Description
This Swiss Chocolate Cherry Roll Cake is a decadent dessert featuring a light cocoa sponge rolled with fluffy almond-scented whipped cream and luscious cherry pie filling. Topped with a rich chocolate ganache and garnished with fresh cherries and chocolate shavings, it is a perfect show-stopper for holidays or special occasions.
Ingredients
Scale
For the Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon almond extract
- 1 cup cherry pie filling
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish (Optional):
- Fresh cherries
- Chocolate shavings
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a large bowl, beat the 4 eggs together with 3/4 cup granulated sugar and 1 teaspoon vanilla extract until the mixture is thick and pale, taking about 5 minutes.
- Sift and Fold Dry Ingredients: Sift together 1/4 cup cocoa powder, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold these dry ingredients into the egg mixture until just combined, being careful not to overmix to keep the batter light.
- Bake the Sponge: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched lightly. This ensures the sponge is set but still pliable for rolling.
- Roll the Cake to Cool: Immediately dust a clean kitchen towel with powdered sugar and invert the hot cake onto it. Carefully peel off the parchment paper. Roll the cake up in the towel from the short side to maintain its shape and prevent cracking. Let it cool completely rolled up.
- Make the Whipped Cream Filling: With the cake cooling, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon almond extract until stiff peaks form. This will create a rich and fluffy filling.
- Fill and Re-Roll the Cake: Gently unroll the cooled cake and spread the whipped cream evenly over it. Spoon 1 cup cherry pie filling on top of the cream. Carefully roll the cake back up tightly without the towel to enclose the filling inside. Place in the refrigerator to chill for 30 minutes to set.
- Prepare the Chocolate Ganache: Heat 1/2 cup heavy cream just until simmering. Pour it over 1 cup semi-sweet chocolate chips in a bowl. Let it sit for 1–2 minutes to melt the chocolate, then stir until smooth and glossy.
- Decorate the Roll Cake: Pour the ganache evenly over the chilled roll cake and smooth it with a spatula. Garnish with fresh cherries and chocolate shavings if desired for an elegant finish. Chill until ready to serve.
Notes
- For a more intense cherry flavor, brush the cake lightly with cherry syrup or kirsch before spreading the filling.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- Best served chilled and sliced using a serrated knife to keep the cake roll intact.
