Vertical Black Forest Swiss Roll

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Vertical Black Forest Swiss Roll

Prep Time 1 hour
Cook Time 10 minutes
Course Dessert
Servings 12


*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


*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.


  • 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.


  • 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.


  • 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!

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