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
Scale
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 350°F (175°C) 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