**Ingredients:**
**For the Cocoa Sponge:**
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
**For the Raspberry Cream Filling:**
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
**For the Chocolate Ganache:**
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
**For the Topping:**
- Fresh raspberries for garnish
- Chocolate shavings
**Instructions:**
1. **Cocoa Sponge:**
1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Sift together the flour and cocoa powder in a bowl.
3. In a separate bowl, whisk the eggs and granulated sugar until pale and fluffy.
4. Gently fold the flour mixture and vanilla extract into the egg mixture until just combined.
5. Spread the batter evenly in the lined pan and bake for 12 minutes, or until the cake springs back when lightly touched.
6. Remove from the oven and let cool slightly in the pan.
2. **Raspberry Cream Filling:**
1. In a bowl, crush the raspberries with the powdered sugar.
2. In a separate bowl, whip the heavy cream to stiff peaks.
3. Gently fold in the vanilla extract and the raspberry mixture until well combined.
3. **Roll Assembly:**
1. Once the sponge is cool, carefully spread the raspberry cream evenly over the surface.
2. Starting from one short end, gently roll the sponge cake tightly into a log.
3. Wrap the roll in plastic wrap and chill in the refrigerator for 1 hour.
4. **Chocolate Ganache:**
1. Heat the heavy cream in a saucepan until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
3. Let the ganache cool slightly until it thickens to a spreadable consistency.
4. Spread the ganache evenly over the chilled Swiss roll.
5. **Decorate:**
1. Garnish the roll with fresh raspberries and chocolate shavings.
2. Slice and serve.
**Prep Time:** 25 minutes
**Cooking Time:** 12 minutes
**Chill Time:** 1 hour
**Total Time:** 1 hour 37 minutes
**Calories per serving:** 350 kcal
**Servings:** 10