If you are a fan of luscious desserts that feel like a warm hug on a plate, then this Chocolate Cherry Swiss Roll Recipe is going to be your new obsession. This decadent treat perfectly balances the rich, deep chocolate sponge with vibrant, fruity cherry jam and silky mascarpone whipped cream, creating a mouthwatering combination that’s as beautiful to look at as it is to devour. Whether it’s for a special celebration or a cozy afternoon indulgence, this Chocolate Cherry Swiss Roll Recipe transforms a classic dessert into an irresistible showstopper that will have everyone coming back for seconds.
Ingredients You’ll Need
Though this recipe might sound fancy, the ingredients are delightfully simple and all essential to achieving that perfect tender, moist texture and the balanced flavor profile that defines this Chocolate Cherry Swiss Roll Recipe. Each ingredient plays a role, from the Dutch processed cocoa powder giving a rich chocolatey depth to the mascarpone adding a velvety creaminess.
- 75 g Plain Flour: The base for the sponge, providing structure without heaviness.
- 35 g Dutch Processed Cocoa Powder (Plus Extra For Dusting): Gives the sponge its intense chocolate flavor and beautiful dark color.
- 1 tsp Espresso Powder (Optional – See Notes): Enhances the chocolate notes without making it taste like coffee.
- ½ tsp Baking Powder: For that perfect lightness and bounce in the sponge.
- ¼ tsp Table Salt: Balances sweetness and intensifies the chocolate flavor.
- 4 Large Eggs (See Notes): Eggs bring richness and help the sponge rise beautifully.
- 140 g Caster Sugar: Sweetens the cake without graininess.
- 65 g Vegetable Oil: Keeps the cake moist and tender.
- 30 g Whole Milk: Adds moisture and smooth mouthfeel.
- 1 tsp Vanilla Extract: Lifts and rounds out all the flavors gracefully.
- ¼ tsp Cream Of Tartar: Stabilizes the egg whites for a light sponge.
- 250 g Double Cream: Creates the luxuriously rich whipped cream filling.
- 65 g Mascarpone: Adds creamy tanginess and richness to the filling.
- 40 g Icing Sugar (Sifted): Sweetens the cream filling without grit.
- 1 tsp Vanilla Paste: Provides intense vanilla flavor in the whipped cream.
- 150 g Cherry Jam: Adds a burst of fruity sweetness to complement the chocolate sponge.
How to Make Chocolate Cherry Swiss Roll Recipe
Step 1: Preparing the Chocolate Swiss Roll Sponge
Start by heating your oven to 175°C/155°C fan (347°F/311°F) and prepare a Swiss roll tin by greasing and lining it with baking parchment, including a light grease on top of the parchment to prevent sticking. This initial setup is crucial since the delicate chocolate sponge will need to be handled gently after baking.
Step 2: Mixing the Dry Ingredients
Combine the plain flour, Dutch processed cocoa powder, baking powder, espresso powder (if using), and salt by sifting them into a bowl. Whisk everything together to ensure an even distribution. This step helps keep the sponge light and airy and ensures every bite is perfectly flavored.
Step 3: Separating and Preparing the Eggs
Separate the eggs into yolks and whites, aiming for approximately 150g of whites and 70g of yolks. Add 50g of the caster sugar to the yolks and 90g to the whites (set aside in a small bowl). Whisk the yolks and sugar on medium-high speed until pale, fluffy, and able to leave trails when you lift the whisk – this takes about 4 to 5 minutes.
Step 4: Incorporating Wet Ingredients into Yolks
With the mixer running, slowly drizzle in the vegetable oil followed by the milk, then mix in the vanilla extract. Set this velvety mixture aside while you prepare the egg whites.
Step 5: Whipping the Egg Whites
Add cream of tartar to the egg whites and whisk them on medium speed until soft peaks form, around 2-3 minutes. Then gradually add the remaining caster sugar, making sure it dissolves completely before adding more, and continue whisking till you reach medium peaks—firm but still slightly airy.
Step 6: Folding the Batter
Gently fold half of the egg whites into the yolk mixture with a spatula until mostly combined. Add the remaining whites and fold again carefully—remember, you want to keep the batter light and airy, so avoid over-mixing. Then sift half the dry ingredients over the batter and fold them in gently, followed by the rest, until everything is just combined. This delicate folding technique is key to your tender Chocolate Cherry Swiss Roll Recipe sponge.
Step 7: Baking the Sponge
Pour the batter into your lined tin, smoothing the surface with a palette knife. Tap the tin firmly on the counter once or twice to pop any large air bubbles, then place it in the oven. Bake for 12 to 14 minutes until the sponge springs back lightly when pressed and begins pulling away from the edges of the tin. Let it cool in the tin for 5 minutes before moving on.
Step 8: Rolling the Sponge
Dust the sponge generously with sifted cocoa powder and cover with a sheet of baking parchment and a baking tray. Flip the tin upside down so the sponge releases onto the parchment. Carefully remove the top baking parchment and immediately roll the sponge, parchment still inside, from the shortest end nearest you. This method prevents cracking as the sponge cools completely rolled up on a rack for a few hours.
Step 9: Preparing the Mascarpone Whipped Cream
Once the sponge has cooled fully, whip the mascarpone with icing sugar, vanilla paste, and 100 grams of double cream on medium-low speed until smooth and combined. Add the remaining double cream and whisk until firm peaks form, careful not to overwhip. This silky cream adds the perfect layer of indulgence to your Chocolate Cherry Swiss Roll Recipe.
Step 10: Assembling the Swiss Roll
Unroll the cooled sponge gently and spread cherry jam evenly across the surface, leaving a 1 cm border on the short edges. Spoon the mascarpone whipped cream on top and evenly spread it without mixing with the jam. Roll the sponge tightly again, this time without baking parchment, sealing the seam underneath. Chill the roll wrapped loosely in clingfilm for at least an hour to set before slicing.
How to Serve Chocolate Cherry Swiss Roll Recipe
Garnishes
To make your Chocolate Cherry Swiss Roll Recipe even more irresistible, top it with fresh cherries, a dusting of cocoa powder, or a drizzle of melted dark chocolate. A sprinkle of toasted almond slivers or a few fresh mint leaves not only adds a pop of color but also complements the flavors beautifully, making each serving a feast for the eyes.
Side Dishes
This Swiss roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche for extra creaminess. If you want to keep things fruity, serve it alongside a bowl of fresh berries or a light berry compote to echo the cherry filling and add a refreshing tang.
Creative Ways to Present
Try slicing this Swiss roll into thick rounds to create an elegant dessert platter, or cut it into smaller bite-sized pieces and serve them on a tiered cake stand for parties. You can also pipe extra whipped cream on each slice and throw in a few cherries for a delightful individual presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Cherry Swiss Roll Recipe stays fresh when wrapped tightly in clingfilm and placed in the refrigerator. Properly stored, it will keep its moisture and flavor for up to 3 days, making it perfect to prepare in advance for dessert cravings or gatherings.
Freezing
If you want to keep your Swiss roll longer, it freezes beautifully. Wrap it well in clingfilm and foil to prevent freezer burn. When frozen, it can last up to 2 months without losing its texture or flavor. Thaw it slowly in the fridge overnight before serving to maintain that soft, tender crumb.
Reheating
This Swiss roll is best enjoyed chilled or at room temperature, so reheating is generally not recommended. However, if you prefer a slightly warmer dessert, let the slices sit at room temperature for about 20 minutes before serving to soften the cream just slightly without melting it.
FAQs
Can I substitute the cherry jam with another fruit jam?
Absolutely! While cherry jam perfectly complements the chocolate and mascarpone, you can experiment with raspberry, strawberry, or even a mixed berry jam for a different twist without compromising the deliciousness.
Is espresso powder necessary in the recipe?
Espresso powder is optional but highly recommended. It intensifies the chocolate flavor without leaving any coffee taste, enhancing the overall depth of the Swiss roll’s flavor profile.
Can I make this recipe without mascarpone?
You can substitute mascarpone with cream cheese or just use whipped double cream, but mascarpone gives the filling its signature richness and smooth texture, making the roll extra special.
How do I prevent the chocolate sponge from cracking when rolling?
The key is to roll the sponge while it’s still warm but after a short cooling period, using baking parchment to create a gentle roll that sets as it cools. This flexibility prevents cracks and keeps your Swiss roll beautifully smooth.
Can this recipe be made gluten-free?
Yes, by carefully substituting the plain flour with a gluten-free baking flour blend, you can enjoy this Chocolate Cherry Swiss Roll Recipe without gluten. Just make sure your blend includes xanthan gum or a similar binder for the best texture.
Final Thoughts
There is something truly magical about a Chocolate Cherry Swiss Roll Recipe that brings together chocolate lovers and fruit enthusiasts alike. It’s a dessert that feels elegant yet comforting, simple but rich in flavor and texture. Give this recipe a try—you might just find it becomes your signature treat that friends and family beg you to make again and again. Happy baking!
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Chocolate Cherry Swiss Roll Recipe
- Total Time: 44 minutes plus 2 hours cooling and 1 hour chilling
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Chocolate Cherry Swiss Roll is a light, airy sponge cake infused with rich cocoa and a hint of espresso, rolled with luscious cherry jam and decadent mascarpone whipped cream. Perfect for special occasions or a delightful dessert, this elegant Swiss roll combines fluffy texture with a balance of sweet and tangy flavors.
Ingredients
Dry Ingredients
- 75 g Plain Flour
- 35 g Dutch Processed Cocoa Powder (plus extra for dusting)
- 1 tsp Espresso Powder (optional)
- ½ tsp Baking Powder
- ¼ tsp Table Salt
Wet Ingredients
- 4 Large Eggs (approximately 150g egg whites and 70g yolks)
- 140 g Caster Sugar (divided into 50g and 90g)
- 65 g Vegetable Oil
- 30 g Whole Milk
- 1 tsp Vanilla Extract
- ¼ tsp Cream Of Tartar
For the Filling
- 250 g Double Cream (divided into 150 g and 100 g)
- 65 g Mascarpone
- 40 g Icing Sugar (sifted)
- 1 tsp Vanilla Paste
- 150 g Cherry Jam
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 175°C (155°C fan) or 347°F (311°F fan). Grease and line a Swiss roll tin (approximately 15″ x 10.5″ x 1″) with baking parchment, lightly greasing the top of the parchment with vegetable oil to ensure easy release.
- Sift Dry Ingredients: Sift together plain flour, cocoa powder, baking powder, espresso powder, and salt in a bowl. Whisk to combine thoroughly and set aside.
- Separate Eggs: Separate the eggs, placing yolks into a large mixing bowl and the whites into a stand mixer bowl or separate large bowl (approximately 150 g whites, 70 g yolks).
- Add Sugar to Eggs: Add 50 g caster sugar to yolks. Place remaining 90 g caster sugar into a small bowl for later use with the whites.
- Whisk Egg Yolks and Sugar: Using an electric hand mixer, whisk the yolks and sugar on medium-high speed for 4-5 minutes until pale and fluffy, forming a ribbon trail when the beaters are lifted.
- Incorporate Wet Ingredients into Yolks: Gradually drizzle the vegetable oil into the yolk mixture while mixing, followed by whole milk and vanilla extract. Mix until combined, then set aside.
- Whip Egg Whites: Add cream of tartar to egg whites. Whisk on medium speed for 2-3 minutes to soft peaks. Reduce speed and gradually add the remaining 90 g caster sugar in intervals, whisking until the whites reach medium peaks (not stiff), about 3-4 minutes.
- Fold Egg Whites into Yolks: Add half of the whipped whites to the egg yolk mixture and gently fold with a spatula until mostly incorporated. Add the remaining whites and fold again carefully to avoid deflating the batter.
- Incorporate Dry Ingredients: Sift half of the dry ingredients into the batter and gently fold until mostly combined. Then sift in the rest and fold until fully incorporated, maintaining a light and airy mixture.
- Transfer Batter and Bake: Pour batter into the prepared tin close to the base to preserve airiness. Spread evenly with a palette knife. Tap the tin on the counter to release air bubbles. Bake for 12-14 minutes until the sponge springs back when lightly pressed and starts pulling from the sides.
- Cool and Invert Sponge: Allow sponge to cool in the tin for 5 minutes. Dust the top with sifted cocoa powder, place a large baking parchment and baking tray on top, then invert swiftly to release the sponge. Peel off the top parchment.
- Roll Sponge for Cooling: Using the parchment underneath, tightly roll the sponge from the shortest side, rolling parchment inside to prevent sticking. Place on a cooling rack and let cool completely for 2 hours.
- Prepare Mascarpone Whipped Cream: In a stand mixer bowl, whisk mascarpone, icing sugar, vanilla paste, and 100 g double cream at medium-low speed until smooth and combined. Add remaining 150 g double cream and whisk until firm peaks form without overwhipping.
- Assemble the Swiss Roll: Carefully unroll the cooled sponge. Spread cherry jam evenly over the surface, leaving a 1 cm border on shortest sides. Then spread the mascarpone whipped cream gently on top, avoiding mixing with jam.
- Roll Up the Filled Sponge: Starting at the shortest side, tightly roll the sponge without parchment. Place seam side down on a serving plate.
- Chill and Serve: Refrigerate the Swiss roll for at least 1 hour before slicing to set the shape. For longer storage, wrap tightly in double clingfilm to maintain freshness and shape.
Notes
- Using espresso powder is optional but enhances the chocolate flavor.
- Ensure egg whites are whipped to medium peaks for a light sponge; do not overwhip.
- Adding cream of tartar stabilizes the egg whites.
- The parchment paper rolled inside while cooling prevents the sponge from sticking to itself.
- When spreading jam, if thick, stir it in a bowl to make spreading easier.
- For best results, use a non-stick Swiss roll tin or properly grease and line your tin.
- Chilling the roll helps it set and makes slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
