Name: Swiss Roll Meets Black Forest
Prep time: 25 min
Cook time: 12 min
Total time: PT-489312H25M57S
Cuisine: European / Fusion
Ingredients: Chocolate Sponge Roll:; ¾ cup (95 g) all-purpose flour; ¼ cup (25 g) unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs (room temperature); ¾ cup (150 g) granulated sugar; 2 tbsp milk; 1 tsp vanilla extract; 2 tbsp melted butter (optional, for extra softness); Cherry Filling:; 1 ½ cups (200 g) pitted cherries (fresh or canned); ¼ cup (50 g) granulated sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; 1 tbsp kirsch or cherry syrup (optional); Whipped Cream Filling:; 1 ½ cups (360 ml) heavy whipping cream; ¼ cup (30 g) powdered sugar; 1 tsp vanilla extract; Garnish:; ¼ cup (30 g) chocolate shavings or curls; Extra cherries (fresh or maraschino); Cocoa powder (optional)

Imagine the elegance of a soft, chocolatey Swiss roll blending beautifully with the timeless decadence of a Black Forest cake. The result? A show-stopping dessert that’s both light and indulgent — the Swiss Roll Meets Black Forest.

This dessert combines the airy cocoa sponge of a Swiss roll with the rich layers of whipped cream, chocolate, and juicy cherries that define the classic Black Forest. Each bite delivers the perfect balance of sweetness, creaminess, and a hint of tart cherry flavor. Whether you’re preparing it for a family celebration, a dinner party, or just to treat yourself, this cake is guaranteed to impress.

Let’s roll up our sleeves (literally!) and dive into how to make this stunning dessert that looks straight out of a pastry shop.

Ingredients

This recipe serves 8–10 slices of pure delight.

For the Chocolate Sponge Roll:

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

For the Cherry Filling:

1 ½ cups (200 g) pitted cherries (fresh or canned)
¼ cup (50 g) granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch (cherry liqueur) or cherry syrup (optional for non-alcoholic version)

For the Whipped Cream Filling:

1 ½ cups (360 ml) heavy whipping cream
¼ cup (30 g) powdered sugar
1 teaspoon vanilla extract

For Garnish:

¼ cup (30 g) chocolate shavings or curls
Extra cherries (fresh or maraschino) for topping
A dusting of cocoa powder (optional)

Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper. Lightly grease it and dust with cocoa powder to prevent sticking.

Step 2: Make the Sponge Batter

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures a smooth, lump-free batter.

In a large bowl, beat the eggs with a hand or stand mixer for about 3–4 minutes, until they’re thick and pale. Gradually add the sugar and continue beating until the mixture becomes glossy and slightly tripled in volume.

Gently fold in the sifted dry ingredients using a spatula, being careful not to deflate the batter. Add milk, vanilla, and melted butter (if using), folding just until incorporated.

Step 3: Bake the Sponge

Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched lightly in the center.

As soon as it’s done, run a knife around the edges and carefully invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper.

Step 4: Roll the Cake

While the cake is still warm, roll it gently (along the shorter side) with the towel inside. Rolling while warm helps it keep its shape without cracking later. Let it cool completely while you prepare the fillings.

Step 5: Prepare the Cherry Filling

In a small saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until the mixture thickens and becomes glossy — about 5–7 minutes.
If desired, stir in kirsch or cherry syrup for that authentic Black Forest touch. Let the filling cool completely before using.

Step 6: Whip the Cream

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat — you want it fluffy, not grainy.

Step 7: Assemble the Roll

Unroll the cooled sponge carefully. Spread an even layer of whipped cream over the surface, leaving about 1 inch (2.5 cm) border along one short edge. Spoon the cherry filling evenly over the cream.

Using the towel as a guide, gently roll the cake back up. The seam should be at the bottom. Transfer to a serving plate.

Step 8: Garnish and Chill

Spread or pipe the remaining whipped cream over the top of the roll. Decorate with chocolate shavings, curls, and cherries. For a dramatic effect, dust lightly with cocoa powder.

Chill for at least 1 hour before serving — this helps the flavors blend and makes slicing easier.

Conservation and Storage

Your Swiss Roll Meets Black Forest can be made ahead of time and stores beautifully if handled right.

Refrigerator:
Wrap the roll in plastic wrap or store in an airtight container. It keeps fresh for up to 3 days.

Freezer:
For longer storage, freeze the un-garnished roll (wrapped tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator before serving.

Tip: Avoid freezing whipped cream with decorations, as it may lose its texture once thawed.

Variations

One of the best things about this dessert is its adaptability! Here are some creative twists:

White Forest Swiss Roll:
Replace cocoa powder with the same amount of flour and use white chocolate shavings with fresh raspberries for a light, elegant version.
Mocha Forest Roll:
Add 1 tablespoon of instant coffee powder to the sponge batter for a coffee-chocolate fusion. Perfect for coffee lovers!
Nutty Delight:
Sprinkle finely chopped hazelnuts or almonds over the cream before rolling for an added crunch.
Berry Bliss:
Swap cherries for a mix of raspberries, strawberries, and blueberries for a vibrant, fruity twist.
Mini Swiss Rolls:
Instead of one large roll, make two smaller ones for individual serving portions — ideal for parties or gifting.

Serving Suggestions

Your Swiss Roll Meets Black Forest is as versatile as it is delicious! Here are a few ways to serve it:

With a Cherry Drizzle: Warm extra cherry filling and spoon it over each slice for a luscious presentation.
With Ice Cream: Pair a slice with a scoop of vanilla or chocolate ice cream for the ultimate indulgence.
With Coffee or Espresso: The rich chocolate and cream contrast beautifully with a bold cup of coffee.
Holiday Centerpiece: Add chocolate curls and powdered sugar “snow” for a stunning Christmas dessert centerpiece.

Tips for Perfecting the Roll

Roll While Warm: Rolling the cake when it’s still warm prevents cracks.
Don’t Overbake: A dry sponge will crack — bake just until it springs back when touched.
Cool Completely: Let the cake cool fully before filling to avoid melting the cream.
Whip Cream Right: Chill the bowl and beaters before whipping for best volume.
Use Quality Cocoa: Good cocoa powder gives a deeper, richer flavor.

Conclusion:

The Swiss Roll Meets Black Forest is a dessert that brings two classics together in perfect harmony — the soft, airy texture of a Swiss roll and the deep, indulgent flavors of the Black Forest cake. Each layer tells a story: moist chocolate sponge, velvety whipped cream, and luscious cherries wrapped up in one elegant swirl.

It’s a dessert that feels sophisticated but is surprisingly easy to make once you get the hang of rolling. Plus, it’s endlessly customizable — you can play with flavors, fillings, and presentations to make it uniquely yours.

So next time you want to impress your guests or simply indulge in something extraordinary, roll up this chocolate-cherry masterpiece. One bite, and you’ll know you’ve discovered dessert perfection — where the Swiss roll truly meets the Black Forest.

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Swiss Roll Meets Black Forest

Author: hafsahafsa
Total Time: 37 min + 1 hr chilling
Yield: 8–10 slices 1x
Diet: Vegetarian

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Description

A soft chocolate Swiss roll meets the indulgent flavors of Black Forest cake with whipped cream, juicy cherries, and chocolate shavings. Elegant, light, and perfect for any celebration.

Ingredients

Scale

Chocolate Sponge Roll:

¾ cup (95 g) all-purpose flour

¼ cup (25 g) unsweetened cocoa powder

1 tsp baking powder

¼ tsp salt

4 large eggs (room temperature)

¾ cup (150 g) granulated sugar

2 tbsp milk

1 tsp vanilla extract

2 tbsp melted butter (optional, for extra softness)

Cherry Filling:

1 ½ cups (200 g) pitted cherries (fresh or canned)

¼ cup (50 g) granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1 tbsp kirsch or cherry syrup (optional)

Whipped Cream Filling:

1 ½ cups (360 ml) heavy whipping cream

¼ cup (30 g) powdered sugar

1 tsp vanilla extract

Garnish:

¼ cup (30 g) chocolate shavings or curls

Extra cherries (fresh or maraschino)

Cocoa powder (optional)

Instructions

Preheat and Prepare
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease and dust with cocoa powder.

Make the Sponge Batter
Sift flour, cocoa powder, baking powder, and salt. Beat eggs for 3–4 minutes until thick and pale. Gradually add sugar and beat until glossy. Fold in dry ingredients gently. Add milk, vanilla, and melted butter, folding until incorporated.

Bake the Sponge
Spread batter evenly in pan. Bake 10–12 minutes until cake springs back lightly. Invert onto cocoa-dusted kitchen towel, peel off parchment.

Roll the Cake
Roll the warm cake with the towel inside along the short side. Let cool completely.

Prepare Cherry Filling
Cook cherries, sugar, cornstarch, and lemon juice over medium heat until thickened (5–7 minutes). Add kirsch or syrup if using. Cool completely.

Whip the Cream
Beat cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Roll
Unroll cooled sponge. Spread whipped cream, leaving 1-inch border. Add cherry filling. Roll cake back up; seam on bottom.

Garnish and Chill
Spread or pipe remaining cream on top. Decorate with chocolate shavings, cherries, and optional cocoa powder. Chill at least 1 hour before serving.