Swiss Chocolate Cherry Roll Cake Recipe
If you’re searching for a showstopping dessert that’s as decadent as it is delightful, the Swiss Chocolate Cherry Roll Cake is exactly what you need. This stunning treat swirls together a tender cocoa sponge, pillowy almond-scented cream, and pops of juicy cherries, all wrapped up with a glossy chocolate ganache finish. Not only does it look impressive on the table, but each bite layers flavors and textures — it’s the kind of cake that turns any gathering into a celebration. Whether you’re a baking enthusiast or a weekend dessert warrior, this recipe will have you rolling up happiness in no time!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Swiss Chocolate Cherry Roll Cake comes from simple, wholesome ingredients, each chosen for a purpose—depth of flavor, lightness in texture, or that perfect pop of color. Baking with care and quality always delivers the best results, so gather these elements and let’s dive in!
- Eggs: Room temperature eggs whip up fluffy and give the cake structure for that perfect roll.
- Granulated sugar: Adds subtle sweetness and helps create that indispensable soft crumb.
- Vanilla extract: Use pure for the richest aroma—it truly elevates the background notes of the cake.
- Unsweetened cocoa powder: Gives the cake its deep, chocolatey personality; sift it for a lump-free batter!
- All-purpose flour: Just enough to keep the cake light yet sturdy enough to roll without cracking.
- Baking powder: Ensures a gentle rise, keeping the sponge tender and airy.
- Salt: Don’t skip it—it sharpens the chocolate and balances the sweetness beautifully.
- Milk: Adds a touch of moisture, ensuring the cake is pliable and easy to roll.
- Heavy cream: Used twice—for fluffy whipped filling and rich ganache; choose fresh for best texture.
- Powdered sugar: Sweetens the cream and prevents graininess; dust some on your kitchen towel to stop sticking.
- Almond extract: A secret-weapon flavor that gives the filling irresistible depth, playing perfectly against the cherries.
- Cherry pie filling: Drained of excess syrup to keep the roll neat and bursting with fruity pockets.
- Semisweet chocolate: Chopped and melted into the silkiest ganache for a glossy finish.
- Heavy cream (for ganache): Blends with chocolate for that signature, decadent topping.
How to Make Swiss Chocolate Cherry Roll Cake
Step 1: Prepare the Pan and Preheat
Kick things off by heating your oven to 350°F (175°C), giving you time to line and lightly grease your jelly roll pan. A 10×15-inch pan lined with parchment paper means a uniform sponge and easy release—a baker’s insurance policy against sticking!
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat those room-temperature eggs with granulated sugar and vanilla at high speed for 3–4 minutes. This step is crucial: you want a pale, thick mixture that ribbons off your beaters. It’s the secret behind that springy, cloudlike cake.
Step 3: Combine the Dry Ingredients
In another bowl, whisk your cocoa powder (sift first), flour, baking powder, and salt. This simple mix forms the chocolate heart of the roll; blending them keeps your cake free of lumps and ensures even cocoa distribution.
Step 4: Create the Batter
Gently fold the dry ingredients into your egg-sugar mix in batches, alternating with splashes of milk. Be delicate here—overmixing knocks out that precious air you just whipped in. Stop as soon as no dry spots remain.
Step 5: Bake the Cake
Pour and smooth the batter evenly in your prepared pan. Bake for 10–12 minutes—just until the cake springs back lightly to the touch. A quick bake gives a flexible, moist sponge that rolls without cracking.
Step 6: Roll While Warm
Immediately turn the hot cake out onto a clean kitchen towel well-dusted with powdered sugar—this is your nonstick rolling trick! Peel off the baking paper, then roll up the cake quickly but gently from the short edge, towel and all. Set it aside to cool completely in its spiral shape.
Step 7: Whip the Filling
Beat heavy cream, powdered sugar, and almond extract together until you reach stiff, billowy peaks. This fluffy filling will cradle the cherries inside your Swiss Chocolate Cherry Roll Cake and add that signature lusciousness.
Step 8: Fill and Roll Up
Gently unroll your cooled cake, then spread the whipped cream evenly from edge to edge. Scatter the drained cherry pie filling across the surface, making sure you get cherry bits in every slice. Roll the cake back up—this time leaving the towel behind—and transfer it seam side down.
Step 9: Chocolate Ganache Topping
For the crowning touch, heat 1/4 cup heavy cream until just steaming, then pour it over your chopped semisweet chocolate. Let the mixture sit a minute to soften, then stir to glossy perfection. Cool slightly, then pour and spread over your cake roll for a beautiful, irresistible finish.
Step 10: Chill and Slice
Pop your finished Swiss Chocolate Cherry Roll Cake into the fridge for about an hour, giving the ganache time to set up and the flavors to mingle. Once chilled, slice into thick rounds for the dramatic swirl effect everyone loves.
How to Serve Swiss Chocolate Cherry Roll Cake
Garnishes
The finishing touches make your Swiss Chocolate Cherry Roll Cake even more striking. Dust the top with a little extra powdered sugar, or add a swirl of whipped cream and extra cherries for a classic look. Chocolate shavings or slivered almonds add crunch and visual flair—perfect for special occasions.
Side Dishes
This cake shines on its own, but for a full dessert experience, pair it with a scoop of vanilla bean ice cream or a handful of fresh sweet cherries. A pot of good coffee or black tea also balances the richness and lets the flavors linger.
Creative Ways to Present
Take your presentation up a notch by slicing the roll cake on a diagonal for extra drama, or serve deconstructed with a spoonful of cherries and a drizzle of ganache alongside each slice. For parties, consider cutting the Swiss Chocolate Cherry Roll Cake into mini spirals and securing them with festive picks for a fun, grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Have some cake left (if you’re lucky)? Keep slices tightly wrapped in the fridge, where they’ll stay moist and delicious for up to three days. The whipped cream and cherries keep the cake soft, but always keep it chilled for food safety and best texture.
Freezing
To freeze your Swiss Chocolate Cherry Roll Cake, simply wrap the roll (whole or sliced) in plastic wrap and a layer of foil. It’ll stay lovely in the freezer for up to one month. For best results, freeze without the ganache and add it after thawing—this keeps the topping nice and glossy.
Reheating
This treat is meant to be served cold, so reheating isn’t necessary. If frozen, let the cake thaw in the fridge overnight before slicing and serving. The flavors actually get better as they meld!
FAQs
Can I use fresh cherries instead of pie filling?
Absolutely! Pitted, chopped fresh cherries (about 1 cup) work beautifully. Just toss them with a touch of sugar and let them macerate for a few minutes to bring out their juices and sweetness.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet of similar size (10×15-inch). Make sure to adjust the thickness when spreading the batter, as too thick or thin can affect rolling.
Can I make the Swiss Chocolate Cherry Roll Cake gluten free?
Yes, simply substitute your favorite 1:1 gluten-free all-purpose flour blend in place of regular flour. Check all other ingredients for gluten, and proceed as directed.
Why did my cake crack when I rolled it?
Cracking usually means the cake was overbaked or tried to roll when too cool. Roll it up while still warm using a towel, and don’t skip the cooling step—it helps set the spiral and prevent breaks.
Can this be made ahead for parties?
Definitely! The Swiss Chocolate Cherry Roll Cake is perfect for making a day or two ahead. Store it chilled (wrapped or in an airtight container), then glaze with ganache and garnish right before serving for maximum wow factor.
Final Thoughts
If you’re ready to dazzle family and friends or just to treat yourself, there’s no better choice than the Swiss Chocolate Cherry Roll Cake. It’s the kind of dessert that feels as joyful to make as it is to eat, and I can’t wait for you to take your first, chocolate-cherry-cream filled bite. Happy rolling!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Total Time: 37 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of this Swiss Chocolate Cherry Roll Cake. A light chocolate sponge cake is filled with whipped cream and sweet cherry pie filling, then topped with a rich chocolate ganache for a truly delightful dessert experience.
Ingredients
Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon almond extract
- 1 cup cherry pie filling (drained of excess syrup)
Ganache:
- 4 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream (for ganache)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare Cake: Beat eggs, sugar, and vanilla until pale. Fold in dry ingredients and milk. Spread batter in pan and bake for 10-12 minutes.
- Roll Cake: Invert hot cake onto a towel dusted with powdered sugar, roll up, and cool.
- Prepare Filling: Whip cream, sugar, and almond extract. Unroll cake, spread cream, add cherries, and roll back up.
- Make Ganache: Heat cream, pour over chocolate, stir until smooth. Spread over cake. Chill before serving.
Notes
- For a richer cherry flavor, brush the cake with a little cherry syrup or Kirsch before adding the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
