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
Scale
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.
