Old-Fashioned Chocolate Raspberry Cream Roll

Name: Old-Fashioned Chocolate Raspberry Cream Roll
Total time: 1 h
Ingredients: 3 large eggs, room temperature; 1 egg yolk, room temperature; ½ cup granulated sugar; 1½ tsp vanilla extract; 2 tbsp neutral oil (avocado, vegetable, or canola); ¼ cup cocoa powder; ½ cup all-purpose flour; 1 tsp baking powder; ½ tsp salt; 8 oz cream cheese, softened; ½ stick butter, softened; Powdered sugar, to taste; 1 tsp vanilla extract; Raspberry jam, to taste; Crushed freeze-dried raspberries; A little over 1 cup heavy whipping cream; Powdered sugar (for whipping cream); Dark chocolate; Heavy cream

Soft cocoa sponge filled with fluffy raspberry cream — Toti's no-crack method.

Time

1 hr

Old-Fashioned Chocolate Raspberry Cream Roll

A rich cocoa sponge filled with a creamy raspberry whipped filling made with cream cheese, whipped cream, raspberry jam, and crushed freeze-dried raspberries. Stays soft and flexible thanks to Toti's no-crack rolling method.

Instructions

Cake

1
Preheat oven to 350°F (175°C). Line a sheet pan or jelly roll pan with parchment paper.
2
Beat eggs, egg yolk, and sugar until light, fluffy, and doubled in volume.
3
Add vanilla and oil and mix gently until combined.
4
Sift cocoa, flour, baking powder, and salt together, then gently fold into the egg mixture until fully combined.
5
Pour into the prepared pan, spread evenly, and bake 10–12 minutes — the cake should spring back lightly when touched.

Toti's No-Crack Rolling Method

1
As soon as the cake comes out of the oven, lightly dust the top with powdered sugar.
2
Place another sheet of parchment paper over the cake and carefully flip it over.
3
Keep the original parchment attached underneath the cake.
4
Place a clean kitchen towel over the parchment.
5
Gently roll the cake while still warm, using the towel to guide and support the roll.
6
Let the rolled cake cool completely before filling.

Raspberry Cream

1
Beat cream cheese, softened butter, powdered sugar, and vanilla together.
2
Add raspberry jam and crushed freeze-dried raspberries.
3
In a separate bowl, whip heavy cream with powdered sugar until fluffy.
4
Gently fold the whipped cream into the cream cheese mixture with a spatula.

Assemble

1
Carefully unroll the cooled cake.
2
Spread the raspberry cream evenly over the cake and roll it back up gently.
3
Optional: drizzle with chocolate ganache and pipe extra raspberry cream on top.
4
Chill before slicing for cleaner cuts.

Toti’s Tips

✓Freeze-dried raspberries give the filling amazing flavor and natural color.
✓Store-bought raspberry jam works perfectly.
✓Don't overbake the sponge or it may dry out.
✓The kitchen towel keeps the roll soft and flexible while shaping.
✓The added oil in the cocoa sponge is part of the no-crack trick — cocoa cakes dry out more easily, and a little oil keeps it flexible.