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
Scale
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.
