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
Scale
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.
