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
Scale
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