Combining the light, airy sponge of a classic Swiss Roll Meets Black Forest with the rich flavors of Black Forest cake, this dessert layers cherry syrup, whipped cream, and cherry pie filling inside a delicate chocolate roulade. It’s an elegant yet approachable centerpiece for birthdays, dinner parties, or any time you crave a sophisticated treat.
Why You’ll Love This Recipe
- Light texture: The sponge bakes quickly and rolls without cracking.
- Flavor harmony: Tart cherry syrup and sweet pie filling perfectly complement the cocoa sponge.
- Make‑ahead friendly: Assemble and chill in advance for stress‑free entertaining.
try also : Chocolate Overload Explosion Cake and find more in pinterest
Ingredients for Swiss Roll Meets Black Forest
For the Swiss Roll Cake
- ½ cup (65 g) all‑purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 Tbsp melted unsalted butter
- 1 tsp vanilla extract
For the Cherry Syrup
- ½ cup (120 ml) cherry juice
- 2 Tbsp granulated sugar
- 1 Tbsp kirsch (optional)
For the Filling
- 2 cups (480 ml) heavy whipping cream, chilled
- 3 Tbsp powdered sugar
- 1 cup cherry pie filling
- ½ cup chocolate shavings
For Decoration (Optional)
- Extra whipped cream
- Chocolate shavings
- Whole cherries
Equipment Needed for Swiss Roll Meets Black Forest
- 10×15 inch jelly roll pan
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Offset spatula or knife
- Small saucepan
- Clean kitchen towel or additional parchment
Step‑by‑Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, extending it over the edges for easy removal.
2. Make the Cake Batter
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar on high speed for 5–6 minutes until thick, pale, and ribbon‑stage.
- Gently fold the dry ingredients into the egg mixture with a spatula, then fold in the melted butter and vanilla extract until just combined.
3. Bake and Roll
- Spread the batter evenly in the prepared pan, smoothing the top.
- Bake 10–12 minutes, or until the surface springs back when lightly touched.
- Immediately lift the cake, parchment and all, onto a clean kitchen towel. Starting at the short end, roll the cake and towel together. Cool completely rolled up.
4. Prepare Cherry Syrup
While the cake cools, combine cherry juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture simmers. Remove from heat, stir in kirsch (if using), and let cool to room temperature.
5. Make the Whipped Cream
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Be careful not to overbeat.
6. Assemble the Roll
- Unroll the cooled cake gently and peel off the parchment.
- Brush the interior surface evenly with the cherry syrup.
- Spread a thin layer of whipped cream, leaving a ½ inch border.
- Dot the cream with cherry pie filling and sprinkle chocolate shavings.
- Carefully re‑roll the cake without parchment, sealing the edge on the bottom.
7. Decorate and Chill
Place the roll seam‑side down on a serving platter. Pipe or spread remaining whipped cream on top, then garnish with extra chocolate shavings and whole cherries. Refrigerate for at least 1 hour before slicing to set.
Expert Tips for Swiss Roll Meets Black Forest
- Prevent cracks: Roll the cake while still warm to retain flexibility.
- Even syrup application: Use a pastry brush for consistent moisture without soggy spots.
- Chilled cream: Keep the bowl and beaters cold—this helps the cream whip up more quickly and stabilize.
- Clean cuts: Wipe your knife between slices for neat presentation.
Variations & Serving Suggestions
- Chocolate ganache drizzle: Warm ganache and drizzle over the top before chilling.
- Fruit mix‑in: Substitute cherry pie filling with raspberry or mixed berries.
- Nutty crunch: Add a sprinkle of toasted chopped hazelnuts or almonds inside the roll.
Storage & Make‑Ahead
- Refrigerator: Cover tightly and store for up to 2 days.
- Freezer: Wrap well in plastic and foil; freeze for up to 1 month. Thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use a different alcohol?
Yes—substitute kirsch with rum or amaretto for a different flavor profile.
What if my cake cracks?
Patch small cracks by filling with extra whipped cream; once chilled, they’ll be less noticeable.
Can I bake smaller rolls?
Divide the batter between two smaller pans and adjust baking time to 8–10 minutes.
This Swiss Roll Black Forest Dessert combines elegance with ease, offering dramatic presentation and delightful flavor layers. Perfect for special occasions or when you simply want to impress. Enjoy!