Black Forest Swiss Roll with Cherry Jam
A stunning chocolate sponge cake layered with boozy black cherry compote and whipped cream, then rolled and topped with fresh cherries and chocolate shavings. This elegant dessert combines the lightness of a genoise-style sponge with rich cherry filling and silky cream, making it perfect for dinner parties or special occasions. The technique requires careful folding to maintain the cake's airiness, but the impressive presentation and sophisticated flavor profile make it worth the effort. This version uses a meringue-based method for extra stability and moisture.
Ingredients
- 1 cup all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- 2 teaspoon baking powder
- ⅝ cup granulated sugar
- 4 egg
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 pound black cherrysour cherry or cherry preserves1:1fruit
tart version
- ⅓ cup granulated sugar
- 1 lemon, zest and juice
- 1 tablespoon rum
- 1 pinch salt
- 2 cup heavy cream
- ⅓ cup powdered confectioners sugar
- ¼ cup black cherry, freshsour cherry or cherry preserves1:1fruit
tart version
- 2 ounce chocolate, for shaving
Instructions
- 1
Preheat oven to 350F (350°F).
- 2
Combine black cherries, rum, sugar, lemon, and salt in a shallow pan over medium-high heat. Stir occasionally until cherries break down and liquid thickens, about 10-15 minutes. Cool in refrigerator.
- 3
Beat eggs with hand mixer until foamy. Gradually add half the sugar in batches until stiff peaks form.
- 4
In another bowl, beat egg yolks, vanilla, milk, and remaining sugar until combined.
- 5
Fold half the meringue into yolk mixture with spatula until combined.
- 6
Whisk flour, cocoa powder, and baking powder together. Sift into yolk mixture and gently combine.
- 7
Fold in remaining meringue in 3 batches until just combined.
- 8
Pour into parchment-lined baking tray, spread evenly, tap to remove air. Bake 10-12 minutes until toothpick comes out clean.
- 9
While cake cools, beat heavy cream and powdered sugar until thick and fluffy. Refrigerate.
- 10
Dust parchment with cocoa powder. Flip warm cake onto parchment and roll up. Cool 5 minutes.
- 11
Unroll cake. Spread whipped cream over top, leaving 1/2-inch border. Spread cherry filling on top. Roll and refrigerate 5-10 minutes to set.
- 12
Slice into portions. Pipe whipped cream on each, top with cherries and chocolate shavings. Serve.
Tips
Fold gently when combining meringue and batter to preserve airiness. Overworking deflates the cake and makes it dense rather than light and spongy.
Roll the warm cake while still pliable with parchment to set the shape. Attempting to roll when cool will crack and break the delicate sponge.
Chill assembled roll in fridge before cutting for cleaner slices. A warm roll will compress and smear when cut.
Good to Know
Refrigerate covered up to 3 days. The whipped cream and cherry filling keep the cake moist. Do not freeze as the texture of the delicate sponge will be damaged.
Bake cake 1 day ahead and wrap unfilled. Make cherry filling up to 2 days prior. Whip cream and assemble within 4 hours of serving.
Serve chilled or at room temperature. Cut with a hot, damp knife for clean slices. Accompaniments: fresh whipped cream, vanilla ice cream, or cherry liqueur.
Common Mistakes
Do not overbeat the meringue or it will become grainy and fail to fold smoothly, deflating the cake.
Do not refrigerate the chocolate shavings or they will become brittle; shave just before serving.
Do not skip the cocoa powder dust on parchment before flipping or the cake will stick and tear.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
tart version
FAQ
Can I make this without rum?
Yes. Omit rum or replace with cherry juice, water, or brandy. The filling will be less complex but still delicious. Alcohol also helps preserve the compote, so non-alcoholic fillings should be used fresh.
How long can I keep the finished roll?
Refrigerate up to 3 days in an airtight container. The whipped cream and cherry filling keep the sponge moist. Do not freeze as the cake's delicate texture will become soggy when thawed.
What if my cake cracks when rolling?
This happens when the cake cools too much or is too thick. Roll immediately while still warm and pliable. If it cracks, patch with whipped cream during assembly or serve as trifle instead.