Black Forest Swiss Roll Cake

44 mins Prep Time

15 mins Cook Time

Written By

Tara Omidvar

Swiss roll cake is my classic childhood favourite dessert. Swiss roll cake is a sponge cake topped with whipped cream and rolled into a log. You can find this cake in many different flavours and they are all irresistible and absolutely delicious.

This cake roll recipe has the Black Forest cake twist by adding cherries to the filling. It's rich and chocolaty yet fluffy and light. Cherries add extra texture and slight sourness to the cake and chocolate ganache wraps up all the flavours together.

Roll cake looks hard to achieve, but attention to detail is all you need to assemble it perfectly.

Note that this recipe has been made for a 10 x 13 inch baking tray, feel free to double it if you are using a bigger baking tray.

Ingredients

Cake

1 tablespoon unsalted butter (room temperature)
2 eggs (separated)
1/4 cup + 2 1/2 tablespoons granulated sugar
1/4 cup all-purpose flour
2 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 1/2 tablespoons water

Filling

1 cup cherries (pitted, halved)
1 1/2 tablespoons granulated sugar
2/3 cup heavy cream (35%)
2 tablespoons icing sugar

Ganache

2/3 cup dark chocolate
2/3 cup heavy cream (35%)

Directions

Cake

11 Steps

Step 1

Preheat the oven to 350°F and line a 10 x 13 inch baking tray with parchment paper. Grease the pan generously with butter, set aside.
Step 2

In the bowl of a stand mixer, add the egg white and 1/4 of the sugar. Beat with the whisk attachment until stiff peaks form.
Step 3

In another bowl, add the egg yolk and 2 1/2 tablespoons sugar. Whisk for three minutes or until light and fluffy.
Step 4

In a third bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
Step 5

Add the cocoa mixture to the egg yolk mixture, use a spatula and stir well. Add the the water and stir just until the batter is smooth.
Step 6

Gradually fold the cocoa mixture into the egg whites until well blended. Don't over mix.
Step 7

Pour the batter into the baking tray and spread it evenly. Bake for 12 to 15 minutes or until cooked through.
Step 8

While the cake bakes, coat a tea towel with a tablespoon of cocoa powder - the size of the baking pan.
Step 9

Once the cake is baked, immediately loosen it from the edges of the pan.
Step 10

Invert the cake onto the prepared towel and carefully peel off the parchment paper.
Step 11

Roll the cake and towel together and allow to cool completely.

Filling

2 Steps

Step 1

In a saucepan, add the cherries and sugar. Bring to a simmer over medium heat until sugar dissolves. Let simmer for a few minutes, take off the heat and set aside to cool down.
Step 2

Meanwhile, in the bowl of a stand mixer, add the heavy cream and icing sugar. Whip on medium-high speed until stiff peaks form.

Assembly

8 Steps

Step 1

Carefully unroll the sponge cake.
Step 2

Spread 2/3 of the whipped cream evenly over the top of the sponge, leaving about a 1/2-inch border around the cake. Spoon the cherries over the whipped cream.
Step 3

Gently roll the cake back up. Wrap the cake tightly with plastic wrap and refrigerate for about 30 minutes.
Step 4

Meanwhile, make the ganache by adding the chocolate to a bowl. Add the heavy cream to a sauce pan, bring to a simmer over medium heat and take off the heat as soon as it starts to simmer.
Step 5

Pour the cream over the chocolate. Let sit for about 1 minute, then whisk until fully combined and smooth.
Step 6

Unwrap the cake and place it on a wire rack set on a baking sheet.
Step 7

Pour the ganache all over the cake roll. Place the cake back in the fridge for at least another 30 minutes.
Step 8

Fill a piping bag with remaining whipped cream. Pipe the whipped cream on top of the cake roll. Decorate it with cherries and enjoy!