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
Scale
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
