Imagine the rich, velvety layers of a traditional Swiss roll fused with the bold, indulgent flavors of a classic Black Forest cake. This delightful dessert is a beautiful blend of light sponge cake, whipped cream, luscious chocolate, and the unmistakable tang of cherries. The result is a Swiss Roll Meets Black Forest Charm—a sophisticated yet accessible treat that’s perfect for special occasions or any time you want to indulge in something extraordinary.
Let’s walk through the process of making this show-stopping dessert, ensuring each step is clear, and you’ll have all the techniques and tips to achieve the best possible result.
Ingredients:
For the Swiss Roll Cake:
- 4 large eggs (at room temperature)
- 1 cup all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (sifted)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- 1/3 cup whole milk (at room temperature)
For the Black Forest Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 jar (about 10 oz) of sour cherries (drained, reserve juice for soaking)
- 2 tablespoons Kirsch (cherry schnapps) (optional, for soaking)
- 1/4 cup chocolate shavings (for garnish)
- Fresh cherries (for garnish)
Equipment:
- Jelly roll pan (9×13-inch)
- Electric mixer (for whipping cream)
- Small bowl (for soaking cherries)
- Sifter
- Spatula
- Kitchen towel (for rolling the cake)
- Sharp knife (for trimming)