Indulging in the perfect combination of chocolate and cherries has never been this rewarding! Our Swiss Roll Meets Black Forest Charm recipe takes the rich and decadent flavors of the classic Black Forest cake and transforms them into a visually stunning, irresistibly delicious Swiss roll. With a light and fluffy chocolate sponge cake, luscious cherry filling, and creamy whipped cream, this dessert is a showstopper for any occasion.
Whether you’re celebrating a special event or simply want to treat yourself, this dessert will leave a lasting impression on everyone who takes a bite. Let’s dive into what makes this recipe so exceptional and how you can recreate it in your own kitchen.
Why We Love This Recipe
- Timeless Flavor Combination: Chocolate and cherries are a match made in dessert heaven, delivering a balance of richness and fruity tartness.
- Elegant Presentation: The rolled design adds an elegant touch, making it a centerpiece-worthy dessert.
- Versatile Appeal: Perfect for birthdays, holidays, or casual get-togethers, this Swiss roll is a versatile dessert that always impresses.
- Customizable: You can easily adapt the filling or garnish to suit your taste and style.
Ingredients
For the Chocolate Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
For the Cherry Filling:
- 2 cups pitted cherries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the Whipped Cream Filling:
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Extra cherries
- Chocolate shavings or cocoa powder
How to Make This Recipe
Step 1: Prepare the Chocolate Sponge Cake
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it fits snugly.
- Whisk the Dry Ingredients: In a bowl, sift together the cocoa powder, flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar using an electric mixer until thick, pale, and tripled in volume (about 5 minutes). Add vanilla extract and mix briefly.
- Incorporate the Dry Ingredients: Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake (with the towel) starting from a short side. Let it cool completely.
Step 2: Make the Cherry Filling
- Cook the Cherries: In a small saucepan, combine the cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften (about 5 minutes).
- Thicken the Filling: Mix the cornstarch and water in a small bowl to form a slurry. Add this to the cherry mixture and cook until thickened (about 2 minutes). Let it cool completely.
Step 3: Prepare the Whipped Cream
- Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Assemble the Swiss Roll
- Unroll the Cake: Carefully unroll the cooled cake and remove the towel.
- Spread the Fillings: Spread a layer of whipped cream evenly over the cake, followed by the cherry filling.
- Re-Roll: Gently roll the cake back up, being careful not to press too hard.
- Garnish: Top with extra whipped cream, cherries, and chocolate shavings or cocoa powder.
Success Tips
- Use Room-Temperature Eggs: They whip up more easily, ensuring a light sponge.
- Don’t Overmix: Overmixing can deflate the batter, resulting in a dense cake.
- Work Quickly with the Warm Cake: Rolling the cake while warm prevents cracks.
- Chill Before Serving: Let the assembled roll chill for at least 1 hour to firm up.
Storage
- Refrigerator: Store the Swiss roll in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Notes
- Substitute fresh cherries with frozen ones if out of season.
- Add a tablespoon of kirsch (cherry brandy) to the cherry filling for an authentic Black Forest twist.
- For an extra chocolatey flavor, brush the sponge cake with a light layer of melted chocolate before adding the cream and cherries.
Nutrition
| Per Serving | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 18 g |
FAQs
Can I use canned cherry pie filling instead of fresh cherries?
Yes, canned cherry pie filling is a convenient alternative. However, fresh cherries offer a more authentic flavor and texture.
My cake cracked while rolling. What went wrong?
This typically happens if the cake wasn’t rolled while warm. If it cracks, you can still salvage it by covering the cracks with whipped cream and garnish.
Can I make this dessert ahead of time?
Absolutely! This Swiss roll tastes even better the next day as the flavors meld together. Just keep it refrigerated until ready to serve.
Conclusion
Swiss Roll Meets Black Forest Charm is a dessert that combines elegance with indulgence. Its harmonious blend of chocolate and cherries, fluffy sponge, and creamy filling makes it a timeless treat that is as delightful to make as it is to eat. Whether you’re a seasoned baker or trying a Swiss roll for the first time, this recipe is sure to become a favorite.
Now, it’s your turn to create this masterpiece and share the joy of dessert with family and friends. Happy baking!