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
Scale
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.
