🍒🍫 Chocolate Cherry Swiss Roll
A light, chocolatey sponge rolled with whipped cream and cherries—finished with a festive topping of chocolate curls and fresh cherries. A showstopping dessert for any occasion!
Ingredients
Chocolate Sponge Cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder (sifted)
Whipped Cream Filling:
1 1/2 cups heavy whipping cream (chilled)
1/4 cup powdered sugar
1 tsp vanilla extract
For Filling & Decoration:
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)
Instructions
1. Make the Chocolate Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10x15-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 into prepared pan and spread evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
While warm, turn cake onto a kitchen towel dusted with powdered sugar.
Carefully peel off parchment paper.
Roll the cake up in the towel and cool completely, seam-side down.
3. Make the Whipped Cream Filling:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the Roll:
Unroll the cooled cake gently.
Spread 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.
5. Decorate:
Spread any remaining whipped cream on the outside of the roll.
Sprinkle with chocolate curls and top with fresh cherries.
6. Chill & Serve:
Chill for at least 1 hour before slicing.
Slice and serve. Store leftovers in the refrigerator for up to 3 days.
🍴 Tips:
For neat slices, use a serrated knife and clean it between cuts.
To make ahead, assemble the day before and decorate just before serving.