Introduction

The Black Forest Swiss Roll is a delightful twist on a classic dessert, combining rich chocolate sponge with luscious black cherry filling and whipped cream. Topped with a silky dark chocolate ganache and fresh cherries, it’s perfect for special occasions or a decadent treat.

A chocolate roll cake is sliced to show its inside layers: a dark brown chocolate sponge on the outside, a thick white cream layer, and a center filled with bright red cherries covered in a glossy cherry sauce. The outside is coated in shiny dark chocolate ganache with thin chocolate drizzle lines across the top. On top of the roll are five dollops of white whipped cream, each topped with a red cherry and some have dark chocolate shavings and small green leaves. The roll sits on a white plate with more cherries and chocolate shavings scattered around, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

70 g plain flour
30 g cocoa powder
1/2 tsp salt
110 g caster sugar
4 large eggs, room temperature
1/2 tsp vanilla extract
410 g tin of black cherry filling (around 140 g cherries after sieving)
4–5 tbsp Kirsch or cherry liqueur, divided
250 ml double cream, cold
Ganache Topping:
300 g dark chocolate, finely chopped
220 ml double cream
Decoration:
130 ml double cream, cold
9–10 fresh cherries

Instructions

Step 1: Preheat your oven to 180°C (160°C fan). Line a Swiss roll baking tray with baking or parchment paper and set aside.
Step 2: Using a mixer with a whisk attachment, whisk the eggs, sugar, and vanilla extract on medium-high speed until thick, pale, and frothy, about 3 minutes.
Step 3: Sieve the flour, cocoa powder, and salt into the bowl. Gently fold the dry ingredients through with a spatula until combined with no flour pockets, taking care not to knock out air.
Step 4: Pour the batter into the lined tray, spreading it evenly by tilting the tray gently. Bake for 9–10 minutes until the cake springs back when touched.
Step 5: While baking, prepare a clean piece of baking paper larger than your tray and dust with icing sugar.
Step 6: Once baked, quickly invert the cake onto the sugared paper, peel off the baking paper, and cut halfway through the cake about an inch from the longest edge to help with rolling.
Step 7: Roll the cake up tightly with the paper inside while still warm to avoid cracking, then leave to cool completely.
Step 8: Sieve the cherry filling to separate cherries and syrup. Combine cherries with 2 tablespoons Kirsch and set aside.
Step 9: Whisk 250 ml cold double cream until lightly whipped and spreadable.
Step 10: When the cake is cool, gently unroll it. Brush 2–3 tablespoons Kirsch over the sponge.
Step 11: Spread the whipped cream evenly over the cake, then scatter the cherries and drizzle with some reserved cherry syrup.
Step 12: Roll the cake back up gently. Place in the fridge to set while making the ganache.
Step 13: For the ganache, finely chop the dark chocolate and place it in a bowl. Warm the cream until bubbles form around the edges, then pour it over the chocolate. Let sit for 20 seconds, then stir until smooth. Leave to cool and thicken slightly.
Step 14: Remove the Swiss roll from the fridge and spread the ganache evenly over the top and sides. Use a fork to create grooves if desired.
Step 15: Whip 130 ml double cream until thick, pipe swirls on top, and decorate with fresh cherries.
Step 16: Chill the finished Swiss roll before serving to let it firm up.

Tips & Variations

To achieve a tighter roll and less filling oozing, use less cream and cherries inside, or spread the filling thinner before rolling.
Kirsch is traditional but optional; substitute with cherry juice or omit for a non-alcoholic version.
Use high-quality dark chocolate for a richer ganache flavor.

Storage

Store the Swiss roll covered in the refrigerator for up to 3–4 days, depending on the cream’s freshness. Keep it chilled between servings to maintain its shape and freshness. Reheat is not recommended due to the cream content.

How to Serve

A chocolate roll cake is shown sliced to reveal three layers: a dark brown chocolate sponge outer layer, a thick white cream filling with a whole bright red cherry in the center, and a thick, shiny chocolate glaze covering the entire roll. The top is decorated evenly with dollops of white cream, each topped with a red cherry and some small green leaves. Additional cherries are scattered around the base on a white plate with a smooth surface, resting on a white marbled textured background. Pieces of chocolate are placed near the front of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake sponge ahead of time?

Yes, you can bake the sponge a day in advance and keep it wrapped tightly in cling film at room temperature. Assemble closer to serving to keep the filling fresh.

What if I don’t have Kirsch?

You can substitute Kirsch with any cherry-flavored liqueur or use cherry juice for a non-alcoholic option. The liqueur enhances the flavor but isn’t essential.