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Introduction
Imagine the delicate, airy texture of a classic Swiss roll infused with the rich, indulgent flavors of a Black Forest cake. This delightful fusion combines the best of both worlds—light chocolate sponge cake rolled with luscious cherry filling and velvety whipped cream, all wrapped in a symphony of flavors. Whether you're looking for a show-stopping dessert for a special occasion or a sweet treat to indulge in, this Swiss Roll with Black Forest charm is sure to impress.
Ingredients
For the Chocolate Sponge Cake:
4 large eggs
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
½ cup (60g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
For the Cherry Filling:
1 cup (150g) pitted cherries (fresh or canned)
2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
1 tablespoon kirsch (optional, for authentic Black Forest flavor)
For the Whipped Cream Filling:
1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
For Decoration:
Chocolate shavings or cocoa powder
Extra whipped cream and cherries for garnish
Instructions
Step 1: Prepare the Chocolate Sponge Cake
Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and sugar until pale and fluffy. Add vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt. Gently fold this into the egg mixture, ensuring not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While still warm, carefully roll the cake (with parchment paper) from the short side into a log shape. Let it cool completely.
Step 2: Make the Cherry Filling
In a saucepan, combine cherries, sugar, and cornstarch slurry.
Cook over medium heat until thickened. If using kirsch, stir it in. Let it cool.
Step 3: Prepare the Whipped Cream
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Assemble the Roll
Unroll the cooled sponge cake carefully.
Spread a layer of cherry filling, followed by whipped cream.
Gently roll the cake back up, peeling away the parchment paper.
Chill for at least 30 minutes to set.
Step 5: Decorate and Serve
Dust with cocoa powder or top with chocolate shavings.
Garnish with extra whipped cream and cherries.
Slice and enjoy!
Serving and Storage Tips
Best served chilled for a firm yet soft texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the roll (wrapped tightly in plastic wrap) for up to a month.
Variations
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