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
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 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.
