Description
This Swiss Chocolate Cherry Roll Cake is a delightful, elegant dessert featuring a soft, cocoa-flavored sponge cake rolled with luscious whipped cream and sweet cherry filling. Topped with chocolate shavings and fresh cherries, it’s perfect for special occasions or any time you crave a light yet 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 Decoration:
- 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 Oven 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.
- Mix Cake Batter: In a large bowl, beat the 4 large eggs and 3/4 cup granulated sugar until the mixture is thick and pale. Stir in 1 teaspoon vanilla extract and 1/4 cup unsweetened 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, indicating it is cooked through.
- Cool and Roll Cake: Let the cake cool for a few minutes, then invert it onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up gently with the towel starting from the short end. Allow the cake to cool completely while rolled.
- Prepare Whipped Cream Filling: In a mixing bowl, whip 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form, creating a light and fluffy filling.
- Unroll and Fill Cake: Unroll the cooled cake gently. Spread the whipped cream evenly across the surface, leaving a small border around the edges.
- Add Cherry Filling and Liqueur: Spoon 1 cup cherry pie filling (or fresh cherries) evenly over the whipped cream. If desired, drizzle 2 tablespoons of cherry liqueur over the cherries for extra flavor.
- Re-roll the Cake: Carefully roll the cake back up without the towel, ensuring the seam side is down, and place it on a serving platter.
- Decorate the Cake: Use the remaining whipped cream to decorate the top of the cake. Sprinkle with 1/2 cup chocolate shavings and garnish with fresh cherries for an attractive finish.
- Slice and Serve: Chill the roll cake before slicing. Serve chilled to enjoy the full flavors and texture.
Notes
- Line the jelly roll pan carefully with parchment to make rolling and removing the cake easier.
- Be gentle when rolling and unrolling the cake to prevent cracks in the sponge.
- If cherry liqueur is not available or preferred, you can omit it or substitute with cherry juice.
- This cake is best served chilled but can be stored covered in the refrigerator for up to 2 days.
- For extra flavor, dust a little powdered sugar on top before serving.
