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Black Forest Swiss Roll: A Deliciously Decadent Recipe

  • Total Time: 165 minutes
  • Yield: 10-12 servings 1x

Description

Decadent Black Forest Swiss Roll with moist chocolate sponge, sweet cherry filling, and light whipped cream. Decorated with chocolate shavings and fresh cherries.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) hot water
  • 2 cups (500g) pitted fresh or frozen cherries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup (60ml) cherry liqueur (Kirsch), optional
  • 1 tablespoon lemon juice
  • 2 cups (480ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cherry liqueur (Kirsch), optional
  • Chocolate shavings
  • Fresh cherries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang. Grease the parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the egg yolks with 1/2 cup (100g) of the granulated sugar until pale and thick (3-5 minutes).
  4. Add the vegetable oil, milk, and vanilla extract to the egg yolk mixture and beat until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. In a small bowl, dissolve the cocoa powder in the hot water. Add this mixture to the batter and mix until just combined.
  7. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup (50g) of granulated sugar and continue beating until stiff, glossy peaks form.
  8. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until just combined.
  9. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  10. Immediately invert the sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the sponge up tightly in the towel and let it cool completely.
  11. In a medium saucepan, combine the cherries, sugar, cornstarch, cherry liqueur (if using), and lemon juice.
  12. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (5-7 minutes).
  13. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally, to ensure the cornstarch is fully cooked.
  14. Remove from heat and let the cherry filling cool completely before using.
  15. Make sure your heavy cream, bowl, and beaters are all well-chilled.
  16. In the chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
  17. Gradually add the powdered sugar and vanilla extract (and cherry liqueur, if using) and continue beating until stiff peaks form.
  18. Carefully unroll the cooled chocolate sponge from the towel.
  19. Spread the cooled cherry filling evenly over the sponge, leaving a 1-inch border along one of the long edges.
  20. Spread a generous layer of whipped cream frosting over the cherry filling. Again, leave a small border along the same edge as before.
  21. Starting from the edge opposite the border, carefully roll the sponge up tightly. Use the towel to help you guide the roll.
  22. Wrap the Swiss roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
  23. Before serving, trim the ends of the Swiss roll to create a clean, even look.
  24. Spread the remaining whipped cream frosting over the top and sides of the Swiss roll. Decorate with chocolate shavings and fresh cherries.
  25. Slice the Black Forest Swiss roll into 1-inch thick slices and serve immediately.

Notes

  • Make sure to use a clean, grease-free bowl when whipping the egg whites and heavy cream.
  • Don’t overmix the batter for the chocolate sponge, as this can result in a tough cake.
  • Rolling the sponge in a towel while it cools prevents cracking.
  • Chilling the Swiss roll allows the flavors to meld and the cake to set.
  • Kirsch (cherry liqueur) is optional but adds a delicious flavor to both the filling and frosting.
  • If using frozen cherries, thaw them completely and drain any excess liquid before using.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

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Find it online: https://recipesgrape.com/black-forest-swiss-roll/