Say hello to your new favorite summer dessert: the Chocolate Cherry Swiss Roll Cake recipe. This stunning cake combines a soft chocolate sponge with a rich swirl of whipped cream, topped with glossy cherries and a decadent ganache drizzle. It’s beautiful enough to impress a crowd and simple enough to make at home—no bakery trip required.
Inspired by the classic Black Forest cake but lighter and fresher, this version dials up the summer flavor with juicy cherries and a light-as-air filling. It’s perfect for birthdays, dinner parties, or any day when you want to serve up something unforgettable.
What makes this Chocolate Cherry Swiss Roll Cake recipe extra special is its versatility. You can keep it classic, or add a hint of espresso, swap in berries, or fold in chocolate chips for an even richer twist.
Table of Contents
Why You’ll Love It
- 🍫 Rich chocolate sponge with tender texture
- 🍒 Juicy summer cherries add the perfect fruity touch
- 🍰 Light whipped cream swirl = melt-in-your-mouth perfection
- ✨ Gorgeous presentation with minimal effort
- 🌞 Perfect summer dessert for gatherings or weekend baking
- 🍴 Easy to make-ahead and slice-friendly for parties
Quick Facts
- Preparation Time: PT30M
- Cooking Time: PT12M
- Total Time: PT42M (plus chilling)
- Type: Dessert
- Cuisine: American / European-inspired
- Recipe Yield: 10–12 slices
- Calories: Approx. 290 kcal per slice
What You’ll Need
For the Chocolate Sponge:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the Whipped Cream Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh cherries (pitted + extra for garnish)
- ¾ cup chocolate chips or chopped chocolate
- ½ cup heavy cream (for ganache)
- Whipped cream (for piping)
- Shaved chocolate or chocolate curls (optional)
Let’s Make It
Step-by-Step Instructions:
1. Make the Chocolate Sponge
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs with both sugars until pale and fluffy (5–7 minutes).
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold into the mixture until just combined.
- Pour into the prepared pan, spreading evenly.
- Bake for 10–12 minutes until the cake springs back when touched.
2. Roll & Cool the Cake
- Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar.
- Gently peel off the parchment paper.
- Roll the cake up (with the towel inside) from the short side and let it cool completely.
3. Make the Whipped Cream
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Set aside in the fridge until ready to use.
4. Assemble the Swiss Roll
- Unroll the cooled cake.
- Spread the whipped cream evenly across the surface.
- Add chopped fresh cherries in a single layer.
- Carefully roll the cake back up (without the towel).
- Chill in the fridge for at least 30 minutes.
5. Make the Ganache & Decorate
- Heat the heavy cream until just simmering. Pour over chocolate chips and let sit 1 minute. Stir until smooth.
- Drizzle over the chilled roll.
- Pipe swirls of whipped cream on top and garnish each with a fresh cherry.
- Sprinkle with shaved chocolate if desired.
Conclusion
The Chocolate Cherry Swiss Roll Cake is a celebration of summer indulgence. With every swirl revealing rich chocolate, fluffy cream, and juicy cherries, it’s a treat for the eyes and the taste buds. Plus, it’s easier than it looks—no fancy tools or expert skills needed.
Perfect for warm evenings, birthday tables, or holiday-style summer brunches, this cake checks every box for a luxurious yet light dessert. It’s the kind of recipe you’ll bookmark forever.
FAQs
1. How to make Chocolate Cherry Swiss Roll Cake ahead of time?
You can fully assemble and refrigerate it up to 24 hours in advance. Add whipped cream and cherry garnish before serving.
2. Can I use frozen cherries?
Yes, just thaw and drain them well before using to avoid extra moisture in the filling.
3. Can I replace the whipped cream?
Absolutely. Try stabilized whipped cream or a light cream cheese frosting.
4. What if I don’t have a jelly roll pan?
Use a 9×13 baking sheet with a raised edge, but make sure the batter spreads thin and evenly.
5. Is it okay to freeze this cake?
Yes! Wrap it tightly in plastic and freeze without the ganache or cream topping. Thaw in the fridge before decorating.
Wrapping It Up
This Chocolate Cherry Swiss Roll Cake is more than dessert—it’s a moment. From the rich cocoa sponge to the fresh cherries and fluffy whipped filling, it’s pure joy in every bite. And with summer in full swing, there’s no better time to roll up something special.
Try it, tweak it, and make it yours. Tag your creation and share the love—because this cake deserves the spotlight 🍒🍫💫
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