Description
This Black Forest Chocolate Roll with Cherry Swirl is a decadent and elegant dessert featuring a tender chocolate sponge cake rolled with a luscious cherry-infused whipped cream filling and topped with a glossy chocolate ganache. Perfect for special occasions, this recipe blends the rich flavors of dark chocolate and fresh cherries into a stunning and delicious treat.
Ingredients
Scale
Cake Batter
- 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)
Filling
- 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)
Ganache and Decoration
- 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)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with greased parchment paper to prevent sticking and ensure easy rolling of the cake later.
- Make the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together for 5-7 minutes until pale and fluffy. Gently fold in the vanilla extract to enhance the flavor without deflating the mixture.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into a separate bowl, then gradually fold these dry ingredients into the beaten egg mixture, taking care to maintain the batter’s airiness.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes, or until the cake springs back gently when touched, signaling it’s perfectly baked.
- Roll the Cake: Remove the cake from the oven and immediately turn it out onto a clean towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel while still warm to shape it and prevent cracking. Allow it to cool completely while rolled.
- Whip the Filling: Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Optionally fold in cherry juice and chopped fresh cherries to add flavor and texture to the filling.
- Fill and Re-roll the Cake: Gently unroll the cooled cake. Spread the whipped cream mixture evenly over the surface and sprinkle additional chopped cherries. Carefully re-roll the cake without the towel, making a tight spiral to enclose the filling.
- Prepare the Ganache: Heat the heavy cream in a small saucepan just to a boil, then pour it over the chopped chocolate and butter placed in a bowl. Stir gently until the ganache is smooth, glossy, and fully combined. Stir in Kirsch or cherry juice if using for an added cherry note.
- Decorate and Chill: Drizzle the ganache evenly over the rolled cake. Decorate with whole cherries and chocolate curls if desired. Chill the cake in the refrigerator for about 30 minutes to set the ganache and filling before slicing and serving.
Notes
- For a vegan version, substitute eggs with aquafaba and use coconut cream and margarine instead of dairy products.
- Use gluten-free flour blend if a gluten-free dessert is required.
- Kirsch is optional and can be omitted to keep the recipe alcohol-free; cherry juice can be used as a substitute.
- Ensure the cake is rolled while still warm to prevent cracking.
- Chill the dessert properly before serving to achieve the best slicing results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest, Chocolate Roll, Cherry Swirl, Chocolate Cake Roll, Chocolate Ganache, Cherry Dessert, Roll Cake, Holiday Dessert, German Dessert
