This Chocolate Cherry Roll Cake Delight is a showstopper dessert that’s as stunning as it is scrumptious. Fluffy chocolate sponge cake is rolled around a luscious cherry-kissed cream filling and finished with a glossy ganache glaze. It’s elegant, nostalgic, and surprisingly easy to pull off. Perfect for holidays, special dinners—or whenever you’re craving something sweet, fruity, and chocolatey.

Why You’ll Love Chocolate Cherry Roll Cake Delight

Think of your favorite chocolate-covered cherry, but in cake form. This dessert brings together moist cocoa sponge, a light and creamy cherry filling, and silky ganache all in one beautiful swirl. It’s light but indulgent, delicate yet deeply satisfying. And let’s be honest, there’s just something magical about a rolled cake.

Chef’s Pro Tips for Perfect Results

• Roll the sponge while it’s warm in parchment to prevent cracking.
• Use canned cherry pie filling or homemade cherry compote—both work beautifully.
• Let the cake cool completely before filling, or the cream will melt.
• Trim the edges before serving for a cleaner, spiral look.
• Chill before slicing for neater cuts and cleaner layers.

Ingredients

For the Chocolate Sponge:

1. 4 large eggs
2. 3/4 cup granulated sugar
3. 1 tsp vanilla extract
4. 1/4 cup cocoa powder
5. 1/2 cup all-purpose flour
6. 1 tsp baking powder
7. 1/4 tsp salt
8. Powdered sugar (for rolling)

For the Cherry Cream Filling:

1. 1 cup heavy whipping cream
2. 2 tbsp powdered sugar
3. 1/2 tsp almond or vanilla extract
4. 3/4 cup cherry pie filling or cherry compote (chopped if chunky)

For the Chocolate Ganache:

1. 1/2 cup heavy cream
2. 1 cup semi-sweet chocolate chips
3. 1 tsp butter (optional for shine)

Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, beat the eggs, sugar, and vanilla on high until thick and pale (about 5–7 minutes).
3. Sift in cocoa powder, flour, baking powder, and salt. Gently fold until combined—don’t overmix.
4. Pour batter into prepared pan and smooth evenly. Bake for 10–12 minutes, or until springy to the touch.
5. While hot, turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake up gently in the towel. Let cool completely.
6. For the filling: beat cold heavy cream, powdered sugar, and extract until stiff peaks form. Gently fold in cherry filling.
7. Unroll the cooled cake, spread the cherry cream evenly, then re-roll tightly.
8. Wrap in plastic wrap and chill for at least 1 hour.
9. For ganache: heat cream until just boiling, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Add butter if desired.
10. Pour ganache over the cake roll, letting it drip down the sides.
11. Chill again until set. Slice and serve!

Texture & Flavor Secrets

The sponge is airy and springy, not dense—so it rolls without breaking. The whipped cherry cream adds a light, fruity contrast to the rich cocoa, and the ganache takes it over the top with its silky texture. It’s a dreamy balance of tart, sweet, and chocolaty in every swirl.

How to Serve Chocolate Cherry Roll Cake Delight

• Dust with powdered sugar and top with fresh cherries
• Serve with a dollop of whipped cream or scoop of vanilla ice cream
• Plate slices with a drizzle of cherry sauce or chocolate syrup
• Garnish with shaved dark chocolate and mint leaves for a fancy touch
• Slice diagonally for a modern presentation

Creative Leftover Transformations

• Parfait it: layer slices with whipped cream and extra cherry filling
• Cube it into a trifle with pudding and fruit
• Freeze individual slices for a chilled summer treat
• Crumble into ice cream as a mix-in
• Turn scraps into cake pops dipped in chocolate

Additional Tips

• Add kirsch or cherry liqueur to the whipped cream for a grown-up twist
• Want extra cherry punch? Layer thin cherry preserves under the whipped cream
• Use dark cocoa powder for a deeper chocolate flavor
• Make it ahead! It’s even better after chilling overnight
• Store in fridge, covered, for up to 3 days

Make It a Showstopper (Presentation Ideas)

• Garnish with chocolate curls and fresh cherries
• Slice and arrange in a spiral pattern on a round platter
• Use edible glitter or gold leaf for holiday flair
• Drizzle with cherry syrup in a zigzag pattern
• Place on a pedestal cake stand with cherry blossoms for elegance

FAQ’s

1. Can I make this gluten-free?
   Yes! Use a gluten-free flour blend. The sponge texture may be slightly more delicate, but it works.
2. Can I freeze the whole roll cake?
   Absolutely. Wrap tightly in plastic and freeze for up to 1 month. Thaw in fridge before serving.
3. What if my sponge cracks?
   No worries—just cover it with ganache! It’ll still taste amazing and look great.
4. Can I use fresh cherries?
   Yes, but cook them down slightly into a compote so they’re soft and sweet enough.
5. Why is my sponge dry?
   It may have been overbaked. Keep a close eye and remove as soon as it springs back when touched.
6. Can I use Cool Whip instead of whipping cream?
   You can, but homemade whipped cream gives a much fresher flavor.
7. How do I get clean slices?
   Chill the cake and use a sharp knife, wiping between cuts for clean layers.
8. Can I skip the ganache?
   Of course—but it adds a beautiful finish and rich flavor. A dusting of cocoa or powdered sugar also works.
9. Can I add nuts?
   Chopped almonds or hazelnuts in the filling or on top are a delicious bonus.
10. What pan should I use?
    A 10×15-inch jelly roll pan is ideal. Don’t use a regular baking sheet—it’s too big.

Conclusion

This Chocolate Cherry Roll Cake Delight is proof that elegance doesn’t have to be complicated. With its swirls of tender chocolate cake and creamy cherry filling, it’s the kind of dessert that earns oohs and aahs—and maybe even a few happy sighs. Whether you’re making it for a party or just to treat yourself, this one’s a keeper.

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