Prep Time: 45 min
Total Time: 120 min
Yield: 6
Swiss roll cake was a childhood favorite of mine—a light sponge cake filled with whipped cream and rolled into a log. This version has a Black Forest twist, with cherries in the filling and a rich chocolate ganache to tie it all together. The result is a dessert that’s chocolaty, fluffy, and perfectly balanced with the tartness of cherries.
While roll cakes may look tricky, careful assembly makes them easy to master. This recipe is sized for a 10 x 13-inch baking tray but can be doubled for a larger one.
Cake
1 tablespoon butter (room temperature)
2 Eggs (separated)
1/4 cup + 2 1/2 tablespoons Granulated Sugar
1/4 cup All Purpose Flour
2 1/2 tablespoons Cocoa Powder
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1/8 teaspoon Salt
2 1/2 tablespoons Water
Filling
1 cup Cherries (pitted, halved)
1 1/2 tablespoons Granulated Sugar
2/3 cup Heavy Cream (35%)
2 tablespoons Icing Sugar
Ganache
2/3 cup Dark Chocolate
2/3 cup Heavy Cream (35%)
Cake
Preheat the oven to 350F and line a 10 x 13 inches baking tray with a parchment paper. Grease the pan generously with butter, set aside.
In a bowl of a stand mixer, add the egg white and 1/4 of the sugar. Beat with the whisk attachment until stiff peaks form.
In another bowl, add the egg yolk and 2 1/2 tablespoons sugar. Whisk for three minutes or until light and fluffy.
In a third bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
Add the cocoa mixture to the egg yolk mixture, use a spatula and stir well. Add the the water and stir just until the batter is smooth.
Gradually fold the cocoa mixture into the egg whites until well blended. Don't over mix.
Pour the batter into the baking tray and spread it evenly. Bake for 12 to 15 minutes or until cooked through.
While the cake bakes, coat a tea towel with a tablespoon cocoa powder in size of the baking pan.
Once the cake is baked, immediately loosen it from the edges of the pan.
Invert the cake onto the prepared towel and carefully peel off the parchment paper.
Roll the cake and towel together and allow to cool completely.
Filling
In a sauce pan, add the cherries and sugar. Bring to simmer over medium heat until sugar dissolved. let simmer for few minutes, take off the heat and set aside to cool down.
Meanwhile, in a bowl of a stand mixer, add the heavy cream and icing sugar. Whip on medium-high speed until stiff peaks form.
Assemble
Carefully unroll the sponge cake.
Spread 2/3 of the whipped cream evenly over the top of the sponge, leaving about a 1/2-inch border around the cake. Spoon the cherries over the whipped cream.
Gently roll the cake back up. Wrap the cake tightly with a plastic wrap and refrigerate for about 30 minutes.
Meanwhile, make the ganache by adding the chocolate to a bowl. Add the heavy cream to a sauce pan, bring to simmer over medium heat and take off the heat as soon as it start to simmer.
Pour the cream over the chocolate. Let sit for about a minute, then whisk until fully combined and smooth.
Unwrap the cake and place it on a wire rack set on a baking sheet.
Pour the ganache all over the cake roll. Place the cake back in the fridge for at least another 30 minutes.
Fill a piping bag with remaining whipped cream. Pipe the whipped cream on top of the cake roll. Decorate it with cherries and enjoy!
