Ultimate Chocolate Cherry Swiss Roll Recipe – Coffee & Kirsch

Last Updated on 3 months by Neha Deshmukh

Ultimate Chocolate Cherry Swiss Roll Recipe – Coffee & Kirsch

Hey everyone! If you’re anything like me, you absolutely adore a good Swiss roll. There’s just something so satisfying about that perfect spiral of cake, cream, and delicious filling. I first made this Chocolate Cherry Swiss Roll for a family birthday, and it was an instant hit! The coffee and Kirsch really elevate the flavors, making it a truly special treat. It looks impressive, but honestly, it’s totally achievable with a little patience. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average Swiss roll. The dark chocolate is intensely flavorful, balanced beautifully by the tart cherries and a hint of coffee. The Kirsch in the cream adds a lovely warmth and traditional touch. It’s a showstopper dessert that’s perfect for celebrations, or just a cozy weekend indulgence. Plus, who can resist a good chocolate and cherry combo?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 200 gms Dark chocolate
• ¼ cup Hot water
• 1 tsp Instant coffee powder
• 4 Eggs
• ½ cup Caster sugar
• 1 tbsp Caster sugar (extra)
• ¾ – 1 cup Thickened cream
• 1 tbsp Kirsch
• 425 gms Seedless black cherries (canned)
• 3 tsp Cornflour

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Dark Chocolate: Choosing the Right Percentage & Quality
I recommend using a dark chocolate with around 70% cocoa solids. It gives a lovely rich flavor without being too bitter. Don’t skimp on quality here; a good chocolate really shines through.

Instant Coffee Powder: Enhancing Chocolate Flavor
A teaspoon of instant coffee powder might seem odd, but trust me! It deepens the chocolate flavor beautifully. You won’t taste coffee, just a more intense chocolate experience.

Kirsch: The Traditional Cherry Liqueur & Substitutions
Kirsch is a cherry liqueur traditionally used in Black Forest cakes and Swiss rolls. It adds a wonderful aroma and flavor. If you can’t find it, you can substitute with cherry brandy or even a splash of almond extract (about ½ tsp).

Caster Sugar: Why It’s Preferred for This Recipe
Caster sugar (also known as superfine sugar) dissolves more easily than granulated sugar, which is important for creating a light and airy sponge. If you only have granulated sugar, you can pulse it in a food processor for a few seconds to make it finer.

Seedless Black Cherries: Fresh vs. Canned – What to Use
Canned cherries are perfectly fine (and convenient!). Just make sure they’re pitted and seedless. If you happen to have access to fresh, ripe black cherries, feel free to use those – about 500gms would be perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat & Prep: Preheat your oven to 180°C. Grease a 25×30 cm Swiss roll pan and line it with baking paper, leaving some overhang on the sides. This will help you lift the cake out later.
2. Chocolate Magic: Melt the chocolate, water, and coffee powder in a double boiler (or a heatproof bowl set over a simmering pot of water). Stir until smooth and glossy. Remove from the heat.
3. Yolk Power: In a separate bowl, beat the egg yolks and ½ cup of caster sugar together until they become pale, thick, and ribbon-like – this usually takes about 5 minutes with an electric mixer. Gently fold this mixture into the melted chocolate.
4. Whip It Good: In another clean bowl, whip the egg whites until they form soft peaks. Gently fold them into the chocolate batter in two batches, being careful not to overmix. You want to keep the batter light and airy.
5. Bake Time: Spread the batter evenly into the prepared pan. Bake for 10 minutes, or until the cake springs back when lightly touched.
6. The Flip: Immediately turn the cake onto a sheet of sugared parchment paper. Carefully remove the lining paper from the bottom of the cake. Let it cool completely.
7. Cherry Filling: While the cake cools, prepare the cherry filling. Drain the cherries, reserving the syrup. Mix the cornflour with a little of the cherry syrup, then add the remaining syrup and the cherries. Cook over medium heat until thickened. Let it cool completely.
8. Cream Dream: Whip the thickened cream with the Kirsch until firm peaks form.
9. Roll It Up: Spread the cooled cherry filling evenly over the cake, followed by the whipped cream. Using the parchment paper as a guide, roll the cake up tightly.
10. Chill Out: Refrigerate the Swiss roll for at least 30 minutes before serving. This helps it set and makes it easier to slice.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Swiss Roll Shape
Roll the cake up while it’s still slightly warm. This makes it more pliable and less likely to crack.

Preventing Cracking During Rolling
Don’t overbake the cake! A slightly underbaked cake is better than a dry, brittle one.

Whipping Egg Whites to the Right Consistency
Soft peaks are key. You want them to hold their shape, but still be slightly floppy. Overwhipped egg whites will make the cake tough.

Working with Cherry Filling Consistency
If your cherry filling is too runny, add a little more cornflour (mixed with a tiny bit of cold water) and cook for another minute.

Cooling the Cake Properly
Make sure the cake is completely cool before adding the filling. Otherwise, the cream will melt!

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Cherry Swiss Roll
Use a vegan chocolate, egg replacer, and plant-based cream. It’s surprisingly easy! My friend Sarah swears by her vegan version.

Gluten-Free Chocolate Cherry Swiss Roll
Substitute the all-purpose flour with a gluten-free flour blend.

Spice Level Adjustment (Adding Chili to Chocolate)
A pinch of chili powder in the chocolate mixture adds a lovely warmth and subtle kick. My husband loves this!

Festival Adaptations (Christmas/New Year Swiss Roll)
Dust with icing sugar to resemble snow, or decorate with festive sprinkles.

Serving Suggestions

Slice the Swiss roll with a sharp, serrated knife. A dollop of whipped cream and a few fresh cherries make a beautiful presentation. It pairs perfectly with a cup of coffee or a glass of dessert wine.

Storage Instructions

Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of chocolate is best for a Swiss roll?
A good quality dark chocolate with around 70% cocoa solids is ideal.

Can I make this Swiss roll ahead of time?
Yes, you can make the cake and cherry filling a day ahead. Store them separately and assemble the Swiss roll just before serving.

What can I substitute for Kirsch in the cream?
Cherry brandy or ½ tsp of almond extract are good substitutes.

How do I prevent the Swiss roll from sticking to the parchment paper?
Make sure the parchment paper is well-greased.

Can I use frozen cherries instead of canned?
Yes, you can! Just thaw them completely and drain off any excess liquid.

What does the coffee do for the chocolate flavor?
It enhances and deepens the chocolate flavor without making it taste like coffee. It’s a little secret trick!

Enjoy baking (and eating!) this delicious Chocolate Cherry Swiss Roll. I hope it brings as much joy to your table as it does to mine! Let me know how it turns out in the comments below. Happy baking!