Swiss Chocolate Cherry Roll Cake Recipe
If you’re on the lookout for a dessert that feels like a warm, chocolaty hug with a lively burst of cherry goodness, you’ve got to try this Swiss Chocolate Cherry Roll Cake Recipe. It’s a classic homemade treat that effortlessly balances the richness of cocoa with the delightful tartness of cherries, all wrapped up in a beautiful, tender sponge. Whether for special occasions or just because you deserve a sweet escape, this roll cake will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in making sure your Swiss Chocolate Cherry Roll Cake Recipe comes out perfectly textured, flavorful, and visually stunning. From the airy eggs to the vibrant cherries, every component matters.
- 4 large eggs (room temperature): Essential for creating a light, fluffy sponge with great structure.
- 3/4 cup granulated sugar: Sweetens and helps aerate the batter for an airy texture.
- 1/3 cup unsweetened cocoa powder: Provides that deep chocolate flavor and rich color, choose high-quality for best results.
- 3/4 cup all-purpose flour: The backbone that adds structure without weighing down the sponge.
- 1 teaspoon baking powder: Gives just the right lift for a soft, tender cake.
- 1/4 teaspoon salt: Enhances the chocolate flavor while balancing sweetness.
- 1/4 cup unsalted butter, melted (or neutral oil): Adds moisture and richness for a tender bite.
- 1 teaspoon vanilla extract: Brings warmth and depth to the chocolate base.
- 1 to 1 1/2 cups fresh or preserved/tart cherries: The star filling that bursts with tart-sweet flavor and vibrant color.
- 2 tablespoons granulated sugar or cherry jam (optional): Used to gently sweeten and bind the cherry filling if needed.
- Powdered sugar for dusting (optional): Adds a pretty finish and subtle sweetness on top.
- Chocolate drizzle (optional): For those who adore an extra chocolate touch on their roll cake.
- Fresh cherries and mint leaves for garnish (optional): Makes your presentation look irresistible and festive.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare the Sponge Base
Start by whisking your room temperature eggs with sugar until the mixture becomes pale, light, and fluffier—this step is key to a springy sponge. Then sift together cocoa powder, flour, baking powder, and salt to get rid of any lumps and mix the dry ingredients evenly. Gently fold these into the egg mixture, taking care not to lose the air you’ve beaten in. Finally, slowly incorporate melted butter and vanilla, which add richness and a lovely fragrant note without weighing down the batter.
Step 2: Bake the Sheet Cake
Pour your silky batter evenly into a jelly roll pan lined with parchment paper. Bake in a preheated 350°F (175°C) oven for 12 to 15 minutes. You’ll know it’s ready when the sponge feels firm but still tender to the touch—perfect to roll without cracking. Let it cool briefly but keep it warm enough for rolling in the next step.
Step 3: Prepare the Cherry Filling
While the sponge is cooling, drain your cherries thoroughly to avoid sogginess wiping out that delicate texture. For a sweeter, slightly thicker filling, toss the cherries with a bit of sugar or cherry jam. This small step intensifies their flavor and helps everything bind together beautifully when you spread the filling.
Step 4: Roll the Cake
Turn out the warm sponge onto a kitchen towel dusted lightly with powdered sugar to prevent sticking. Gently peel away the parchment paper and spread the cherry filling evenly over the cake surface. Using the towel for support, roll the cake tightly from one short end to the other, creating a perfect spiral bursting with chocolate and cherry goodness.
Step 5: Chill and Serve
Wrap your rolled cake snugly in plastic wrap to hold its shape, then refrigerate it for at least an hour. This step not only firms it up for neat slicing but also lets the flavors mingle deliciously. Just before you serve, dust with powdered sugar, drizzle with melted chocolate, and garnish with fresh cherries and mint for an eye-catching finish.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
Your Swiss Chocolate Cherry Roll Cake Recipe deserves a little extra love when it comes to garnishing. A dusting of powdered sugar adds a delicate snow-kissed look, while a drizzle of silky melted chocolate intensifies the chocolate notes. Top it off with fresh cherries and a few mint leaves to bring freshness and color, turning your dessert into a true showstopper.
Side Dishes
This roll cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream for contrast against its rich texture. If serving alongside drinks, a cup of robust coffee, a fruity black tea, or even a sparkling rosé will elevate the experience without overpowering the flavors.
Creative Ways to Present
To wow your guests, slice the roll into thick spiraled rounds and arrange them on a decorative platter with extra cherries scattered about. You might also serve individual slices in clear glasses layered with whipped cream and cherry compote for a stunning trifecta presentation. No matter how you plate it, this Swiss Chocolate Cherry Roll Cake Recipe brings charm and cheer to any dessert table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly with plastic wrap or keep the entire cake covered with foil in the fridge for up to 3 days. Keeping it chilled preserves the roll’s moist sponge texture and the fresh cherry filling’s vibrant taste.
Freezing
If you want to save your Swiss Chocolate Cherry Roll Cake Recipe for later, it freezes beautifully. Wrap the rolled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving for best texture and flavor.
Reheating
This dessert is best enjoyed cold or at room temperature to maintain its tender crumb and juicy cherry filling. If you prefer, let slices sit out for 15-20 minutes after refrigeration to soften slightly before slicing.
FAQs
Can I use frozen cherries for this recipe?
Yes, frozen cherries work great as long as you thaw and drain them well to avoid making the cake soggy. Pat them dry and remove any excess juice before using as a filling.
What kind of cocoa powder is best for this Swiss Chocolate Cherry Roll Cake Recipe?
Use a high-quality unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a smoother, less acidic chocolate flavor, but natural cocoa also works well and tends to be more robust.
How do I prevent the cake from cracking when rolling?
The secret is to roll the cake while it’s still warm and pliable, using a kitchen towel dusted with powdered sugar to help it roll smoothly. Cooling it too long before rolling makes the sponge brittle and more prone to cracks.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum to maintain structure. Be gentle when folding the flour to keep the batter airy.
Is it possible to make this cake ahead of time for a party?
Yes! You can prepare the cake up to a day in advance, store it wrapped in plastic wrap in the fridge, and add fresh garnishes just before serving. It’s a perfect make-ahead dessert for entertaining.
Final Thoughts
There’s something truly magical about making and sharing the Swiss Chocolate Cherry Roll Cake Recipe. It brings together simple, wholesome ingredients to create a dessert that’s both elegant and comfortingly familiar. I hope you give this recipe a try and experience that wonderful moment when rich chocolate meets bright cherries in a tender, luscious roll. You’ll be handing down this favorite for years to come.
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Swiss Chocolate Cherry Roll Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Swiss Chocolate Cherry Roll Cake is a delightful dessert combining a light, airy cocoa sponge with a tangy cherry filling. The cake is gently rolled into a classic Swiss roll shape, chilled to set, and optionally garnished with powdered sugar, chocolate drizzle, fresh cherries, and mint leaves. Perfect for special occasions or a luxurious treat, it balances rich chocolate flavor with bright cherry tartness in every bite.
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 (melted chocolate)
- Fresh cherries
- Mint leaves
Instructions
- Prepare the Sponge Base: In a large mixing bowl, vigorously whisk the eggs together with the granulated sugar until the mixture becomes light, fluffy, and pale, which helps aerate the batter for a tender sponge.
- Combine Dry Ingredients: Sift the unsweetened cocoa powder, all-purpose flour, baking powder, and salt together to ensure even distribution and no lumps.
- Fold Dry Ingredients into Wet: Gently fold the sifted dry ingredients into the egg and sugar mixture carefully to maintain the air incorporated in the batter.
- Add Butter and Vanilla: Slowly incorporate the melted unsalted butter (or neutral oil) and vanilla extract into the batter without deflating it, ensuring a smooth, rich mixture.
- 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 12 to 15 minutes until the sponge is firm to the touch but remains tender. Remove from oven and let cool slightly but do not fully cool.
- Prepare the Cherry Filling: While the sponge cake cools, thoroughly drain the cherries to prevent excess moisture making the cake soggy. Optionally, toss the cherries with granulated sugar or cherry jam to enhance sweetness and help the filling bind together.
- Roll the Cake: Turn the warm sponge cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper. Spread the cherry filling evenly over the surface. Using the towel to assist, roll the cake tightly from one short end to the other, forming a spiral shape.
- Chill and Set: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour. This step helps the roll set and the flavors meld.
- Serve and Garnish: Before serving, optionally dust the cake with powdered sugar or drizzle with melted chocolate. Garnish with fresh cherries and mint leaves for an elegant presentation.
Notes
- Ensure eggs are at room temperature for better volume in the sponge.
- Draining cherries well is crucial to avoid soggy cake.
- If using preserved cherries with syrup, rinse and pat dry before use.
- Rolling the cake while it’s still warm prevents cracking.
- You can substitute cherry jam with any tart berry jam for a variation.
- Store the roll covered in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
