Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cherry Filling:
- 2 cups fresh or frozen pitted cherries (if using frozen, thaw first)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Extra cherries (fresh or maraschino)
- Chocolate shavings or cocoa powder
Instructions
1. Preheat the Oven:
- Set your oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving extra paper over the sides for easy lifting. This will help ensure an easy roll without sticking.
2. Make the Chocolate Sponge:
- In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed until thick and pale, about 5 minutes. The mixture should double in volume and form ribbons when lifted.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. This helps avoid lumps in your cake.
- Gently fold the dry ingredients into the egg mixture using a spatula. Work slowly to maintain the airy texture.
- Pour and spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Avoid overbaking, which can cause cracking when you roll the cake.
3. Prepare the Cherry Filling:
- In a medium saucepan, heat the cherries and sugar over medium heat until the cherries begin to soften and release juices (about 5 minutes).
- Mix the cornstarch with water in a small bowl to create a slurry, then add this to the cherry mixture.
- Cook, stirring constantly, until the mixture thickens (about 2-3 minutes). Let it cool completely before using.
4. Make the Whipped Cream Filling:
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- In the chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
5. Roll the Cake:
- While the cake is still warm, carefully lift it out of the pan using the parchment paper edges.
- Gently roll the cake up from one short end with the parchment paper inside to help guide it. Let it cool completely in this rolled shape to “train” the cake, which makes it easier to roll with filling.
6. Assemble the Roll:
- Unroll the cooled cake carefully.
- Spread a layer of whipped cream evenly over the surface, leaving a small border around the edges.
- Spoon the cherry filling evenly over the cream, spreading it out gently. Don’t overfill to avoid leaking.
- Starting at the same short end, carefully roll the cake back into a log, using the parchment to help guide it. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
7. Garnish & Serve:
- Once the cake has chilled, unwrap and transfer it to a serving platter.
- Garnish the roll with extra cherries on top and a sprinkle of chocolate shavings or a light dusting of cocoa powder.
- Slice into pieces and serve this chocolate-cherry delight to your guests!
Tips
- For Easy Slicing: Chill the cake well before cutting to keep each slice neat.
- Storage: This Swiss roll can be refrigerated for up to 3 days.
Enjoy this stunning Chocolate Cherry Swiss Roll, perfect for holiday gatherings or special occasions! 🍒🍫✨