Print

Black Forest Chocolate Swiss Roll Recipe

Black Forest Chocolate Swiss Roll Recipe
Print Recipe

★★★★★

5 from 23 reviews

This Black Forest Chocolate Swiss Roll is a decadent dessert featuring a light and airy chocolate sponge cake rolled with a luscious cherry filling and whipped cream, then topped with a rich chocolate ganache and garnished with fresh cherries and chocolate curls. Perfectly balanced with sweet, tart, and creamy flavors, this elegant cake is ideal for special occasions or indulgent treats.

Ingredients

Scale

Chocolate Sponge Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Cherry Filling

  • 1 ½ cups fresh or canned cherries, pitted and chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Whipped Cream Filling

  • 1 ¼ cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • ¾ cup heavy cream
  • 6 ounces (170 g) semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Garnish

  • Fresh cherries
  • Chocolate curls or shavings

Instructions

  1. Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and sugar using an electric mixer for about 5 minutes until the mixture is thick and pale. Add vanilla extract and milk, then gently fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when lightly touched.
  2. Roll the Cake: Place a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately turn the hot cake out onto the towel and carefully peel off the parchment paper. Starting from the short end, gently roll the cake with the towel inside it. Let the rolled cake cool completely.
  3. Make the Cherry Filling: In a small saucepan, combine chopped cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes. Stir in the cornstarch mixture and continue to cook until the filling thickens. Remove from heat and let it cool completely.
  4. Whip the Cream: In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
  5. Assemble the Swiss Roll: Carefully unroll the cooled cake. Spread a thin layer of cherry filling over the surface, leaving about a ½-inch margin around the edges. Spread the whipped cream evenly over the cherries. Gently re-roll the cake without the towel, keeping it tight but not too firm.
  6. Prepare the Ganache: Heat the heavy cream until just simmering. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2 minutes. Stir until the mixture is smooth, then whisk in the unsalted butter to add shine. Allow the ganache to cool slightly until it thickens but is still pourable.
  7. Frost and Decorate: Place the rolled cake on a serving platter. Pour the chocolate ganache evenly over the roll, allowing it to drip down the sides. Garnish the top with fresh cherries and chocolate curls or shavings for an elegant presentation.
  8. Chill and Serve: Refrigerate the assembled Swiss roll for at least 1 hour to allow setting. Slice and serve chilled for a rich, balanced dessert experience combining chocolate, cherry, and whipped cream flavors.

Notes

  • Use freshly pitted cherries for best flavor, though canned cherries work well too.
  • Dusting the towel with powdered sugar prevents the cake from sticking when rolling.
  • Be gentle when folding ingredients to keep the sponge light and airy.
  • The cake can be made a day ahead and refrigerated wrapped tightly in plastic wrap.
  • For a dairy-free version, substitute coconut cream for whipping cream and use dairy-free chocolate.

Nutrition

Keywords: Black Forest roll, Chocolate Swiss roll, cherry dessert, chocolate cake roll, whipped cream cake, ganache cake

Find it online: https://maicook.com/black-forest-chocolate-swiss-roll-recipe/