Gooey Chocolate Raspberry Turtle Cake Roll
A soft chocolate cake roll filled with fresh raspberries and topped with rich chocolate ganache and whipped cream, perfect for gatherings or a cozy dessert.
Servings: 8 servings
Calories: 320kcal
Ingredients
Cake Ingredients
- 1/2 cup all-purpose flour Necessary for creating a soft, moist texture.
- 1/4 cup unsweetened cocoa powder For rich chocolate flavor.
- 1/2 teaspoon baking powder Essential for a perfect rise.
- 1/4 teaspoon salt Enhances and balances sweetness.
- 3 large eggs Provides structure and moisture.
- 1/2 cup granulated sugar Brings flavors together.
- 1/2 teaspoon vanilla extract Adds depth and flavor.
Filling
- 1 cup fresh raspberries Star of the filling, juicy and vibrant.
- 1/4 cup granulated sugar To sweeten the raspberries.
Toppings
- 1 cup chocolate ganache Creamy and luscious coating.
- 1 cup heavy cream For a fluffy whipped topping.
- 2 tablespoons powdered sugar To sweeten the whipped cream lightly.
- 1/2 teaspoon vanilla extract For flavor in the whipped cream.
- 1/4 cup chopped pecans Adds crunch and nuttiness.
- to taste fresh raspberries for garnish For color and freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat together eggs and granulated sugar until thick and pale.
- Stir in vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined.
Baking
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes or until a toothpick comes out clean. Allow to cool slightly.
Filling and Assembly
- Combine fresh raspberries and granulated sugar in a bowl, mash gently.
- Spread chocolate ganache over the cooled cake, leaving a border.
- Distribute the raspberry mixture on top of the ganache.
- Carefully roll the cake using the parchment paper to guide it.
Topping
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread whipped cream over the rolled cake and garnish with chopped pecans and raspberries.
- Chill for at least 1 hour before serving.
Notes
To prevent cracking, roll the cake while it's still warm. For extra chocolate, drizzle more ganache on top. Other berry substitutions can be made for a different flavor.