Black Forest Chocolate Swiss Roll Cake -

Indulging in the delightful flavors of a Black Forest Chocolate Swiss Roll Cake is a treat that can brighten any occasion. This luscious dessert combines a moist chocolate sponge, rich whipped cream, juicy cherries, and decadent chocolate ganache, creating a symphony of tastes and textures. Perfect for birthdays, parties, or a casual coffee break, this cake will impress your friends and family alike. Let’s dive into the decadent world of this luscious dessert!

Why You Will Love This Recipe

If you love chocolate and cherries, this cake is sure to become a favorite. The recipe creates a harmonious blend of textures—light and airy sponge cake enveloping creamy whipped cream accented with tart cherries. Top it off with a silky chocolate ganache, and you have a cake that is not only delicious but also visually stunning. Each slice reveals a beautiful spiral of rich chocolate, fluffy cream, and vibrant fruit, making it a showstopper for any gathering.

Pro Tips for Making the Black Forest Chocolate Swiss Roll Cake

Prepare Your Ingredients: Make sure all your ingredients are at room temperature before you start. This ensures better mixing and helps the sponge to rise appropriately.
Don’t Overmix: When folding in the dry ingredients, do it gently to avoid deflating the batter.
Chill Your Cream: For perfectly whipped cream, use chilled heavy cream and a cold bowl.
Even Slicing: If you want clean slices, chill the roll cake in the refrigerator for about 15 minutes before cutting.
Stabilized Whipped Cream: If you’re making the cake ahead, consider using stabilized whipped cream to keep it fluffy and fresh longer.

Ingredients

For the Chocolate Sponge:

4 large eggs (room temperature)
100g granulated sugar
90g all-purpose flour
25g unsweetened cocoa powder
1 tsp vanilla extract
1 tsp salt

For the Whipped Cream Filling:

300ml heavy whipping cream (chilled)
3 tbsp powdered sugar
1 tsp vanilla extract

For the Cherry Layer:

1 cup pitted cherries (fresh or jarred, drained)
Optional: 2 tbsp cherry liqueur (Kirsch)

For the Chocolate Ganache:

150g dark chocolate (chopped)
150ml heavy cream

For Decoration:

Whole cherries with stems
Chocolate shavings
Extra whipped cream for piping

Instructions

Step 1: Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper to prevent the cake from sticking. It is important to make sure that the parchment paper extends over the edges for easy removal.

Step 2: In a large bowl, beat the eggs and granulated sugar together on high speed until the mixture becomes thick, pale, and triples in volume. This will take about 5 to 6 minutes. This step is crucial as it creates the base for a light and fluffy sponge.

Step 3: Sift the unsweetened cocoa powder, all-purpose flour, and salt into the egg mixture. Gently fold in the dry ingredients with a spatula until just combined. Be careful not to overmix, as this can deflate the batter.

Step 4: Spread the cake batter evenly onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes, or until the surface springs back when lightly touched. The sponge needs to be firm but should not overbake, which would lead to dryness.

Step 5: While the cake is still warm, roll it up carefully with the parchment paper starting from one of the short edges. This technique gives the cake its signature roll shape. Let it cool completely while rolled to help maintain its form.

Step 6: While the sponge cools, prepare the whipped cream filling. In a cold bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract together until medium-stiff peaks form. Set aside in the refrigerator to keep it cool until needed.

Step 7: Next, prepare the chocolate ganache. Heat the heavy cream in a saucepan until it just simmers; do not bring it to a full boil. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly before using.

Step 8: Once the chocolate sponge has cooled completely, gently unroll it. Spread an even layer of whipped cream over the sponge, leaving a small border around the edges. Scatter the drained cherries evenly over the whipped cream and drizzle with cherry liqueur if desired.

Step 9: Carefully roll the cake back up, starting from the short edge, and remove the parchment paper as you go. Place the rolled cake seam-side down on a serving platter.

Step 10: To finish, pour the chocolate ganache over the top of the Swiss roll, allowing it to drip down the sides for a beautiful effect. Use extra whipped cream to pipe decorative rosettes and top each slice with a whole cherry and some chocolate shavings for a professional finish.

Frequently Asked Questions (FAQs)

Can I use different fruits instead of cherries?

Yes, you can substitute cherries with other fruits such as raspberries or strawberries if you prefer. Just ensure they are properly prepared (pitted or hulled) before adding them to the cake.

How do I store leftover cake?

The Black Forest Chocolate Swiss Roll Cake can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap to prevent it from drying out.

Can I freeze this cake?

Yes, you can freeze the rolled sponge cake without the filling or ganache for up to 2 months. To freeze, wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

What can I do with leftover ganache?

Leftover ganache can be stored in the refrigerator for up to a week. It can be re-heated to pour over desserts or cooled and whipped to use as frosting.

How can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is designed for baking to achieve the best results.

Conclusion

The Black Forest Chocolate Swiss Roll Cake is a delicious and visually enticing dessert that is perfect for any gathering. With its combination of rich chocolate, fluffy cream, and fruity cherries, it offers a delightful treat for everyone. By following this recipe, you can create an impressive cake that will leave your guests wanting more!