If you’re dreaming of a dessert that feels like a celebration in every bite, then the Swiss Chocolate Cherry Roll Cake Recipe is your new best friend in the kitchen. This stunning Swiss chocolate roll cake combines a tender, airy chocolate sponge with luscious, tart cherries rolled inside, creating a perfect balance of rich cocoa and bright fruitiness. It’s the kind of dessert that not only delights the taste buds but also looks incredible on any table. Whether you’re baking for a special occasion or just craving something beautifully indulgent at home, this recipe is straightforward yet impressive, making it a must-try for any chocolate lover.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to nailing this Swiss Chocolate Cherry Roll Cake Recipe. Each component plays an essential role — from the eggs that give structure and airiness to the vibrant cherries that breathe life and tanginess into the roll. Ready to see how these everyday stars come together?
- 4 large eggs (room temperature): Eggs provide the lift and lightness crucial for the fluffy sponge texture.
- 3/4 cup granulated sugar: Sweetens the batter while helping to aerate the eggs for a soft crumb.
- 1/3 cup unsweetened cocoa powder: Choose high-quality natural or Dutch-processed powder to deepen the chocolate flavor.
- 3/4 cup all-purpose flour: The backbone of the sponge, ensuring just the right density and crumb.
- 1 teaspoon baking powder: A gentle lift agent that works with eggs to keep the cake light.
- 1/4 teaspoon salt: Enhances the chocolate notes and balances sweetness perfectly.
- 1/4 cup unsalted butter, melted (or neutral oil): Brings moisture and richness without weighing down the sponge.
- 1 teaspoon vanilla extract: Adds warmth and depth, rounding out the chocolate’s intensity.
- 1 to 1 1/2 cups fresh or preserved/tart cherries: The star filling, offering tart juiciness that contrasts beautifully with the chocolate.
- 2 tablespoons granulated sugar or cherry jam (optional): Elevates sweetness and binds the cherries for easier spreading.
- Powdered sugar for dusting (optional): Adds a pretty finish and a hint of extra sweetness.
- Chocolate drizzle (optional): A luxurious touch to amp up the chocolate vibe.
- Fresh cherries and mint leaves for garnish (optional): For that wow factor and freshness on the plate.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare the Sponge Base
Start by whisking the eggs and granulated sugar vigorously until pale and fluffy—this is key for a sponge that rises and holds its delicate texture. Next, sift together the cocoa powder, flour, baking powder, and salt to ensure even distribution and avoid lumps. Gently fold the dry ingredients into the egg mixture so the batter stays light and airy. Slowly add the melted butter and vanilla, carefully incorporating them without deflating the mix. This warm, chocolatey batter is the foundation for your beautiful rolled cake.
Step 2: Bake the Sheet Cake
Pour your batter evenly into a parchment-lined jelly roll pan and bake in a preheated 350°F (175°C) oven for 12-15 minutes. You want the sponge to be firm yet tender—too much baking and it could dry out and crack when rolled. Once baked, allow it to cool just enough to handle, but keep it warm to prevent cracking during rolling.
Step 3: Prepare the Cherry Filling
While the cake cools slightly, drain your cherries thoroughly because excess juice could make your cake soggy. If you like, toss them with a bit of sugar or cherry jam to boost sweetness and help the filling stick together nicely. This step ensures every bite is bursting with juicy, tart cherry flavor that’s perfectly balanced with the chocolate sponge.
Step 4: Roll the Cake
Turn the cake out onto a clean kitchen towel dusted with powdered sugar; the sugar prevents sticking and adds a delicate sweetness. Peel the parchment paper off carefully. Spread your cherry filling evenly over the surface. Using the towel’s help, roll the cake tightly from one short end to the other, crafting the classic spiral that makes this dessert so visually stunning. Handling this part gently keeps your roll intact and beautiful.
Step 5: Chill and Serve
Wrap the rolled cake snugly in plastic wrap and refrigerate for at least an hour. Chilling helps the flavors marry and sets the shape so each slice holds firm and looks gorgeous. Before serving, dust with powdered sugar or drizzle with melted chocolate, then adorn with fresh cherries and mint leaves for that extra pop of elegance. This final step turns your Swiss Chocolate Cherry Roll Cake Recipe into show-stopping dessert magic!
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
Dusting the cake with powdered sugar adds a snowy, delicate finish that contrasts with the dark cocoa sponge beautifully. A drizzle of melted chocolate ups the chocolate factor and looks stunning. Garnishing with fresh cherries and sprigs of mint not only adds visual appeal but also a fresh, aromatic note that complements the fruity filling.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add creaminess and balance the richness. For a brunch twist, a cup of lightly brewed coffee or a glass of sparkling rosé enhances the chocolate and cherry flavors, making it a delightful treat any time of day.
Creative Ways to Present
Slice the roll into even rounds and arrange them beautifully on a serving plate for an inviting dessert platter. You can also place individual slices on petite plates topped with a drizzle of cherry sauce or a sprinkle of toasted nuts for added texture. Serving it alongside fresh berries or edible flowers can make your dessert presentation look like it’s straight from a fancy bakery.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Swiss Chocolate Cherry Roll Cake Recipe tightly in plastic wrap and store it in the refrigerator. It keeps wonderfully for up to 3 days, maintaining its moisture and flavor. Just be sure to keep it chilled so the sponge stays fresh and the filling doesn’t dry out.
Freezing
If you want to enjoy this dessert later, freeze the rolled cake wrapped tightly in plastic wrap and a layer of aluminum foil to prevent freezer burn. It will keep for up to 1 month. When you’re ready to indulge, thaw it overnight in the refrigerator for the best texture and taste.
Reheating
This cake is best served chilled or at room temperature, but if you prefer it slightly warmed, unwrap it and place slices in a microwave-safe dish. Heat gently in 10-second bursts to avoid drying it out. Warming brings out that luscious chocolate aroma and a silky sensation without compromising the tender sponge.
FAQs
Can I use frozen cherries in the Swiss Chocolate Cherry Roll Cake Recipe?
Absolutely! Just make sure to thaw and drain them thoroughly to avoid excess moisture, which can make the cake soggy. Tossing them with a bit of sugar or jam helps maintain the filling’s texture and sweetness.
What if I don’t have a jelly roll pan?
You can use any shallow baking sheet with raised edges of similar size. Just be mindful of the thickness of your batter layer—it should be thin enough to roll without cracking but thick enough to hold the filling well.
Can I substitute the cocoa powder?
It’s best to stick with unsweetened natural or Dutch-processed cocoa powder as it provides the rich chocolate flavor needed. Using chocolate chips or melted chocolate would change the batter’s texture, so avoid swapping them directly.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm and pliable, using a powdered sugar-lined kitchen towel. Rolling it up without the filling first as it cools is a helpful trick, then unroll to add cherries.
Is this recipe suitable for beginners?
Yes! The Swiss Chocolate Cherry Roll Cake Recipe is straightforward and forgiving. Just follow the steps carefully, and don’t rush the folding or rolling parts. The result is a stunning, scrumptious dessert that’s well worth the effort.
Final Thoughts
There’s something truly special about baking the Swiss Chocolate Cherry Roll Cake Recipe. Its tender chocolate sponge and lively cherry filling come together in a perfect harmony that’s as beautiful as it is delicious. Whether you’re sharing it with loved ones or treating yourself, this cake is proof that a few simple ingredients and a little love can create magic. So, roll up your sleeves and dive in—you’ll be so glad you did!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Description
This Swiss Chocolate Cherry Roll Cake combines a tender cocoa sponge with a luscious cherry filling, rolled into a classic spiral and chilled to perfection. It’s a delightful dessert that blends rich chocolate flavor with the tartness of cherries for a balanced, elegant treat, perfect for gatherings or special occasions.
Ingredients
Sponge Base
- 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
- Fresh cherries
- Mint leaves
Instructions
- Prepare the Sponge Base: Whisk the eggs and granulated sugar vigorously until the mixture becomes light, fluffy, and pale, which aerates the batter for a light texture. Sift together the cocoa powder, all-purpose flour, baking powder, and salt, then gently fold these dry ingredients into the egg mixture to maintain the airiness. Slowly add the melted butter or oil and vanilla extract, folding carefully to avoid 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 but still tender. Remove from the oven and allow it to cool slightly, but do not let it cool completely to make rolling easier.
- Prepare the Cherry Filling: While the sponge cools, drain the cherries thoroughly to avoid sogginess. If desired, toss them with granulated sugar or cherry jam to enhance sweetness and help bind the filling.
- Roll the Cake: Turn the warm sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then spread the cherry filling evenly across the surface. Using the towel to assist, roll the cake tightly from one short end to the other, forming the classic spiral shape.
- 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 leaves if desired.
Notes
- Use room temperature eggs to achieve maximum volume when whisking.
- Ensure cherries are well-drained to prevent the sponge from becoming soggy.
- You can substitute cherry jam for sugar in the filling to intensify the cherry flavor.
- Rolling the cake while it’s still warm helps prevent cracking.
- For best flavor, chill the cake overnight.
