Name: Vertical Black Forest Swiss Roll Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: German
Ingredients: 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; 1 cup heavy cream (240g); 240g dark or semi-sweet chocolate; 3 cups heavy whipping cream, chilled (720g); ¼ cup granulated sugar (50g); 1 12oz jar of maraschino cherries (bright red preferred)

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If you’ve ever been captivated by the charm of a classic Black Forest cake but wished for a twist, this Vertical Black Forest Swiss Roll Recipe is going to blow your mind. It takes the traditional flavors we all adore—rich chocolate, sweet cherries, and fluffy whipped cream—and wraps them in a lofty, elegant vertical roll that’s as stunning to look at as it is to eat. Trust me, this isn’t just a dessert; it’s a conversation starter for any occasion.

I first tried this Vertical Black Forest Swiss Roll Recipe at a friend’s holiday party, and the way the chocolate genoise sponge stands tall with its layers of luscious cherries and cream really stuck with me. What makes it worth trying is how it elegantly showcases familiar flavors in an eye-catching form that’s surprisingly simple to bake once you get the hang of the rolling technique. Whether you’re aiming to impress guests or make a special treat to savor yourself, this recipe hits all the right notes.

Ingredients You’ll Need

Getting the right balance in this Vertical Black Forest Swiss Roll Recipe is all about fresh, high-quality ingredients that blend beautifully to create those classic flavors. Here’s a quick rundown with my notes so you know exactly what to look for at the store.

Eggs: Room temperature eggs whip up better, which helps your genoise get that light and fluffy texture essential for rolling.
Granulated sugar: Provides sweetness without overpowering—make sure it’s fresh and fine-grained to dissolve well.
All-purpose flour: The backbone of the sponge; sifted to keep it light and avoid lumps.
Cocoa powder: Use unsweetened natural cocoa for that deep chocolate flavor; I prefer a Dutch-processed for richness.
Salt: Enhances all the flavors, even in sweets.
Baking powder: Gives your sponge a little extra lift without making it cakey.
Icing sugar: Perfect for that delicate dusting finish on top.
Heavy cream: Look for high-fat content (around 36-40%) to make both the ganache and whipped cream luxuriously creamy.
Dark or semi-sweet chocolate: I love using a good-quality dark chocolate bar—chop it finely so it melts evenly in the ganache.
Heavy whipping cream (for whipped cream): Chill the bowl and beaters beforehand for the best results.
Granulated sugar (for whipped cream): Adds just enough sweetness without overwhelm.
Maraschino cherries: Go for those bright, red cherries in syrup—they add vibrant color and that iconic Black Forest zing.

Variations

One of the things I love about this Vertical Black Forest Swiss Roll Recipe is how flexible it is. I’ve played around with it quite a bit and encourage you to make it your own. Whether it’s adjusting sweetness or adding a little kick, there’s room to experiment.

Alcohol-infused cherries: I once soaked my cherries in kirsch for a boozy depth—it’s a classic twist that really elevates the dessert.
Vegan or dairy-free: Substitute coconut cream for the whipped cream and use vegan dark chocolate to accommodate dietary needs.
Adding nuts: A sprinkle of toasted almonds or hazelnuts inside the roll brings a lovely texture contrast.
Seasonal fruits: Swap cherries for raspberries or fresh strawberries if you’re out of season—still delicious!

How to Make Vertical Black Forest Swiss Roll Recipe

Step 1: Whip up the Chocolate Genoise Sponge

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. Separate your eggs into a large bowl and start whisking them with sugar until the mixture is light, pale, and triples in volume—this usually takes about 7-10 minutes using an electric mixer. This aeration is the secret to that fluffy, soft sponge that rolls without cracking. Next, sift together your flour, cocoa powder, salt, and baking powder, then gently fold it into the egg mixture using a spatula. Go slowly and carefully to keep the batter airy. Spread it evenly in your pan, tap lightly to settle, and bake for about 12-15 minutes. You’ll know it’s done when the cake springs back gently to the touch. Be careful not to overbake or it’ll dry and crack when you roll it up.

Step 2: Prepare the Chocolate Ganache

While your sponge is baking, warm the heavy cream over medium heat until just simmering—don’t let it boil. Pour it over your chopped chocolate in a heatproof bowl and let it sit for a minute or two, then gently stir until glossy and smooth. This ganache is your luxurious filling layer that adds intense chocolate richness.

Step 3: Whip the Cream and Prep the Cherries

Chill your mixing bowl and beaters for 10-15 minutes to get that dreamy whipped cream texture. Then, whip your heavy cream and sugar until soft peaks form—don’t overdo it or you’ll end up with butter! Drain the maraschino cherries and pat dry. You want them nice and dry to avoid soggy cake layers.

Step 4: Roll and Assemble Vertically

Once the sponge is cool but still pliable, invert it onto a clean kitchen towel dusted with icing sugar. Gently peel away the parchment paper. Now, roll the sponge loosely with the towel inside to form the shape while it cools completely—this sets the shape and prevents cracking later. When ready, unroll and spread an even layer of ganache, followed by whipped cream, then scatter cherries vertically along one edge. Carefully re-roll the sponge, this time without the towel, so that the cherries create that beautiful vertical pattern inside.

How to Serve Vertical Black Forest Swiss Roll Recipe

A round chocolate spiral cake with three visible layers: the bottom and middle layers are dark chocolate sponge, while the thin cream layers between are white and creamy with small red jelly spots scattered inside. The top layer is decorated with white cream dollops evenly spaced around the edge, each topped with a bright red cherry. A few chocolate shavings are sprinkled over the cream dollops. The cake sits on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I like dusting the outside with icing sugar for a delicate touch, then adding a few whole maraschino cherries on top for that classic look. Sometimes I throw on some fresh chocolate shavings or curls to amp up the chocolate factor—plus it makes the presentation feel extra special.

Side Dishes

This dessert pairs beautifully with a hot cup of coffee or a rich espresso to balance out the sweetness, especially if you’re serving it after dinner. For a lighter touch, a fresh berry compote alongside brings a nice brightness to the plate.

Creative Ways to Present

For birthdays or holidays, I’ve stacked slices vertically on a cake stand to show off the layers, then accented with whipped cream rosettes and extra cherries on top. You could even slice thinner rounds, skewer them with chocolate sticks, and serve as Black Forest roll pops—kids love that!

Make Ahead and Storage

Storing Leftovers

Once assembled, wrap your Vertical Black Forest Swiss Roll Recipe tightly in plastic wrap and store it in the refrigerator. It stays fresh up to 3 days, but I find it tastes best within 24 hours when the flavors meld beautifully and the sponge stays soft.

Freezing

If you want to freeze it, slice the roll first, then wrap each piece individually in plastic wrap and foil. This really helps maintain the texture when you defrost. I’ve frozen slices for up to a month, and while the whipped cream loses a bit of its fluffiness, the flavor stays spot on.

Reheating

Because this is a cream-based dessert, I recommend letting frozen slices thaw overnight in the fridge. If you want to warm it slightly, leave it at room temperature for 15-20 minutes. Avoid microwaving as it can make the cream separate and the sponge soggy.

FAQs

Can I use fresh cherries instead of maraschino in this Vertical Black Forest Swiss Roll Recipe?

Absolutely! Fresh cherries work well, especially when in season, but be sure to pit them and pat dry thoroughly to avoid excess moisture which could make the sponge soggy. You might also want to lightly macerate them with a bit of sugar or kirsch for that authentic Black Forest flavor.
How do I prevent the sponge from cracking when rolling?

The trick is rolling the sponge while it’s still warm using a towel dusted with icing sugar—that helps “train” the sponge to hold the rolled shape. Also, avoid overbaking; a dry sponge is much more likely to crack. If it does crack slightly, don’t worry—it will be hidden by the cream layers.
Can I make this recipe ahead for a party?

Yes! This Vertical Black Forest Swiss Roll Recipe is great for making a day ahead. Wrap it tightly and refrigerate to allow the flavors to meld. Bring it to room temperature 30 minutes before serving for best texture and taste.
What if I don’t have a jelly roll pan?

A standard rimmed baking sheet works well as a substitute—just be sure to line it with parchment paper and spread the batter evenly to the same thickness. Size matters for even baking and a perfect roll.
Is the Vertical Black Forest Swiss Roll Recipe difficult for beginners?

It’s moderately easy once you understand the rolling technique and process. Take your time with whipping the eggs properly and folding in the dry ingredients gently. The main patience point is the cooling and rolling, which becomes second nature after your first attempt.

Final Thoughts

I honestly think this Vertical Black Forest Swiss Roll Recipe is one of those desserts that make you feel like a pro baker without the stress. It’s got all the comforting, rich flavors of a Black Forest cake but wrapped up in a way that feels fresh and fun to serve. Every time I make it, it brings smiles and requests for seconds, and I’m confident you’ll love it just as much. So, go ahead—roll up your sleeves, try it out, and let this sweet vertical marvel brighten your kitchen and your day!