Black Forest Chocolate Swiss Roll Cake

Imagine slicing into a tender, chocolatey roll filled with fluffy whipped cream and sweet-tart cherries, all wrapped up like a beautiful log and dusted with cocoa. This Black Forest Chocolate Swiss Roll Cake is as dreamy as it sounds. With its rich chocolate sponge, light airy filling, and dramatic swirl, every bite feels like a celebration. It’s soft, creamy, slightly boozy if you like, and oh-so-decadent.

Behind the Recipe

There’s something charmingly retro about a Swiss roll cake. It brings back memories of classic European patisserie windows and cozy family gatherings. This version pays homage to the famous German Black Forest Cake (Schwarzwälder Kirschtorte) but in a more playful, roll-up form. The first time I made it, I was hooked by how fun it is to assemble and how impressive it looks once sliced. Trust me, this one’s a total game-changer.

Recipe Origin or Trivia

The original Black Forest Cake comes from the Black Forest region of Germany and traditionally features layers of chocolate cake, whipped cream, and cherries soaked in kirsch (cherry brandy). This rolled version takes all those beloved components and wraps them in a light sponge for a unique twist on the classic. It’s still full of rich flavor and beautiful cherry notes, just with a whimsical spiral.

Why You’ll Love Black Forest Chocolate Swiss Roll Cake

This cake is pure delight, and once you make it, you’ll see why it deserves a permanent spot in your dessert rotation.

Versatile: You can make it with fresh cherries, jarred cherries, or even cherry preserves depending on the season.

Budget-Friendly: Basic pantry ingredients like eggs, flour, sugar, and cocoa come together to create a dessert that feels luxurious without the high cost.

Quick and Easy: The sponge bakes in under 15 minutes, and the filling whips up in no time.

Customizable: Adjust the sweetness, use alcohol or not, add chocolate chips, or switch the fruit.

Crowd-Pleasing: Every slice shows off that stunning swirl and never fails to impress.

Make-Ahead Friendly: You can prep it the day before and let it chill overnight for even better flavor.

Great for Leftovers: Store slices in the fridge and enjoy them chilled for up to 3 days—they stay moist and delicious.

Kitchen Tools You’ll Need

This recipe keeps things simple, but a few key tools make the process smooth.

• Stand mixer or hand mixer: To whip the eggs and cream until perfectly fluffy.
• Large mixing bowls: For combining the sponge batter and whipped cream.
• Baking sheet (10×15 inches): The perfect size for baking a thin, even sponge layer.
• Parchment paper: To line your pan and help roll the sponge without sticking.
• Spatula: Essential for gently folding ingredients and spreading filling.
• Tea towel: Used for rolling the cake while it cools to avoid cracks.
• Fine mesh sieve: For dusting cocoa powder or powdered sugar on top for a classy finish.

Ingredients in Black Forest Chocolate Swiss Roll Cake

This cake brings together the rich depth of chocolate, the brightness of cherries, and the lightness of whipped cream in a delightful swirl.

Eggs: Provide structure and richness to the sponge while keeping it airy and light.

Granulated sugar: Sweetens the sponge and helps stabilize the whipped eggs.

All-purpose flour: Gives the cake its body while still allowing it to be flexible for rolling.

Cocoa powder: Adds deep chocolate flavor to the sponge.

Salt: Enhances all the other flavors without standing out.

Vanilla extract: Brings warm, floral notes to both the cake and the filling.

Heavy cream: Whips into a fluffy filling that balances the rich chocolate sponge.

Powdered sugar: Sweetens the whipped cream and blends easily.

Cherries (fresh, jarred, or preserved): Add tartness and contrast with the sweet cream.

Kirsch (optional): A cherry liqueur that gives authentic flavor to the cake.

Dark chocolate (optional): For shaving or melting on top for extra richness.

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Ingredient Substitutions

Sometimes you need a few swaps, and that’s totally okay.

Gluten-free: Use a 1:1 gluten-free flour blend for a cake that still rolls beautifully.

Dairy-free: Use coconut cream in place of heavy cream and plant-based butter if adding chocolate ganache.

No kirsch: You can skip the liqueur entirely or substitute cherry juice for a kid-friendly version.

No cherries: Use raspberry preserves or a mixed berry blend for a different fruity twist.

Low sugar: Reduce the powdered sugar in the filling slightly and rely on natural cherry sweetness.

Ingredient Spotlight

Cocoa powder: This is where the cake gets its rich flavor. Use unsweetened Dutch-processed cocoa for the deepest chocolatey bite and that beautiful, dark finish.

Cherries: Whether you use fresh cherries in summer or jarred sour cherries in winter, they provide juicy bursts that contrast perfectly with the soft sponge and whipped cream.

Instructions for making Black Forest Chocolate Swiss Roll Cake

This recipe moves fast and comes together easily, so read through all the steps before starting.

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a bit of overhang on each side for easy lifting.

2. Combine Ingredients:
Whisk eggs and sugar on high speed for about 6–8 minutes until thick and pale. Gently fold in the sifted cocoa powder, flour, and salt until just combined. Add vanilla extract.

3. Prepare Your Cooking Vessel:
Pour the batter into your prepared pan, spreading it evenly to all corners. Tap the pan gently to remove any air bubbles.

4. Assemble the Dish:
Bake for 10–12 minutes or until the sponge springs back when touched. While it bakes, prepare a clean tea towel and sprinkle it lightly with powdered sugar.

5. Cook to Perfection:
Immediately invert the hot cake onto the tea towel. Peel off the parchment paper and gently roll the cake up with the towel from the short end. Let it cool completely.

6. Finishing Touches:
Unroll the cooled cake and spread the whipped cream evenly across the surface. Dot with chopped cherries and a drizzle of kirsch if using. Gently roll it back up, this time without the towel.

7. Serve and Enjoy:
Place seam side down, dust with cocoa powder or shaved chocolate, and chill for at least 30 minutes before slicing. Trust me, it’s worth every bite.

Cooking Tips & Tricks

• Roll the sponge while it’s still warm to prevent cracks.
• Chill the bowl before whipping the cream for better texture.
• Use a serrated knife to slice cleanly without squashing the roll.
• Add a few chocolate curls or fresh cherries on top for extra flair.

What to Avoid

• Don’t overbake the sponge: It should be just set, not dry or cracked.
• Avoid overmixing: Fold gently to keep the batter light.
• Don’t skip the parchment: It makes flipping and rolling so much easier.
• Don’t fill while the cake is hot: Let it cool fully to keep the cream from melting.

Nutrition Facts

Servings: 10
Calories per serving: 290
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (including cooling and chilling)

Make-Ahead and Storage Tips

This roll is a perfect make-ahead dessert. You can prepare it a day in advance and store it wrapped in plastic wrap in the fridge. It also freezes well for up to one month—just thaw in the fridge overnight. Leftovers stay moist and fluffy for 2–3 days in an airtight container.

How to Serve Black Forest Chocolate Swiss Roll Cake

Slice and serve with a dollop of whipped cream, fresh cherries, or a drizzle of chocolate sauce. Pair it with espresso, black coffee, or a glass of cherry liqueur for a sophisticated finish.

Additional Tips

• Add a layer of cherry jam under the whipped cream for extra fruity punch.
• Use stabilized whipped cream if you need the cake to hold up longer at room temp.
• Sift extra cocoa powder or powdered sugar on top for an elegant look.

Variations to Try

Make it spicy with a pinch of cinnamon or chili powder in the sponge.
Swap cherries for raspberries or strawberries for a berry twist.
Add mini chocolate chips to the whipped cream for extra texture.
Use chocolate ganache instead of cocoa dust for a glossy finish.

FAQ’s

1. Can I use store-bought whipped cream?
Yes, but homemade holds up better and tastes fresher.

2. What’s the best type of cherries to use?
Jarred sour cherries or fresh pitted cherries work best.

3. Can I skip the kirsch?
Absolutely. Cherry juice or syrup works just fine.

4. How do I prevent cracks when rolling the cake?
Roll it while warm and use a tea towel to help shape it.

5. Can I make this gluten-free?
Yes, a 1:1 gluten-free flour blend works well in this sponge.

6. Can I freeze this cake?
Definitely. Wrap it well and freeze for up to 1 month.

7. Is this cake very sweet?
It’s balanced rich chocolate, lightly sweetened cream, and tart cherries.

8. Do I need a jelly roll pan?
It helps, but a quarter sheet pan of similar size works too.

9. Can I use a different filling?
Of course! Try mocha cream, fruit preserves, or mascarpone.

10. Should I serve it cold or at room temp?
Chilled slices hold their shape best and taste amazing.

Conclusion

The Black Forest Chocolate Swiss Roll Cake is the kind of dessert that feels fancy but is surprisingly easy to make. With its swirls of chocolate sponge, creamy filling, and juicy cherries, it brings a touch of nostalgia with every slice. Whether you’re hosting a dinner party or just treating yourself on a cozy weekend, this cake is sure to impress. Go ahead, roll with it—you won’t regret it!

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