Vertical Black Forest Swiss Roll Recipe

If you’ve been looking for a show-stopper dessert that combines rich chocolate, fluffy cream, and vibrant cherries, this Vertical Black Forest Swiss Roll Recipe is exactly what you need. It’s an elegant twist on the classic Black Forest cake but rolled into a beautiful vertical presentation that doubles the wow factor. I love making this when friends come over because it’s not just delicious but also a real conversation starter.

What makes this recipe worth trying is its texture contrast – the light-as-air chocolate genoise sponge paired with luscious whipped cream and a silky chocolate ganache. And those maraschino cherries add that perfect pop of tangy sweetness. Trust me, once you try my Vertical Black Forest Swiss Roll Recipe, you’ll find yourself craving it again and again for birthdays, holidays, or even a cozy weekend treat.

Ingredients You’ll Need

The ingredients for this Vertical Black Forest Swiss Roll Recipe come together to create the perfect balance of flavors and textures. Each component works harmoniously — from the delicate sponge cake to the rich ganache and fluffy whipped cream. Here are some quick tips on picking the best ingredients for your success.

• Large eggs: Make sure they’re at room temperature for better volume and stability when whipping the batter.
• Granulated sugar: Regular white sugar works well to give sweetness without overpowering the chocolate.
• All purpose flour: Use a light hand when folding it in to keep the sponge tender and fluffy.
• Cocoa powder: Opt for unsweetened cocoa for a deep, rich chocolate flavor.
• Salt: Just a pinch enhances all the sweet and chocolate notes.
• Baking powder: Helps your genoise rise perfectly without weighing it down.
• Icing sugar: For dusting the baked sponge — it adds a delicate finishing touch.
• Heavy cream: Needed both for the ganache and the whipped cream. Use fresh, cold cream for best results.
• Dark or semi-sweet chocolate: Choose good-quality chocolate since it’s intensively featured in the ganache.
• Granulated sugar (for whipped cream): Adds just the right hint of sweetness to balance the creaminess.
• Maraschino cherries: Bright red ones bring classic Black Forest charm and gorgeous color.

Variations

One of the great things about this Vertical Black Forest Swiss Roll Recipe is how easily you can make it your own. I’ve experimented with a few twists over time, and you should definitely try playing around with it too — it’s all about making it suit your style and taste.

• Variation: Switching out the maraschino cherries for fresh dark cherries when in season gave a lovely natural tartness that paired wonderfully with the chocolate. It’s my personal favorite during summer months.
• Variation: For a dairy-free version, I replaced the heavy cream with coconut cream and used dairy-free dark chocolate. It still held up beautifully, with a subtle coconut undertone.
• Variation: You can add a splash of Kirsch (cherry brandy) to the whipped cream for a boozy twist that instantly elevates the flavor profile — perfect for adult celebrations.

How to Make Vertical Black Forest Swiss Roll Recipe

Step 1: Whip Up the Chocolate Genoise Sponge

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper – you want a smooth surface to roll the sponge easily later. Separate your eggs and bring them all to room temperature, that little step seriously helps with volume. Combine your sugar and eggs in a large bowl and whip them with an electric mixer until the mixture triples in volume and looks pale and fluffy – this can take up to 7 minutes, so don’t rush.

Next, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gently fold this dry mix into your egg mixture using a spatula, carefully combining without deflating the batter. Pour it into your pan and gently smooth the surface. Baking time is about 12-15 minutes; keep an eye on the sponge – you want it just springy to the touch and not dry. Once out, dust with icing sugar and turn out onto a clean kitchen towel. Roll it tightly while warm with the towel – this step helps the cake keep its shape without cracking later.

Step 2: Prepare the Silky Chocolate Ganache

For the ganache, gently heat the heavy cream until it just starts to simmer – don’t let it boil. Pour this hot cream over your chopped dark chocolate in a heat-proof bowl and let it sit for a minute. Then stir until smooth and glossy. Let the ganache cool and thicken slightly at room temperature while you prepare the next components. The smooth texture of this ganache contrasts beautifully with the airy whipped cream later.

Step 3: Whip the Cream for Filling

Chill your mixing bowl and beaters in the fridge for about 10 minutes before whipping the heavy cream – this helps the cream whip up faster and hold its shape. Add the granulated sugar and whip until you get soft peaks, firm enough to hold but still creamy. Be careful not to overbeat or you’ll end up with butter! Fold in some reserved chopped maraschino cherries gently for delightful bursts of flavor inside.

Step 4: Assemble the Vertical Black Forest Swiss Roll

Unroll your cooled sponge carefully, spread a thin layer of the chocolate ganache to prevent sogginess, then spread your whipped cream generously on top, leaving a small border. Sprinkle more cherries over the cream if you like that extra fruity pop. Now, this is the easy but crucial part: roll the cake back up tightly without cracking. Stand your roll vertically on a serving plate to showcase the gorgeous spiral — that’s why this recipe is called the Vertical Black Forest Swiss Roll!

How to Serve Vertical Black Forest Swiss Roll Recipe

Garnishes

I personally love topping this roll with a dusting of extra icing sugar and a few whole maraschino cherries for that pop of color. A drizzle of leftover chocolate ganache over the top adds shine and richness. Sometimes, I add a sprinkle of grated dark chocolate or curled chocolate shards to make it look extra special for guests.

Side Dishes

This dessert pairs beautifully with a simple espresso or a scoop of vanilla bean ice cream. The creaminess balances the chocolate, and the coffee cuts through the sweetness, making each bite refreshing. For a fancy touch, consider serving with a small bowl of fresh berries on the side.

Creative Ways to Present

For birthdays, I like to pipe decorative rosettes of whipped cream on the top edges and place fresh cherries or chocolate curls on each one. You could also slice the roll into thick rounds and serve as mini vertical cakes with a drizzle of ganache and a cherry on top. It’s fun and elegant for any celebration.

Make Ahead and Storage

Storing Leftovers

I store leftover slices tightly wrapped in plastic wrap in the fridge—they keep great for up to 3 days. This prevents the whipped cream from drying out and keeps the sponge moist. Just bring them to room temperature for 20 minutes before serving to enjoy the best flavor and texture.

Freezing

You can freeze the Vertical Black Forest Swiss Roll if you want to prepare in advance. Wrap the whole roll tightly in plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw overnight in the fridge. While the texture softens a bit, it still tastes amazing and saves you time on the big day.

Reheating

This dessert is best served chilled or at room temperature, so reheating isn’t really necessary. If you want to bring it to room temp from the fridge, just leave it out for about 20 minutes. Avoid microwaving as it can melt the cream and ruin the texture.

FAQs

Final Thoughts

This Vertical Black Forest Swiss Roll Recipe holds a special place in my kitchen because it’s a delightful blend of classic flavors with a fun presentation twist. I love surprising my family and guests with this dessert, and the smiles always make the effort worthwhile. Give it a go — you’ll find it’s easier than it looks, and the results are truly rewarding. Once you make it, you’ll understand why it’s become one of my favorite go-to recipes for celebrations and cozy gatherings alike.

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