The Daring Bakers’ Challenge – Chocolate Swiss Swirl Cake with "Liquored Up" Cherry Vanilla Ice Cream!

The Daring Bakers’ Challenge – Chocolate Swiss Swirl Cake with "Liquored Up" Cherry Vanilla Ice Cream!

July’s Daring Bakers’ Challenge was to make a Swiss Swirl Ice Cream Cake. This challenge was hosted by Sunita of Sunita’s World – Life and Food. For those of you not familiar with The Daring Bakers, this is a group of people (primarily food bloggers) that participate in a baking challenge each month.

Here is the description of the challenge as described by Sunita. “The recipe for this month’s challenge has been adapted from this Swiss swirl ice cream cake from the Taste of Home website. Slices of Swiss roll are used to line a bowl and then filled with vanilla ice-cream, hot fudge ice cream topping and chocolate ice cream.”

Now, of course, all of this baking stuff is hazardous to the waistlines very fun to participate in, but we all like to change the recipes around a bit. So as expected, my version is a little different than the the one we were asked to prepare (and hopefully a little less caloric!).

Life's a bowl of cherries (well, some days...)!

The original recipe called for making two cake rolls and one ginormous dessert! (By the way “ginormous” is now acknowledged as a “real” word, according to the Urban Dictionary!) Short of a house full of teenagers (reason I ever knew the word ginormous) or a rather large dinner party, who is going to eat all of that?! So, I opted for making one Swiss cake roll (instead of 2) and did not even use all of it (but it was good to nibble on while assembling the dessert and there are still some very tasty leftovers!). I made one batch of ice cream (not two) and left out the hot fudge sauce. You know the Bunkycooks have no business eating all of that stuff!

I did whip up a batch of homemade cherry vanilla ice cream (oh, yum!) to go along with the chocolate Swiss roll and combined them for my interpretation of this dessert. Let me just say, that it has been awhile since I have prepared a boozy dessert. Do you remember the Grand Marnier Steamed Pudding and the Blackberry Claufouti with Chambord and White Chocolate? I definitely need to be making some more of these! In fact, I say, just make the ice cream if you are not interested in the fancy dessert. It is sooo good all by itself!

You need one of these!

Now that I have the ultimate boozy cherry vanilla ice cream recipe, it has been added to that soon to be very long list of Mr. Bunkycooks’ “We can’t eat that unless you make it at home” foods! SO, now add Cherry Vanilla Ice Cream with Kirsch to that list which includes homemade pasta, grind it yourself peanut butter and vanilla ice cream from scratch and I almost forgot the strawberry jam. What will be next?? Maybe I should not ask!

I did take this delightful dessert to a small dinner party (5 people) and we had leftovers. One half of this recipe is sufficient to feed 8 people. I drizzled the individual slices with some of the remaining Kirsch and cherry juice liquid. * You must make sure you reserve some of this juice and do not use it all in the ice cream (just save 1/4 of a cup out) and then be sure to collect all the juice from the cherries to add that to the mixture. It really adds a lovely flavor to the cake and brings out the flavor of the cherries. By the way, if you do not have a cherry pitter, you need to get this one. It makes preparing cherries a piece of cake (no pun intended)!

Thank you to Sunita for hosting this month’s challenge! It has been years since I have made a chocolate Swiss roll cake and I had forgotten how much fun it is.

It's not gorgeous, but it sure is delicious!

Chocolate Swiss Cake Roll with Cherry Vanilla Ice Cream

Serves 8


Suggestions on preparation – I made the base for ice cream the day before. I then baked the cake roll the next day. While it cooled, I made the whipped cream. I then filled the cake with the whipped cream and refrigerated the cake (wrapped tightly in plastic). I prepared the cherries and then made the ice cream. I froze the ice cream to a firmer consistency (it took a few hours) and then assembled the cake. It needs to remain in the freezer for several hours before serving.

Cherry Vanilla Ice Cream
Makes approximately 1 quart
2/3 cup sugar
2 large eggs, at room temperature
2 tablespoons all-purpose flour
1/4 teaspoon salt

1 pound cherries, pitted and halved
1/2 cup sugar
1 teaspoon lemon juice
3 tablespoons Kirsch
1 2/3 cups whole milk
1 cup heavy cream
2 teaspoons vanilla extract

Chocolate Dessert Roll Cake
(Adapted from Pillsbury)
1/2 cup unbleached, all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, at room temperature, separated
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons water

Sweetened Whipped Cream
8 ounces of heavy whipping cream
2 1/2 tablespoons sugar
1/2 teaspoon vanilla


For custard for ice cream:
In a medium mixing bowl, beat the sugar into the eggs until thick and pale yellow. Beat in the flour and salt and set aside.

Bring the 1 2/3 cups of heavy cream and skim milk mixture to a simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly (it should coat the back of a spoon). Do not let the mixture boil or you will have scrambled eggs.

Pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Add the cream and vanilla. Mix well. Cover and refrigerate until well chilled or overnight. I prefer to let mine chill overnight.

For cherries for ice cream:
Combine cherries and sugar in a medium saucepan. Bring to a boil. Cook on low to medium heat for about 8 minutes or until soft. (The liquid should be thick and you should have about 1/2 cup or slightly more.) Strain the cherries and set the liquid aside. Add the lemon juice and Kirsch to the liquid. Cool.

Add 1/2 cup of the liquid to the chilled custard mixture, reserving the rest of the liquid. Stir well to combine. Freeze in your ice cream maker, according to manufacturer’s directions. When the ice cream is at the soft-serve stage, add the cherries. Freeze for an additional 5 minutes or until cherries are combined and ice cream has returned to soft-serve stage. Remove the ice cream form the freezer, transferring to a container. Freeze until almost firm (several hours).

* Be sure to take the extra liquid that has gathered from the cherries and add it to any of the other liquid reserved from earlier. You will want to use this to drizzle on the cake.

For cake:
Heat over to 350 degrees. Generously grease (not oil) bottom only of a 15×10-inch jelly roll pan; line with parchment paper and grease again. Combine first four ingredients; set aside. In small bowl, beat egg whites until foamy. Gradually add 1/2 of sugar, beating continuously until stiff peaks form. Set aside.

In large bowl, beat egg yolks until thick and lemon-colored. Add remaining sugar and vanilla; beat until very thick. Stir in water. Add flour mixture gradually, folding into egg mixture after each addition. Gently fold in beaten egg whites. Spread batter into prepared pan. Bake at 350 degrees for 18 to 22 minutes or until top springs back when lightly touched in center.

Remove pan from oven. Loosen edges; immediately turn onto towel dusted with powdered sugar. Starting at narrow end, roll up cake in towel; place on rack to cool completely. In the meantime, prepare the whipped cream.

For whipped cream:
In a large bowl, add the cream, sugar and vanilla and beat till very thick. Use right away to fill chocolate cake roll.

For assembly:
Carefully unroll cake. Spread sweetened whipped cream evenly over chocolate cake roll, coming to within 1/2 inch of the edges. Carefully roll the cake and wrap tightly in plastic wrap. Store seam side down. Refrigerate until ready to use.

Line a medium sized bowl with plastic wrap. Remove the cake roll from the refrigerator. Carefully slice cake into slices. (Mine were about 3/4 inch thick and I had leftovers). Place the slices around the inside of the bowl, as desired. Remove the ice cream from the freezer and spread evenly over the cake slices in the bowl. Cover the dish with plastic wrap and freeze several hours, or until ice cream is firm.

To unmold, turn bowl upside down over a serving plate. Warm up the bowl with your hands. The cake should loosen from the bowl. Remove the plastic wrap. Cut into slices and serve them drizzled with Kirsch flavored cherry juice.

38 Responses to “The Daring Bakers’ Challenge – Chocolate Swiss Swirl Cake with "Liquored Up" Cherry Vanilla Ice Cream!”

  1. 1

    Monet — July 29, 2010 @ 4:06 pm

    I love the adaptations you made. Give me cherry ice cream any day of the week! Your slice looks beautiful and I’m sure it tasted heavenly on a hot afternoon. Thank you for sharing!

  2. 2

    Belinda @zomppa — July 29, 2010 @ 4:40 pm

    I like this! It looks like a little Swiss Cake hedgehog!

    • bunkycooks replied: — July 30th, 2010 @ 9:21 pm

      I love your comment and I sooo agree! :)

  3. 3

    Drick — July 29, 2010 @ 5:56 pm

    not a big fan of cherry ice cream but looking at yours I think I would love it – for some reason it just looks so darn yummy (maybe ’cause I know you made it)… and I like your first pic, Brenda beat me to it, the hedgehog …. looks so fun to eat

    • bunkycooks replied: — August 1st, 2010 @ 6:01 pm

      Hedgehog is a perfect description! It is a funny looking dessert, but oh, so good! :)

  4. 4

    Magic of Spice — July 29, 2010 @ 6:04 pm

    That is gorgeous! And sounds fantastic :)

  5. 5

    Denise@There's a Newf in My Soup! — July 29, 2010 @ 6:43 pm

    Wow, we were thinking kinda along the same wavelength this month! Can’t go wrong with chocolate, cherries and booze! That first photo is absolutely gorgeous and I’m sure TS and FG will accept it in a heartbeat, unlike their rejection of mine based on “composition” and “dullness.” They certainly know how to frustrate the hell out of me sometimes! Very cool cherry pitter – mine only does one at a time ;-(

    • bunkycooks replied: — August 1st, 2010 @ 6:04 pm

      Hi Denise,

      The photo is on FG, but still no response from TS (they have several oldies pending…). I think your photos are great!

      You DO need the cherry pitter. It’s awesome! Four at a time is better than one!



  6. 6

    Chef Dennis — July 29, 2010 @ 10:21 pm

    what a delicious swiss roll, and cherry vanilla ice cream is one of my favorites! I know what you mean about making smaller sizes….I have been have cakes away to the neighbors, because I will just eat it all…..sigh….and thats the last thing I need!

    • bunkycooks replied: — August 1st, 2010 @ 6:05 pm

      Hi Chef,

      My neighbors can’t eat all our calorie laden desserts either. I guess I need to find more (and really skinny!) friends!


  7. 7

    redkathy — July 30, 2010 @ 12:15 am

    Oh man can you come and stay with me for a while. Red moved to London, his room is empty! Fabulous dessert my friend!

    • bunkycooks replied: — August 1st, 2010 @ 6:08 pm

      I’m there! Count me in! 😉

  8. 8

    MaryMoh — July 30, 2010 @ 3:42 am

    Oh wow…this is fabulous! It looks beautiful and I now it definitely tastes awesome…ice cream and chocolate rolls…mmm Would love to try, Thanks very much for sharing.

  9. 9

    sippitysup — July 30, 2010 @ 11:25 am

    Wow, I gotta say that does indeed look like a challenge! GREG

  10. 10

    Renata — July 30, 2010 @ 11:27 am

    Perfectly accomplished! Sounds delicious!

  11. 11

    Laura — July 30, 2010 @ 12:56 pm

    Chocolate and cherries – a wonderful combination! All these ice cream desserts make me want to go buy an ice cream maker!

    • bunkycooks replied: — August 1st, 2010 @ 6:08 pm

      Hi Laura,

      You need an ice cream maker! There are so many wonderful flavors. Once you make a batch, you will be hooked!


  12. 12

    sandie — July 30, 2010 @ 1:43 pm

    I love your variation. I wish I would have only made a 1/2 recipe. It really is ginormous!

    • bunkycooks replied: — August 1st, 2010 @ 6:14 pm

      Hi Sandie,

      Thank you for your comment. I am just now finishing up the leftovers of a half recipe! You truly could feed a large wedding party with the whole recipe of this dessert!


  13. 13

    Daydreamer Desserts — July 30, 2010 @ 6:27 pm

    You did a great job with this challenge, it looks so yummy! PS: Yes, I do think I need to pick up one of those cherry pitters for myself.

    • bunkycooks replied: — August 1st, 2010 @ 6:15 pm

      Hi Josie,

      Thank you! The cherry pitter is awesome! It is a must-have (even if you only use it periodically).


  14. 14

    Rosa — July 30, 2010 @ 8:45 pm

    That is a beautiful cake! I love your take on the recipe.



    • bunkycooks replied: — August 1st, 2010 @ 6:15 pm

      Thank you, Rosa!

  15. 15

    Lazaro — July 30, 2010 @ 11:35 pm

    Gorgeous cake. Fantastic recipe and presentation. The photos were not too shabby either.


  16. 16

    marla {family fresh cooking} — July 31, 2010 @ 9:14 am

    You rock this cake! It is gorgeous. I have to say this recipe requires patience that I do not have but how much would I LOVE to eat it. Your boozy cherries are a great partner with the chocolate.

    • bunkycooks replied: — August 1st, 2010 @ 6:16 pm

      Thanks for the comments, Marla! You definitely cannot go wrong with boozy cherries! This ice cream really was to die for! Yum!

  17. 17

    marla {family fresh cooking} — July 31, 2010 @ 9:14 am

    Oh and by the way….lovely presentation.

  18. 18

    Aparna — July 31, 2010 @ 10:22 am

    I love the colours and the perfect layers in your ice-cream cake.

    • bunkycooks replied: — August 1st, 2010 @ 6:17 pm

      Thank you! :)

  19. 19

    Stella — July 31, 2010 @ 10:26 am

    Pretty Bunky-looks really good! That instrument is so intriguing too. I’ve never seen a tool like that!

  20. 20

    The Mom Chef — July 31, 2010 @ 11:36 am

    Gorgeous. The combination of cake and ice cream looks outstanding. You always do such a great job.

  21. 21

    Alisa — July 31, 2010 @ 2:18 pm

    Great job with this one. It looks delicious. I should get me one of that cherry pitters…was it easy to use?

    • bunkycooks replied: — August 1st, 2010 @ 6:18 pm

      Hi Alisa,

      Yes, you need the cherry pitter! There are 2 sizes of cherries that you can pit (although I have only used the larger size). I love that you can pop 4 cherries in at a time and they are pitted! Pretty cool….


  22. 22

    penny aka jeroxie — August 1, 2010 @ 2:46 am

    Looks beautiful!! nice swiss roll. I must try it again.

  23. 23

    Meghan@traveleatlove — August 1, 2010 @ 5:13 pm

    This is SO pretty! I would never in a million years be able to make something like this, which I suppose, is why it is for daring bakers :)

  24. 24

    Brian @ A Thought For Food — August 2, 2010 @ 11:43 am

    Your cake is absolutely gorgeous! And the liquored up ice cream! Fan-freakin-tastic! Anything with booze in has got to be good. 😉

  25. 25

    sensiblecooking — August 3, 2010 @ 3:43 pm

    That just looks amazing. The fresh cherry and booze perfect.

  26. 26

    Margie — August 5, 2010 @ 11:50 am

    I haven’t had a chocolate swirl cake since I was a kid. And I’ve certainly never made one at home… you Daring Bakers are fearless. I LOVE cherry vanilla ice cream and yours looks fabulous. Cool cherry pitter. Mine only does one cherry at a time, a process made even slower when I eat every other pitted cherry.

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