Description

This Chocolate Berry Swiss Roll is a show-stopping dessert featuring a soft, moist chocolate sponge cake rolled with a luscious cream cheese and whipped cream filling swirled with fresh mashed berries. It’s light, fluffy, decadent, and perfect for celebrations, afternoon tea, or a sweet indulgence anytime.

Ingredients

Units Scale

For the Cake:

4 large eggs
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Filling:

1 cup heavy whipping cream
1/2 cup cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mixed berries (blueberries, raspberries, or blackberries), mashed

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Instructions

1. Prepare the Cake:

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a bowl, whisk eggs and sugar until light and fluffy. Stir in vanilla.
Sift together cocoa powder, flour, baking powder, and salt. Gently fold into the egg mixture.
Pour into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when touched.
Immediately roll the warm cake (with parchment) into a log. Cool completely.

2. Make the Filling:

Beat heavy cream until soft peaks form.
In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped cream and mashed berries.

3. Assemble the Roll:

Gently unroll the cooled cake. Spread the berry cream filling evenly.
Re-roll the cake, using parchment to guide.
Chill for 1 hour before slicing. Dust with powdered sugar or drizzle with melted chocolate if desired.

Notes

Use fresh or thawed frozen berries for the filling.
For clean slices, chill well and use a sharp knife.

Can be made a day ahead and stored in the fridge.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking, Rolling
Cuisine: European-Inspired