Chocolate Cherry Swiss Roll

This Chocolate Cherry Swiss Roll is pure celebration on a plate. Fluffy chocolate sponge and cool whipped cream wrap around juicy cherries, all crowned with a flurry of chocolate curls and glossy cherries. It is the kind of festive dessert that never fails to stop guests in their tracks and make them smile.

My first time making this, I thought there was no way I could get that perfect spiral. I was shocked at how forgiving the technique was and now it is one of my favorite holiday traditions.

Ingredients

• Large eggs: to give the sponge its airy lift use very fresh eggs for best volume
• Granulated sugar: for sweetness and a tender crumb fine sugar dissolves better in batter
• Vanilla extract: for a deep aromatic background opt for pure vanilla rather than imitation
• Unsweetened cocoa powder: for rich chocolate flavor use the best cocoa you can find sift to avoid lumps
• Heavy whipping cream: forms the light dreamy filling choose cream with high fat content for best structure
• Powdered sugar: sweetens and stabilizes the whipped cream sift before using for smoothness
• Fresh pitted cherries or cherry pie filling: provide pops of juicy flavor go for plump and shiny cherries if using fresh
• Cherry liqueur: adds grownup flair and enhances the cherry flavor totally optional but fun for parties
• Chocolate curls: for a pretty finish look for high quality chocolate with a glossy finish
• Fresh cherries: for decorating pick ones with intact stems for extra visual appeal

Step-by-Step Instructions

Make the Chocolate Sponge Cake:

In a stand mixer or hand mixer beat eggs and sugar on high for five full minutes until pale thick and tripled in volume. This creates the roll’s signature light texture. Gently fold in vanilla extract and sifted cocoa powder with a spatula using light strokes so the air stays in the batter. Pour into a lined ten by fifteen inch jelly roll pan smoothing the top so batter is evenly spread. Bake in a preheated oven at 350 degrees Fahrenheit for ten to twelve minutes the cake is done when it springs back from a very gentle touch.

Roll the Cake:

As soon as the sponge comes out place a clean kitchen towel on the counter and dust it well with powdered sugar to prevent sticking. Flip the cake onto the towel and carefully peel away the parchment paper. Starting from the short end roll the cake up in the towel while still warm and let it cool completely seam side down. This helps the sponge keep a memory of its shape so it will not crack later.

Make the Whipped Cream Filling:

In a chilled bowl whip heavy cream powdered sugar and vanilla extract together on medium high speed until stiff peaks form. Stop when the peaks hold without collapsing for a cloudlike texture.

Assemble the Roll:

Unroll the cooled cake gently. Spread the whipped cream evenly over the surface leaving a half inch border at the edges to allow for natural oozing. Dot with cherry pie filling or fresh chopped cherries and, if using, drizzle a little cherry liqueur on top. Carefully roll the cake back up keeping the seam side down to secure the filling.

Decorate:

Take any remaining whipped cream and swirl it over the outside of the cake roll for a snowy effect. Shower with chocolate curls and finish by placing fresh cherries along the top for dramatic flair.

Chill and Serve:

Refrigerate the swiss roll for at least one hour so the filling sets and flavors meld together. Slice with a serrated knife wiping between cuts for picture perfect pieces and serve cold.

Save

Every year my daughter asks to help with the chocolate curls and we laugh about the chocolate shavings that never quite make it onto the cake. The taste of the first slice always takes us straight back to family celebrations.

Storage Tips

Wrap any leftover swiss roll tightly in plastic wrap and store in the refrigerator for up to three days. The flavors deepen over time and the sponge stays tender as it absorbs some cream. For longer storage freeze slices individually on a tray until solid then wrap and store in a freezer bag up to one month.

Ingredient Substitutions

If fresh cherries are out of season use cherry pie filling or frozen cherries thawed and drained. For the cocoa powder use Dutch process for a more intense flavor but natural also works. Dairy free whipped cream works as a substitute for those avoiding dairy.

Serving Suggestions

This roll dazzles on its own but also pairs beautifully with a scoop of vanilla ice cream or a drizzle of cherry sauce. For a true showpiece dust with extra cocoa or powdered sugar just before setting it on the table.

Cultural and Historical Context

Swiss rolls also known as jelly rolls are believed to have originated in Central Europe despite the name. The combination of chocolate cream and cherries is reminiscent of Black Forest cake making this roll a playful twist on a classic dessert beloved across generations.

Recipe FAQs

→ How do I prevent the sponge from cracking?

Roll the sponge while it's still warm using a kitchen towel dusted with powdered sugar. This keeps it flexible and prevents cracks.

→ Can I use fresh cherries instead of cherry pie filling?

Yes, fresh pitted cherries work beautifully for both the filling and garnish. Just ensure they're evenly distributed in the roll.

→ What's the best way to cut neat slices?

Use a sharp serrated knife and wipe it clean between each cut. Chilling the roll before slicing also helps with neat presentation.

→ How far in advance can I make this dessert?

The assembled roll can be refrigerated up to one day in advance. For best results, decorate with cream and cherries just before serving.

→ Is it necessary to use cherry liqueur?

No, the liqueur is optional. It adds flavor but can be omitted for an alcohol-free dessert.

→ How should leftovers be stored?

Place in an airtight container in the refrigerator. Enjoy within 3 days for freshest taste and texture.