The Black Forest Swiss Roll is a delightful fusion of two classic desserts: the Swiss roll and the Black Forest cake. It features a light and airy chocolate sponge cake rolled with a rich whipped cream and cherry filling, then topped with chocolate ganache and cherries for an elegant finish. The combination of chocolate, cherries, and cream makes it an irresistible treat for any occasion.
Unlike the traditional Black Forest cake, which is a layered dessert with sponge, cherries, and cream stacked on top of each other, the Swiss roll version presents these flavors in a rolled format. The sponge is baked in a thin sheet, spread with filling, and carefully rolled to create a beautiful swirl in every slice.
This dessert is inspired by the Black Forest gâteau (Schwarzwälder Kirschtorte), a well-loved German cake known for its signature flavors of chocolate and cherry, often enhanced with Kirsch (cherry brandy). The Swiss roll adaptation provides a lighter, more compact alternative that is easier to serve and store.
Perfect for parties, birthdays, or afternoon tea, the Black Forest Swiss Roll can be made in various ways—with or without alcohol, using fresh or canned cherries, and decorated in different styles. Whether you’re a novice baker or an experienced pastry chef, this dessert is both impressive and delicious.
History & Origin of Black Forest Desserts
The Black Forest cake, or Schwarzwälder Kirschtorte, is a famous German dessert that has been enjoyed worldwide for centuries. The name originates from the Black Forest (Schwarzwald) region in southwestern Germany, though the cake itself does not directly come from there. Instead, it is believed that the flavors—chocolate, cherries, whipped cream, and Kirsch (cherry brandy)—were inspired by ingredients commonly found in the region.
The earliest recorded recipe resembling the modern Black Forest cake dates back to the early 20th century, credited to Josef Keller, a German pastry chef who first made it in 1915. However, the cake only became widely popular in Germany and beyond in the 1930s, eventually becoming a staple in bakeries worldwide.
The Swiss roll, on the other hand, is a European dessert that dates back even further. The exact origins of the Swiss roll are unclear, but it is believed to have originated in Central Europe in the 19th century, particularly in Austria or Switzerland. The roll cake technique involves baking a thin sponge cake, filling it with cream or jam, and rolling it into a spiral shape.
The Black Forest Swiss Roll is a modern adaptation that merges these two desserts, capturing the classic flavors of Black Forest cake in a convenient, rolled format. This variation is popular due to its lighter texture and elegant presentation, making it a favorite for home bakers and professional pastry chefs alike.
Today, Black Forest flavors are used in many forms, from cupcakes and cheesecakes to ice creams and Swiss rolls, keeping the tradition alive while offering new and creative ways to enjoy this iconic dessert.
Ingredients Required for Black Forest Swiss Roll
Creating the perfect Black Forest Swiss Roll requires a combination of basic baking ingredients along with signature elements like chocolate, cherries, and whipped cream. Below is a breakdown of the essential ingredients:
1. Chocolate Sponge Cake Ingredients
The sponge cake must be light, airy, and flexible enough to roll without cracking. Essential ingredients include:
- Eggs – Provide structure and fluffiness
- Granulated sugar – Sweetens the cake and helps maintain moisture
- All-purpose flour or cake flour – Cake flour gives a softer texture, but all-purpose works too
- Unsweetened cocoa powder – Adds rich chocolate flavor
- Baking powder – Helps the cake rise
- Salt – Balances the sweetness
- Vegetable oil or melted butter – Adds moisture to the sponge
- Milk – Keeps the cake soft and prevents dryness
- Vanilla extract – Enhances overall flavor
2. Cherry Filling Ingredients
The cherry filling is essential to achieving the authentic Black Forest flavor. You can use either fresh, canned, or frozen cherries:
- Fresh or canned cherries – Pitted and chopped for texture
- Cherry compote or jam – Provides a concentrated cherry flavor
- Kirsch (cherry brandy) – Optional but traditional for an authentic taste
- Cornstarch (if making fresh compote) – Thickens the cherry sauce
3. Whipped Cream Filling
A light and fluffy whipped cream balances the richness of the chocolate sponge:
- Heavy whipping cream – The base for the filling
- Powdered sugar – Sweetens and stabilizes the whipped cream
- Mascarpone cheese (optional) – Adds a richer, creamier texture
- Gelatin (optional) – Helps stabilize whipped cream for longer-lasting structure
4. Chocolate Ganache & Decoration
The finishing touch is a chocolate ganache glaze with classic Black Forest garnishes:
- Dark chocolate (60-70% cocoa) – For a deep, rich flavor
- Heavy cream – To make the ganache smooth and glossy
- Chocolate shavings or curls – Traditional Black Forest decoration
- Extra cherries – For garnishing the top
Step-by-Step Recipe for Black Forest Swiss Roll
Making a Black Forest Swiss Roll requires careful preparation to ensure a soft, flexible sponge, a rich cherry filling, and smooth whipped cream. Follow this step-by-step guide for a perfect Swiss roll.
1. Preparing the Chocolate Sponge Cake
Ingredients:
- 4 large eggs
- ¾ cup (150g) granulated sugar
- ¾ cup (95g) all-purpose flour or cake flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a 10×15-inch baking tray with parchment paper.
- In a large bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Stir in milk, oil, and vanilla extract until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until the cake springs back when touched.
- While warm, carefully roll the cake with parchment paper into a log. Let it cool completely.
2. Preparing the Cherry Filling
Ingredients:
- 1 cup pitted fresh or canned cherries (chopped)
- ¼ cup cherry juice or water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (optional)
Instructions:
- In a saucepan, combine cherries, sugar, and cherry juice.
- Simmer for 5 minutes, then add cornstarch and stir until thickened.
- Remove from heat and add Kirsch (if using). Let it cool completely.
3. Preparing the Whipped Cream Filling
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mascarpone (optional for stability)
Instructions:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Add mascarpone (if using) and beat until thick and smooth.
4. Assembling the Swiss Roll
- Gently unroll the cooled sponge cake and remove parchment paper.
- Spread a thin layer of cherry filling over the cake.
- Spread whipped cream filling evenly over the cherries.
- Carefully roll the cake back up, using parchment paper for support.
- Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
Decorating & Garnishing Ideas
1. Chocolate Ganache Topping
To make a rich ganache:
- Heat ½ cup heavy cream until warm (not boiling).
- Pour over 4 oz chopped dark chocolate, let sit for a minute, then stir until smooth.
- Let cool slightly, then drizzle over the Swiss roll.
2. Traditional Black Forest Decorations
- Chocolate shavings/curls – Scrape a chocolate bar with a vegetable peeler.
- Whole cherries – Place on top of the roll for a classic look.
- Dusting of powdered sugar – Creates an elegant, snowy effect.
3. Creative Presentation Ideas
- Mini Swiss Roll Slices – Cut into smaller portions and serve as petit fours.
- Layered Swiss Roll Cake – Slice and stack for a unique variation.
Serving Suggestions & Storage Tips
Best Ways to Serve Black Forest Swiss Roll
- Serve chilled or at room temperature for the best texture.
- Pair with coffee, black tea, or cherry liqueur for a classic combination.
- Add a scoop of vanilla or chocolate ice cream for an extra indulgent treat.
How to Store
- Refrigeration – Store in an airtight container for up to 3 days.
- Freezing – Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Prevent Drying – Keep it wrapped to retain moisture.
FAQs – Common Questions About Black Forest Swiss Roll
1. Can I make Black Forest Swiss Roll without alcohol?
Yes! Simply replace Kirsch with cherry juice or vanilla extract for a non-alcoholic version.
2. Why does my Swiss roll crack when rolling?
Cracks occur if the cake is too dry or not rolled while warm. To prevent this:
- Roll the cake while it’s still slightly warm.
- Do not overbake the sponge.
3. Can I use canned cherries instead of fresh ones?
Yes, canned or frozen cherries work well. Drain them before using to avoid excess moisture.
4. What is the best chocolate for ganache?
Use high-quality dark chocolate (60-70% cocoa) for a rich flavor and smooth texture.
5. How do I make the cake more moist?
- Do not overmix the batter.
- Brush the sponge with a little cherry juice before filling.
6. Can I use a different filling like raspberry or strawberry?
Absolutely! Strawberries, raspberries, or even blueberries make great alternatives.
7. How long does Black Forest Swiss Roll last in the fridge?
It stays fresh for 3 days when stored properly.
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Black Forest Swiss Roll
Description
The Black Forest Swiss Roll is a decadent chocolate sponge cake rolled with a luscious whipped cream and cherry filling, inspired by the classic Black Forest gâteau (Schwarzwälder Kirschtorte). This elegant dessert combines the rich flavors of chocolate, tart cherries, and velvety cream, all wrapped in a delicate Swiss roll format. Finished with chocolate ganache, chocolate shavings, and fresh cherries, it’s a stunning centerpiece for any occasion.
Perfect for parties, birthdays, or afternoon tea, this Swiss roll is a lighter and more compact alternative to the traditional Black Forest cake. Whether made with Kirsch (cherry brandy) for an authentic taste or a non-alcoholic cherry syrup alternative, this dessert captures the essence of the Black Forest in every bite.
Ingredients
- 70 g plain flour
- 30 g cocoa powder
- 1/2 tsp salt level
- 110 g caster sugar
- 4 large eggs room temperature
- 1/2 tsp vanilla extract
- 410 g tin of black cherry filling Sieve whole tin to end up with around 140g cherries. I use Prince’s Black Cherry Fruit Filling
- 4–5 tbsp Kirsch/cherry liqueur, divided 2 tbsp to soak with cherries and 2-3 tbsp to brush onto the baked cake
- 250 ml double cream cold
Ganache Topping
- 300 g dark chocolate finely chopped
- 220 ml double cream
- 130 ml double cream cold
- 9–10 fresh cherries
Instructions
- Preheat your oven to 180°C/160°c fan.
- Line your Swiss roll baking tray with baking or parchment paper and set aside.
- Using an electric stand or hand mixer with a large bowl and whisk attachment, whisk the eggs, sugar and vanilla extract on medium-high speed until thick, pale and frothy as shown.
- This took around 3 minutes with my KitchenAid stand mixer, so might take a little longer if using a hand mixer.
- Sieve the flour, cocoa powder and salt into the bowl and then gently and slowly fold the dry ingredients through with a spatula, until well combined with no pockets of flour remaining.
- It’s important to be gentle when folding through to avoid knocking any of the air out that
- Slowly pour the mixture into your lined Swiss roll baking tray, holding the bowl as close to the tray as possible to avoid losing any volume from the mixture.
- Gently tilt the tray slightly to help spread the mixture to all four corners and to level out the mixture.
- Bake in your preheated oven for 9-10 minutes.
- While the cake is in the oven, place a piece of baking or parchment paper (slightly bigger than the size of the Swiss roll baking tray) onto a work surface and dust it with icing sugar.
- Once the cake is baked (you can tell it’s baked when you touch it with your finger and it slowly springs back), remove it from the oven and carefully place it face down onto the baking paper dusted with icing sugar.
- Carefully remove the tray (as it will be hot!), and then slowly peel the baking paper away from the baked cake.
- Using a sharp knife, carefully cut halfway through the cake, about an inch away from the longest side of the cake, as shown. This is to help with rolling it up!
- Now gently and slowly roll the cake up (with the paper inside), starting from that same side, rolling it up as tightly as possible. It’s important to do this now while the cake is hot to prevent it from cracking.
- Leave to cool completely on your countertop. Mine took around an hour to cool.
- While your cake is cooling, sieve the whole tin of cherries over a small bowl. Retain the leftover cherry syrup for later.
- I used a spoon to help push as much syrup through the sieve as possible.
- Place the sieved cherries into a small bowl and add two tablespoons of Kirsch/cherry liqueur (optional). Stir to combine and leave aside.
- Using a large bowl and the whisk attachment of your stand or hand mixer, whisk 250ml double cream on medium speed until lightly whipped and spreadable.
- Once the cake is completely cool, slowly and gently unroll it.
- Using a pastry brush, brush 2-3 tablespoons of Kirsch/cherry liqueur onto the cake.
- Pour the lightly whipped cream on top and then spread evenly with a spatula or palette knife.
- Add the cherries (leaving any liquid in the bowl) and add a few tablespoons of leftover cherry syrup.
- Slowly and gently roll the cake back up. Due to the amount of filling some may ooze out of the sides! Place the cake into the fridge to firm up slightly while you make the ganache topping,
- See notes at the bottom of the recipe card if you’d prefer a tighter roll inside your Swiss roll!
Ganache Topping
- Finely chop the dark chocolate and place in a medium bowl. Chop it as finely as possible to avoid having any small lumps in your finished ganache.
- Gently warm 220ml double cream in a small saucepan on a low heat. Once you see tiny bubbles forming around the edges, remove from the heat.
- Pour the warmed cream onto the dark chocolate and leave for around 20 seconds to slightly melt the chocolate. Then stir until completely combined and smooth. Leave aside to cool and thicken slightly. I left mine for 10-15 minutes, though this will depend on your room temperature.
- Remove your chilled Swiss roll from the fridge and place onto your chosen serving plate or cake stand. Using a palette knife or even just a spoon, dollop the ganache on the top and sides of your Swiss roll and spread to cover it evenly.
- Once my ganache was spread evenly, I simply ran a fork along it to create these log-like grooves!
- To finish, whip 130ml double cream until thick, then pipe swirls on top. Finally, top the swirls with fresh cherries!
- Store in the fridge to firm up and between servings due to the fresh cream content. Best eaten within 3-4 days, or less depending on the expiry of your double cream.
Notes
1. Tips for a Perfect Chocolate Sponge
- Use room-temperature eggs for better aeration when whipping.
- Do not overmix the batter to keep the sponge light and airy.
- Roll the sponge while warm to prevent cracks when assembling.
2. Best Cherry Filling Options
- Fresh cherries are ideal, but canned or frozen work well too.
- If using canned cherries, drain them well to prevent excess moisture.
- For an authentic Black Forest flavor, add Kirsch (cherry brandy) to the filling.
3. How to Stabilize Whipped Cream
- Add mascarpone cheese or gelatin for a firmer whipped cream.
- Use powdered sugar instead of granulated for a smoother texture.
4. Preventing the Swiss Roll from Cracking
- Do not overbake—a dry sponge is more likely to crack.
- Roll the sponge immediately after baking with parchment paper.
- Let it cool slightly before unrolling and adding the filling.
5. Storing & Freezing
- Store in the fridge for up to 3 days in an airtight container.
- Wrap tightly and freeze for up to 2 months; thaw in the fridge before serving.
