Description
Indulge in the rich flavors of this Swiss Chocolate Cherry Roll Cake, a decadent dessert that combines a moist chocolate sponge cake with a luscious cherry filling, all topped with a velvety chocolate ganache.
Ingredients
For the chocolate sponge cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the cherry filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling (or chopped canned cherries, drained well)
For the chocolate ganache topping:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional garnish:
- extra cherries
- chocolate shavings
- powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake: Beat eggs, sugar, and vanilla until tripled in volume. Fold in dry ingredients. Bake for 10–12 minutes.
- Roll the cake: Roll the warm cake in a towel dusted with powdered sugar and let cool.
- Make the filling: Whip cream, powdered sugar, and vanilla. Fold in cherry filling.
- Assemble the cake: Unroll the cake, spread the cherry whipped cream, re-roll, and place on a serving plate.
- Prepare the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over the cake.
- Chill and serve: Refrigerate for 1 hour before serving. Garnish as desired.
Notes
- Roll the cake while warm to prevent cracking.
- The ganache can be spread instead of poured for a thicker topping.
- Store covered in the fridge for up to 3 days.
