The Black Forest Swiss Roll is an exquisite dessert that marries the rich flavors of chocolate with the tartness of cherries. This roll features a light yet rich chocolate sponge cake filled with luscious whipped cream and juicy cherries, all topped with a drizzle of dark chocolate. Perfect for celebrations or as a sophisticated treat for any dessert table, it’s not only delicious but also visually appealing.
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
For the Filling:
- 1 cup heavy cream, whipped
- 2 tbsp powdered sugar
- 1/2 cup cherry pie filling or fresh cherries
For the Topping:
- 1/2 cup dark chocolate, melted
- Extra cherries for garnish
Preparation:
- Step 1: Prepare the Chocolate Sponge
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a large bowl, whisk the eggs, granulated sugar, and vanilla extract on high speed until thick and fluffy.
- Sift in the cocoa powder and gently fold it into the egg mixture until fully incorporated.
- Spread the batter evenly onto the prepared baking sheet and bake for 10–12 minutes, or until the cake springs back when touched lightly.
- Step 2: Roll & Cool the Cake
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper.
- Gently roll the cake along with the towel into a spiral. Let the rolled cake cool completely to set its shape.
- Step 3: Fill & Roll Again
- Once the cake has cooled, unroll it gently. Spread a layer of whipped cream sweetened with powdered sugar over the surface.
- Scatter the cherry pie filling or fresh cherries evenly over the cream.
- Re-roll the cake tightly, ensuring the filling stays in place.
- Step 4: Decorate
- Place the rolled cake seam-side down on a serving platter.
- Drizzle the melted dark chocolate over the top and garnish with additional cherries for a beautiful finish.
Variation:
For an extra layer of flavor, infuse the whipped cream with a bit of kirsch (cherry brandy) if desired.
Cooking Note:
Ensure not to overbake the sponge as it needs to remain flexible enough to roll without cracking.
Serving Suggestions:
Serve slices of the Black Forest Swiss Roll with a dollop of whipped cream or alongside a cup of strong coffee for a truly indulgent experience.
Tips:
- Sponge Flexibility: Roll the sponge while it’s still warm to avoid cracks.
- Chocolate Drizzle: Use a piping bag or a spoon for more control when drizzling chocolate over the cake.
Prep Time:
- 20 minutes
Bake Time:
- 10 minutes
Total Time:
- 30 minutes
Servings:
- 8 servings
Nutritional Information:
- Calories: Approx. 350 per serving
- Protein: 4 g
- Sodium: 85 mg
FAQs:
- Can I make this in advance? Yes, the cake can be made a day ahead and kept refrigerated. Add the chocolate drizzle just before serving to keep it looking fresh.
- What if I don’t have cherry pie filling? Fresh pitted cherries, canned cherries, or even raspberry pie filling make great alternatives.
Conclusion
The Black Forest Swiss Roll is a stunning and delicious dessert that combines the beloved flavors of chocolate and cherry in a light, elegant format. It’s as much a pleasure to look at as it is to eat, making it the perfect highlight for any special occasion or gathering.
Print
Black Forest Swiss Roll – A Chocolate & Cherry Delight!
- Total Time: 30 minutes
Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
For the Filling:
- 1 cup heavy cream, whipped
- 2 tbsp powdered sugar
- 1/2 cup cherry pie filling or fresh cherries
For the Topping:
- 1/2 cup dark chocolate, melted
- Extra cherries for garnish
Instructions
- Step 1: Prepare the Chocolate Sponge
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a large bowl, whisk the eggs, granulated sugar, and vanilla extract on high speed until thick and fluffy.
- Sift in the cocoa powder and gently fold it into the egg mixture until fully incorporated.
- Spread the batter evenly onto the prepared baking sheet and bake for 10–12 minutes, or until the cake springs back when touched lightly.
- Step 2: Roll & Cool the Cake
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper.
- Gently roll the cake along with the towel into a spiral. Let the rolled cake cool completely to set its shape.
- Step 3: Fill & Roll Again
- Once the cake has cooled, unroll it gently. Spread a layer of whipped cream sweetened with powdered sugar over the surface.
- Scatter the cherry pie filling or fresh cherries evenly over the cream.
- Re-roll the cake tightly, ensuring the filling stays in place.
- Step 4: Decorate
- Place the rolled cake seam-side down on a serving platter.
- Drizzle the melted dark chocolate over the top and garnish with additional cherries for a beautiful finish.
Variation:
For an extra layer of flavor, infuse the whipped cream with a bit of kirsch (cherry brandy) if desired.
Notes
Ensure not to overbake the sponge as it needs to remain flexible enough to roll without cracking.
Serving Suggestions:
Serve slices of the Black Forest Swiss Roll with a dollop of whipped cream or alongside a cup of strong coffee for a truly indulgent experience.
Tips:
- Sponge Flexibility: Roll the sponge while it’s still warm to avoid cracks.
- Chocolate Drizzle: Use a piping bag or a spoon for more control when drizzling chocolate over the cake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 8 servings
- Calories: Approx. 350 per serving
- Sodium: 85 mg
- Protein: 4 g
You might also like these recipes
flavor
Black Forest Swiss Roll – A Chocolate & Cherry Delight!
Amore Eats
Dark Old English Fruitcake
flavor
Reese’s Peanut Butter No Bake Bars