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
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 (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
