Description
This Swiss Chocolate Cherry Roll Cake is a luscious dessert combining a light, cocoa-infused sponge cake rolled with whipped cream and sweet cherry filling. It features a delicate chocolate sponge baked to perfection, whipped cream frosting, and bursts of cherry flavor, finished with chocolate shavings and fresh cherries for an elegant and delicious treat perfect for special occasions or elegant gatherings.
Ingredients
Scale
Cake Batter
- 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: 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 Cake Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale. Then add the vanilla extract and unsweetened cocoa powder, stirring until well combined and smooth.
- Bake the Cake: Pour the prepared batter into the lined pan and spread it evenly. Bake for 12 to 15 minutes or until the cake springs back when lightly pressed, indicating it’s done.
- Roll the Cake: Once baked, let the cake cool for a few minutes. Then invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up gently with the towel starting from the short end. Allow it to cool completely in this rolled position.
- Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will be the luscious filling and topping for the cake.
- Fill the Cake: Unroll the cooled cake carefully and spread the whipped cream evenly over the surface, leaving a small border around the edges.
- Add Cherry Filling: Spoon the cherry pie filling or fresh cherries evenly over the whipped cream layer. If desired, drizzle with cherry liqueur to enhance the flavor.
- Re-roll the Cake: Roll the cake back up without the towel, placing it seam-side down on a serving platter to maintain its shape.
- Decorate: Use any remaining whipped cream to decorate the top of the roll. Sprinkle with chocolate shavings and garnish with fresh cherries for an elegant finish.
- Serve: Slice the roll cake and serve chilled for the best taste and texture.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Use fresh or high-quality cherry pie filling for the best flavor.
- If you prefer, skip the cherry liqueur to make this recipe alcohol-free.
- The cake can be stored in the refrigerator for up to 2 days for optimal freshness.
- For easier slicing, use a serrated knife and clean it between cuts.
