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.

Ingredients

Chocolate Sponge Cake:

4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder (sifted)

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)

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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.

Notes

Cake must be rolled while warm to prevent cracking.
Chill for at least 1 hour before serving for cleaner slices.
Substitute raspberry filling or orange zest for a flavor twist.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking