If you’re on the hunt for a dessert that brings together rich, velvety chocolate and the bright, tangy burst of cherries, this Swiss Chocolate Cherry Roll Cake Recipe is an absolute treasure. It’s a tender, airy chocolate sponge rolled around a luscious cherry filling, creating a stunning spiral that’s as delightful to look at as it is to eat. Every slice offers a perfect balance of bittersweet cocoa and fruity freshness, making it an irresistible treat for gatherings or a special indulgence at home.
Ingredients You’ll Need
These ingredients are straightforward and each plays a vital role in crafting this cake’s delicate texture and vibrant flavor. From eggs that give the sponge its lightness to fresh cherries that provide a tart contrast, every component is essential and easy to find.
- 4 large eggs (room temperature): Crucial for a fluffy, airy sponge that’s the foundation of this roll.
- 3/4 cup granulated sugar: Balances the chocolate with just the right sweetness.
- 1/3 cup unsweetened cocoa powder: Choose high-quality natural or Dutch-processed for a deep chocolate flavor.
- 3/4 cup all-purpose flour: Provides structure while keeping the cake tender.
- 1 teaspoon baking powder: Helps the sponge rise perfectly without heaviness.
- 1/4 teaspoon salt: Enhances sweetness and chocolate richness.
- 1/4 cup unsalted butter, melted (or neutral oil): Adds moisture and smoothness to the batter.
- 1 teaspoon vanilla extract: Lifts the cocoa’s flavor with warm, aromatic notes.
- 1 to 1 1/2 cups fresh or preserved/tart cherries: The star filling that’s juicy and bright, well-drained to keep the sponge stable.
- 2 tablespoons granulated sugar or cherry jam (optional): Helps sweeten and bind the cherry filling if you like it a little sweeter.
- Powdered sugar for dusting (optional): Adds a pretty, delicate finish on top.
- Chocolate drizzle (optional): For an extra touch of elegance and richness.
- Fresh cherries and mint leaves for garnish (optional): To brighten presentation and add fresh flavor.
How to Make Swiss Chocolate Cherry Roll Cake Recipe
Step 1: Prepare the Chocolate Sponge Batter
The magic starts by whisking eggs and sugar until they turn pale and fluffy, which sets the light texture. Sifting together cocoa, flour, baking powder, and salt ensures no lumps and a smooth blend. Folding the dry ingredients carefully into the eggs keeps the batter airy, and gently mixing in melted butter and vanilla rounds out the flavor while maintaining the fluffiness.
Step 2: Bake the Sponge with Care
Pour the batter into a parchment-lined jelly roll pan for that perfectly even layer. Baking at 350°F (175°C) for about 12-15 minutes results in a sponge that’s firm yet tender, ready to roll without cracking.
Step 3: Prepare the Cherry Filling
While the cake cools slightly, drain the cherries meticulously to avoid sogginess. Tossing them with sugar or cherry jam, if desired, sweetens the filling and helps it stick together inside the roll.
Step 4: Roll the Cake with Cherry Filling
Carefully turn the warm sponge onto a powdered sugar-dusted kitchen towel, peel off the parchment, and spread the cherries evenly. Using the towel to support you, roll the cake tightly from one short end to the other to form the iconic swirl that makes this recipe so special.
Step 5: Chill and Finish the Roll
Wrapping the roll tightly in plastic wrap and refrigerating for at least an hour helps the flavors mingle and the cake set its shape. Before serving, a dusting of powdered sugar, a drizzle of melted chocolate, and some fresh cherries and mint leaves elevate the presentation impressively.
How to Serve Swiss Chocolate Cherry Roll Cake Recipe
Garnishes
The beauty of this cake is in the details. Dusting with powdered sugar adds a snow-kissed surface that contrasts the dark chocolate sponge. A chocolate drizzle brings extra indulgence, and bright, fresh cherries paired with mint leaves lend a refreshing burst of color and taste. These simple touches make your cake look effortlessly stunning.
Side Dishes
Serve your Swiss Chocolate Cherry Roll Cake Recipe alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to add cool creaminess that complements the rich chocolate and tart cherries perfectly. Fresh berries or a small mixed fruit salad can also brighten the plate for a more refreshing pairing.
Creative Ways to Present
For an impressive dessert centerpiece, slice the roll and arrange the spiraled pieces on a platter. Add edible flowers or a sprinkle of toasted nuts on top for texture. Individual portions can be plated with a spoonful of cherry compote or a drizzle of warm chocolate sauce to wow your guests even more.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover roll cake tightly in plastic wrap and keep it in the refrigerator. It stays moist and flavorful for up to 3 days, making it a convenient treat to enjoy later without losing its freshness or texture.
Freezing
You can freeze the Swiss Chocolate Cherry Roll Cake Recipe by wrapping it securely in plastic wrap followed by aluminum foil. It freezes well for up to 2 months. Thaw it overnight in the refrigerator for the best texture and flavor when you’re ready to enjoy.
Reheating
This roll cake is best served chilled or at room temperature, so reheating isn’t necessary. If desired, you can let slices soften a bit on the counter before serving, but avoid microwaving because it can toughen the sponge or melt the filling unevenly.
FAQs
Can I use frozen cherries for this recipe?
Absolutely! Just make sure to thaw and drain them very well to avoid excess moisture that could make the roll soggy. Fresh or well-preserved cherries work nicely for that perfect texture.
Is it okay to substitute oil for butter?
Yes, using a neutral oil instead of melted butter works fine and can make the sponge even moister. Keep the quantity the same to maintain the right consistency.
What if my cake cracks when rolling?
This happens if the cake cools completely before rolling or if it’s rolled too tightly. Rolling it while still slightly warm and using a powdered sugar-dusted towel helps prevent cracking and makes rolling easier.
Can I make this cake gluten-free?
With some tweaks, yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for binding. The texture might be a bit different, but the chocolate and cherry flavors will still shine.
How long does the roll cake keep its shape after refrigeration?
Once chilled, the roll’s shape holds very well for at least 24 hours. Keep it wrapped to maintain moisture. It’s best to slice and serve within a few days for freshest taste.
Final Thoughts
Making this Swiss Chocolate Cherry Roll Cake Recipe is such a joyful experience, especially when you see how stunning and delicious the results are. It’s a perfect way to impress loved ones without fuss and fills the kitchen with the most inviting aromas. I encourage you to dive in and treat yourself to this incredible dessert that balances chocolatey richness with juicy, bright cherries in every delightful bite.
Print
Swiss Chocolate Cherry Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Description
This Swiss Chocolate Cherry Roll Cake features a light, fluffy chocolate sponge rolled with a fresh and tart cherry filling. The tender cocoa-flavored sponge is baked to perfection, spread with sweetened cherries, then rolled into a classic spiral. Chilled to set, this elegant dessert is perfect for special occasions or any time you crave a delicious chocolate and fruit treat.
Ingredients
For the Cake
- 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
For the 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)
For Garnish (Optional)
- Powdered sugar for dusting
- Chocolate drizzle
- Fresh cherries
- Mint leaves
Instructions
- Prepare the batter: Whisk the eggs and granulated sugar vigorously until the mixture becomes light, fluffy, and pale to aerate the batter properly. Sift together the cocoa powder, all-purpose flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture, maintaining 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 is firm to the touch yet tender. Remove from the oven and allow it to cool slightly, but not completely.
- Prepare the filling: While the sponge cools, thoroughly drain the cherries to prevent sogginess. If desired, toss them with sugar or cherry jam to enhance sweetness and help bind the filling.
- Roll the cake: Turn the warm sponge gently onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then spread the cherry filling evenly over the surface. Using the towel to assist, roll the cake tightly from one short end to the other to form the classic spiral roll.
- Chill and garnish: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set the shape and allow the flavors to meld. Before serving, dust the cake with powdered sugar or drizzle with melted chocolate and garnish with fresh cherries and mint leaves if desired.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Use high-quality cocoa powder for best flavor in the sponge.
- Completely draining the cherries prevents a soggy cake.
- Rolling the warm sponge with the towel helps prevent cracks.
- Chilling the rolled cake improves slicing and flavor melding.
- Optional garnishes can be tailored depending on preference.
