Description
This Black Forest Swiss Roll is a decadent twist on the classic German dessert, featuring a soft and airy chocolate sponge rolled with luscious vanilla whipped cream and sweet cherries, then finished with a dusting of dark chocolate shavings. Perfectly light yet rich, it’s an elegant centerpiece for festive gatherings or any time you crave a chocolate-cherry treat.
Ingredients
Units
Scale
For the Cake:
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
For the Filling:
- 3/4 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup cherry pie filling or sweetened dark cherries
For the Topping:
- 1/4 cup dark chocolate shavings
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure a lump-free, evenly mixed base for your batter.
- Beat Egg Whites: In a clean separate bowl, beat the egg whites until soft peaks form. Gradually add half of the granulated sugar while beating, and continue until the mixture is glossy and holds stiff peaks.
- Combine Egg Yolks and Sugar: In a third bowl, beat the egg yolks with the remaining granulated sugar until the mix is thickened and pale in color. Stir in the milk and vanilla extract until well combined.
- Combine Mixtures: Gently fold the sifted dry ingredients into the egg yolk mixture, mixing just until incorporated. Then, carefully fold in the beaten egg whites, being careful not to deflate them, until the batter is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared pan. Use an offset spatula to spread it evenly to the edges. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
- Roll and Cool: While the cake is still warm, loosen the edges and invert it onto a clean kitchen towel that’s been dusted with powdered sugar. Carefully peel off the parchment paper. Gently roll up the cake with the towel and allow it to cool completely with the seam side down.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form; this forms the creamy filling.
- Fill and Roll the Cake: Once the cake has cooled, gently unroll it. Spread the whipped cream evenly over the surface and spoon cherry pie filling or sweetened cherries evenly over the cream. Reroll the cake tightly, using the towel to guide you.
- Chill and Garnish: Wrap the rolled cake in plastic or parchment and refrigerate for at least 1 hour. Before serving, top with dark chocolate shavings. Slice and serve chilled for best texture and flavor.
Notes
- For best results, roll the cake while it is still warm to prevent cracking.
- If using fresh cherries, sweeten and cook them slightly before using as filling.
- Chilling the Swiss roll helps it retain its shape and makes for cleaner slices.
- Store leftovers in the refrigerator, covered, for up to 2 days.
- Dust the towel generously with powdered sugar before rolling to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 16g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 94mg
