Description: A delightful and elegant dessert featuring a light chocolate sponge cake rolled with luscious whipped cream and tart cherry filling, perfect for any occasion. This Swiss Chocolate Cherry Roll Cake combines the rich flavor of cocoa with the tartness of cherries and the creamy sweetness of whipped cream. The result is a stunning dessert that’s surprisingly easy to make and sure to impress your family and friends. Each bite offers a harmonious blend of textures and flavors, making it an irresistible treat for any celebration or a special weekend indulgence.
Ingredients:
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- Pinch of salt
For the Whipped Cream Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Filling and Decoration:
- 1 cup cherry pie filling or fresh cherries (pitted and halved if using fresh cherries)
- 2 tablespoons cherry liqueur (optional, such as Kirsch)
- ½ cup chocolate shavings or curls
- Fresh cherries for decoration
Preparation:
Before you start, ensure all your ingredients are measured and ready. Prepare your workspace by lining the jelly roll pan and dusting your kitchen towel. This will streamline the process and help you create a perfect roll cake.
Step 1: Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C). Take a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper with cooking spray or butter to ensure the cake doesn’t stick. This step is crucial for easy removal of the cake after baking.
Step 2: Make the Cake Batter In a large mixing bowl, crack the 4 large eggs. Add the ¾ cup of granulated sugar. Use an electric mixer to beat the eggs and sugar together on medium-high speed until the mixture becomes thick and pale. This should take about 3-5 minutes. The mixture should have almost doubled in volume and form a ribbon when the beaters are lifted.
Step 3: Add Flavorings and Cocoa Powder Add the 1 teaspoon of vanilla extract to the egg and sugar mixture. In a separate small bowl, whisk together the ¼ cup of unsweetened cocoa powder and a pinch of salt. This helps to evenly distribute the cocoa powder in the batter and prevents lumps. Gently fold the cocoa powder mixture into the egg and sugar mixture using a spatula. Be careful not to overmix, as this can deflate the batter. Mix until just combined.
Step 4: Bake the Cake Pour the cake batter into the prepared jelly roll pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan for a uniform cake. Bake in the preheated oven for 12-15 minutes. The cake is done when it springs back lightly when touched in the center. Keep a close eye on it to prevent overbaking, which can make the cake dry and brittle.
Step 5: Roll the Cake Immediately Once the cake is baked, remove it from the oven and let it cool for just a couple of minutes. Dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the sugared towel. Gently peel off the parchment paper. Starting from the short end, roll the cake up tightly with the towel. Allow the cake to cool completely in this rolled shape. This step is essential for creating the roll shape without cracking the cake.
Step 6: Prepare the Whipped Cream Filling While the cake is cooling, prepare the whipped cream filling. In a chilled mixing bowl, pour 1 ½ cups of heavy whipping cream. Add the ¼ cup of powdered sugar and 1 teaspoon of vanilla extract. Use an electric mixer to whip the cream on medium speed until soft peaks form. Be careful not to overwhip the cream, or it will become grainy.
Step 7: Unroll and Fill the Cake Once the cake is completely cool, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small border around the edges to prevent it from squeezing out when rolled. If using fresh cherries, pit and halve them. Spoon the cherry pie filling (or fresh cherries) over the whipped cream. If desired, drizzle 2 tablespoons of cherry liqueur over the filling for an extra layer of flavor.
Step 8: Roll the Cake Again Carefully roll the cake back up without the towel, starting from the short end. Place the seam side down on a serving platter.
Step 9: Decorate the Cake Spread any remaining whipped cream on top of the cake for a rustic look or pipe decorative swirls for a more elegant presentation. Sprinkle the cake generously with ½ cup of chocolate shavings or curls. Garnish with fresh cherries for a beautiful finishing touch.
Step 10: Chill and Serve Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the whipped cream to set. Slice the cake into pieces using a serrated knife and serve.
Why You Will Love This Recipe
This Swiss Chocolate Cherry Roll Cake is a delightful dessert that offers a symphony of flavors and textures. The light, airy chocolate sponge cake provides a delicate base that complements the rich, creamy whipped cream filling and the tart, juicy cherry filling. The addition of cherry liqueur enhances the cherry flavor, adding a sophisticated touch. The cake is visually stunning, making it perfect for special occasions or a simple yet elegant treat. The recipe is straightforward and easy to follow, ensuring a successful bake every time. Each bite is a harmonious blend of sweetness, tartness, and richness that will leave everyone wanting more.
Serving Suggestions:
- Serve the Swiss Chocolate Cherry Roll Cake chilled for the best flavor and texture.
- Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
- Offer a warm beverage like coffee, tea, or hot chocolate to complement the cake’s flavors.
- Garnish each slice with a sprig of mint for added freshness and visual appeal.
Tips:
- Ensure all ingredients are at room temperature for better emulsification and a smoother batter.
- Don’t overbake the cake, as it can become dry and crack when rolled.
- When rolling the cake, do it gently to prevent it from cracking.
- If using fresh cherries, make sure they are pitted and halved for easier eating.
- Chilling the cake before serving allows the flavors to meld and the whipped cream to set properly.
- For a richer chocolate flavor, use dark cocoa powder.
- To prevent the cake from sticking to the pan, make sure to grease the parchment paper well.
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
Nutritional Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 300 kcal per serving Protein: 5g Sodium: 50mg
Conclusion
The Swiss Chocolate Cherry Roll Cake is a show-stopping dessert that is both delicious and visually appealing. With its light chocolate sponge cake, creamy whipped cream filling, and tart cherry filling, it’s a perfect treat for any occasion. The recipe is easy to follow, and the results are sure to impress. Whether you’re celebrating a special event or simply want to indulge in a sweet treat, this cake is a must-try. The combination of flavors and textures makes it an unforgettable dessert that will leave everyone wanting more. Enjoy this delightful Swiss Chocolate Cherry Roll Cake with your loved ones and create lasting memories.
Questions and Answers About This Recipe
- Can I use a different type of fruit filling?
- Yes, you can substitute the cherry filling with other fruit fillings such as raspberry, strawberry, or blueberry. Just make sure to adjust the sweetness and tartness to your liking.
- Is it necessary to use cherry liqueur?
- No, the cherry liqueur is optional. If you prefer not to use alcohol, you can omit it or substitute it with cherry juice or extract for a similar flavor.
- Can I make this cake ahead of time?
- Yes, you can make the cake a day ahead of time. Store it in the refrigerator, well-covered, to prevent it from drying out.
- What if my cake cracks when I roll it?
- If your cake cracks, don’t worry! It happens sometimes. You can try to patch it with extra whipped cream. Also, ensure the cake is not overbaked and that you’re rolling it gently while it’s still slightly warm.
- Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
Enjoy baking this delicious Swiss Chocolate Cherry Roll Cake!
