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Black Forest Swiss Roll – A Chocolate & Cherry Delight!
If you’re a fan of indulgent desserts that blend rich chocolate with sweet, tangy fruit, then the Black Forest Swiss Roll is about to become your new favorite treat. This decadent dessert is a delicious twist on the classic Black Forest cake, reimagined into a light, fluffy Swiss roll that’s as stunning to look at as it is to eat.
Filled with a luscious combination of whipped cream and juicy cherries, all wrapped up in a soft, chocolate sponge, the Black Forest Swiss Roll brings the perfect balance of sweetness and depth. Whether you’re preparing for a special occasion, a dinner party, or just craving something indulgent, this dessert is sure to impress.
What Makes the Black Forest Swiss Roll So Special?
The Black Forest Swiss Roll takes the beloved flavors of the Black Forest Cake—chocolate, cherries, and cream—and transforms them into a neat, spiral-shaped roll that’s easy to slice and serve. It’s visually striking, too, with its beautiful swirls of chocolate sponge, cream, and cherries peeking out from the inside.
Unlike traditional layer cakes, the Swiss roll offers a light, airy texture due to the sponge cake. It’s a perfect balance of richness from the chocolate and the refreshing tartness of cherries. Plus, it’s a fun twist on a classic that’ll wow your guests and family alike!
Ingredients
For the Chocolate Sponge Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 jar of maraschino cherries or fresh cherries (about 1/2 cup, pitted and chopped)
- 2 tablespoons cherry juice or syrup (optional, for extra flavor)
Instructions
Step 1: Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper comes up the sides of the pan slightly for easy removal later. Lightly grease the parchment paper with a little butter or non-stick spray.
Step 2: Make the Chocolate Sponge Cake In a medium bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
In a separate large bowl, beat the eggs with the sugar and salt until the mixture is pale, fluffy, and doubles in volume. This can take about 5 minutes using an electric mixer on high speed.
Once the egg mixture is ready, gently fold in the dry ingredients in three additions. Use a spatula to fold carefully, ensuring you don’t deflate the batter. Stir in the vanilla extract.
Step 3: Bake the Sponge Cake Pour the cake batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly touched and a toothpick comes out clean.
Step 4: Roll the Cake While the cake is baking, place a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar. Once the cake is done baking, remove it from the oven and immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
While the cake is still warm, roll it up from one short end, with the towel inside, creating a log shape. Let it cool completely while wrapped in the towel. This step helps the cake set and keeps it from cracking when you unroll it later.
Step 5: Make the Filling While the cake cools, prepare the filling. In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream—aim for a smooth, billowy texture.
Once the whipped cream is ready, gently fold in the chopped cherries and a tablespoon of the cherry syrup or juice. This will add an extra burst of flavor and color to the filling.
Step 6: Unroll and Fill the Cake Once the cake has cooled completely, carefully unroll it from the towel. Spread an even layer of the whipped cream mixture over the entire surface of the cake, leaving about an inch around the edges. Be generous with the whipped cream, as this will create a delicious, creamy center.
Step 7: Roll the Cake Back Up Once you’ve spread the filling, gently roll the cake back up, starting from the short end. Be cautious as you roll to ensure the sponge doesn’t crack. If the roll begins to crack, don’t worry—simply smooth it out with your hands or cover it with more whipped cream.
Step 8: Garnish and Serve Place the rolled Swiss ca
