Description
This Swiss Chocolate Cherry Roll Cake is a decadent dessert featuring a light and airy chocolate sponge rolled with luscious whipped cream and sweet cherry filling. Perfect for special occasions or a delightful treat, this cake combines the rich flavors of cocoa and cherries with a delicate texture that melts in your mouth.
Ingredients
Scale
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Cherry Filling and Garnish
- 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 Oven: 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 doesn’t stick.
- Prepare Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, indicating it has incorporated air for a fluffy texture. Stir in the vanilla extract and cocoa powder until the batter is smooth and well combined.
- Bake Cake: Pour the batter evenly into the prepared pan, spreading it out carefully. Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched, indicating it is baked through but still moist.
- Cool and Roll Cake: Allow the cake to cool for a few minutes and then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up gently along with the towel from the short end. This step helps to shape the cake and prevent cracking. Allow the rolled cake to cool completely in this form.
- Whip Cream: In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. The whipped cream should be light and airy.
- Unroll and Spread Filling: Carefully unroll the cooled cake and evenly spread the whipped cream over the surface, leaving a small border around the edges to prevent the filling from spilling out during the second roll.
- Add Cherry Filling: Spoon the cherry pie filling or fresh cherries evenly over the whipped cream layer. If using, drizzle the cherry liqueur on top for an extra depth of flavor.
- Roll Cake Again: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter to keep it intact and looking neat.
- Decorate: Use any remaining whipped cream to decorate the top surface of the cake. Sprinkle generously with chocolate shavings or curls and garnish with fresh cherries for an elegant finish.
- Serve: Slice the cake and serve it chilled for the best flavor and texture experience.
Notes
- The cherry liqueur is optional and can be omitted for a non-alcoholic version.
- Using fresh cherries instead of pie filling will provide a fresher, less sweet taste.
- For easier rolling, ensure the cake is rolled while still warm initially, then cooled rolled up.
- Chill the cake thoroughly before slicing to maintain its shape.
- Substitute heavy cream with whipping cream for a lighter texture, but the cake may be less stable.
