Black Forest Swiss Roll

This Black Forest Swiss Roll is a beautiful dessert featuring a light chocolate sponge cake rolled around fluffy whipped cream and sweet cherries, then finished with chocolate shavings and more cherries. It’s an elegant treat for holidays, birthdays, or any special occasion.

Ingredients

Chocolate Sponge Cake

• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup (95 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons melted butter

Cherry Filling

• 1½ cups canned or fresh cherries, pitted and drained
• 2 tablespoons cherry jam (optional)

Whipped Cream Filling

• 1½ cups (360 ml) heavy whipping cream, cold
• ¼ cup (30 g) powdered sugar
• 1 teaspoon vanilla extract

Decoration

• Chocolate shavings
• Fresh cherries
• Powdered sugar (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
2. Beat the eggs and sugar for 5–7 minutes, until thick, pale, and tripled in volume. Mix in the vanilla.
3. Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients gently into the egg mixture, then fold in the melted butter.
4. Spread the batter evenly in the prepared pan.
5. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
6. While still warm, turn the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper and roll the cake up with the towel. Let it cool completely.
7. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Unroll the cooled cake and spread the whipped cream evenly over the surface. Spoon the cherries over the cream and dot with cherry jam, if using.
9. Gently roll the cake back up without the towel.
10. Chill for 1 hour before decorating.
11. Garnish with chocolate shavings, fresh cherries, and a light dusting of powdered sugar before slicing.

Time

• Prep Time: 25 minutes
• Bake Time: 10–12 minutes
• Chill Time: 1 hour
• Total Time: About 1 hour 40 minutes

Servings: 8–10

Tips

• Roll the sponge while it’s still warm to help prevent cracks.
• Don’t overbake the cake, or it may become dry and difficult to roll.
• Pat canned cherries dry before using to keep the filling from becoming watery.
• For an authentic Black Forest flavor, brush the sponge lightly with cherry syrup before adding the filling.
• Store covered in the refrigerator for up to 3 days.