This elegant dessert is the perfect combination of a classic Swiss roll and the beloved Black Forest cake. Soft chocolate sponge cake is rolled with a luscious whipped cream filling and a layer of sweet cherries, creating a show-stopping treat that’s as beautiful as it is delicious. Ideal for holidays, birthdays, or any special celebration, this Swiss Roll offers both rich chocolate flavor and a refreshing fruity twist.
Why You’ll Love This Recipe
This recipe brings the decadence of a Black Forest cake into an easy-to-make Swiss roll. The chocolate sponge is light yet indulgent, the whipped cream filling is airy and smooth, and the cherries add a sweet-tart contrast that makes every bite irresistible. Plus, it looks stunning when sliced, making it a centerpiece dessert for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge Cake:
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder
For the Cream Filling:
• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
For the Cherry Layer:
• 1 cup cherry jam or pitted fresh cherries
• 2 tablespoons cherry liqueur (optional)
For Garnish:
• ½ cup chocolate shavings or curls
• Fresh cherries
Directions
Prepare the Chocolate Sponge Cake
Preheat your oven to 175°C (350°F). Line a 10×15-inch (25×38 cm) baking sheet with parchment paper. In a mixing bowl, beat the eggs and sugar for about 5 minutes, until light and fluffy. Add vanilla and sifted cocoa powder, gently folding it into the mixture to maintain its volume. Spread the batter evenly onto the prepared pan and bake for 10–12 minutes, until it springs back when lightly pressed.
Roll the Sponge Cake
While still warm, turn the sponge cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel. Allow it to cool completely.
Prepare the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Swiss Roll
Unroll the cooled sponge cake carefully. Spread the whipped cream evenly, leaving about 1–2 cm around the edges. Spoon cherry jam or place fresh cherries over the cream. Drizzle with cherry liqueur if using. Gently roll the sponge back up, placing it seam-side down.
Decorate
Spread any remaining cream over the top of the roll. Garnish with chocolate shavings or curls and fresh cherries for an elegant finish.
Chill and Serve
Refrigerate for at least 1 hour before serving to let the flavors meld. Slice and serve cold.
• Alcohol-Free Option: Omit the cherry liqueur and replace it with cherry syrup or juice.
• White Chocolate Twist: Use white chocolate curls for a more delicate, contrasting garnish.
• Berry Mix: Substitute cherries with raspberries or strawberries for a fruity twist.
• Chocolate Ganache Topping: Pour a thin layer of ganache over the roll for extra richness.
• Mini Rolls: Slice the cake into smaller portions before rolling for individual servings.
Storage/Reheating
Store the Swiss roll in an airtight container in the refrigerator for up to 3 days. It’s best served chilled. Avoid freezing, as the whipped cream may lose its texture upon thawing. If desired, let it sit at room temperature for 10–15 minutes before serving for the best texture.
FAQs
How do I prevent the sponge cake from cracking when rolling?
Roll the cake while it’s still warm with a kitchen towel; this helps it hold its shape without breaking.
Can I make this Swiss roll a day ahead?
Yes, it actually tastes better the next day as the flavors meld together.
What if I don’t have cherry liqueur?
You can replace it with cherry juice, syrup, or even a splash of rum extract for a similar flavor.
Can I use store-bought whipped cream?
Homemade whipped cream gives the best texture, but stabilized store-bought versions can be used in a pinch.
How do I know when the sponge cake is done?
It should spring back lightly when pressed, and a toothpick inserted in the center should come out clean.
Can I freeze the sponge cake before filling it?
Yes, you can freeze the rolled sponge (without filling) for up to one month. Thaw completely before unrolling and assembling.
Why did my cake turn out dry?
Overbaking or adding too much cocoa powder can dry the cake. Stick to the recommended time and measurements.
Can I use canned cherries?
Yes, drain them well before adding to prevent excess moisture in the roll.
How long should I chill the roll before serving?
At least 1 hour in the refrigerator is ideal, but 2 hours gives an even better set.
Can I add chocolate chips to the filling?
Absolutely, mini chocolate chips or grated chocolate can add a delightful texture and boost the chocolate flavor.
Conclusion
This Swiss Roll Meets Black Forest is a perfect fusion of chocolate and cherry goodness. With its fluffy sponge, rich cream, and fruity filling, it’s a dessert that feels both classic and luxurious. Whether you serve it at a festive dinner or a casual afternoon tea, it’s sure to impress your guests and satisfy every sweet craving.
This elegant dessert blends the rich flavor of a Black Forest cake with the classic charm of a Swiss roll. Featuring a soft chocolate sponge rolled around fluffy whipped cream and a cherry layer, it’s a stunning and delicious treat perfect for celebrations.
Ingredients
For the Chocolate Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
For the Cream Filling:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Cherry Layer:
1 cup cherry jam or pitted fresh cherries
2 tablespoons cherry liqueur (optional)
For Garnish:
½ cup chocolate shavings or curls
Fresh cherries
Instructions
Prepare the Sponge: Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment. Beat eggs and sugar until light and fluffy (about 5 minutes). Add vanilla. Sift in cocoa powder and gently fold until just combined.
Bake: Spread batter evenly in pan. Bake for 10–12 minutes, or until it springs back when gently pressed.
Roll: While warm, invert cake onto a clean towel dusted with powdered sugar. Remove parchment. Roll up with towel and let cool completely.
Whip Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
Assemble: Unroll cake. Spread whipped cream evenly, leaving a 1–2 cm border. Add cherry jam or cherries. Drizzle with liqueur if using. Re-roll cake and place seam-side down.
Decorate: Spread remaining cream over top. Garnish with chocolate shavings and fresh cherries.
Chill: Refrigerate for at least 1 hour before slicing and serving.
Notes
Roll sponge while warm to prevent cracking.
For a non-alcoholic version, use cherry juice or syrup instead of liqueur.
You can prepare the sponge ahead and freeze (unfilled) for up to a month.
Decorate just before serving for freshest look.
Chill for at least 1 hour for easier slicing and better flavor melding.
