If you are looking for a dessert that combines rich chocolate flavor with the bright, juicy burst of cherries in a delightfully elegant form, the Swiss Chocolate Cherry Roll Cake Recipe is a must-try. This roll cake is a luscious, airy sponge wrapped around a creamy whipped filling and vibrant cherry pie filling, creating a perfect balance of textures and tastes that dance on your palate. Whether for a festive occasion or a special treat, this cake brings warmth and joy to the table with each bite.
Ingredients You’ll Need
The beauty of the Swiss Chocolate Cherry Roll Cake Recipe lies in its simple yet effective ingredients. Each one plays an essential role in delivering that perfect combination of moist cake, fluffy cream, and tangy, sweet cherries that make this dessert unforgettable.
- 4 large eggs: Provide structure and lightness to the chocolate sponge cake base.
- 3/4 cup granulated sugar: Sweetens the cake and helps create a tender crumb.
- 1 teaspoon vanilla extract: Adds depth and warmth to the chocolate flavor in the batter.
- 1/4 cup unsweetened cocoa powder: Gives that rich, deep chocolate flavor and dark color to the sponge.
- 1 1/2 cups heavy whipping cream: Whipped to soft peaks for a creamy, luscious filling.
- 1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream without making it grainy.
- 1 teaspoon vanilla extract (for whipped cream): Enhances the cream’s flavor with a subtle vanilla note.
- 1 cup cherry pie filling or fresh cherries: Provides that signature burst of sweet and tart cherry goodness.
- 2 tablespoons cherry liqueur (optional): Adds a boozy cherry depth, perfect for an adult twist.
- 1/2 cup chocolate shavings or curls: For a beautiful, chocolatey garnish that adds texture and flair.
- Fresh cherries for garnish: Brings a bright and fresh finishing touch to the presentation.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This temperature is just right to bake the delicate chocolate sponge evenly. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake releases easily without sticking. Having your pan ready is key to a smooth baking process.
Step 2: Mix the Chocolate Batter
In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale—this aerates the batter and makes the sponge cake wonderfully light. Then, gently stir in the vanilla extract and unsweetened cocoa powder until the batter is smooth and evenly chocolatey. This step sets the stage for that lovely chocolate flavor.
Step 3: Bake the Sponge Cake
Pour the batter into your prepared pan and spread it evenly to achieve a uniform thickness. Bake for 12 to 15 minutes until the cake springs back when you touch it lightly—a sign it’s perfectly baked but still soft and pliable. Be careful not to overbake as you want the cake to roll without cracking.
Step 4: Roll the Cake
Once the cake is out of the oven, let it cool just for a few minutes. Then invert it onto a clean kitchen towel generously dusted with powdered sugar to prevent sticking. Peel off the parchment paper and roll the cake up gently in the towel starting from the short end. Rolling it while still warm helps the cake keep its shape without breaking when you fill it later. Cool completely in the rolled form.
Step 5: Whip the Cream Filling
While the cake cools, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This fluffy, lightly sweetened cream will be the luscious filling that balances the chocolate cake and tart cherries perfectly.
Step 6: Assemble the Roll Cake
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, making sure to leave a small border to avoid overflow when you roll it back up. Spoon the cherry pie filling or fresh cherries evenly over the cream, and if you like, drizzle a little cherry liqueur over the filling to intensify those cherry notes. This assembly step is where your cake truly comes alive.
Step 7: Final Roll and Decoration
Gently roll the cake back up without the towel this time, placing it seam-side down on a serving platter for a clean finish. Use any remaining whipped cream to decorate the top, sprinkle generously with chocolate shavings or curls, and place fresh cherries on top for a gorgeous, inviting presentation that looks like it took far more effort than it really did.
Step 8: Chill and Slice
For the best flavor and texture, slice the Swiss Chocolate Cherry Roll Cake Recipe chilled. Allow it to rest in the refrigerator for a bit so the cream firms up and the flavors meld beautifully. Then cut into even slices to reveal the pretty swirls of chocolate and cherry inside.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
The classic finishing touch for this roll cake is a few plump, fresh cherries perched on top, paired with chocolate shavings. These simple garnishes not only make the cake look stunning but also add a fresh burst of flavor and a little crunch, pulling together the Swiss Chocolate Cherry Roll Cake Recipe perfectly.
Side Dishes
Serve with a scoop of vanilla ice cream or a light drizzle of warm chocolate or cherry sauce on the side to complement the cake. A small cup of rich espresso or a fruity cocktail can also elevate the experience. The beauty of this dessert is it pairs wonderfully with a wide range of beverages and light accompaniments.
Creative Ways to Present
To wow your guests, try slicing the cake and arranging individual portions on dessert plates with a drizzle of cherry coulis or fresh mint leaves. You can also transform it into individual roulade slices topped with whipped cream and a cherry for a charming, elegant display at parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Swiss Chocolate Cherry Roll Cake Recipe tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. This will maintain the cake’s moisture and keep the whipped cream fresh for up to 3 days. Proper storage ensures you can enjoy a slice or two later without compromising its delicious texture.
Freezing
You can freeze the Swiss Chocolate Cherry Roll Cake Recipe by wrapping it well in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator. Just be sure to add any fresh garnishes after thawing to keep that fresh cherry appeal.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended as it can affect the texture of the whipped cream and moist sponge. Instead, bring it to room temperature for about 15 minutes before serving to enhance the flavors without warming.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries bring a natural tartness and freshness to the roll cake. Just make sure they are pitted and, if very juicy, drain excess liquid to avoid soggy filling.
Is it necessary to use cherry liqueur in the recipe?
The cherry liqueur is optional but adds a lovely depth if you enjoy a boozy touch. You can skip it or substitute with cherry juice or a splash of almond extract for a different twist.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a dusted kitchen towel helps the sponge bend without breaking. Also, do not overbake the cake; it should be springy to the touch.
Can I make this recipe gluten-free?
To make it gluten-free, you can substitute regular flour with a gluten-free all-purpose flour blend that includes xanthan gum. The texture might be slightly different but still delicious.
How far in advance can I prepare the cake?
You can prepare the Swiss Chocolate Cherry Roll Cake Recipe up to a day ahead. Once filled and rolled, keep it refrigerated until serving to allow the flavors to meld beautifully.
Final Thoughts
If you want to impress friends or simply indulge yourself with a beautiful, flavorful dessert, the Swiss Chocolate Cherry Roll Cake Recipe is an irresistible choice. It’s a harmonious marriage of chocolate, cream, and cherries that feels both luxurious and homey every time. Go ahead and make this at your next gathering—just be ready for the compliments and requests for seconds!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Description
This Swiss Chocolate Cherry Roll Cake is a delicate and decadent dessert featuring a light cocoa sponge cake rolled with whipped cream and sweet cherry filling. The cake is adorned with chocolate shavings and fresh cherries, making it perfect for special occasions or festive gatherings.
Ingredients
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Filling and Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
- 1/2 cup chocolate shavings or curls
- Fresh cherries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale in color. Stir in vanilla extract and unsweetened cocoa powder until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it flat. Bake for 12–15 minutes or until the cake springs back when gently touched, indicating it is done.
- Cool and Roll Cake: Let the cake cool for a few minutes after baking, then invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake gently from the short end and allow it to cool completely while rolled.
- Prepare Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy filling.
- Unroll and Fill Cake: Unroll the cooled cake and spread the whipped cream evenly over it, leaving a small border around the edges to prevent overflow when rolled.
- Add Cherry Filling: Spoon the cherry pie filling or fresh cherries evenly over the whipped cream layer. If desired, drizzle cherry liqueur for added flavor.
- Re-roll the Cake: Carefully roll the cake back up, this time without the towel, placing it seam-side down on a serving platter to hold its shape.
- Decorate the Cake: Use any remaining whipped cream to decorate the top of the rolled cake. Sprinkle chocolate shavings or curls over the cream and garnish with fresh cherries for an elegant finish.
- Serve: Slice the Swiss Chocolate Cherry Roll Cake and serve chilled for the best taste and texture.
Notes
- Use fresh or canned cherry pie filling depending on availability and preference.
- Rolling the cake while warm helps prevent cracks in the sponge.
- Chilling the cake after assembly helps it hold its shape and enhance flavors.
- The cherry liqueur is optional but adds a subtle depth of flavor.
- Be gentle when unrolling and rolling the cake to keep the sponge intact.
