Vertical Black Forest Swiss Roll Recipe
If you’re a fan of classic Black Forest cake but want to take it in a fun and fresh direction, you’re going to love this Vertical Black Forest Swiss Roll Recipe. It’s like the best of both worlds—a rich chocolate genoise rolled up with luscious whipped cream and juicy cherries, but presented vertically for a stunning, dessert-table showstopper. I first tried making this when I wanted a cake that felt special for a spring gathering, and honestly, it became an instant hit.
What makes this Vertical Black Forest Swiss Roll Recipe truly worth trying is how the flavors just sing together: the light cocoa sponge, silky ganache, and the bright pop of maraschino cherries all wrapped up perfectly. Plus, if you’ve ever been intimidated by roll cakes, I promise with a few simple tricks, you’ll nail it every time. Let’s dive in and make it happen!
Ingredients You’ll Need
The beauty of this recipe is in how each ingredient plays a part: the sponge needs to be airy yet sturdy, the chocolate ganache and whipped cream bring creaminess, and those cherries add the signature burst of sweet-tart goodness. When shopping, I always go for good-quality cocoa and fresh, bright cherries to keep the flavors vibrant.
- Large eggs: Room temperature eggs whip better, giving your sponge that delicate, airy texture.
- Granulated sugar: Tighten the egg whites without weighing down your batter; it also adds just enough sweetness to balance the cocoa.
- All purpose flour: Provides structure to the sponge; sift it to avoid lumps for a smooth batter.
- Cocoa powder: Use unsweetened cocoa for an intense chocolate flavor that won’t overpower the creaminess.
- Salt: Enhances the chocolate notes without making the sponge salty.
- Baking powder: Helps the sponge rise beautifully and stay tender.
- Icing sugar: For dusting, giving that pretty final touch and a hint of sweetness.
- Heavy cream (for ganache and whipped cream): Full-fat cream makes everything rich and luscious—don’t skimp here.
- Dark or semi-sweet chocolate: I prefer semi-sweet for a balanced bite, but dark works if you like it less sweet.
- Granulated sugar (for whipped cream): Sweetens the cream just right without overpowering the cherries.
- Maraschino cherries: Bright red, juicy cherries bring that iconic Black Forest pop—you can’t skip them!
Variations
I like making this Vertical Black Forest Swiss Roll Recipe my own by playing with a few elements. It’s totally worth experimenting based on the occasion or what you’ve got on hand. Don’t be shy to customize it!
- Use fresh cherries instead of maraschino: I sometimes swap these in when cherries are in season for a fresher, less sweet option that adds a natural tartness.
- Try a flavored whipped cream: Adding a splash of vanilla or even cherry liqueur to the cream elevates the flavor dramatically—trust me, it’s delightful!
- Go dairy-free: I’ve substituted coconut cream for the whipped cream and dairy-free chocolate for ganache to make this vegan-friendly.
- Add a layer of cherry jam: Spreading a thin layer of homemade or store-bought black cherry jam inside the roll gives a gooey surprise that I adore.
How to Make Vertical Black Forest Swiss Roll Recipe
Step 1: Whip the Eggs and Sugar to Perfection
Start by separating your eggs if you prefer, but I usually whip whole eggs and sugar together until the mixture triples in volume and forms a ribbon when the whisk is lifted. This usually takes about 8-10 minutes with an electric mixer on high speed. Remember, the temperature and freshness of your eggs make a big difference here—I always let mine come to room temp before starting.
Step 2: Gently Fold Dry Ingredients Into the Batter
Sift together your flour, cocoa powder, salt, and baking powder. Carefully fold this mixture into your egg and sugar foam, using a spatula and gentle motions. The key is not to deflate the air you worked so hard to incorporate—this is what makes the genoise light and fluffy. Work quickly but delicately.
Step 3: Bake the Sponge and Prepare to Roll
Spread the batter evenly on a lined baking sheet (about 9×13 inches works well) and bake at 350°F (175°C) for 12-15 minutes. Watch for springiness and a slight bounce-back when gently touched in the center. Once out of the oven, immediately turn the cake onto a clean towel dusted with icing sugar and peel off the parchment paper. Roll the cake up in the towel while warm—that helps prevent cracking later.
Step 4: Prepare the Chocolate Ganache and Whipped Cream
Heat the heavy cream until just steaming and pour over chopped chocolate, then let it sit for a minute before stirring until smooth. For the whipped cream, beat the chilled heavy cream with sugar until stiff peaks form. These two components add the silky texture that makes this Vertical Black Forest Swiss Roll Recipe special.
Step 5: Assemble Your Vertical Black Forest Swiss Roll
Unroll the sponge carefully, spread a thin layer of ganache, then a generous layer of whipped cream, and scatter your cherries evenly. Roll it back up tightly but gently. For the vertical presentation, stand the roll on one edge and spread more whipped cream on top and around the sides. Decorate with extra cherries and chocolate shavings if you want to wow your guests.
How to Serve Vertical Black Forest Swiss Roll Recipe
Garnishes
I love dusting the top with a little icing sugar and adding some cherry halves and chocolate curls—adds texture and just that extra pop of color. Fresh mint leaves can also brighten it up visually and add contrast in flavor.
Side Dishes
Serve with a scoop of vanilla ice cream or a fresh berry salad to complement the rich creaminess of the roll. A cup of strong coffee or black tea also pairs beautifully as a beverage.
Creative Ways to Present
One of my favorite ways to present this is slicing the roll into pinwheel rounds and arranging them vertically in a clear, tall glass trifle bowl with layers of extra whipped cream and cherries in between. It’s a showstopper and perfect for parties!
Make Ahead and Storage
Storing Leftovers
I store leftover Vertical Black Forest Swiss Roll Recipe wrapped tightly in plastic wrap in the fridge for up to 3 days. Keeping it airtight prevents the sponge from drying out and preserves the cream’s fluffiness nicely.
Freezing
Freezing works well if you wrap individual slices in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, just thaw overnight in the refrigerator. I find this way the cake keeps its texture without the whipped cream becoming watery.
Reheating
I don’t recommend reheating the Vertical Black Forest Swiss Roll Recipe as it’s best served chilled. But if you want to take the chill off, letting it sit at room temperature for 20-30 minutes before slicing works great to soften the ganache and cream just a bit.
FAQs
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Can I use fresh cherries instead of maraschino in the Vertical Black Forest Swiss Roll Recipe?
Absolutely! Fresh cherries add a lovely, natural tartness and freshness. Just be sure to pit them properly and dry them a bit so you don’t add extra moisture that could sog the sponge.
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How do I prevent the sponge from cracking when rolling?
The key is rolling the sponge while it’s still warm with a towel, which “sets” the shape. Also, don’t overbake the cake—pull it out as soon as it springs back gently to the touch.
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Can I prepare this Vertical Black Forest Swiss Roll Recipe in advance?
Yes, you can assemble it a day ahead and keep it refrigerated. The flavors meld beautifully, and it saves time on the day you want to serve.
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Is the ganache necessary?
The ganache adds a rich chocolate layer that balances the whipped cream’s lightness, but if you prefer something simpler, you can skip or substitute it with a chocolate spread.
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What’s the best chocolate to use for ganache in this recipe?
Semi-sweet chocolate strikes the perfect balance between bitter and sweet. Dark chocolate works if you want a more intense cocoa flavor, but avoid milk chocolate as it can make the ganache too sweet and soft.
Final Thoughts
This Vertical Black Forest Swiss Roll Recipe holds a special place for me because it combines my love of classic flavors with a visually stunning twist that feels just right for celebrations or an indulgent weekend treat. Once you get the hang of rolling and assembling, you’ll find it’s not as tricky as it seems—I’m confident you’ll enjoy both making and eating every bite as much as I do. So grab those ingredients, roll up your sleeves, and surprise your friends with this delightful dessert that’s sure to be the star of the table!
Print
Vertical Black Forest Swiss Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours including chilling
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Vertical Black Forest Swiss Roll recipe combines a tender chocolate genoise sponge with rich chocolate ganache and fluffy whipped cream, studded with bright maraschino cherries for a classic Black Forest flavor presented in an elegant vertical roll form. Perfect for special occasions and chocolate lovers seeking a sophisticated yet approachable dessert.
Ingredients
Chocolate Genoise Sponge Cake
- 6 large eggs, room temperature
- ¾ cup granulated sugar (165g)
- ¾ cup all-purpose flour (98g)
- ⅓ cup cocoa powder (33g)
- ½ tsp salt
- 1 ½ tsp baking powder
- Icing sugar, for dusting
Chocolate Ganache
- 1 cup heavy cream (240g)
- 240g dark or semi-sweet chocolate
Whipped Cream
- 3 cups heavy whipping cream, chilled (720g)
- ¼ cup granulated sugar (50g)
Cherries
- 1 12oz jar maraschino cherries (bright red preferred)
Instructions
- Prepare the Chocolate Genoise Sponge: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk the eggs and granulated sugar vigorously until the mixture is thick, pale, and tripled in volume, about 5-7 minutes. Sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula, ensuring not to deflate the batter. Pour the batter into a lined jelly roll pan and smooth the top evenly. Bake for 12-15 minutes, until the sponge springs back when touched lightly.
- Roll the Sponge: While the sponge is still warm, dust a clean kitchen towel with icing sugar and invert the cake onto it. Carefully peel off the parchment paper, then roll the sponge with the towel inside from the short edge. Let it cool completely while rolled to set the shape.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. Allow the ganache to cool to room temperature while stirring occasionally to maintain texture.
- Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream and granulated sugar together using an electric mixer on medium-high speed until stiff peaks form. Keep refrigerated until assembly.
- Assemble the Vertical Black Forest Swiss Roll: Unroll the cooled sponge cake gently. Spread an even layer of whipped cream over the entire surface, then scatter maraschino cherries evenly on top. Re-roll the sponge carefully without the towel, forming a tight spiral. Spread a layer of chocolate ganache over the entire roll, smoothing with an offset spatula. Refrigerate the assembled roll for at least 2 hours to set.
- Serve: Once chilled and firm, dust the vertical Swiss roll lightly with icing sugar if desired. Slice into portions to reveal the beautiful cherry and cream spiral inside. Serve chilled for best texture and flavor.
Notes
- Ensure eggs are at room temperature for maximum volume in the sponge.
- Be gentle when folding dry ingredients to avoid deflating the batter.
- Rolling the sponge cake while warm prevents cracking.
- Chilling the whipped cream and bowl before whipping helps achieve stiff peaks.
- You can substitute fresh cherries for maraschino if preferred but maraschino provide the classic flavor and color.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
Keywords: Black Forest, Swiss Roll, Chocolate Cake, Chocolate Ganache, Whipped Cream, Cherries, Elegant Dessert, Vertical Roll
