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
Scale
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.
