Description
This Vertical Black Forest Swiss Roll is an elegant and indulgent dessert featuring a light and airy chocolate genoise sponge rolled with whipped cream, luscious maraschino cherries, and rich chocolate ganache. Perfect for special occasions, this recipe layers traditional Black Forest cake flavors into a stunning vertical presentation that is as impressive to look at as it is delightful to eat.
Ingredients
Scale
Chocolate Genoise Sponge Cake
- 6 large eggs, room temperature
- ¾ cup granulated sugar (165g)
- ¾ cup all purpose flour (98g)
- ⅓ cup cocoa powder (33g)
- ½ tsp salt
- 1 ½ tsp baking powder
- Icing sugar, for dusting
Chocolate Ganache
- 1 cup heavy cream (240g)
- 240g dark or semi sweet chocolate
Whipped Cream
- 3 cups heavy whipping cream, chilled (720g)
- ¼ cup granulated sugar (50g)
Cherries
- 1 12oz jar maraschino cherries (bright red preferred)
Instructions
- Prepare the Chocolate Genoise Sponge: Preheat your oven to 350°F (175°C). Line a baking sheet (approximately 10×15 inches) with parchment paper. In a large bowl, whisk the eggs and granulated sugar vigorously until the mixture is light, fluffy, and has tripled in volume. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture to maintain as much air as possible. Pour the batter evenly into the prepared baking sheet and smooth the top. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll the Sponge Cake: While still warm, dust a clean kitchen towel with icing sugar and invert the cake onto it. Carefully peel off the parchment paper. Roll the sponge gently with the towel from one short side to the other to form a log. Let the rolled cake cool completely to set its shape.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Allow to cool slightly but remain pourable.
- Prepare the Whipped Cream: In a large chilled bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Be careful not to overwhip.
- Assemble the Swiss Roll: Unroll the cooled sponge carefully. Spread a thick and even layer of whipped cream over the surface, then evenly distribute the maraschino cherries (drained and patted dry) on top of the cream.
- Roll Up the Cake: Gently re-roll the sponge with the filling inside, using the towel to guide it and keep the roll tight but not compressed. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- Finish with Ganache: Once chilled, remove the plastic wrap and place the Swiss roll on a serving platter vertically to reveal the spiral layers. Pour the chocolate ganache over the roll allowing it to drip down the sides. Return to fridge for 15-20 minutes to let the ganache set.
- Serve: Slice carefully with a serrated knife and serve immediately. Optionally, dust with additional icing sugar and garnish with extra cherries or whipped cream as desired.
Notes
- Use room temperature eggs to achieve maximum volume in the genoise sponge.
- Folding the dry ingredients gently is key to keeping the sponge light and airy.
- Chilling the whipped cream and bowl beforehand helps achieve better volume.
- Drain cherries well to avoid excess moisture weakening the sponge.
- If you prefer a lighter ganache, use semi-sweet chocolate instead of dark chocolate.
- The cake can be made a day ahead and refrigerated well wrapped to develop flavors.
Keywords: Black Forest, Swiss Roll, Genoise, Chocolate Cake, Chocolate Ganache, Whipped Cream, Maraschino Cherries, Dessert, Baking