If you’re craving a dessert that feels like a warm hug wrapped in chocolate and cherries, then the Black Forest Chocolate Roll With Cherry Swirl is exactly what your taste buds need. This elegant cake roll combines a tender, rich chocolate sponge with a luscious whipped cream and cherry filling, all swirled beautifully to create an irresistible visual and flavor treat. Each bite melts perfectly in your mouth, offering the classic Black Forest cake’s signature tartness and chocolatey depth in a fun, rolled form that’s perfect for any celebration or a cozy sweet moment at home.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to making the Black Forest Chocolate Roll With Cherry Swirl a standout dessert. Each component plays a crucial role in balancing flavors and textures—from the deep cocoa powder that gives the sponge its rich color and taste to the bright cherries that add a fresh zing.
- 3 large Eggs: These provide structure and lightness to the cake sponge, creating the perfect canvas for the roll.
- 1 cup Granulated Sugar: Sweetens the batter while helping it achieve a tender crumb; coconut sugar can be used for a subtle caramel note.
- 1 teaspoon Vanilla Extract: Adds warmth and depth to the flavor, enhancing both the cake and filling.
- 1 cup Flour: The base ingredient for the sponge; gluten-free blends are perfect for those with dietary restrictions.
- 1/3 cup Unsweetened Cocoa Powder: Offers that signature rich chocolate flavor—Dutch-processed works especially well.
- 1 teaspoon Baking Powder: Ensures a gentle rise and light texture without heaviness.
- 1/4 teaspoon Salt (optional): Balances sweetness and elevates the chocolate notes.
- 1 cup Heavy Cream: Whipped into fluffy peaks for the filling; coconut cream makes a lovely dairy-free substitute.
- 1/2 cup Powdered Sugar: Sweetens the cream filling smoothly without graininess.
- 1 cup Fresh or Frozen Cherries: The star fruit, bringing tartness and juiciness in every bite.
- 8 ounces Dark/Semi-Sweet Chocolate: For the luscious ganache that curls around the roll with glossy richness.
- 1/2 cup Butter: Adds silkiness to the ganache; margarine can be used for dairy-free options.
- 2 tablespoons Kirsch or Cherry Juice: Infuses the ganache with authentic cherry flavor, but optional if you prefer non-alcoholic treats.
How to Make Black Forest Chocolate Roll With Cherry Swirl
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with greased parchment paper. Beat the eggs and granulated sugar together until the mixture is light and fluffy—this aeration makes your cake wonderfully tender. Then fold in vanilla extract for aroma. Sift together the flour, cocoa, baking powder, and salt, incorporating them gradually to keep that delicate texture. Pour the batter evenly and bake for about 10-12 minutes until lightly springy to the touch. The gentle bake keeps the sponge flexible and perfect for rolling.
Step 2: Roll the Cake While Warm
As soon as the cake comes out of the oven, turn it onto a clean towel dusted with powdered sugar and carefully peel off the parchment paper. While the cake is still warm and pliable, roll it up in the towel from one short end to the other. This step is important to create that iconic spiral without cracking the sponge. Let the rolled cake cool completely in the towel—it will hold its shape beautifully.
Step 3: Make the Cherry Cream Filling
Whip the heavy cream with powdered sugar until you see stiff peaks forming; it should hold its shape when you lift the whisk. Fold in fresh chopped cherries or well-drained frozen ones gently to maintain the airy texture but add juicy bursts inside. This creamy and fruity filling is what makes the Black Forest Chocolate Roll With Cherry Swirl so delightfully refreshing and balanced against the rich chocolate.
Step 4: Assemble the Roll
Carefully unroll your cooled cake and spread the cherry cream filling evenly across the surface, sprinkling extra cherries as you go. Then, gently roll the cake back up—this time without the towel—to reveal the beautiful cherry swirl inside. Handle the roll gently to keep it neat and intact.
Step 5: Prepare and Add the Ganache
For the final decadent touch, heat cream until just about to boil and pour it over chopped dark chocolate. Stir until smooth for a glossy ganache. Blend in butter and kirsch or cherry juice if using—this adds richness and an authentic cherry kick. Drizzle the ganache over the rolled cake and decorate with whole cherries and chocolate curls to create a stunning presentation. Chill the dessert for about 30 minutes to set before slicing.
How to Serve Black Forest Chocolate Roll With Cherry Swirl
Garnishes
Fresh cherries on top add a pop of color and freshness, while chocolate curls bring an elegant touch and texture contrast. A dusting of powdered sugar can also impart a delicate, snow-like finish to this festive dessert.
Side Dishes
Serve this roll alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for an added layer of indulgence. A small glass of kirsch or cherry liqueur complements the flavors wonderfully for adult gatherings.
Creative Ways to Present
Slice the roll and arrange the pieces fan-style on a platter for a beautiful dessert spread. For parties, serve individual slices on plates with a drizzle of cherry sauce or chocolate syrup, making each piece a mini showstopper.
Make Ahead and Storage
Storing Leftovers
Once assembled and covered with ganache, the Black Forest Chocolate Roll With Cherry Swirl keeps well in the refrigerator for up to 3 days. Wrap it tightly with plastic wrap or store in an airtight container to preserve moisture and keep flavors fresh.
Freezing
You can freeze the cake roll before adding the ganache by wrapping it securely in plastic wrap and foil. When ready to serve, thaw overnight in the fridge and then add the ganache and decorations for the freshest presentation.
Reheating
Since this dessert is best served chilled, reheating is not recommended. However, if you want the ganache slightly softened, let the slice rest at room temperature for 10-15 minutes before serving for an incredibly luscious texture.
FAQs
Can I use frozen cherries instead of fresh ones?
Absolutely! Just make sure to thaw and drain them well so the filling doesn’t become too watery. Frozen cherries still provide fantastic flavor and texture in the cherry swirl.
Is it possible to make this dessert dairy-free?
Yes, swap heavy cream for coconut cream, butter for margarine, and use a dairy-free chocolate to create a delicious vegan-friendly Black Forest Chocolate Roll With Cherry Swirl.
How do I prevent the cake from cracking when rolling?
The crucial trick is to roll the cake while it’s still warm and flexible right out of the oven. Also, dusting the towel with powdered sugar and rolling gently helps maintain the smooth spiral.
Can I prepare the cake in advance?
Definitely. The sponge cake can be made a day ahead, rolled, and stored in the fridge. Add the filling and ganache shortly before serving to keep everything fresh and vibrant.
What can I substitute for Kirsch in the ganache?
If you prefer to skip alcohol, cherry juice or even a bit of cherry syrup work beautifully to maintain that fruity note without the extra kick.
Final Thoughts
Indulging in the Black Forest Chocolate Roll With Cherry Swirl is like experiencing a tender love letter to classic desserts—rich, fruity, and beautifully balanced. It’s simpler to make than it looks but delivers an impressive wow-factor for your next gathering or simply a special treat for yourself. Trust me, once you try it, this delightful cake roll will become a beloved staple in your dessert repertoire.
PrintBlack Forest Chocolate Roll With Cherry Swirl
The Black Forest Cake Roll is a sumptuous dessert that combines the rich, deep flavors of chocolate cake with a fluffy whipped cream filling and tart cherries, all elegantly rolled into a beautiful spiral. Topped with a silky chocolate ganache and decorated with fresh cherries and chocolate curls, this dessert perfectly captures the classic Black Forest flavor in a convenient, slice-ready roll.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: German
Ingredients
For the Cake
- 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)
For the 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
For the Ganache
- 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
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with greased parchment paper to ensure the cake doesn’t stick and rolls easily.
- Make the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, approximately 5-7 minutes. Gently fold in the vanilla extract for flavor.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl to evenly distribute and then gradually fold these dry ingredients into the egg mixture without deflating it.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until the cake springs back gently when touched, indicating it’s done.
- Roll the Cake: Remove the cake from the oven, turn it out onto a clean towel dusted with powdered sugar, and carefully peel off the parchment paper. Roll the cake with the towel while still warm to shape it and prevent cracking. Allow it to cool completely rolled up.
- Whip the Filling: Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Optionally, fold in cherry juice and chopped fresh cherries for added flavor and texture.
- Fill and Re-roll the Cake: Unroll the cooled cake gently, spread the whipped cream mixture evenly over the surface, sprinkle cherries, and then re-roll the cake without the towel, forming a tight spiral.
- Prepare the Ganache: Heat the heavy cream in a small saucepan just to boiling, then pour over chopped chocolate and butter in a bowl. Stir until smooth and glossy. Stir in Kirsch or cherry juice if using.
- Decorate and Chill: Drizzle the ganache over the rolled cake, decorate with whole cherries and chocolate curls, then chill in the refrigerator for about 30 minutes before slicing and serving to set the ganache and filling.
Notes
- For extra indulgence, serve the cake roll with a scoop of vanilla ice cream or an extra dollop of whipped cream.
- Use aquafaba and coconut cream to make this recipe fully vegan.
- Substitute erythritol and coconut sugar to make a lower-sugar version suitable for sugar-sensitive diets.
- To avoid alcohol, omit the kirsch or replace it with cherry juice in the ganache.
- Ensure the cake is cooled completely before filling to prevent the cream from melting.