Vertical Black Forest Swiss Roll
Servings 12
Ingredients
*For the Chocolate Genoise Sponge Cake:*
- 6 large eggs at room temperature
- 3/4 cup granulated sugar 165g
- 3/4 cup all-purpose flour 98g
- 1/3 cup cocoa powder 33g
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- Icing sugar for dusting
*For the Chocolate Ganache:*
- 1 cup heavy cream 240g
- 240 g dark or semi-sweet chocolate
*For the Whipped Cream:*
- 3 cups heavy whipping cream chilled (720g)
- 1/4 cup granulated sugar 50g
*For the Cherries:*
- 1 12 oz jar of bright red maraschino cherries
Instructions
*Chocolate Genoise Sponge Cake:*
- Preheat the oven to 350°F and line two 9×13″ baking trays with parchment paper.
- Whisk eggs and sugar for 8 minutes until light and foamy.
- Gently fold in flour, cocoa powder, baking powder, and salt.
- Divide batter between trays and bake for ~10 minutes.
*First Roll:*
- Dust tea towels with icing sugar.
- Roll up each cake in a tea towel, let cool in the fridge for 1-2 hours.
*Fillings:*
- Ganache: Mix boiled cream with chocolate, let cool.
- Whipped Cream: Whip cream and sugar until stiff peaks form.
- Cherries: Chop up cherries, saving some for decoration.
*Assembly:*
- Unroll cakes and brush with cherry syrup.
- Spread ganache, add whipped cream, and sprinkle cherries.
- Roll strips into a giant Swiss roll.
- Place vertically on a cake stand and chill for 30 minutes.
*Decoration:*
- Trim the top for a neat swirl look.
- Frost edges with ganache, leaving the top uncovered.
- Pipe whipped cream dollops around the edge.
- Add saved cherries on top.
- Serve & enjoy your masterpiece!