If you are craving a dessert that brings together rich chocolate, luscious cherries, and a light, airy texture, this Swiss Chocolate Cherry Roll Cake Recipe will become your new obsession. The delicate chocolate sponge cake wraps around a dreamy whipped cream and cherry filling, creating layers of flavor and a beautiful presentation. It’s a show-stopper for gatherings but surprisingly easy to prepare, guaranteed to impress anyone lucky enough to get a slice!
Ingredients You’ll Need
Each ingredient in this Swiss Chocolate Cherry Roll Cake Recipe is chosen not only for its flavor but also for how it contributes to the delightful texture and vibrant appearance of the final dessert. From the eggs that provide structure to the cherry filling that bursts with fruity sweetness, these essentials come together in perfect harmony.
- 4 large eggs: The heart of the sponge cake, giving it lift and a tender crumb.
- 3/4 cup granulated sugar: Sweetens the cake and helps create a silky batter when beaten with eggs.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1/4 cup unsweetened cocoa powder: Delivers rich chocolate notes without overpowering the delicate sponge.
- 1 1/2 cups heavy whipping cream: Whipped to soft peaks, it creates a light and creamy filling.
- 1/4 cup powdered sugar: Sweetens the whipped cream subtly and helps stabilize it.
- 1 teaspoon vanilla extract (for whipped cream): Enhances the whipped cream’s flavor, making it irresistible.
- 1 cup cherry pie filling or fresh cherries: Provides tart juiciness and a pop of color that pairs beautifully with chocolate.
- 2 tablespoons cherry liqueur (optional): Adds an elegant boozy note that intensifies the cherry flavor.
- 1/2 cup chocolate shavings or curls: For garnish, introducing texture and a final touch of decadence.
- Fresh cherries for garnish: Makes the cake visually stunning and freshens every bite.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare and Bake the Chocolate Sponge
Start by preheating your oven to 350°F (175°C) and lining a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper to ensure an effortless release later on. In a large bowl, beat the eggs together with the granulated sugar until the mixture becomes thick and pale, a crucial step that aerates the batter to create a soft, fluffy cake. Stir in the vanilla extract and cocoa powder carefully, blending until smooth without deflating the mixture. Pour the batter evenly into your pan and bake for about 12 to 15 minutes, keeping an eye out for the cake springing back lightly when touched—your sign of perfection.
Step 2: Roll the Cake While Warm
Once baked, allow the cake to cool for a few minutes—it should still be warm but not hot. Gently invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel from the short end. This rolling step while warm helps the cake form its signature spiral shape without cracking. Let it cool completely in its rolled form to maintain its structure.
Step 3: Whip the Cream Filling
While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This whipped cream will be the creamy, light filling that complements the chocolate sponge and cherries, creating a perfect balance of textures and flavors.
Step 4: Assemble Your Swiss Chocolate Cherry Roll Cake Recipe
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges to prevent overflow when re-rolling. Evenly spoon the cherry pie filling or fresh cherries over the whipped cream, and if using, drizzle with cherry liqueur to add a sophisticated hint of flavor. Now roll the cake back up gently, seam-side down, on your serving platter to keep the roll tight and beautiful.
Step 5: Decorate and Chill
Use the remaining whipped cream to decorate the top of the cake—dollops or a smooth layer, whichever you prefer. Sprinkle generously with chocolate shavings or curls for extra texture and visual appeal, then add fresh cherries on top to highlight the cake’s star ingredient. Refrigerate until chilled, as serving the cake cold enhances the flavors and helps it set perfectly.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
To really make your Swiss Chocolate Cherry Roll Cake Recipe shine, fresh cherries and chocolate shavings are your best friends. They add elegance and a burst of color that turns this dessert into a centerpiece. Mint leaves can be an exciting additional garnish if you want to add a fresh note and a pop of green contrast.
Side Dishes
This cake pairs wonderfully with simple accompaniments like a scoop of vanilla ice cream or a dollop of extra whipped cream to enhance its creamy texture. For a fruity balance, consider serving it alongside a light berry compote or a cup of freshly brewed coffee or tea, which complements the rich chocolate and cherry flavors beautifully.
Creative Ways to Present
Present the roll sliced on a decorative platter, perhaps dusted lightly with cocoa powder or powdered sugar around the edges. You can also serve individual slices with a drizzle of cherry sauce or melted chocolate for an extra special touch. For gatherings, consider making mini Swiss Chocolate Cherry Roll Cakes in smaller pans for personalized servings that wow every guest.
Make Ahead and Storage
Storing Leftovers
Leftover Swiss Chocolate Cherry Roll Cake Recipe can be stored covered in the refrigerator for up to three days. Keeping it chilled preserves the whipped cream filling and keeps the cake moist and fresh, so be sure to wrap it tightly with plastic wrap or place it in an airtight container.
Freezing
If you want to keep the cake longer, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to one month. When ready to enjoy, thaw it slowly in the refrigerator overnight to maintain its texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended as it can compromise the delicate cream filling and sponge texture. Instead, plan to serve it cold straight from the fridge for that melt-in-your-mouth experience.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries add a wonderful natural tartness and freshness, though you might want to macerate them with a little sugar to enhance their juiciness and sweetness for the filling.
What can I substitute for cherry liqueur?
If you prefer not to use alcohol, simply omit the cherry liqueur or replace it with a splash of cherry juice or a bit of vanilla extract to keep the flavor balanced.
Can I make this cake gluten-free?
This particular recipe focuses on the sponge cake, which traditionally includes flour; to make it gluten-free, you can substitute with a gluten-free flour blend designed for cakes, but results may vary slightly in texture.
Is it necessary to roll the cake while warm?
Yes, rolling while warm helps prevent cracks and keeps the cake flexible. Trying to roll it when cold can cause the sponge to break apart.
How long does it take to whip the cream properly?
Whipping times can vary, but typically it takes around 3 to 5 minutes on medium-high speed to reach soft peaks, which is perfect for spreading inside this roll cake without it becoming too stiff or too runny.
Final Thoughts
I can’t recommend this Swiss Chocolate Cherry Roll Cake Recipe enough for anyone eager to try a dessert that’s as beautiful as it is delicious. It brings together simple ingredients in a way that feels special and indulgent, making it a perfect treat for celebrations or an everyday indulgence. Give it a try—you’ll find yourself going back for seconds, and maybe even thirds!
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
Description
This Swiss Chocolate Cherry Roll Cake is a delicate and elegant dessert featuring a light, cocoa-flavored sponge rolled with whipped cream and cherry filling. It combines the richness of chocolate with the tart sweetness of cherries, finished with chocolate shavings and fresh cherries for a stunning presentation, perfect for special occasions or an indulgent treat.
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 prevent sticking.
- Make the Batter: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Stir in the vanilla extract and cocoa powder until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched.
- Cool and Roll Cake: Allow the cake to cool for a few minutes. Then invert it onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake up gently in the towel from the short end and let it cool completely in this rolled shape.
- Make Whipped Cream: In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Unroll and Fill: Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a small border at the edges.
- Add Cherry Filling: Spoon the cherry pie filling or fresh cherries evenly over the whipped cream. If desired, drizzle with cherry liqueur for extra flavor.
- Roll the Cake: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter.
- Decorate: Use any remaining whipped cream to decorate the top of the cake. Sprinkle chocolate shavings or curls over the whipped cream and garnish with fresh cherries.
- Serve: Slice the cake and serve chilled for the best flavor and texture.
Notes
- For best results, make sure to roll the cake while it is still warm to prevent cracking.
- If you prefer a non-alcoholic version, omit the cherry liqueur or substitute with cherry juice.
- The cherry pie filling can be replaced with fresh pitted cherries for a fresher taste.
- Be careful not to over-bake the cake; it should be soft and springy to the touch.
- Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.
