Black Forest Swiss Roll with soft chocolate chiffon, luscious whipped cream, and sweet cherries is the ultimate snack or dessert. Moist, creamy, and chocolatey, it’s the perfect sweet treat for everyday and special occasions.
We all know and love the famous Black Forest cake sold at popular Filipino bakeshops. This moist and chocolatey cake with whipped cream and sweet cherries has been a favorite at many Filipino gatherings and celebrations for generations.
I’m sharing a Swiss roll version with you today, which I’m sure you’ll love just as much. It’s perfect when you need a smaller cake for a simple get-together or want a variation from the usual round cake. It makes the perfect hostess gift, too! Bring a homemade, from-scratch Black Forest Swiss roll to your next party, and it’s sure to impress. It’s as pretty as it is delicious!
You can also try Pianono or ube mamon for more sponge cakes.
How to Make Black Forest Swiss Roll
Follow these steps and tips, and you’ll find that making cake rolls is fun and not complicated at all. The complete ingredient list and instructions are in the recipe card below.
Preparing the Baking Pan
Grease a 12 x 18-inch baking pan with cooking spray. Line the pan with parchment paper, tucking in the corners and leaving about an inch overhang on all sides. Spray the parchment paper with cooking spray to ensure easy cake removal.
Making the Chiffon Cake
- Combine chocolate, water, and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until melted and smooth. Set aside to cool.
- Sift flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, stir yolks, oil, and the cooled chocolate mixture.
- Add the dry ingredients to the yolk mixture and stir into a smooth and slightly thick batter.
- Whip the egg whites until soft peaks form with a stand or hand-held mixer. Gradually add the sugar and continue to beat until stiff peaks form.
- With a rubber spatula, add about ½ cup of the meringue (egg whites) to the yolk batter and stir it to thin it down a bit. Fold the remaining meringue in three additions to the yolk batter. Stir gently until the mixture is uniform in color.
- Pour the batter into the prepared baking pan and spread it into an even layer using an offset spatula. Lightly tap the pan on the counter to smooth out any bubbles. Bake in a preheated 350 F oven for about 10 to 12 minutes or until a toothpick inserted in the center comes out clean. This is a very thin cake, so don’t overcook it.
- Remove from the oven, place on a wire rack, and let cool.
Making the Whipped Cream
Combine 2 cups of heavy cream and ¼ cup icing sugar in the bowl of a stand mixer. Beat the mixture until it is thick and fluffy. Transfer to a bowl and chill in the fridge until ready to assemble the cake.
Assembling and Rolling the Cake
- When the cake has cooled, sprinkle about two tablespoons of cocoa powder. Cover the cake with parchment paper and top with a baking pan of the same size. Turn the pan with the cake over, remove the baking pan, and carefully peel off the parchment paper.
- Reposition the parchment paper over the cake and top it with another baking pan. Invert again so the cake faces right side up again and rests on an inverted baking pan.
- Brush four tablespoons of the soaking cherry liquid on the surface of the cake.
- Spoon half the whipped cream filling on top, and use an offset spatula to spread evenly. Arrange the cherries in a single layer over the cream filling, reserving 5 to 6 pieces for the garnish later.
- With the short edge close to you, lift the parchment paper and roll the cake forward. As you roll, let the parchment paper lift the cake until you reach the other end.
- Close the seams of the roll with the cake still wrapped in the parchment paper. Press the cake with your hands as needed to reinforce the shape.
Decorating the cake
- Transfer the cake to a serving rectangular dish and gently unwrap. Spoon whipped cream on the cake, and using an offset spatula, smooth out the cream and spread it to cover the roll fully.
- Spoon the remaining whipped cream into a piping bag. Pipe swirls or flowers along the length of the cake, topping each swirl with a piece of cherry.
- Garnish the cake all over with chocolate shavings. Use chopsticks or a wide spatula to add the shavings easily without smooshing them.
How to Make Chocolate Shavings
- In a small bowl, heat three ounces of chocolate and two teaspoons of butter in the microwave at 20-second intervals until melted, stirring after each interval until smooth.
- Using an offset spatula, spread the melted chocolate very thinly on an inverted non-stick baking pan and allow to set.
- Scrape the chocolate from the pan with a metal spatula, creating curls. Transfer the chocolate shavings to the cake with a chopstick or a wide spatula.
How to store
Store the rolled cake in an airtight container and refrigerate for up to three days or freeze for up to one month. If frozen, thaw overnight in the refrigerator when ready to serve.
