Description
This Swiss Chocolate Cherry Roll Cake is a decadent and elegant dessert featuring a light cocoa sponge cake rolled with whipped cream and juicy cherry filling. The combination of rich chocolate, fresh cherries, and fluffy cream creates a perfect balance of flavors and textures. Finished with chocolate shavings and fresh cherries, this roll cake is ideal for special occasions or a delightful treat.
Ingredients
Scale
Cake Batter
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Filling and Garnish
- 1 cup cherry pie filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
- 1/2 cup chocolate shavings or curls
- Fresh cherries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale. Then stir in the vanilla extract and cocoa powder until the batter is smooth and uniform.
- Bake Cake: Pour the batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched, indicating it is fully cooked.
- Cool and Roll Cake: Allow the cake to cool for a few minutes after baking. Invert it onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, and roll the cake gently with the towel from the short end. Let it cool completely while rolled up.
- Prepare Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, creating a fluffy filling.
- Unroll and Fill Cake: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges to avoid overflow.
- Add Cherry Filling: Spoon the cherry pie filling or fresh cherries evenly over the whipped cream layer. Drizzle with cherry liqueur if using for added flavor.
- Re-roll Cake: Carefully roll the cake back up without the towel, ensuring the seam side is down. Place it on a serving platter.
- Decorate: Use any remaining whipped cream to decorate the top of the roll. Sprinkle with chocolate shavings or curls and garnish with fresh cherries for an attractive finish.
- Serve: Slice the cake and serve chilled to enjoy the best texture and flavor.
Notes
- You can substitute cherry pie filling with fresh, pitted cherries for a fresher taste.
- Cherry liqueur is optional but adds a lovely depth of flavor.
- Ensure the cake is rolled while still slightly warm to prevent cracking.
- This cake is best served chilled but can be stored in the refrigerator for up to 2 days.
- Use parchment paper and a lightly greased pan to easily lift the delicate cake without breaking.
