The Chocolate Cherry Swiss Roll is a decadent dessert featuring a light and airy chocolate sponge cake filled with luscious cherry preserves and whipped cream, then rolled into a perfect spiral and coated with rich chocolate ganache. This elegant treat is perfect for holidays, special occasions, or whenever you crave a chocolate-cherry delight!
Why You’ll Love This Recipe
- Classic Flavor Combination – The rich chocolate pairs beautifully with the sweet-tart cherry filling.
- Light and Fluffy Texture – A soft sponge cake that rolls easily without cracking.
- Visually Stunning – The swirl of cream and cherry inside makes a beautiful presentation.
- Perfect for Any Occasion – Great for birthdays, holidays, or afternoon tea.
- Make-Ahead Dessert – Can be prepared in advance and stored for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Sponge Cake:
- Eggs
- Granulated sugar
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Vanilla extract
For the Cherry Filling:
- Cherry preserves or cherry pie filling
- Fresh or canned cherries (optional)
For the Whipped Cream Filling:
- Heavy cream
- Powdered sugar
- Vanilla extract
For the Chocolate Ganache:
- Dark or semi-sweet chocolate
- Heavy cream
- Butter
Directions
- Prepare the Chocolate Sponge Cake – Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Whip the Eggs and Sugar – Beat eggs and sugar until light and fluffy, then mix in vanilla.
- Combine Dry Ingredients – Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Bake the Cake – Spread the batter evenly in the prepared pan and bake for 10-12 minutes, until set but soft.
- Roll the Cake – While warm, roll the cake with a kitchen towel to prevent cracking. Let it cool completely.
- Prepare the Filling – Whip heavy cream, powdered sugar, and vanilla to soft peaks.
- Assemble the Roll – Unroll the cake, spread cherry preserves evenly, then layer with whipped cream. Re-roll gently.
- Make the Ganache – Melt chocolate with heavy cream and butter until smooth. Let it cool slightly before spreading over the cake.
- Chill and Serve – Refrigerate for at least 1 hour before slicing and serving.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 37 minutes
Variations
- Black Forest Swiss Roll – Add a splash of cherry liqueur to the cherry filling for an adult twist.
- Double Chocolate – Mix chocolate chips into the whipped cream for extra richness.
- Nutty Delight – Sprinkle chopped almonds or hazelnuts inside or on top for added crunch.
- White Chocolate Version – Use white chocolate ganache instead of dark chocolate.
- Gluten-Free Option – Swap all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip – Let the cake sit at room temperature for 10-15 minutes before slicing for the best texture.
FAQs
How do I prevent my sponge cake from cracking?
Roll the cake while it’s still warm using a clean kitchen towel to help maintain its shape.
Can I use fresh cherries instead of preserves?
Yes! Cook fresh cherries with sugar until they form a jam-like consistency, then cool before spreading.
Can I make this cake ahead of time?
Absolutely! It tastes even better after chilling overnight.
What’s the best way to roll the cake without it sticking?
Use parchment paper or a dusting of cocoa powder to prevent sticking.
Can I use store-bought whipped topping instead of homemade?
Yes, but fresh whipped cream gives the best flavor and texture.
How do I get clean slices when serving?
Use a sharp knife and wipe it clean between cuts for neat slices.
Can I add nuts or chocolate chips to the filling?
Yes! Chopped nuts or mini chocolate chips add extra texture and flavor.
How do I store leftovers?
Keep in the fridge, covered, for up to 3 days to maintain freshness.
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, but the dessert will be slightly sweeter.
Do I need a special pan for this cake?
A jelly roll pan (10×15 inches) is best, but a baking sheet with parchment paper works too.
Conclusion
The Chocolate Cherry Swiss Roll is an indulgent yet light dessert that brings together rich chocolate and luscious cherries in a beautifully rolled cake. Perfect for special occasions or a sweet treat, this elegant dessert is easy to make and always impresses. Try it today and enjoy every delightful bite!
window.__oai_logHTML?window.__oai_logHTML():window.__oai_SSR_HTML=window.__oai_SSR_HTML||Date.now();requestAnimationFrame((function(){window.__oai_logTTI?window.__oai_logTTI():window.__oai_SSR_TTI=window.__oai_SSR_TTI||Date.now()}))
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8-10 serving 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Chocolate Cherry Swiss Roll is a rich and decadent dessert featuring a light chocolate sponge cake filled with sweet cherry filling and creamy whipped mascarpone. Rolled to perfection and coated in chocolate ganache, this elegant dessert is perfect for holidays, birthdays, or special occasions.
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cherry Filling:
- 1 1/2 cups fresh or canned cherries (pitted and halved)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice
For the Mascarpone Whipped Cream:
- 1 cup heavy cream (cold)
- 1/2 cup mascarpone cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Fresh cherries
- Chocolate shavings
Instructions
- Prepare the Chocolate Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and milk.
- Gently fold in the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
- Roll the Cake:
- While the cake is warm, carefully roll it up (with the parchment paper) from the short side.
- Let it cool completely while rolled to prevent cracks.
- Make the Cherry Filling:
- In a saucepan, cook cherries, sugar, and lemon juice over medium heat.
- Stir in the cornstarch mixture and cook until thickened. Let cool.
- Prepare the Mascarpone Whipped Cream:
- In a bowl, beat heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll:
- Unroll the cooled cake and spread the mascarpone whipped cream evenly over the surface.
- Spread the cherry filling over the cream.
- Carefully re-roll the cake (without parchment paper) and place seam-side down.
- Prepare the Chocolate Ganache:
- Heat heavy cream until warm and pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth.
- Pour ganache over the Swiss roll and spread evenly.
- Decorate and Serve:
- Top with fresh cherries and chocolate shavings.
- Chill for at least 1 hour before slicing.
Notes
- For a boozy twist, soak the cake lightly with cherry liqueur before filling.
- Store in the refrigerator for up to 3 days.
- Use canned cherry pie filling for a quicker version.
Find it online: https://wowrecipesfood.com/chocolate-cherry-swiss-roll/
Your email address will not be published. Required fields are marked *