𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗦𝘄𝗶𝘀𝘀 𝗥𝗼𝗹𝗹
This Black Forest Swiss Roll combines the rich flavors of chocolate sponge cake, luscious whipped cream, and sweet cherry filling. Rolled to perfection, it’s a beautiful and indulgent dessert inspired by the classic Black Forest cake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
For the Chocolate Sponge Cake:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
For Decoration:
- 1 cup whipped cream (additional for topping)
- 2 tbsp grated dark chocolate
- Fresh cherries (optional)
Instructions
- Prepare the Chocolate Sponge Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the edges are covered.
- In a large mixing bowl, beat eggs and sugar until pale and fluffy (about 5 minutes). Add vanilla extract and mix briefly.
- Sift cocoa powder, flour, baking powder, and salt into the egg mixture. Gently fold until just combined, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 8-10 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar. Once baked, immediately turn the cake onto the towel and carefully peel off the parchment paper. Roll the cake with the towel from the short end and let it cool completely.
- Make the Filling:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Assemble the Swiss Roll:
- Unroll the cooled sponge cake gently. Spread an even layer of whipped cream over the cake, leaving a small border around the edges.
- Add cherry filling evenly on top of the whipped cream.
- Carefully re-roll the cake, using the towel to guide it, but do not roll the towel into the cake. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- Decorate and Serve:
- Before serving, spread or pipe whipped cream on top of the roll. Garnish with grated dark chocolate and fresh cherries for a classic Black Forest look. Slice and enjoy!
Notes
- Use canned or homemade cherry filling based on your preference.
- Ensure the cake is rolled while still warm to prevent cracking.
- For extra flavor, brush the sponge cake with a light layer of cherry syrup or Kirsch (cherry liqueur).