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Swiss Chocolate Cherry Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 81 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

This Swiss Chocolate Cherry Roll Cake is a delightful European dessert featuring a light cocoa sponge cake rolled with whipped cream and cherry pie filling, topped with a rich chocolate ganache. Perfectly balanced with sweet cherries and smooth chocolate, this beautiful Swiss roll is ideal for special occasions or as an elegant treat any time.

Ingredients

For the Cake:

  • 4 large eggs (room temperature)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • powdered sugar (for dusting)

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup cherry pie filling (plus extra for garnish)

For the Topping:

  • ½ cup semisweet chocolate chips
  • ¼ cup heavy cream
  • chocolate shavings and whole cherries (for garnish, optional)

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Make the Cake Batter: In a large bowl, beat the eggs with an electric mixer for 4–5 minutes until they become thick and pale. Add granulated sugar and vanilla extract, then beat again until fully combined. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
  3. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes, or until the cake springs back when lightly pressed and a toothpick inserted comes out clean.
  4. Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and invert the warm cake onto the sugared towel. Carefully remove the parchment paper. Starting from a short end, roll the cake up inside the towel. Allow the rolled cake to cool completely to set its shape.
  5. Prepare the Filling: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the cherry pie filling so the mixture is evenly combined but still fluffy.
  6. Fill and Reroll the Cake: Once the cake is fully cooled, carefully unroll it and spread the cherry whipped cream filling evenly over the surface. Reroll the cake without the towel, sealing the seam on the bottom, and place it seam-side down on a serving plate.
  7. Make the Ganache Topping: Heat the heavy cream in a small saucepan or microwave until just steaming. Pour the hot cream over the semisweet chocolate chips and let sit for 1 minute. Stir gently until smooth and glossy. Drizzle or spread the ganache evenly over the rolled cake.
  8. Chill and Garnish: Refrigerate the cake for at least 30 minutes to allow the ganache to set and flavors to meld. Garnish with extra whole cherries and chocolate shavings if desired before serving.

Notes

  • For a richer flavor, use homemade cherry compote instead of store-bought cherry pie filling.
  • Roll the cake gently while it is warm to prevent cracking in the sponge.
  • This dessert can be prepared a day ahead and kept refrigerated to enhance the flavors.

Find it online: https://slsrecipes.com/swiss-chocolate-cherry-roll-cake-recipe-2/