Swiss Chocolate Cherry Roll Cake
This Swiss Chocolate Cherry Roll Cake is a sophisticated take on the classic Black Forest profile, trading the traditional spiral for elegant horizontal layering and a high-gloss ganache shell. The deep cocoa sponge provides a structural base for the light, vanilla-bean whipped cream, while fresh cherries and white chocolate pearls add a burst of acidity and crunch to every bite.
Ingredients
The Chocolate Layers
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened Dutch-process cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tsp pure vanilla extract
The Filling & Topping
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 cup fresh cherries, pitted and halved
- 6 oz semi-sweet chocolate, chopped (for ganache)
- ½ cup heavy cream (for ganache)
- White chocolate pearls and chocolate rosettes for garnish
Preparation
1. Bake and Cool
Preheat oven to 350°F. Whisk dry ingredients in a large bowl, then add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes before stirring in ½ cup boiling water (this blooms the cocoa). Pour into two greased 8-inch pans and bake for 30–35 minutes. Cool completely.
2. Prepare the Cream
Whip the chilled heavy cream and powdered sugar until stiff peaks form. If you want a more stable filling, you can fold in a tablespoon of mascarpone cheese.
3. Layering the Swiss Profile
Slice each cooled cake layer horizontally to create four thin rounds. Place the base layer on a plate and spread a thick, even layer of whipped cream. Repeat until all layers are stacked. Use a small offset spatula to smooth the excess cream around the sides for a “naked” look before chilling for 1 hour to stabilize.
4. The Ganache Pour
Heat the ½ cup heavy cream until steaming, then pour over the chopped chocolate. Let sit for 3 minutes before whisking into a glossy glaze. Pour the ganache over the top of the chilled cake, allowing it to drip naturally down the sides.
5. Final Garnish
Top the wet ganache with fresh cherries, white chocolate pearls, and piped chocolate cream rosettes. Chill for at least 30 minutes before serving to ensure the ganache sets to a perfect fudge-like consistency.
Note: For a more traditional “Swiss” flavor, lightly brush the chocolate cake layers with a cherry simple syrup (made from cherry juice and sugar) before adding the cream filling to enhance moisture and depth.
