Black Forest Swiss Roll Cake
A delightful dessert combining rich chocolate, sweet cherries, and fluffy whipped cream, perfect for celebrations and gatherings.
Ingredients
For the cake
- 4 large eggs, room temperature Ensure they are at room temperature for best results.
- 3/4 cup granulated sugar (150g)
- 1 tsp vanilla extract
- 1/4 cup whole milk (60ml)
- 1/3 cup unsweetened cocoa powder (35g)
- 3/4 cup all-purpose flour (95g)
- 1 tsp baking powder
- 1/4 tsp salt
For the filling and decoration
- 2 cups heavy whipping cream (480ml), cold
- 1/3 cup powdered sugar (40g)
- 1 cup cherry pie filling or maraschino cherries
- to taste Chocolate ganache or melted dark chocolate for drizzling
- to taste Chocolate shavings or chopped chocolate
- to taste Extra whipped cream for piping
- to taste Cocoa powder for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar together for 4–5 minutes until pale, fluffy, and doubled in volume.
- Mix in the vanilla and milk.
- Sift in the cocoa powder, flour, baking powder, and salt. Gently fold everything together until smooth and airy.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes, just until the cake springs back lightly when touched.
- While the cake is still warm, carefully roll it up with a clean kitchen towel dusted with cocoa powder. Let it cool completely rolled up to help prevent cracking.
Filling and Assembly
- Beat the heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.
- Unroll the cooled chocolate sponge cake and spread a thick layer of whipped cream across the surface.
- Add cherries evenly over the cream.
- Gently roll the cake back up tightly. Transfer to a serving tray seam-side down.
- Decorate the cake with extra whipped cream swirls, chocolate drizzle, chocolate shavings, and plenty of glossy cherries.
- Chill for at least 1 hour before slicing for clean, beautiful swirls.
Notes
For serving, you can dust the cake with cocoa powder and pair with coffee or tea. Store in the refrigerator for up to three days or freeze wrapped well for longer storage. Allow to cool completely to prevent cracks.