Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a bowl, beat the eggs and sugar until pale and fluffy.
Step 2: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
Step 3: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.
Step 4: Once baked, roll the cake (with parchment paper) into a log while warm. Let it cool completely.
Step 5: Whip the cream, powdered sugar, and vanilla extract until stiff peaks form. Unroll the cake and spread the cream filling evenly.
Step 6: Scatter the pitted cherries (and cherry jam, if using) over the cream. Gently re-roll the cake without the parchment paper.
Step 7: To make the ganache, heat the cream until simmering and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth.
Step 8: Pour ganache over the cake roll. Chill for 20 minutes, then decorate with fresh cherries, chocolate swirls, and drizzle with melted white and dark chocolate.
Storage Information
Store the Swiss Chocolate Cherry Roll Cake in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, allow it to come to room temperature for about 15 minutes before serving.
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