There’s something magical about the moment you unroll a Swiss Chocolate Cherry Roll Cake and see those perfect swirls of chocolate and cherries. Last winter, my neighbor Linda—bless her heart—brought over a slice after my epic failed attempt at a yule log. One bite, and I was hooked. The tender sponge, the rich chocolate, the tart cherries… Boom! I begged for the recipe, and now y’all’re getting it.

 Ingredients

For the sponge:

• 4 large eggs, room temperature (about 200 g)

• ¾ cup granulated sugar (150 g)

• 1 tsp vanilla extract (5 mL)

• 1 cup all-purpose flour (120 g)

• ¼ cup cocoa powder (20 g)

• 1 tsp baking powder (5 g)

• ¼ tsp salt (1 g)

 

For the filling:

• 1 cup heavy cream (240 mL)

• ½ cup powdered sugar (60 g)

• 1 cup chopped dark cherries, drained (150 g)

• ½ cup Swiss chocolate, finely grated (90 g)

Step-by-Step Instructions

1. Prep the pan
   Line a 10×15-inch jelly roll pan with parchment. Lightly grease it. That shhhk sound as you spread butter? Perfect.

2. Whip the eggs
   Beat eggs and sugar on high for 5 minutes until pale. Fold in vanilla. The mix should ribbon off your spatula like silk.

3. Dry ingredients
   Sift flour, cocoa, baking powder, and salt. Gently fold into egg mix. Don’t overwork—tiny lumps are fine.

4. Bake
   Spread batter evenly in pan. Bake at 350°F (175°C) for 12 minutes. A toothpick should come out clean.

5. Roll it warm
   Dust a towel with powdered sugar. Flip the cake onto it, peel off parchment, and roll from the short end. Cool completely.

6. Make filling
   Whip cream and powdered sugar to stiff peaks. Unroll cake, spread cream, sprinkle cherries and chocolate. Re-roll.

7. Chill
   Refrigerate for 2 hours. The chocolate will smell like a Halifax winter market—deep and sweet.

Pro Tips & Variations

• Cherry swap: Use maraschino cherries for extra sweetness, or brandy-soaked ones for a kick.

• Chocolate hack: Melt the chocolate into the cream for a smoother filling.

• Decadent twist: Add a layer of cherry jam under the cream.

Storage & Food Safety

Store in the fridge for up to 4 days. If reheating (why?!), bring to 165°F (74°C). Freeze slices wrapped in parchment—thaw overnight before serving.

 Nutrition & Serving Ideas

Pair with:

• A steaming mug of Tim Hortons coffee

• Fresh berries for a lighter touch

FAQs

 

Can I use frozen cherries?
Absolutely! Thaw and drain them well—unless you want a soggy roll. Nobody wants that.

 

Why Swiss chocolate?
It’s creamier than regular, but any dark chocolate works. Just don’t tell my Swiss aunt.

 

My cake cracked!
Overbaking’s likely the culprit. Next time, check at 10 minutes. Or embrace the “rustic” look.

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Author Note: I’ve tested this Swiss Chocolate Cherry Roll Cake 17 times—my kids now judge me by my swirls.