If you are looking for a dessert that’s both elegant and homey, this Swiss Chocolate Cherry Roll Cake Recipe is just the answer. Imagine a light, fluffy chocolate sponge rolled around a luscious cherry filling, creating a perfect harmony of rich cocoa and tart, juicy cherries that will captivate your taste buds from the very first bite. This cake is not only stunning to look at but also wonderfully satisfying and versatile enough for any occasion, whether it’s a festive celebration or a cozy afternoon treat.
Ingredients You’ll Need
This Swiss Chocolate Cherry Roll Cake Recipe calls for simple ingredients that work together to create a balanced cake with delightful texture and flavor. Each component plays a vital role, from the airy eggs to the juicy cherries, making the preparation straightforward yet impressive.
- 4 large eggs (room temperature): They provide structure and help make the sponge light and fluffy.
- 3/4 cup granulated sugar: Adds sweetness and helps with the sponge’s tenderness.
- 1/3 cup unsweetened cocoa powder: Use high-quality natural or Dutch-processed cocoa for a deep chocolate flavor.
- 3/4 cup all-purpose flour: The base that supports the sponge’s gentle rise without weighing it down.
- 1 teaspoon baking powder: Adds just enough lift for a soft texture.
- 1/4 teaspoon salt: Enhances chocolate flavor and balances the sweetness.
- 1/4 cup unsalted butter, melted (or neutral oil): Brings moisture and richness without overpowering the cake.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the chocolate sponge.
- 1 to 1 1/2 cups fresh or preserved/tart cherries: Thoroughly drained to avoid sogginess and provide a tangy burst.
- 2 tablespoons granulated sugar or cherry jam (optional): Helps sweeten and bind the cherry filling perfectly.
- Powdered sugar for dusting (optional): Adds a delicate, elegant finish to your roll cake.
- Chocolate drizzle (optional): For an extra touch of decadence and presentation flair.
- Fresh cherries and mint leaves for garnish (optional): To brighten up the look and add fresh accents.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare the Sponge Base
Start by whisking the eggs and sugar vigorously until the mixture turns pale, fluffy, and increases in volume. This aeration is the secret to achieving that light texture. Sift together the cocoa powder, flour, baking powder, and salt to ensure even mixing and avoid lumps. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Finally, slowly incorporate the melted butter and vanilla extract, which add moistness and flavor depth without weighing down the sponge.
Step 2: Bake the Sheet Cake
Pour your batter evenly into a jelly roll pan lined with parchment paper, which will make rolling easier later. Bake at 350°F (175°C) for 12-15 minutes until the sponge feels springy and firm but still tender to the touch. Timing is key here to avoid dryness while ensuring the sponge holds its shape when rolled.
Step 3: Prepare the Cherry Filling
While the cake cools slightly, drain your cherries thoroughly—whether fresh or preserved—to keep the filling from becoming soggy. Toss the cherries with sugar or cherry jam if you want to boost sweetness and help the filling bind nicely. This filling is what sets this Swiss Chocolate Cherry Roll Cake Recipe apart, lending bursts of juicy tartness amid the rich chocolate.
Step 4: Roll the Cake
Once the sponge has cooled enough to handle but is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, spread the cherry filling evenly over the sponge, then use the towel’s help to roll the cake tightly from one short edge to the other. This technique creates the iconic spiral and keeps the roll neat and compact.
Step 5: Chill and Serve
Wrap the rolled cake in plastic wrap and refrigerate for at least an hour. Chilling lets the shape set perfectly and the flavors mingle beautifully. Before serving, you might want to dust with powdered sugar, drizzle some melted chocolate on top, or garnish with fresh cherries and mint leaves for that picture-perfect finish.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
Adding a dusting of powdered sugar or a delicate drizzle of melted chocolate enhances the visual appeal of your cake and adds a hint of sweetness. Fresh cherries and mint leaves bring a pop of color and freshness that contrasts wonderfully with the rich chocolatey roll.
Side Dishes
Serve this roll cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the tart cherries. A cup of strong coffee or a smooth black tea also makes an ideal pairing, balancing both sweetness and richness.
Creative Ways to Present
For a festive touch, slice the roll cake into thick rounds and arrange them on a serving platter with extra cherries and mint sprigs. You can even drizzle a bit of cherry syrup over the slices for added flair. Another idea is to serve individual portions in clear glass cups layered with whipped cream and cherry compote, giving a fun, deconstructed impression of the Swiss Chocolate Cherry Roll Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Swiss Chocolate Cherry Roll Cake Recipe tightly with plastic wrap and keep it refrigerated for up to 3 days. The cake maintains its softness and the cherries stay flavorful, making it easy to enjoy again without losing any charm.
Freezing
You can freeze the rolled cake before slicing by wrapping it well in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw it slowly in the refrigerator overnight to preserve the texture and flavor.
Reheating
Because of its delicate texture, this cake is best enjoyed chilled or at room temperature. However, if you prefer a slightly warmer bite, let slices come to room temperature or give them a quick 10-15 second zap in the microwave, taking care not to dry out the sponge or melt the garnish.
FAQs
Can I use frozen cherries for the filling?
Absolutely! Just make sure to thaw and drain them completely to avoid excess moisture, which could make the cake soggy. Tossing thawed cherries with a bit of sugar or jam helps maintain the ideal consistency.
What if I don’t have a jelly roll pan?
If you don’t own a jelly roll pan, use a rimmed baking sheet of similar size and line it with parchment paper. Just make sure it’s shallow enough to spread the batter thinly and evenly for the perfect sponge.
Is there a substitute for cocoa powder?
You can use melted dark chocolate instead of cocoa powder, adjusting the amount of butter to compensate for the extra fat. However, cocoa powder keeps the sponge lighter, which is ideal for rolling.
Can this cake be made vegan?
While the classic Swiss Chocolate Cherry Roll Cake Recipe calls for eggs and butter, you can experiment with aquafaba or commercial egg replacers and use plant-based butter or oils. The texture may vary slightly, but it can still be delicious!
How do I prevent the sponge from cracking when rolling?
Rolling the sponge while it’s still warm and flexible is crucial. Also, rolling it with the kitchen towel helps provide support and prevents cracks. If the cake cools before rolling, warm it gently or try rolling without filling initially and then unroll to add the cherries.
Final Thoughts
This Swiss Chocolate Cherry Roll Cake Recipe is truly one of those desserts that feels like a warm hug, combining the richness of chocolate and the freshness of cherries in a fluffy, tender embrace. Once you try it, you’ll find it impossible not to share—and even more irresistible to make again. So go ahead, gather your ingredients, and make a slice of happiness today!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Description
This Swiss Chocolate Cherry Roll Cake is a delightful and elegant dessert featuring a light cocoa sponge rolled with a sweet and tart cherry filling. Perfectly fluffy and tender, this classic rolled cake is enhanced with fresh or preserved cherries and can be finished with a dusting of powdered sugar or a decorative chocolate drizzle, making it an impressive treat for any occasion.
Ingredients
Sponge Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (high-quality, natural or Dutch-processed)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted (or neutral oil)
- 1 teaspoon vanilla extract
Cherry Filling
- 1 to 1 1/2 cups fresh or preserved/tart cherries (thoroughly drained)
- 2 tablespoons granulated sugar or cherry jam (optional, to boost sweetness and binding)
For Garnish (Optional)
- Powdered sugar for dusting
- Chocolate drizzle
- Fresh cherries
- Mint leaves
Instructions
- Prepare the Sponge Base: Whisk the eggs and granulated sugar vigorously until the mixture is light, fluffy, and pale to aerate the batter properly. Sift together the cocoa powder, all-purpose flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture to maintain the airiness. Slowly incorporate the melted butter (or oil) and vanilla extract without deflating the batter.
- Bake the Sheet Cake: Pour the batter evenly into a parchment-lined jelly roll pan. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the sponge is firm to the touch yet tender. Remove from the oven and allow it to cool slightly, but not completely.
- Prepare the Cherry Filling: While the sponge cools, drain the cherries thoroughly to prevent sogginess. If desired, toss them with sugar or cherry jam to enhance the sweetness and help bind the filling.
- Roll the Cake: Turn the warm sponge gently onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then spread the cherry filling evenly over the surface. Using the towel to assist, roll the cake tightly from one short end to the other to form the classic spiral.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set the shape and allow the flavors to meld. Before serving, dust with powdered sugar or drizzle with melted chocolate and garnish with fresh cherries and mint if desired.
Notes
- Use room temperature eggs for better aeration and a lighter sponge.
- Ensure cherries are well drained to prevent sogginess in the roll.
- If the cherries are too tart, toss with sugar or cherry jam to balance the flavor.
- Roll the cake while still slightly warm to avoid cracks.
- Chilling the roll helps it hold its shape and improves flavor melding.
- Can be garnished with chocolate drizzle, powdered sugar, fresh cherries, and mint for presentation.
