If you’re dreaming of a dessert that’s both elegant and downright delicious, let me introduce you to this Swiss Chocolate Cherry Roll Cake. Imagine a soft, fluffy chocolate sponge wrapped around a luscious cherry cream filling each bite is a perfect harmony of rich cocoa and sweet-tart cherries. It’s the kind of treat that feels fancy but is surprisingly simple to make. Trust me, this one’s a game-changer and will have everyone asking for seconds!

Why You’ll Love Swiss Chocolate Cherry Roll Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re celebrating a special occasion, treating yourself after a long day, or impressing guests with a show-stopping dessert, this cake fits the bill perfectly. Here’s why it’s a favorite:

Versatile: Great for birthdays, holidays, or any day you want to feel a little extra special.

Budget-Friendly: Uses basic pantry ingredients with a touch of fresh fruit for an affordable indulgence.

Quick and Easy: No fancy equipment needed just a baking sheet and a little patience.

Customizable: Swap cherries for raspberries or strawberries, or add a splash of liqueur for grown-up flair.

Crowd-Pleasing: A guaranteed hit with both kids and adults. Its irresistible combo of chocolate and fruit makes it a universal favorite.

Ingredients in Swiss Chocolate Cherry Roll Cake

Here’s what makes this cake so magical, ingredient by ingredient:

Eggs: The foundation for a light and airy sponge cake that holds its shape beautifully.

Sugar: Sweetens the cake and helps create that tender crumb.

All-Purpose Flour: Provides structure without weighing down the sponge.

Cocoa Powder: Brings that rich, deep chocolate flavor that makes this cake special.

Baking Powder: Helps the sponge rise and stay fluffy.

Salt: Enhances all the other flavors and balances the sweetness.

Cherries: Fresh or jarred, pitted and chopped, for that juicy, tart burst inside.

Heavy Cream: Whipped to soft peaks for a creamy, dreamy filling.

Powdered Sugar: Sweetens the cream and dusts the cake for a pretty finish.

Vanilla Extract: Adds warmth and depth to the cream filling.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it this helps the cake release easily after baking.

Prepare the Batter: In a large bowl, beat the eggs and sugar together until thick and pale. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture to keep that airy texture.

Bake the Sponge: Pour the batter evenly into your prepared pan and bake for about 12–15 minutes, or until the cake springs back lightly when touched.

Roll While Warm: Immediately after baking, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel from the short side. Let it cool completely while rolled—this prevents cracks later.

Make the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the chopped cherries gently.

Assemble the Roll: Unroll the cooled cake, spread the cherry cream filling evenly, then carefully re-roll without the towel.

Chill and Serve: Wrap the cake in plastic wrap and chill for at least an hour to set. Dust with powdered sugar before slicing and serving.

Nutrition Facts:
Servings: 8
Calories per serving: Approximately 320 calories

Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including chilling time)

How to Serve Swiss Chocolate Cherry Roll Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
• Pair with fresh cherries or berries on the side to brighten the plate
• Drizzle with chocolate sauce or a cherry glaze for added decadence
• Enjoy alongside a cup of rich coffee or black tea to balance the sweetness
• Garnish with shaved chocolate or toasted almonds for a fancy finish

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Don’t skip rolling the cake while it’s warm to prevent cracks and keep it flexible.
• Use room temperature eggs for better volume when beating.
• Sift dry ingredients well to avoid lumps and keep the sponge light.
• Make sure the cream is cold before whipping for best results.
• If fresh cherries aren’t available, use good-quality jarred or frozen cherries—just drain excess liquid.
• Dust your work surface and rolling towel with powdered sugar to prevent sticking.
• For an adult twist, add a splash of kirsch or cherry liqueur to the filling.
• Store leftover cake covered in the fridge for up to 3 days.
• Let the cake come to room temperature before serving for the best texture.
• Use a serrated knife for clean slices without squishing the roll.

FAQs

1. Can I use frozen cherries for the filling?
Yes! Just thaw and drain them well to avoid excess moisture.

2. What if my cake cracks when rolling?
Rolling it warm and with a dusted towel usually prevents cracks. If cracks happen, spread the filling carefully and roll gently.

3. Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free blend, but be mindful that texture may change slightly.

4. How far ahead can I make this cake?
Make it a day ahead and keep it wrapped in the fridge for the best flavor and texture.

5. Can I use canned cherry pie filling?
It’s best to use fresh or jarred cherries without extra syrup to avoid sogginess.

6. Can I add nuts to the filling?
Chopped toasted almonds or walnuts add a nice crunch if you like.

7. How do I store leftovers?
Wrap tightly in plastic wrap and refrigerate for up to 3 days.

8. Can I freeze the cake?
Yes! Freeze wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

9. What can I substitute for heavy cream?
Whipped coconut cream works well as a dairy-free alternative.

10. How do I get the sponge so light and fluffy?
Whipping the eggs and sugar until thick and pale is key—don’t rush this step!

Conclusion

The Swiss Chocolate Cherry Roll Cake is a beautiful balance of light, fluffy chocolate sponge and luscious, fruity cream a dessert that’s as impressive as it is delicious. Whether you’re celebrating a special occasion or just craving a sweet treat, this roll cake will bring smiles all around. So get your mixing bowls ready, and let’s make some magic happen in the kitchen!

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