If you’re searching for a showstopping dessert that captures the heart of Swiss baking, this Swiss Chocolate Cherry Roll Cake is destined to win you over! Imagine a cloud-soft cocoa sponge rolled around a creamy vanilla filling, studded with luscious cherries, all wrapped in a glossy chocolate ganache. The flavors are deeply chocolatey and blissfully fruity, while each slice looks so elegant, you’ll want to serve it at every gathering. Best of all, making a rolled cake is much easier than it looks—the real magic is just in a gentle touch and a generous dusting of powdered sugar. Whether you’re celebrating something special or just craving a little Swiss-inspired charm, this recipe is a delight for both bakers and cake-lovers alike.
Ingredients You’ll Need
The secret to a truly memorable Swiss Chocolate Cherry Roll Cake is in using simple, quality ingredients and treating each with care. Every element plays a role—from the fluffy eggs that keep the sponge light, to the real cocoa that shines in every bite, and the sweet cherries that add a pop of color and flavor.
- Eggs: Whipping these until pale and thick gives the cake its signature light texture.
- Granulated sugar: Adds sweetness and helps stabilize the cake structure.
- Vanilla extract: For that irresistible aroma and depth in both cake and filling.
- Vegetable oil: Keeps the sponge moist and tender.
- All-purpose flour: The go-to flour for a dependable, soft cake crumb.
- Unsweetened cocoa powder: Choose a good-quality brand for rich chocolate flavor that’s not too sweet.
- Baking powder: Lifts the sponge to make it airy.
- Salt: Enhances all the other flavors and balances the sweetness.
- Powdered sugar (for dusting): Prevents the cake from sticking and adds a pretty finish inside and out.
- Heavy cream: Whips up into a luscious, cloud-like filling and creates a silky ganache.
- Powdered sugar (for the filling): Sweetens the whipped cream without grittiness.
- Cherry pie filling or chopped maraschino cherries: Choose a thick and vibrant filling for best results, bursting with authentic cherry flavor.
- Semi-sweet chocolate chips (for ganache): Melted together with cream, they add the optional crowning touch of glossy chocolate.
How to Make Swiss Chocolate Cherry Roll Cake
Step 1: Prepare Your Pan and Preheat
Getting everything ready from the start makes the process so much smoother. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased for extra non-stick insurance. This way, your Swiss Chocolate Cherry Roll Cake will release perfectly when it’s time to roll.
Step 2: Whip the Eggs and Sugar
Using an electric mixer, beat the eggs and granulated sugar together until the mixture is thick, pale, and tripled in volume—this should take about 5–6 minutes. This step is key for creating a sponge that’s tender yet sturdy enough to roll up without cracking.
Step 3: Add the Wet and Dry Ingredients
Mix in the vanilla extract and vegetable oil to the beaten eggs. In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture in two batches, being careful not to deflate all that lovely air you’ve built in.
Step 4: Bake the Cake
Pour the batter onto your prepared pan and smooth it evenly with a spatula. Bake for 10–12 minutes or until the cake springs back lightly when touched. Don’t overbake—this sponge is all about staying soft and pliable!
Step 5: Roll While Warm
Lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel and carefully peel away the parchment paper. With the help of the towel, roll the cake up (starting from a short end) and let it cool completely—this shapes the sponge right from the start.
Step 6: Make the Filling
Once your cake is cool, make the filling by whipping the heavy cream, powdered sugar, and vanilla extract to stiff peaks. This rich, fluffy cream will cradle the cherries and keep every bite of Swiss Chocolate Cherry Roll Cake light and decadent.
Step 7: Assemble and Fill
Unroll the cooled cake gently. Spread an even layer of whipped cream over the surface, then top with cherry pie filling or chopped maraschino cherries, letting the glorious red fruit peek out. Carefully roll the cake back up (without the towel this time) and place it seam-side down on your serving platter.
Step 8: Finish with Ganache (Optional)
For that extra touch of chocolate luxury, make a quick ganache: heat the cream until just simmering, pour over the chocolate chips, let stand 2 minutes, and stir smooth. Drizzle or spread the ganache over your roll, then chill at least 30 minutes so it sets beautifully.
How to Serve Swiss Chocolate Cherry Roll Cake
Garnishes
The classic presentation calls for a sprinkle of powdered sugar just before serving, highlighting each swirl. Top with extra cherries or a dollop of whipped cream for a dreamy, festive look. You could even grate a little chocolate on top to echo the flavors inside.
Side Dishes
Swiss Chocolate Cherry Roll Cake is a star on its own, but it pairs beautifully with a scoop of vanilla ice cream or a spoonful of lightly sweetened crème fraîche. For a full dessert spread, offer fresh berries or a bowl of lightly toasted almonds for crunch.
Creative Ways to Present
For a party-worthy twist, slice the roll cake on a diagonal for elegant ovals. Arrange slices in a spiral or fan on a platter, or serve each on a pool of cherry sauce for a restaurant-style flourish. Mini rolls made from half-batches are perfect for individual servings at gatherings!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Swiss Chocolate Cherry Roll Cake covered in the refrigerator—an airtight container works well, or wrap the platter snugly in plastic wrap. The cake stays soft and fresh for up to three days, and the flavors meld even more as it sits.
Freezing
To freeze, wrap the entire roll tightly in plastic wrap and then aluminum foil, or place slices in airtight containers with parchment between layers. It can be frozen for up to two months. Defrost in the fridge overnight for best texture.
Reheating
For the best taste, Swiss Chocolate Cherry Roll Cake is served chilled or at room temperature. If the cake feels too firm straight from the fridge, let slices sit out for 10–15 minutes before serving. Avoid microwaving, as this can melt the cream and spoil the texture.
FAQs
Can I use fresh cherries instead of pie filling?
Absolutely! Pit and halve fresh sweet cherries, toss them with a little sugar (and a splash of kirsch if you’re feeling adventurous), and use them in place of the canned filling. Just make sure they aren’t too juicy to avoid sogginess.
My cake cracked when I rolled it. What did I do wrong?
Cracking often happens if the cake is overbaked or not rolled while it’s still warm. Next time, roll up the sponge as soon as it leaves the oven, and keep bake time short for that ideal flexible texture.
Can I make Swiss Chocolate Cherry Roll Cake in advance?
Yes! In fact, it’s even better made a day ahead—this gives the flavors a chance to meld and the cake to become perfectly moist. Just wait until just before serving to add any fresh garnishes.
Is the ganache topping necessary?
The ganache is totally optional, but it turns the roll cake into something truly special! If you’re pressed for time or prefer something a little lighter, a dusting of powdered sugar and a few cherries on top are wonderful all by themselves.
What’s the best way to slice the cake cleanly?
For neat slices, use a sharp serrated knife and wipe it clean between cuts. Chilling the cake first also helps the layers set up, making for beautiful, bakery-worthy swirls in every piece.
Final Thoughts
If you’re dreaming of a dessert that feels both fancy and familiar, Swiss Chocolate Cherry Roll Cake will bring a smile to your table. Give it a try, share it with someone you love, and let each bite take you on a little Swiss-inspired adventure. You just might discover your new favorite celebration cake!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes (plus chilling)
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Swiss Chocolate Cherry Roll Cake, a delightful dessert that combines the sweetness of cherries with decadent chocolate in a light and airy cake, perfect for any occasion.
Ingredients
For the cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for dusting
For the filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling or chopped maraschino cherries
For the ganache topping (optional):
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Mix cake batter: Beat eggs and sugar until pale, add vanilla and oil. Sift dry ingredients, fold into egg mixture, and pour into pan. Bake for 10–12 minutes.
- Roll cake: Dust a towel with powdered sugar, invert and roll the baked cake in the towel. Let cool.
- Prepare filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll cake, spread whipped cream, add cherry filling, and roll up.
- Optional ganache: Heat cream, pour over chocolate chips, stir until smooth. Drizzle over roll. Chill before serving.
Notes
- Choose a thick cherry filling for best results.
- Refrigerate leftovers and use a sharp, serrated knife for clean slices.
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