Black Forest Chocolate Swiss Roll Cake Recipe

If there’s one dessert that never fails to impress, it’s the Black Forest Chocolate Swiss Roll Cake. This gorgeous swirl of chocolate sponge, pillowy whipped cream, and glistening cherries comes together with a glossy ganache you’ll want to eat by the spoonful. Each slice is a showstopper: light-as-air cake, creamy filling, and that signature Black Forest flavor everyone swoons over. Whether for a celebration or a cozy Sunday indulgence, this is the kind of cake that melts away any sense of occasion with pure, joyful decadence.

Ingredients You’ll Need

Simple classics are what make this Black Forest Chocolate Swiss Roll Cake so irresistible. Each ingredient plays a starring role—transforming ordinary pantry staples into layers of flavor, texture, and visual drama.

Large eggs (room temp): These give the sponge cake its signature lofty rise and melt-in-your-mouth texture.
Granulated sugar: Essential for sweetening the sponge and helping achieve a pale, voluminous batter.
All-purpose flour: Forms the structure of the cake while keeping it light and tender.
Unsweetened cocoa powder: Delivers deep chocolate complexity—that quintessential Black Forest flavor.
Vanilla extract: A splash brings the whole cake’s aroma to life and rounds out the intensity of the chocolate.
Salt: Just a pinch sharpens all the flavors and stops the cake from tasting flat.
Heavy whipping cream (chilled): The whipped cream filling is key to the cake’s creamy swoonworthiness.
Powdered sugar: It sweetens the cream gently, giving a silky-smooth finish.
Pitted cherries (fresh or jarred): The soul of this dessert—juicy, tart, and iconic.
Cherry liqueur (Kirsch) (optional): Adds authentic, aromatic lift, but there’s a kid-friendly version too.
Dark chocolate (chopped): Forms the base for a rich, luscious ganache that cloaks each slice.
Heavy cream: When heated, it transforms chopped chocolate into a glossy, pourable dream.
Whole cherries with stems: Classic garnish that makes every piece delightfully photogenic.
Chocolate shavings: For that beautiful, professional bakery look (and extra chocolatey goodness).
Extra whipped cream: Perfect for piping pretty rosettes on top for a final flourish.

How to Make Black Forest Chocolate Swiss Roll Cake

Step 1: Make the Chocolate Sponge

Start by preheating your oven to 180°C (350°F) and lining a 10×15 inch baking tray with parchment paper. This guarantees easy release and prevents sticking. Beat the eggs and sugar together until the mixture is impressively thick, pale, and triples in volume—about 5 to 6 minutes of commitment, but it sets up your sponge for featherlike softness. Sift in your cocoa powder, flour, and salt over the top and gently fold it in. The trick is to keep those precious bubbles, so go slow! Spread the batter in an even layer and bake for 10 to 12 minutes. As soon as it comes out, roll it up with the parchment inside, starting from the short edge. Cooling in this shape helps the cake remember its beautiful swirl, so it doesn’t crack.

Step 2: Whip the Cream

While the sponge cools off, whip your chilled cream, powdered sugar, and vanilla together. Medium-stiff peaks are the goal—you want it thick enough to support cherries, but still supple. Pop it in the fridge until you need it, and you’ll be rewarded with billowy, spreadable goodness.

Step 3: Prepare Ganache

For the ganache, heat the cream gently until it’s just simmering. Pour it straight over your chopped chocolate, then let the mixture sit undisturbed for a minute or two. This gentle heat melts the chocolate evenly. Stir until shiny and smooth; let it cool slightly so it’s just the right texture for drizzling over your cake later.

Step 4: Assemble the Roll

Now the fun part—construction! Gently unroll your cooled sponge and spread the whipped cream evenly all over, right to the edges. Drop cherries across the surface, and if you’re adding cherry liqueur, drizzle it with a flourish. Now, roll the cake back up, using the parchment to help guide it along so nothing tears. For that signature Black Forest Chocolate Swiss Roll Cake look, slice the roll into even pieces and stand them upright in a circle, creating the illusion of a whole cake. Pour the glossy ganache over the tops, letting it drip in decadent ribbons. Pipe little rosettes of reserved whipped cream atop each slice, then finish with a cherry and a generous scatter of chocolate shavings.

How to Serve Black Forest Chocolate Swiss Roll Cake

Garnishes

When it’s time to present your Black Forest Chocolate Swiss Roll Cake, make it magical: crown each slice with an upright cherry and add extra chocolate shavings or curls for a dazzling finish. A showy swirl of whipped cream piped on top always turns heads and makes every serving feel extra special.

Side Dishes

This cake truly shines alongside a cup of freshly brewed coffee or strong black tea—just enough bitterness to balance the sweetness. For a more festive spread, serve with a small scoop of vanilla gelato or a spoonful of macerated cherries on the side to accent those lively cherry notes.

Creative Ways to Present

If you want to shake things up, serve each slice slightly tilted on dessert plates with a drizzle of leftover ganache. Try nestling the slices in individual glass jars with extra cream and cherries for a trifle-inspired twist. Or, stack the slices in a spiral pattern and dust liberally with snowy powdered sugar for a wintery, festive display!

Make Ahead and Storage

Storing Leftovers

Have some slices lingering? Store them gently wrapped in plastic or in an airtight container in the fridge for up to three days. The whipped cream stays lush, and the sponge keeps its soft bite, so every sneaky midnight slice tastes just as magical as day one.

Freezing

The Black Forest Chocolate Swiss Roll Cake freezes shockingly well! Wrap individual slices or an entire assembled cake tightly in plastic wrap, then foil. Freeze up to one month. When you’re ready, thaw in the fridge overnight and enjoy an almost bakery-fresh result—just hold off on whole-cherry garnishes until you’re about to serve.

Reheating

There’s no need to reheat this cake, but if you want to gently soften chilled slices, let them sit out at room temperature for 15 to 20 minutes before serving. This brings the cream back to its decadent, pillowy best and softens the chocolate ganache for maximum indulgence.

FAQs

Can I make this cake without cherry liqueur?

Absolutely! Just skip the liqueur for a kid-friendly version, or swap for a splash of cherry syrup if you’d like to keep some extra cherry flavor. The Black Forest Chocolate Swiss Roll Cake is delicious both ways.

My sponge cake cracked while rolling. What should I do?

If the sponge starts to crack, don’t panic—it can be hidden with plenty of whipped cream and ganache! Next time, roll the cake up while it’s still warm with parchment inside, so it “remembers” the curve and is less likely to split.

Do I have to use fresh cherries, or can I use jarred?

Both fresh and jarred cherries work perfectly in this recipe. Jarred cherries are convenient and just as delicious, especially when fresh cherries are out of season. Just drain them well before adding to the cake.

How do I get perfectly clean swirls when slicing?

Pop the assembled cake in the freezer for about 15 minutes before cutting. A chilled, sharp serrated knife (wiped clean between cuts) helps make picture-perfect spirals for your Black Forest Chocolate Swiss Roll Cake.

Can I make the cake in advance?

Definitely! You can assemble the cake a day ahead, just hold off on the final decorations like whipped cream rosettes and whole cherries until shortly before serving to keep them looking their best.

Final Thoughts

This Black Forest Chocolate Swiss Roll Cake is truly a celebration in every bite—light, rich, creamy, and completely joyful to make and share. Give it a try and watch friends and family light up when you slice into those beautiful chocolate-cherry swirls. Life’s sweetest moments deserve a slice of something special!