The delightful combination of chocolate and cherries has long been a beloved pairing in desserts, captivating the taste buds of many around the world. This recipe takes the classic Swiss roll to new heights by infusing it with the rich flavors of a Black Forest cake. Picture this: a light and airy chocolate sponge cake rolled up with luscious whipped cream and sweet cherry filling, creating a masterpiece that is not only delicious but also visually stunning. Perfect for any occasion, from birthday celebrations to holiday gatherings, this exquisite dessert promises to be the star of the show.
🛒 Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
For the Cherry Filling:
- 2 cups pitted cherries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the Whipped Cream Filling:
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Extra cherries
- Chocolate shavings or cocoa powder
⏳ Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan generously with butter or nonstick spray. To ensure the cake releases easily, line the bottom of the pan with parchment paper, allowing some excess to hang over the edges. This will make it easier to lift the cake out once it has baked.
2. Make the Chocolate Sponge:
In a large mixing bowl, beat together the eggs, granulated sugar, and vanilla extract using an electric mixer on high speed. Continue mixing until the mixture becomes thick and pale, which should take about 5 minutes. Sifting is key in this step, so take your cocoa powder, flour, baking powder, and salt, and sift them together in a separate bowl. This prevents lumps and helps aerate the dry ingredients. Gently fold the sifted dry ingredients into the egg mixture using a rubber spatula. Be careful not to deflate the airy batter! Once well combined, spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, until the cake springs back when lightly touched.
3. Prepare the Cherry Filling:
While the sponge cake is baking, it’s time to turn your focus to the cherry filling. In a medium saucepan over medium heat, combine the pitted cherries and granulated sugar. Stir occasionally until the cherries begin to soften and release their juices, approximately 5-7 minutes. In a small bowl, mix the cornstarch and water until you achieve a smooth slurry. Add this mixture to the cherries, stirring continuously until the mixture thickens and becomes glossy, which usually takes around a minute. Once thickened, remove the pan from heat and let the cherry filling cool completely. Remember to taste it; if you prefer a sweeter or more tart filling, feel free to adjust with more sugar or a splash of lemon juice.
4. Whipped Cream Filling:
For the whipped cream filling, ensure your mixing bowl and beaters are chilled; this helps the cream whip up better. Pour the heavy cream into the chilled bowl and add the powdered sugar and vanilla extract. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. You should achieve a light and fluffy whipped cream that will provide the perfect contrast to the rich chocolate roll and tangy cherry filling.
5. Assemble the Roll:
Once the chocolate sponge cake has cooled completely, it’s time to assemble your delicious creation. Carefully peel the parchment paper from the sponge cake. Place the cake on a clean kitchen towel, ensuring the towel is laid out so that the cake can be rolled with it. Spread the whipped cream filling evenly over the cooled sponge, ensuring it covers the entire surface. Next, spoon the cooled cherry filling over the whipped cream. Starting from one short end, roll the cake tightly using the towel to help guide the roll. Gently pull the towel away as you roll, ensuring it doesn’t get trapped inside. Once rolled, place the cake seam-side down on a serving platter and refrigerate for at least 1 hour to set.
6. Garnish & Serve:
After the roll has chilled and set, it’s time to get creative with the presentation! If desired, you can place the roll on a cutting board. With a sharp, serrated knife, slice the roll into even pieces, about 1-2 inches thick. Arrange the slices on a serving platter and garnish with extra cherries placed artfully on top or around the plate. For an added touch of elegance, sprinkle chocolate shavings or a light dusting of cocoa powder over the top. Serve chilled and watch as your guests marvel at the combination of flavors and the beauty of the dessert.
🍰 Tips and Variations:
- Cherries: If fresh cherries are out of season, you can use frozen cherries. Just remember to thaw and drain excess liquid before cooking them down for the filling.
- Flavors: For a twist, consider adding almond extract to the whipped cream filling or even a splash of cherry liqueur to the cherry filling for an adult version of this dessert.
- Presentation: For a more sophisticated touch, drizzle a bit of melted dark chocolate over the top or serve slices on individual dessert plates with a scoop of vanilla ice cream.
🎊 Enjoy the Celebration!
This decadent Swiss Roll with Black Forest flair is not just a treat for your taste buds; it is also a feast for the eyes! Impress your guests at your next gathering or treat yourself on a cozy day at home. Each slice reveals a beautiful swirl of chocolate sponge, fluffy cream, and tangy cherries, inviting everyone to indulge in its rich flavors. With its delightful combination of textures and flavors, this Chocolate & Cherry Masterpiece is sure to satisfy any chocolate-cherry craving! Enjoy the deliciousness! 🍒🍫✨
