Indulge in a slice of pure decadence with our Chocolate and Cherry Swiss Roll, where velvety chocolate meets juicy cherries in a heavenly union. With each bite, experience the perfect harmony of rich cocoa, fluffy sponge, and luscious whipped cream, transporting your taste buds to a realm of unparalleled delight
Preheat your oven to 350°F (175°C). Grease a 10x15-inch baking sheet and line it with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until pale and fluffy, about 5 minutes. Add the vanilla extract and mix until combined.
4 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla extract
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
1/4 cup cocoa powder, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is set and springs back when lightly touched.
While the cake is baking, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
1 cup heavy cream, 2 tbsp powdered sugar
Once the cake is done, remove it from the oven and immediately lift it out of the pan using the parchment paper overhang. Place it onto a clean kitchen towel.
Carefully peel off the parchment paper from the cake. Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
Sprinkle the chopped cherries evenly over the whipped cream layer.
1 cup cherries
Starting from one of the shorter ends, gently roll the cake up tightly with the help of the kitchen towel. Place the roll seam-side down on a serving platter.
In a small saucepan, melt the dark chocolate chips and butter together over low heat, stirring until smooth. Drizzle the chocolate ganache over the top of the Swiss roll.
1/2 cup chocolate chips, 2 tbsp unsalted butter
Dust the top of the Swiss roll with powdered sugar for an extra touch of elegance.
1 tbsp powdered sugar
Refrigerate the Swiss roll for at least 30 minutes before slicing. Serve chilled and enjoy!