Why You’ll Love This Recipe
This recipe brings together the best of both worlds, combining the airy texture of a Swiss roll with the bold and rich flavors of Black Forest cake. It’s a perfect dessert for those who love chocolate and cherries, while also appreciating the softness of a sponge cake. The result is a dreamy, melt-in-your-mouth experience with every bite. It’s ideal for special occasions, family gatherings, or just whenever you’re craving something deliciously indulgent.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 jar maraschino cherries (or fresh cherries)
- 1/2 cup dark chocolate shavings or chocolate chips
- 1/4 cup cherry juice (from the maraschino cherries or fresh cherry syrup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until well combined, being careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and allow it to cool slightly. Dust a clean kitchen towel with powdered sugar, and then carefully turn the cake onto the towel. Roll the cake up while it’s still warm, starting from one short end. Let it cool completely while rolled up.
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Once the cake has cooled, unroll it gently. Brush the inside with cherry juice, then spread a generous layer of whipped cream over the entire surface.
- Sprinkle chocolate shavings and arrange the cherries on top of the whipped cream.
- Carefully re-roll the cake, then transfer it to a serving platter. Chill in the fridge for at least an hour before slicing.
- Garnish with extra whipped cream, cherries, and chocolate shavings if desired.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Add Liqueur: You can add a splash of cherry liqueur to the whipped cream or drizzle it over the cake before rolling for an adult twist.
- Use Fresh Cherries: If you prefer fresh cherries, they can be used instead of maraschino cherries, adding a natural sweetness.
- Chocolate Ganache: For a richer chocolate flavor, drizzle the Swiss roll with a homemade chocolate ganache instead of chocolate shavings.
- Different Fillings: Experiment with different fillings like mascarpone cheese or flavored whipped cream for a unique variation.
Storage/Reheating
- Storage: Store any leftover Swiss roll in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
- Reheating: This dessert is best enjoyed chilled and does not require reheating. If you prefer to enjoy it slightly warmer, let it sit at room temperature for a few minutes before serving.
FAQs
How can I make the sponge cake lighter?
The key to a light and airy sponge cake is to not over-mix the batter once the dry ingredients are added. Also, folding gently will help keep the air in the mixture.
Can I use whipped cream from a can instead of homemade?
Yes, you can use canned whipped cream as a shortcut. However, freshly whipped cream will give you a richer, smoother texture that complements the sponge cake better.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a regular baking sheet, but you might need to adjust the thickness of the batter, as jelly roll pans are typically smaller and deeper.
Can I use a different type of fruit?
While cherries are traditional in Black Forest desserts, you can swap them with other berries like raspberries or strawberries for a fresh twist.
How do I prevent the cake from cracking while rolling?
Make sure the cake is slightly cooled but still warm when you start rolling it. If it’s too cool, it may crack. Also, using a kitchen towel with powdered sugar can help prevent sticking.
Can I make the cake in advance?
Yes, you can bake the cake a day ahead and store it in the fridge. Just assemble the cake on the day you plan to serve it.
Can I freeze the Swiss roll?
Yes, you can freeze the Swiss roll before assembling it. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the fridge before adding the whipped cream and toppings.
What kind of chocolate should I use for the shavings?
Dark chocolate works best for a rich flavor, but you can also use milk chocolate if you prefer a sweeter taste.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the cocoa powder and other ingredients are gluten-free as well.
How can I make the cake richer?
To make the cake even richer, you can add a few tablespoons of melted butter to the batter for a buttery flavor, or use heavy cream in place of milk.
Conclusion
Swiss Roll Meets Black Forest Charm is the perfect dessert for those who love indulgent, chocolatey treats with a twist. The combination of soft sponge cake, fluffy whipped cream, and sweet cherries makes this recipe a real crowd-pleaser. Whether you’re celebrating a special occasion or just treating yourself, this dessert is sure to become a favorite in your baking repertoire. Enjoy!
Print
Swiss Roll Meets Black Forest Charm
- Total Time: 1 hour 45 minutes
- Yield: 8-10 servings
- Diet: Gluten Free
Description
Indulge in the ultimate dessert fusion with our Swiss Roll Meets Black Forest Charm recipe. Combining the airy softness of a Swiss roll with the rich decadence of Black Forest cake, this delightful treat features fluffy sponge cake, whipped cream, cherries, and chocolate shavings. Perfect for special occasions or when you crave a chocolate-cherry indulgence!
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 jar maraschino cherries (or fresh cherries)
- 1/2 cup dark chocolate shavings or chocolate chips
- 1/4 cup cherry juice (from the maraschino cherries or fresh cherry syrup)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large mixing bowl, beat eggs and granulated sugar together until light and fluffy. Add vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until well combined.
- Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- Remove the cake, cool slightly, and dust a clean kitchen towel with powdered sugar. Turn the cake onto the towel and roll it up while still warm. Let it cool completely while rolled.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Unroll the cooled cake, brush the inside with cherry juice, and spread a layer of whipped cream. Sprinkle with chocolate shavings and arrange cherries on top.
- Carefully re-roll the cake and transfer it to a platter. Chill in the fridge for at least an hour before slicing.
- Garnish with extra whipped cream, cherries, and chocolate shavings if desired.
Notes
- Add cherry liqueur to the whipped cream for an adult twist.
- Fresh cherries can replace maraschino cherries for a more natural sweetness.
- Chocolate ganache can be used instead of chocolate shavings for a richer chocolate flavor.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German, American
