Name: Chocolate Cherry Swiss Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1/4 cup unsweetened cocoa powder (sifted); 1 1/2 cups heavy whipping cream (chilled); 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup cherry pie filling or fresh pitted cherries; 2 tbsp cherry liqueur (optional); 1/2 cup chocolate shavings or curls; Fresh cherries (for decoration)

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Chocolate Cherry Swiss Roll is an elegant, festive dessert that pairs airy chocolate sponge with whipped cream and juicy cherries. This classic rolled cake is not only stunning to present but also full of flavor and texture—light, creamy, fruity, and perfectly sweet. Whether for holidays, birthdays, or dinner parties, this dessert is sure to impress.

Why You’ll Love This Recipe
This Swiss roll is a delightful combination of soft chocolate cake, smooth vanilla whipped cream, and sweet cherries, making it a crowd-pleaser. It’s easier to make than it looks and can be prepared ahead of time. The beautiful spiral when sliced and the decorative topping of chocolate curls and cherries give it that showstopping finish.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Sponge Cake:

4 large eggs

3/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup unsweetened cocoa powder (sifted)

For the Whipped Cream Filling:

1 1/2 cups heavy whipping cream (chilled)

1/4 cup powdered sugar

1 tsp vanilla extract

For Filling & Decoration:

1 cup cherry pie filling or fresh pitted cherries

2 tbsp cherry liqueur (optional)

1/2 cup chocolate shavings or curls

Fresh cherries (for decoration)

Directions
1. Make the Chocolate Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is pale, thick, and doubled in volume.

Gently fold in the vanilla extract and sifted cocoa powder using a spatula, taking care not to deflate the batter.

Pour the batter into the prepared pan and spread evenly.

Bake for 10–12 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake:
While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper. Starting from the short end, gently roll the cake with the towel and let it cool completely while rolled.

3. Make the Whipped Cream Filling:
In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

4. Assemble the Roll:
Once the cake is cooled, gently unroll it. Spread a layer of whipped cream evenly over the surface.

Spoon cherry pie filling (or fresh cherries mixed with optional cherry liqueur) over the cream.

Carefully re-roll the cake without the towel, using gentle pressure to form a tight spiral.

5. Decorate:
Place the rolled cake seam-side down on a serving plate.

Top with extra whipped cream, chocolate shavings or curls, and fresh cherries for garnish.

6. Chill Before Serving:
Refrigerate the cake for at least 1 hour before slicing to set the filling.

Servings and timing
Servings: 8–10 slices

Prep Time: 20 minutes

Baking Time: 12 minutes

Assembly & Chilling Time: 1 hour

Total Time: 1 hour 32 minutes

Calories: Approximately 290 kcal per serving

Variations
Black Forest Style: Add shaved dark chocolate to the filling and use kirsch in place of cherry liqueur.

White Chocolate Twist: Substitute white chocolate curls for a lighter visual appeal.

Berry Mix: Use raspberries or mixed berries instead of cherries.

Gluten-Free Version: Use a gluten-free flour blend in the sponge.

Cream Cheese Filling: Mix whipped cream with a few tablespoons of softened cream cheese for a tangier flavor.

Storage/Reheating
Store the Chocolate Cherry Swiss Roll in the refrigerator, covered, for up to 3 days. It’s best served chilled. Avoid freezing, as whipped cream does not maintain its texture well once thawed.

FAQs
Can I use canned cherry pie filling?
Yes, canned cherry pie filling works perfectly and saves time. Just make sure it’s not too runny.

How do I prevent the cake from cracking?
Roll the cake while it’s still warm to help prevent cracks. Cooling it in the rolled position helps it retain its shape.

Can I make this ahead of time?
Absolutely. You can prepare the roll the day before and store it in the refrigerator until ready to serve.

What if I don’t have a jelly roll pan?
Use a rimmed baking sheet of similar size (about 10×15 inches) to achieve the proper sponge thickness.

Can I freeze the cake roll?
It’s not recommended due to the whipped cream filling, which can separate upon thawing.

How do I make the chocolate curls?
Use a vegetable peeler to shave a bar of chocolate into curls. Keep them chilled until ready to use.

Is there a substitute for cherry liqueur?
You can omit it or use cherry juice or almond extract for a similar flavor.

Can I use store-bought whipped topping?
Yes, but homemade whipped cream offers a fresher taste and better texture.

Can I sweeten the cherries more?
Yes, if using fresh cherries, toss them in a bit of sugar and allow them to macerate for 15 minutes before using.

What should I serve with this cake?
Serve with a dusting of cocoa powder or a scoop of vanilla ice cream for a decadent dessert experience.

Conclusion
Chocolate Cherry Swiss Roll is a delightful dessert that combines rich cocoa flavor, light whipped cream, and juicy cherries in a beautiful, rolled presentation. It’s festive enough for special occasions yet simple enough to make on a whim. With every slice revealing a stunning swirl, this dessert is as pleasing to the eye as it is to the palate.

Chocolate Cherry Swiss Roll

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Author: Douaa
Total Time: 35 minutes
Yield: 8–10 slices
Diet: Vegetarian

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Description

Indulge in the elegance of this Chocolate Cherry Swiss Roll, a festive dessert featuring a light cocoa sponge, sweet whipped cream, and juicy cherries—all rolled into a stunning spiral. Topped with chocolate curls and fresh cherries, this showstopper is perfect for holidays, birthdays, or romantic dinners. A must-try for fans of Swiss roll cakes, chocolate cherry desserts, and easy celebration cakes.

Instructions

Make the Chocolate Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.
- Beat eggs and sugar on high for 5 minutes until thick and pale.
- Fold in vanilla and sifted cocoa powder gently.
- Pour into pan and spread evenly.
- Bake for 10–12 minutes, until cake springs back when touched.
Roll the Cake:
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper.
- Starting from the short side, roll the cake and towel together. Cool completely.
Make the Filling:
- Whip chilled cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Roll:
- Unroll cooled cake. Spread with whipped cream, then layer with cherry filling or fresh cherries and cherry liqueur (if using).
- Gently re-roll the cake (without the towel).
Decorate:
- Place seam side down on a serving tray. Top with chocolate shavings and fresh cherries.