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Swiss Chocolate Cherry Roll Cake

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Swiss chocolate cherry roll cake is a stunning dessert featuring light chocolate sponge cake rolled with sweet cherry preserves and whipped cream. Finished with powdered sugar or ganache, this elegant treat is perfect for special occasions or a delicious homemade indulgence.

  • Author: Ella
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swiss
  • Diet: Vegetarian

Ingredients

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup cherry preserves or cherry pie filling (drained if using canned)
  • Optional: 1/2 cup chopped or whole pitted cherries (fresh or jarred)
  • Optional toppings: powdered sugar, chocolate ganache, shaved chocolate, maraschino cherries

Instructions

  1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Beat eggs and granulated sugar until light and fluffy, about 5 minutes.
  3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture with vanilla.
  4. Spread batter evenly in the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
  5. Invert cake onto a powdered sugar-dusted towel. Peel off parchment and roll cake up in the towel while warm. Cool completely.
  6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in cherry preserves or layer separately.
  7. Unroll cooled cake, spread with whipped cream and cherry filling, then roll up tightly.
  8. Chill in the refrigerator for at least 1 hour before serving. Top with powdered sugar, ganache, or desired garnish.

Notes

  • Use chocolate whipped cream or kirsch for a deeper flavor.
  • Store-bought whipped topping and cherry filling can be used for convenience.
  • Store covered in the fridge for up to 3 days. Slice when chilled for clean cuts.
  • Freeze sponge cake unfilled for up to 1 month; thaw before filling.
  • Rolling the warm cake prevents cracking and helps set its shape.

Nutrition

Find it online: https://elladishes.com/swiss-chocolate-cherry-roll-cake/