Description
Swiss Chocolate Cherry Roll Cake is an elegant and indulgent dessert that combines a fluffy cocoa sponge cake with rich whipped cream and a vibrant cherry filling. This classic rolled cake is finished with chocolate curls and fresh cherries, making it perfect for holidays, birthdays, or any special occasion.
Ingredients
For the Cake:
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4 large eggs
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/4 cup unsweetened cocoa powder
For the Whipped Cream Filling:
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1 1/2 cups heavy whipping cream
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
For the Filling and Decoration:
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1 cup cherry pie filling or fresh cherries
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2 tablespoons cherry liqueur (optional)
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1/2 cup chocolate shavings or curls
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Fresh cherries for decoration
Instructions
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Preheat Oven: To 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
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Make Cake Batter: Beat eggs and granulated sugar until pale and thick. Stir in vanilla and cocoa powder.
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Bake: Spread batter evenly in the prepared pan and bake for 12–15 minutes, or until it springs back when touched.
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Roll Cake: Let the cake cool slightly, then invert onto a powdered sugar-dusted kitchen towel. Peel off parchment and roll up gently with the towel. Cool completely.
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Prepare Whipped Cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
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Fill the Cake: Unroll cooled cake and spread whipped cream evenly over it. Spoon cherry filling evenly, adding cherry liqueur if desired.
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Roll and Decorate: Re-roll the cake gently. Place seam side down and garnish with chocolate shavings and fresh cherries.
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Chill and Serve: Refrigerate for 1 hour before slicing for cleaner cuts.
Notes
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For a richer taste, use dark cocoa powder.
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Fresh cherries can be substituted with cherry preserves if out of season.
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Store refrigerated for up to 3 days, covered.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American