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Vertical Black Forest Swiss Roll Recipe

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★★★★★

5 from 62 reviews

This Vertical Black Forest Swiss Roll recipe features a light and airy chocolate genoise sponge cake rolled vertically with luscious whipped cream, chocolate ganache, and bright maraschino cherries. A stunning and elegant twist on the classic Black Forest cake, perfect for special occasions or impressive dessert presentations.

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 of maraschino cherries (bright red preferred)

Instructions

  1. Prepare the Genoise Sponge Cake: Preheat your oven to 350°F (175°C). Line a rectangular baking tray with parchment paper. In a large bowl, beat the eggs and granulated sugar together using an electric mixer until light, fluffy and tripled in volume, which can take about 8-10 minutes. Carefully sift and fold in the cocoa powder, flour, baking powder, and salt in batches, ensuring the mixture remains airy and well combined but not overmixed.
  2. Bake the Sponge: Pour the batter evenly into the prepared baking tray and smooth the surface. Bake in the preheated oven for 12-15 minutes, or until the sponge springs back when lightly touched and a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
  3. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just about to boil. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Set aside to cool and thicken slightly.
  4. Prepare the Whipped Cream: In a chilled mixing bowl, combine the chilled heavy whipping cream and sugar. Whip until stiff peaks form, making sure the cream holds shape when you lift the whisk.
  5. Assemble the Vertical Swiss Roll: Once the sponge cake has cooled, carefully lift it from the tray. Cut the cake into vertical strips approximately 2 inches wide. Lay the strips upright side-by-side on a serving platter or mold them against a lined pan if using to help maintain shape. Spread a layer of whipped cream evenly over the cake strips. Arrange maraschino cherries evenly within the cream. Spoon the chocolate ganache over the top or drizzle artfully. Refrigerate the assembled cake for at least 1-2 hours to set before serving.
  6. Serve and Garnish: Dust the outside lightly with icing sugar before serving for a delicate finish. Slice carefully to reveal the vertical pattern and layers of chocolate, cream, and cherries inside.

Notes

  • Ensure eggs are at room temperature before starting to achieve maximum volume in the batter.
  • Gently fold the dry ingredients into the egg mixture to keep the batter light and airy.
  • Chill your mixing bowl and whisk when whipping cream for better volume.
  • The cake strips can be shaped upright in a mold lined with plastic wrap to help maintain the vertical shape during chilling.
  • You can substitute fresh or frozen cherries if you prefer less sweetness than maraschino cherries.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.

Keywords: Black Forest cake, Swiss roll, chocolate genoise, whipped cream, chocolate ganache, maraschino cherries, vertical cake, elegant dessert

Find it online: https://busyrecipe.com/vertical-black-forest-swiss-roll-recipe/