If you have a sweet tooth and a love for classic desserts, this Swiss Chocolate Cherry Roll Cake Recipe is going to make your heart sing. Imagine a fluffy, tender chocolate sponge cake rolled around a luscious, slightly tart cherry filling that pierces through every bite with freshness, sweetness, and a touch of elegance. It’s not just a cake; it’s a joyful celebration of chocolate and cherries in every spiral. Whether you’re treating family or impressing guests, this roll cake balances rich cocoa flavor with the bright burst of cherries, promising a dessert experience you’ll want to make again and again.
Ingredients You’ll Need
Gathering a handful of thoughtfully chosen ingredients is all it takes to create this delightful Swiss Chocolate Cherry Roll Cake Recipe. Each component plays a vital role, from the airy eggs that give the cake its perfect lift to the rich cocoa powder infusing deep chocolate flavor. The cherries provide a fresh or tart contrast, and a few pantry staples come together beautifully to create an irresistible texture and taste.
- 4 large eggs (room temperature): Eggs help aerate the batter, giving the sponge its light and fluffy texture.
- 3/4 cup granulated sugar: Sweetens and helps create a tender, moist crumb.
- 1/3 cup unsweetened cocoa powder: Choose high-quality, natural or Dutch-processed for rich chocolate depth.
- 3/4 cup all-purpose flour: The structure builder for the sponge cake, balancing tenderness and firmness.
- 1 teaspoon baking powder: Provides gentle rise without overpowering delicate crumb.
- 1/4 teaspoon salt: Enhances the chocolate flavor and balances sweetness.
- 1/4 cup unsalted butter, melted (or neutral oil): Adds moisture and richness to the cake.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the chocolate’s intensity.
- 1 to 1 1/2 cups fresh or preserved/tart cherries: Offers a juicy, bright filling that complements the chocolate perfectly.
- 2 tablespoons granulated sugar or cherry jam (optional): Boosts sweetness and helps bind the filling together.
- Powdered sugar for dusting (optional): Adds a pretty, snowy finish before serving.
- Chocolate drizzle (optional): For extra indulgence and a beautiful presentation.
- Fresh cherries and mint leaves for garnish (optional): Adds visual appeal and a fresh aroma.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare the Batter
This is where the magic begins! Take your room temperature eggs and sugar, then whisk them vigorously until the mixture becomes fluffy, pale, and full of air. This aeration is crucial because it ensures your sponge is light as a cloud. Sift together your cocoa, flour, baking powder, and salt for an even, lump-free blend, then fold these dry ingredients carefully into the egg mixture. By folding gently, you keep the batter airy, preventing it from becoming dense. Finally, drizzle in the melted butter and vanilla extract slowly, folding them in without deflating the batter. This balance creates a cake that’s moist but still perfectly springy.
Step 2: Bake the Sponge
Pour the batter evenly into a parchment-lined jelly roll pan to ensure easy removal later. Slide it into your preheated oven set at 350°F (175°C) and bake for 12 to 15 minutes. Keep a close eye – the cake should be firm to the touch but still tender inside. The subtle springiness when you gently press confirms it’s ready. Remove the cake from the oven and allow it to cool just enough to handle but don’t let it cool completely at this stage; warmth helps the rolling process without cracking.
Step 3: Prepare the Cherry Filling
While the sponge cools, focus on your cherries. Drain them thoroughly – this prevents sogginess when you spread the filling. If you like your roll a bit sweeter or want the filling to hold together better, toss the cherries with a bit of granulated sugar or cherry jam. This step enhances the natural tartness and creates a delightful balance with the rich chocolate.
Step 4: Assemble and Roll the Cake
Lay out a clean kitchen towel sprinkled with powdered sugar, then gently invert the warm sponge onto it. Carefully peel off the parchment paper so you have a smooth surface. Spread your cherry filling evenly over the cake, making sure every bite will be packed with flavor. Using the towel to help, roll the cake tightly from one short end to the other, forming that beautiful spiral shape everyone loves. This careful rolling step is what turns a simple cake into an elegant Swiss Chocolate Cherry Roll Cake Recipe.
Step 5: Chill and Finish
Wrap your cake roll tightly in plastic wrap to keep it moist and refrigerate for at least one hour. This chilling time sets the shape and lets the flavors (chocolate and cherry) marry deliciously. When you’re ready to serve, dust it with powdered sugar or drizzle with melted chocolate for extra flair. Garnish with fresh cherries and mint leaves if you want to impress the eyes as well as the taste buds!
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
The finishing touches elevate the Swiss Chocolate Cherry Roll Cake Recipe from delightful to unforgettable. A simple dusting of powdered sugar adds an elegant touch resembling freshly fallen snow. For a richer look, drizzle melted chocolate over the top. Placing a few fresh cherries and mint leaves adds contrast in color and brightness in scent, making each slice a sensory celebration.
Side Dishes
This cake pairs wonderfully with light accompaniments. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the chocolate and cherry without overpowering them. If you want a refreshing balance, consider serving with a side of fresh berries or a mint sprig to cleanse the palate after each sumptuous bite.
Creative Ways to Present
Why not surprise your guests by serving this Swiss Chocolate Cherry Roll Cake Recipe on a beautiful wooden board or a delicate cake stand? Slice thinly for elegant tea-time treats or thicker for a decadent dessert portion. You can even layer slices with mascarpone cream between for a trifle effect or add a drizzle of cherry coulis for extra flair. The visual and textural possibilities are endless and always impressive!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the roll cake wrapped tightly in plastic wrap in the refrigerator. It will keep wonderfully for 3 to 4 days, allowing the flavor to deepen without the cake drying out. Just be sure to keep it sealed to prevent it from absorbing other fridge odors.
Freezing
The Swiss Chocolate Cherry Roll Cake Recipe freezes beautifully, making it an excellent make-ahead option. Wrap the rolled cake tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
Since this is a delicate sponge roll with a fresh filling, reheating isn’t necessary or recommended. Serve it chilled or at room temperature for the best taste and texture. If you prefer a slightly warmed slice, briefly let it sit at room temperature before serving but avoid microwaving to keep the cake’s integrity intact.
FAQs
Can I use frozen cherries for this recipe?
Absolutely! Just make sure to thaw and drain them very well to avoid adding excess moisture which could make the cake soggy.
What kind of cocoa powder is best for this cake?
Either natural or Dutch-processed cocoa works, but high-quality cocoa powder will give you a richer, more vibrant chocolate flavor.
Is it essential to refrigerate the cake after rolling?
Yes, chilling helps the cake maintain its shape and allows flavors to meld, giving you a cleaner slice and better taste.
Can I substitute the butter with oil?
Yes, neutral-flavored oil works well and can make the cake slightly more moist, though butter adds a richer flavor.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still slightly warm and using a powdered sugar-dusted towel to help roll gently is the key to avoid cracks.
Final Thoughts
If you’ve been searching for a dessert that effortlessly combines elegance, flavor, and nostalgia, this Swiss Chocolate Cherry Roll Cake Recipe is definitely a winner. It’s a treat that feels both special and comforting, perfect for celebrations or a cozy night in. From the melt-in-your-mouth chocolate sponge to the tangy cherry filling, every bite promises joy. So pull out your mixing bowl, invite your favorite people, and get ready to enjoy one of the most charming desserts you can bake!
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Description
This Swiss Chocolate Cherry Roll Cake is a delightful chocolate sponge rolled with a luscious cherry filling, combining rich cocoa flavor with the tartness of fresh or preserved cherries. Perfect for dessert or special occasions, this cake is light, fluffy, and elegantly presented with optional powdered sugar, chocolate drizzle, and fresh cherry garnish.
Ingredients
Cake Batter
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (high-quality, natural or Dutch-processed)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted (or neutral oil)
- 1 teaspoon vanilla extract
Filling
- 1 to 1 1/2 cups fresh or preserved/tart cherries (thoroughly drained)
- 2 tablespoons granulated sugar or cherry jam (optional, to boost sweetness and binding)
Optional Garnishes
- Powdered sugar for dusting
- Chocolate drizzle
- Fresh cherries and mint leaves for garnish
Instructions
- Prepare the Batter: Whisk the eggs and granulated sugar vigorously until the mixture is light, fluffy, and pale, which helps aerate the batter for a delicate sponge. Sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture to maintain airiness. Slowly incorporate the melted butter (or oil) and vanilla extract without deflating the batter.
- Bake the Sponge: Pour the batter evenly into a parchment-lined jelly roll pan. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the sponge feels firm but still tender to the touch. Remove the pan from the oven and allow the cake to cool slightly but not completely.
- Prepare the Cherry Filling: While the sponge cools, drain the cherries thoroughly to avoid sogginess. Optionally, toss them with sugar or cherry jam to enhance sweetness and help bind the filling.
- Roll the Cake: Turn the warm sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Spread the cherry filling evenly over the sponge’s surface. Using the towel to assist, roll the cake tightly from one short end to the other to form the iconic spiral shape.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set its shape and allow flavors to meld. Just before serving, dust with powdered sugar or drizzle with melted chocolate. Garnish with fresh cherries and mint leaves as desired.
Notes
- Ensure eggs are at room temperature for better aeration and volume.
- Drain cherries well to prevent the cake from becoming soggy.
- You can substitute cherry jam for sugar to add flavor and help the filling stick.
- Rolling the cake while it’s still warm prevents cracks in the sponge.
- Refrigerating helps the cake keep its shape and enhances the flavors.
