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Chocolate Raspberry Dessert Sushi Roll Recipe

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4.1 from 35 reviews

This Chocolate Raspberry Dessert Sushi Roll is a delightful and visually stunning dessert that combines a light chocolate sponge cake rolled with a creamy cheesecake filling and fresh raspberries. Topped with a tangy raspberry sauce and garnished with fresh mint, this dessert mimics the appearance of sushi rolls but offers rich, sweet flavors perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 30-36 small sushi rolls

Ingredients

Cake

  • 4 eggs, separated
  • ½ cup granulated sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup Hershey’s dark chocolate cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup water
  • 2 tablespoons powdered sugar

Cheesecake Filling

  • 4 oz cream cheese, softened
  • 5 teaspoons granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 4 oz whipped topping or whipped cream

Raspberry Sauce

  • 1 ½ cups raspberries
  • ⅛ cup granulated sugar
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon Grand Marnier or Chambord (optional)

For Assembly and Garnish

  • 1 pint fresh raspberries
  • Fresh mint leaves for garnish

Instructions

  1. Prepare the Cake Batter: Preheat oven to 375°F (190°C). Spray a large cookie sheet with sides with nonstick spray and line with parchment paper, also sprayed with nonstick spray. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Beat Egg Whites: In a large bowl, beat the egg whites until soft peaks form. Gradually add ½ cup granulated sugar and continue beating until stiff peaks form. Set aside carefully.
  3. Mix Egg Yolks and Dry Ingredients: In another large bowl, beat the egg yolks with vanilla for 5 minutes. After 3 minutes, add the remaining ⅓ cup sugar gradually. Alternate adding the sifted dry ingredients and water, beating until the batter is smooth and combined.
  4. Fold in Egg Whites: Gently fold the beaten egg whites into the chocolate batter until well incorporated without deflating the mixture.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and spread smoothly. Bake for 12-13 minutes or until the cake springs back lightly when touched and pulls away from the sides of the pan. Remove from oven.
  6. Roll the Cake: While the cake is baking, spread a linen towel with 2 tablespoons powdered sugar. Once the cake is out of the oven, flip it immediately onto the sugared towel using another cookie sheet to help. Carefully remove the parchment paper. Spray a clean piece of parchment with nonstick spray and place sprayed side down on the cake. Starting from the narrow end, roll the cake with the towel and parchment paper together. Place on a wire rack and let cool completely.
  7. Prepare the Cheesecake Filling: While cake cools, beat the cream cheese in a medium bowl until smooth. Gradually add sugar and beat until incorporated. Add sour cream and vanilla extract and mix gently until just combined. Fold in the whipped topping carefully. Refrigerate until needed.
  8. Make the Raspberry Sauce: In a small saucepan, slightly crush 1 ½ cups raspberries. Add sugar and lemon juice and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes, stirring often. Remove from heat, stir in Grand Marnier or Chambord if using, and transfer to a sealed jar. Refrigerate until serving.
  9. Assemble the Dessert Rolls: Unroll the cooled cake carefully and cut into 2 or 3 shorter sections across the length. Lay each section flat and spread an even layer of cheesecake filling. Arrange fresh raspberries in a row along the long side of the cake. Starting at the long side, roll the cake into a smaller sushi-like roll. Transfer to a platter and repeat with remaining sections. Chill in the refrigerator to allow the filling to set.
  10. Serve: When ready, remove the rolls from fridge and place them on a cutting board. Using a very sharp knife, cut into small sushi-sized pieces (about 30-36 pieces total). Arrange on a serving platter and garnish with fresh raspberries and mint leaves. Drizzle raspberry sauce over the rolls or serve it on the side as desired.

Notes

  • Be careful when folding in egg whites to maintain the batter’s airiness for a light cake texture.
  • Rolling the cake while warm helps prevent cracking and makes rolling easier.
  • Use a sharp serrated knife for clean cut slices resembling sushi pieces.
  • Grand Marnier or Chambord is optional but adds a wonderful depth of flavor to the raspberry sauce.
  • For best results, chill the assembled rolls before slicing to make cutting easier and neater.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/chocolate-raspberry-dessert-sushi-roll-recipe/