Delight in the decadent Swiss Chocolate Cherry Roll Cake, a luscious dessert blending rich chocolate and tart cherries. This elegant rolled cake is not only visually stunning but also a feast for the senses, combining soft, moist chocolate sponge with a sweet and tangy cherry filling wrapped into a perfect spiral. Whether youโre celebrating a special occasion or simply craving a show-stopping treat, this classic Swiss Chocolate Cherry Roll Cake will become your new go-to dessert, sure to impress anyone fortunate enough to have a slice.
Why Youโll Love This Recipe
- Rich Flavor Harmony: The combination of intense chocolate and bright cherries creates a perfectly balanced taste thatโs both indulgent and refreshing.
- Impressive Yet Simple: Despite its fancy look, this Swiss Chocolate Cherry Roll Cake is straightforward to make, perfect for home bakers.
- Versatile Delight: Itโs a crowd-pleaser that works beautifully for holidays, birthdays, or casual get-togethers.
- Light and Moist Texture: The sponge cake is airy with just enough moisture, making every bite melt in your mouth.
- Customizable Filling Options: You can easily tweak the cherry filling or add cream cheese for a personalized twist.
Ingredients Youโll Need
Getting the ingredients right is key to nailing this delectable Swiss Chocolate Cherry Roll Cake. Each component plays an important role in delivering the perfect texture, taste, and vibrant appearance.
- High-Quality Cocoa Powder: Choose a rich, unsweetened cocoa powder to bring deep chocolate flavor and a beautiful dark color.
- Fresh or Preserved Cherries: Tart cherries add a lovely contrast, but you can also use jarred or frozen cherries depending on availability.
- Eggs: Provide structure, lift, and a tender crumb for the sponge cake.
- Granulated Sugar: Balances flavors while lightening the spongeโs texture.
- All-Purpose Flour: The base that holds everything together without weighing the cake down.
- Baking Powder and Salt: Essential leavening agents to ensure a soft rise and flavor enhancement.
- Butter or Oil: Adds moisture and richness to the cakeโs tenderness.
- Vanilla Extract: A subtle hint that enhances all the other ingredients transforming the overall taste.
- Powdered Sugar for Dusting: Optional but adds an elegant finishing touch.
Variations for Swiss Chocolate Cherry Roll Cake
This Swiss Chocolate Cherry Roll Cake is incredibly versatile, and you can easily customize recipes to suit your tastes or dietary needs. Feel free to experiment with flavors, fillings, and toppings for your unique creation.
- Chocolate Ganache Twist: Replace the cherry filling with a luscious dark chocolate ganache for extra decadence.
- Cherry and Cream Cheese Combo: Mix fresh cherries with a cream cheese filling for a creamy, tangy surprise.
- Nutty Addition: Add toasted almonds or hazelnuts either in the filling or sprinkled on top for extra crunch.
- Vegan Adaptation: Substitute eggs with flaxseed eggs and use dairy-free chocolate and butter alternatives.
- Flavor Infusions: Add a splash of kirsch or cherry liqueur to the filling for a boozy kick.
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How to Make Swiss Chocolate Cherry Roll Cake
Step 1: Prepare the Sponge Base
Whisk eggs and sugar vigorously until light, fluffy, and pale. This aeration is crucial for a soft, springy sponge. Gently fold sifted cocoa powder, flour, baking powder, and salt into the egg mixture, then slowly incorporate melted butter or oil for moisture without deflating the batter.
Step 2: Bake the Sheet Cake
Pour the batter evenly into a parchment-lined jelly roll pan. Bake at the right temperature until just doneโfirm yet tenderโto ensure the sponge will roll without cracking. Let it cool slightly once out of the oven but not completely.
Step 3: Prepare the Cherry Filling
While the sponge cools, drain cherries thoroughly to avoid sogginess. If desired, toss them with a bit of sugar or cherry jam to boost sweetness and binding.
Step 4: Roll the Cake
Turn the warm sponge onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper carefully, then spread the cherry filling evenly over the surface. Using the towel to help, roll the cake tightly from one short end to the other, creating the classic spiral.
Step 5: Chill and Serve
Wrap the roll cake in plastic wrap and refrigerate it for at least an hour to set the shape and let flavors meld. Before serving, dust with powdered sugar or decorate with chocolate drizzle for an irresistible presentation.
Pro Tips for Making Swiss Chocolate Cherry Roll Cake
- Room Temperature Eggs: Use eggs at room temperature for better volume when whipping.
- Gentle Folding: Carefully fold dry ingredients to maintain batter aeration and avoid a dense cake.
- Use Fresh Cherries: Fresh or well-drained preserved cherries keep the roll from becoming too wet.
- Quick Rolling: Roll the cake while itโs still warm to prevent cracks and make shaping easier.
- Chill Thoroughly: Refrigerate the cake roll well before slicing to get clean, neat slices every time.
How to Serve Swiss Chocolate Cherry Roll Cake
Garnishes
Finish your Swiss Chocolate Cherry Roll Cake with a dusting of powdered sugar, a drizzle of melted chocolate, or a scattering of fresh cherries and mint leaves to elevate its visual appeal and add fresh flavor notes.
Side Dishes
Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness of the chocolate and tartness of the cherries beautifully.
Creative Ways to Present
Slice the roll into elegant portions and serve on decorative platters, or create mini rolls for party-sized desserts. For festive occasions, add edible gold flakes or sprinkle chopped nuts around the plate for texture and glamour.
Make Ahead and Storage
Storing Leftovers
Keep leftover Swiss Chocolate Cherry Roll Cake tightly wrapped in plastic wrap or an airtight container in the refrigerator. It will stay fresh for 3-4 days, allowing flavors to deepen.
Freezing
Freeze the cake roll wrapped well first in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
This dessert is best enjoyed chilled or at room temperature, but if you prefer, allow the cake to come to room temperature after refrigeration for 20โ30 minutes before serving to soften the texture.
FAQs
Can I use frozen cherries for the filling?
Yes, frozen cherries work well, but make sure to thaw and drain them thoroughly to avoid excess moisture that can make the cake soggy.
What type of cocoa powder is best for this cake?
Use a high-quality unsweetened cocoa powder, preferably natural or Dutch-processed, depending on the flavor profile you prefer; Dutch-processed offers a milder taste with richer color.
How can I prevent the cake from cracking when rolling?
Rolling the cake while itโs still warm and flexible is key; also, donโt overbake the sponge to keep it soft and pliable.
Is it possible to make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend designed for baking, and ensure your other ingredients are gluten-free certified.
Can I prepare the Swiss Chocolate Cherry Roll Cake in advance?
Yes, it can be made a day ahead; chilling overnight actually enhances the flavors and makes slicing easier.
Final Thoughts
If youโre looking for a dessert thatโs as impressive as it is delicious, the Swiss Chocolate Cherry Roll Cake is the perfect choice. With its rich chocolate sponge perfectly paired with luscious cherries, this cake is sure to become a cherished favorite. Give it a try, and watch it disappear slice by slice!
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Swiss Chocolate Cherry Roll Cake
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
The Swiss Chocolate Cherry Roll Cake is a decadent dessert featuring a soft and moist chocolate sponge rolled with a sweet and tangy cherry filling. This elegant and visually stunning rolled cake offers a perfect balance of rich chocolate and bright cherry flavors, making it a show-stopping treat suitable for special occasions or casual gatherings alike.
Ingredients
For the Chocolate Sponge:
- 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
For the 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 Finishing:
- Powdered sugar for dusting (optional)
- Chocolate drizzle (optional)
- Fresh cherries and mint leaves for garnish (optional)
Instructions
- Prepare the Sponge Base: Whisk the eggs and granulated sugar vigorously until the mixture is light, fluffy, and pale to aerate the batter properly. Sift together the cocoa powder, all-purpose flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture to maintain the airiness. Slowly incorporate the melted butter (or oil) and vanilla extract without deflating the batter.
- Bake the Sheet Cake: Pour the batter evenly into a parchment-lined jelly roll pan. Bake in a preheated oven at 350ยฐF (175ยฐC) for about 12-15 minutes, or until the sponge is firm to the touch yet tender. Remove from the oven and allow it to cool slightly, but not completely.
- Prepare the Cherry Filling: While the sponge cools, drain the cherries thoroughly to prevent sogginess. If desired, toss them with sugar or cherry jam to enhance the sweetness and help bind the filling.
- Roll the Cake: Turn the warm sponge gently onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then spread the cherry filling evenly over the surface. Using the towel to assist, roll the cake tightly from one short end to the other to form the classic spiral.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set the shape and allow the flavors to meld. Before serving, dust with powdered sugar or drizzle with melted chocolate and garnish with fresh cherries and mint if desired.
Notes
- Use eggs at room temperature for better volume when whipping.
- Fold dry ingredients gently to maintain batter aeration and prevent a dense cake.
- Use fresh or well-drained preserved cherries to avoid excess moisture.
- Roll the cake while still warm to prevent cracks and ensure easy shaping.
- Chill the rolled cake thoroughly before slicing to get clean, neat slices.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg