Chocolate Cherry Swiss Roll
Chocolate Cherry Swiss Roll is a delightful dessert that brings together the rich flavors of chocolate and the tartness of cherries. This beautiful roll cake is light, fluffy, and filled with whipped cream and cherry goodness. It’s perfect for any occasion, whether you want to impress guests or treat yourself.
Why Make This Recipe
Making a Chocolate Cherry Swiss Roll is a great way to enjoy a dessert that looks fancy but is quite easy to make. The combination of chocolate sponge cake and sweet cherry filling makes for a delicious treat. Plus, it’s fun to roll up and decorate! This dessert can also be prepared in advance and served chilled, making it an excellent choice for gatherings.
How to Make Chocolate Cherry Swiss Roll
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder (sifted)
- 1 1/2 cups heavy whipping cream (chilled)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 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)
Directions:
Make the Chocolate Sponge Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a mixing bowl, beat the eggs and sugar on high speed for 5 minutes until pale and thick. Gently fold in the vanilla and sifted cocoa powder, being careful not to deflate the batter. Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While warm, turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel and cool completely, seam-side down.
Make the Whipped Cream Filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Roll: Unroll the cooled cake gently. Spread the whipped cream evenly, leaving a 1/2-inch border. Top with cherries or cherry pie filling. Drizzle with cherry liqueur if using. Gently roll the cake back up, seam-side down.
Decorate: Spread any remaining whipped cream on the outside of the roll. Sprinkle with chocolate curls and top with fresh cherries.
Chill & Serve: Chill for at least 1 hour before slicing. Slice and serve. Store leftovers in the refrigerator for up to 3 days.
How to Serve Chocolate Cherry Swiss Roll
Slice the roll into generous pieces and arrange them on a platter. You can serve it with extra whipped cream or a drizzle of chocolate sauce for added indulgence. Fresh cherries make a lovely decoration on the side.
How to Store Chocolate Cherry Swiss Roll
Store any leftover Chocolate Cherry Swiss Roll in the refrigerator. It will stay fresh for up to 3 days. Be sure to cover it lightly with plastic wrap to keep it moist.
Tips to Make Chocolate Cherry Swiss Roll
- Make sure the eggs are at room temperature for the best volume when beaten.
- Be gentle when folding the cocoa powder and vanilla into the egg mixture to keep the cake light.
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- If you prefer a sweeter filling, adjust the powdered sugar to your taste.
Variations
You can experiment with different flavors by using different fruit fillings like raspberries or strawberries. Alternatively, try adding a layer of Nutella or cream cheese frosting for a unique twist.
FAQs
1. Can I make the roll cake in advance?
Yes, you can make the chocolate sponge cake a day before and fill it on the day you plan to serve it. Just keep it covered in the fridge.
2. Can I use frozen cherries for the filling?
Yes, you can use frozen cherries, but make sure to thaw and drain them before using to prevent excess juice from making the roll soggy.
3. What can I substitute for cherry liqueur?
If you prefer not to use cherry liqueur, you can omit it or replace it with a splash of cherry juice for added flavor.
Enjoy making your Chocolate Cherry Swiss Roll, and delight in the delicious flavors!
