Black Forest Swiss Roll made of soft chocolate chiffon, luscious whipped cream, and sweet cherries for the ultimate snack or dessert. Moist, creamy, and chocolatey, it’s the perfect sweet treat for every day and special occasions.
Hello, everyone! This is Sanna and I am back with another classic treat for you!
We all know and love that famous cake, Black Forest, sold at popular Filipino bakeshops. This moist and chocolatey cake with whipped cream and sweet cherries has been a favorite part at many Filipino gatherings and celebrations for many generations.
Today I’m going to share with you a Swiss roll version 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.
And 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!
How to Make Black Forest Swiss Roll
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. This is to ensure easy removal of the cake.
Making the Chiffon Cake
- In a small saucepan over medium heat, combine chocolate with water and cocoa powder. Cook, stirring constantly until melted and smooth. Set aside to cool.
- In a bowl, sift together flour, sugar, baking powder, and baking soda. Add the salt.
- In another bowl, stir together yolks, oil, and the cooled chocolate mixture.
- Add the dry ingredients to the yolk mixture and stir into a smooth and slightly thick batter.
- Using a stand mixer or hand-held mixer, whip the egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
- With a rubber spatula, add about 1/2 cup of the meringue (egg whites) to the yolk batter and stir it to thin down the yolk batter 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 using an offset spatula, spread into an even layer. Lightly tap the baking 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 you don’t it to overcook.
- Remove from the oven, place on a wire rack, and let cool.
Making the Whipped Cream
- In the bowl of a stand mixer, combine 2 cups of heavy cream and 1/4 cup icing sugar. Beat the mixture until it is thick and fluffy.
- Transfer to a bowl and chill in the fridge uncovered until ready to assemble the cake.
Assembling and Rolling the Cake
- When the cake has cooled down, sprinkle about 2 tablespoons of cocoa powder all over the top of the cake.
- Cover the cake with a piece of parchment paper and then 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 once more so that the cake is facing right side up again and resting on an inverted baking pan.
- Brush 4 tablespoons of the soaking cherry liquid on the surface of the cake.
- Spoon half of the whipped cream filling on top, and using an offset spatula, 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 start to roll the cake forward. As you roll, let the parchment paper naturally lift the cake until you reach the other end.