Name: Black Forest Chocolate Roll With Cherry Swirl Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: German
Ingredients: 3 large Eggs or aquafaba for vegan; 1 cup Granulated Sugar or coconut sugar as alternative; 1 teaspoon Vanilla Extract or vanilla bean paste; 1 cup Flour or gluten-free blend; 1/3 cup Unsweetened Cocoa Powder (Dutch-processed preferred); 1 teaspoon Baking Powder; 1/4 teaspoon Salt (optional); 1 cup Heavy Cream or coconut cream for dairy-free; 1/2 cup Powdered Sugar or erythritol for sugar-free; 1 cup Fresh Cherries or well-drained frozen cherries (chopped); 8 ounces Dark/Semi-Sweet Chocolate or bittersweet for richer flavor; 1/2 cup Butter or margarine for dairy-free; 2 tablespoons Kirsch or Cherry Juice (omit for non-alcoholic version); Whole cherries and chocolate curls for decoration (optional)

Ingredients

3 large Eggs or aquafaba for vegan

1 cup Granulated Sugar or coconut sugar as alternative

1 teaspoon Vanilla Extract or vanilla bean paste

1 cup Flour or gluten-free blend

1/3 cup Unsweetened Cocoa Powder (Dutch-processed preferred)

1 teaspoon Baking Powder

1/4 teaspoon Salt (optional)

1 cup Heavy Cream or coconut cream for dairy-free

1/2 cup Powdered Sugar or erythritol for sugar-free

1 cup Fresh Cherries or well-drained frozen cherries

8 ounces Dark/Semi-Sweet Chocolate or bittersweet for richer flavor

1/2 cup Butter or margarine for dairy-free

2 tablespoons Kirsch or Cherry Juice (omit for non-alcoholic version)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with greased parchment paper to prevent sticking and ensure easy rolling.

Step 2: In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 5-7 minutes. Gently fold in the vanilla extract.

Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate it.

Step 4: Pour the batter evenly into the prepared pan and bake for 10-12 minutes. The cake is done when it springs back gently upon touch.

Step 5: Remove the cake from the oven and turn it out onto a clean towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake inside the towel while warm to shape it. Allow it to cool completely rolled.

Step 6: Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Optionally, fold in cherry juice and chopped fresh cherries for extra flavor.

Step 7: Unroll the cooled cake gently, spread the whipped cream mixture evenly over the surface, sprinkle with cherries, then carefully re-roll the cake without the towel, forming a tight spiral.

Step 8: To prepare the ganache, heat the heavy cream just to boiling. Pour it over chopped chocolate and butter in a bowl, stirring until smooth and glossy. Stir in Kirsch or cherry juice if desired.

Step 9: Drizzle the ganache over the rolled cake, decorate with whole cherries and chocolate curls, and chill in the refrigerator for about 30 minutes before slicing and serving to set the ganache and filling.

Tips & Variations

Use aquafaba as a vegan egg substitute and coconut cream to make this recipe dairy-free without compromising on texture.

For a sugar-free version, replace granulated sugar with coconut sugar and powdered sugar with erythritol.

Chill the cake while rolled in the towel for extra pliability and easier unrolling later.

Substitute Kirsch with cherry juice for a non-alcoholic option that still imparts cherry flavor.

FAQs

Can I use frozen cherries?

Yes, just be sure to thaw and drain them well to avoid extra moisture in the filling.

How do I prevent the cake from cracking when rolling?

Rolling the cake while still warm in a sugar-dusted towel helps set the shape and prevents cracks. Handle it gently when unrolling to spread the filling.