Black Forest Swiss Roll Cake | TasteToronto
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Black Forest Swiss Roll Cake

44 mins Prep Time

15 mins Cook Time

Ingredients

  • 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

  • 1 cup cherries (pitted, halved)

  • 1 1/2 tablespoons granulated sugar

  • 2/3 cup heavy cream (35%)

  • 2 tablespoons icing sugar

  • 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!

Ingredients

  • 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

  • 1 cup cherries (pitted, halved)

  • 1 1/2 tablespoons granulated sugar

  • 2/3 cup heavy cream (35%)

  • 2 tablespoons icing sugar

  • 2/3 cup dark chocolate

  • 2/3 cup heavy cream (35%)

Tags:

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