of the fudge filling.
Add fresh raspberries randomly to the raspberry filling. Fill in the empty spaces with the cubed brownies. Prepare the ganache by microwaving the chocolate and heavy cream in a glass bowl for 30 seconds. Stir and microwave for another 15 seconds if needed to melt the chocolate. Drizzle the warm ganache over the raspberries, evenly distributing the ganache. Refrigerate for 10 minutes, and no longer than 25 minutes, to let the drizzle firm up while the fillings and brownie remain pliable.
Using the edge of the parchment paper closest to you, lift the brownies evenly, and begin to roll the brownies away from you. Use your fingers to press down on the brownie slightly to create a good beginning to the roll. Continue lifting the parchment as the brownie rolls, using your hands to guide the roll evenly until you reach the end, with the open end on the bottom. Use the parchment to roll the brownie roll, trying to keep it circular rather than a flattened oval. Place the entire roll on a baking sheet and refrigerate it. Cool for at least an hour to firm up the chocolate, or overnight.
Ganache
Prepare the ganache coating by warming the heavy cream for 30 seconds, until scalded, not boiling. Pour the warmed cream over the chocolate and let it sit for 1 minute. Stir the mixture until smooth and glossy. Microwave for another 15-30 seconds, as needed, to completely melt the chocolate.
Place parchment paper on a baking sheet, then place a wire rack on top. Cut the uneven ends off the chilled brownie roll with a sharp knife to make them clean and precise. Place the brownie roll on the wire rack. Stir the ganache and then pour the warm (not hot) ganache over the top of the brownie roll, back and forth to cover both edges. If needed, use a spatula to smooth the chocolate off the edges and create a smooth top. Allow the chocolate to cool slightly.
Drizzle with warmed ruby chocolate. Place the chocolate-covered brownie roll and baking sheet in the refrigerator for at least 1 hour, or overnight, to firm completely before cutting and serving.
Finishing the Swiss Roll
For an extra fancy look, top with whipped cream, an additional quarter batch of the raspberry filling, fresh raspberries, brownie cubes, and a ruby chocolate drizzle.
Ganache ratios are the weight of chocolate to the weight of milk. For dark chocolate: A 1:2 ratio (2 being the heavy cream) is used for a pourable drip and a thin glaze. A 1:1 ratio is perfect for cake filling, a thick glaze, or whipped ganache. A 2:1 ratio (2 being the chocolate) creates a firm ganache for truffles, frosting, and macaron centers. However, for milk and white chocolate, the ratios differ because they contain more milk solids. They require a higher ratio to begin with. A milk chocolate ratio is a 2.5:1 or a 3:1 to create a firm ganache. White chocolate ratios are 3:1 or 4:1 for a firm ganache.
Little Chef’s Secrets
FAQS
Storage Instructions
- Store it in the refrigerator for 2-3 days. The fresh raspberries will not hold up longer than that.
- Can I make this brownie roll ahead of time? Yes, you can make this brownie roll ahead of time and freeze it. It is especially delicious to cut ahead, freeze, and serve like a frozen dessert. As it thaws, the brownie is extra fudgy and chewy, the raspberry filling is soft and creamy, and the frozen raspberries are perfect.
Should I eat the brownie roll cold?
- You should definitely cut the brownie roll while it is cold, fresh from the refrigerator. The roll stays round when it is cold. The brownie roll tastes delicious when it is cold, and some may prefer it that way. However, at room temperature, the chocolate is softer and a little more luscious on the tongue. So, if you want to wow your guests by cutting the brownie roll in front of them, let it sit at room temperature for at least 30 minutes to 2 hours. And they won’t mind one bit that their brownie roll gets slightly squished as it is placed on their plate. They will reach for their forks instead!
- Will the brownie be baked enough if I bake it 5 minutes less than the time prescribed on the box mix? Yes! The brownie will be baked sufficiently. The reason for baking it 5 minutes less is to keep the edges less crunchy and allow for a fudgy texture when using the rolling pin to flatten it. If your brownies get a little crispy on the edges, be sure to cut those pieces off before flattening the brownie.
- Do I have to use a store-bought brownie mix for this brownie swiss roll recipe? No. You can use your favorite homemade brownie recipe that is baked in a 9×13-inch pan. Be sure to bake it so it is nice and fudgy.
- What if I don’t have parchment paper? I prefer using parchment paper in a 9×13-inch pan when baking brownies, so they are easy to remove in one piece. You could use aluminum foil instead. If you don’t have parchment paper for rolling the swiss roll, you can use plastic wrap instead.
Best Success Tips
- Cool the brownies for extras and chill in the refrigerator. Cold brownies are easier to cut, especially into small cubes. Chilling the brownies hardens the chocolate-chip parts, making them easier to work with when spreading the fudge filling.
- Cool the white chocolate raspberry mixture before whipping it. Cool it just enough so that it is chilled, but not firmly set up. If you notice the raspberry filling is too runny to whip effectively, chill it a little longer. Then whip it again.
- Use parchment paper or plastic wrap to support and stabilize the rolling process.
- Let the filling and ganache drip firm up in the refrigerator enough that they’re not squeezing out while rolling, but not so firm that they prevent the roll.
Raspberry Chocolate Swiss Roll Recipe
Ingredients
Equipment
Method
- Preheat oven to 325 F. Prepare a 9×13-inch pan with parchment paper and a light coating of non-stick spray.
- Mix the brownie ingredients according to the instructions on the back of the brownie box mix. Bake at 325° F for 45-50 minutes. Bake for 5 minutes less than listed on the brownie box, keeping the brownies fudgy and easily rolled without cracking.
- Remove the brownies from the oven and allow them to cool at room temperature for at least 30 minutes to 1 hour, until the pan is almost cool to the touch and the brownies are still slightly warm. You can speed up the cooling process in a colder location. (Brownies can cool completely as well.)
- While the brownies bake, make the fudge and raspberry fillings.
- Fudge Filling: In a small glass bowl, melt chocolate and butter in the microwave for 1 minute. Stir and microwave again until melted and smooth, about 15 to 30 seconds more.
- Add the remaining ingredients and stir to combine. Then, with a hand mixer on high speed, whip the mixture until the chocolate cools and begins to thicken around the beater, resembling fudge. Set aside.
- Raspberry Filling: In another small glass bowl, melt the preserves and chocolate in the microwave for 30 seconds. Stir until smooth, heating in 15-second increments until the chocolate is melted completely.
- Add cream cheese and mix slightly to allow the cream cheese to soften and to cool the chocolate mixture. If it separates, don’t worry. Set aside until cooled to room temperature.
- Add heavy cream and, using a hand mixer, beat at low speed until incorporated. Then adjust to high speed and whip until the mixture has lightened in color, is fluffy, and has doubled in size, about 5-10 minutes.
- Using the parchment paper, remove the brownies from the pan. Cut the brownies to a 9×9-inch size. Cut off the crunchy edges if needed. Cut the remaining brownies into small cubes and place in a sealed container to use later.
- Place the 9×9-inch brownie square on a piece of parchment paper or plastic wrap. Use a rolling pin to press the brownie flat, then roll it out to approximately a 9×13-inch rectangle again.
- Spread the fudge filling onto the flattened brownies, leaving the top and bottom edges free of filling (about 1 inch from the edge closest to you and 2 inches from the edge farthest away from you). Push the filling to the edge of the brownies on both sides.
- Spread raspberry filling on top of the fudge filling. Add fresh raspberries randomly to the raspberry filling. Fill in the empty spaces with the cubed brownies. Prepare the ganache by microwaving the chocolate and heavy cream in a glass bowl for 30 seconds. Stir and microwave for another 15 seconds if needed to melt the chocolate. Drizzle the warm ganache over the raspberries, evenly distributing the ganache. Refrigerate for 10 minutes, and no longer than 25 minutes, to let the drizzle firm up while the fillings and brownie remain pliable.
- Using the edge of the parchment paper closest to you, lift the brownies evenly, and begin to roll the brownies away from you. Use your fingers to press down on the brownie slightly to create a good beginning to the roll. Continue lifting the parchment as the brownie rolls, using your hands to guide the roll evenly until you reach the end, with the open end on the bottom. Use the parchment to roll the brownie roll, trying to keep it circular rather than a flattened oval. Place the entire roll on a baking sheet and refrigerate it. Cool for at least an hour to firm up the chocolate, or overnight.
- Prepare the ganache coating by warming the heavy cream for 30 seconds, until scalded, not boiling. Pour the warmed cream over the chocolate and let it sit for 1 minute. Stir the mixture until smooth and glossy. Microwave for another 15-30 seconds, as needed, to completely melt the chocolate. Place parchment paper on a baking sheet, then place a wire rack on top. Cut the uneven ends off the chilled brownie roll with a sharp knife to make them clean and precise. Place the brownie roll on the wire rack. Stir the ganache and then pour the warm (not hot) ganache over the top of the brownie roll, back and forth to cover both edges. If needed, use a spatula to smooth the chocolate off the edges and create a smooth top. Allow the chocolate to cool slightly. Drizzle with warmed ruby chocolate. Place the chocolate-covered brownie roll and baking sheet in the refrigerator for at least 1 hour, or overnight, to firm completely before cutting and serving.
- For an extra fancy look, top with whipped cream, an additional quarter batch of the raspberry filling, fresh raspberries, brownie cubes, and a ruby chocolate drizzle.
This was amazing! The pop of fresh raspberry with the chocolate was divine! I thought rolling it all in a brownie would be hard. But it was surprisingly easy to do! Waiting to eat it while it chilled was the hard part! But tasting it all together…worth the wait. Amazing! And the rave of all my friends joining me to eat it! Divine!
We are glad you liked the recipe as much as we do! Thanks for the great comment!