How to Make a Swiss Roll Cake with Black Forest Flavor
A rich, decadent twist on the traditional Swiss roll, this Black Forest Cake Roll blends a light chocolate sponge cake with layers of whipped cream and juicy cherries. Rolled to perfection and topped with chocolate curls and fresh fruit, this dessert is as stunning as it is satisfying.
Ingredients
For the chocolate sponge cake:
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
For the whipped cream filling:
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the cherry filling:
- 1 cup cherry pie filling or canned cherries, chopped
- 1 tbsp cherry juice (optional)
For the topping:
- ½ cup whipped cream (optional, for garnish)
- Chocolate shavings or curls
- Extra cherries for decoration
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2️⃣ In a mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed for about 5-6 minutes until thick and pale.
3️⃣ Add vanilla extract and gently fold it in.
4️⃣ In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5️⃣ Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
6️⃣ Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
7️⃣ While the cake is baking, lay a clean kitchen towel flat and dust it lightly with powdered sugar.
8️⃣ When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
9️⃣ Starting from the short end, roll the cake up with the towel inside. Let it cool completely in the rolled shape.
🔟 While the cake cools, make the whipped cream filling: beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
1️⃣1️⃣ Unroll the cooled cake and spread a layer of whipped cream over it, leaving a small border.
1️⃣2️⃣ Spread chopped cherries evenly over the whipped cream, and if desired, drizzle a bit of cherry juice.
1️⃣3️⃣ Carefully re-roll the cake (without the towel) and place seam-side down on a serving plate.
1️⃣4️⃣ Chill the cake for at least 1 hour before serving.
1️⃣5️⃣ Garnish with whipped cream, chocolate shavings, and cherries if desired. Slice and serve.
Notes
- Be sure to roll the cake while still warm using a towel to avoid cracks.
- Let the rolled cake cool completely before filling to prevent melting the cream.
- Adjust the sweetness of the whipped cream if using sweetened cherry pie filling.
- Want a deeper cherry flavor? Add a splash of Kirsch or maraschino cherry juice.
- For best presentation, chill for at least 1 hour before slicing and serving.