{"id":9415,"date":"2026-06-27T06:04:06","date_gmt":"2026-06-27T06:04:06","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=9415"},"modified":"2026-06-27T06:04:06","modified_gmt":"2026-06-27T06:04:06","slug":"chocolate-black-forest-swiss-roll","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/chocolate-black-forest-swiss-roll\/","title":{"rendered":"Chocolate Black Forest Swiss Roll"},"content":{"rendered":"
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Rich chocolate sponge cake rolled around a luscious filling of fluffy whipped cream and juicy cherries, then coated with silky chocolate ganache\u2014this Chocolate Black Forest Swiss Roll<\/strong> is an elegant dessert that’s surprisingly easy to make. Inspired by the classic Black Forest Cake, this rolled version is light, decadent, and perfect for holidays, birthdays, or any special occasion.<\/p>\n

\ud83d\uded2 Ingredients<\/h2>\n

For the Chocolate Sponge Cake<\/h2>\n
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  • 4 large eggs, room temperature<\/li>\n
  • \u00be cup (150 g) granulated sugar<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • \u00bd cup (65 g) all-purpose flour<\/li>\n
  • \u00bc cup (25 g) unsweetened cocoa powder<\/li>\n
  • 1 tsp baking powder<\/li>\n
  • \u00bc tsp salt<\/li>\n
  • 2 tbsp melted butter<\/li>\n<\/ul>\n

    Cherry Filling<\/h2>\n
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    • 2 cups fresh or frozen cherries, pitted<\/li>\n
    • \u00bc cup (50 g) granulated sugar<\/li>\n
    • 1 tbsp cornstarch<\/li>\n
    • 2 tbsp water<\/li>\n
    • 1 tsp lemon juice<\/li>\n<\/ul>\n

      (Or use 1\u00bd cups quality cherry pie filling.)<\/em><\/p>\n

      Whipped Cream Filling<\/h2>\n
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      • 2 cups (480 ml) heavy whipping cream, chilled<\/li>\n
      • \u00bc cup (30 g) powdered sugar<\/li>\n
      • 1 tsp vanilla extract<\/li>\n<\/ul>\n

        Chocolate Ganache<\/h2>\n
          \n
        • 1 cup (170 g) semi-sweet chocolate, finely chopped<\/li>\n
        • \u00bd cup (120 ml) heavy cream<\/li>\n
        • 1 tbsp butter<\/li>\n<\/ul>\n

          Garnish<\/h2>\n

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          • Fresh cherries<\/li>\n
          • Chocolate curls or shaved chocolate<\/li>\n
          • Cocoa powder for dusting<\/li>\n
          • Powdered sugar (optional)<\/li>\n<\/ul>\n

            \ud83d\udc69\u200d\ud83c\udf73 Instructions<\/h2>\n

            Step 1 \u2013 Bake the Chocolate Sponge<\/h2>\n
              \n
            1. Preheat the oven to 350\u00b0F (175\u00b0C)<\/strong>.<\/li>\n
            2. Line a 10\u00d715-inch (25\u00d738 cm)<\/strong> jelly roll pan with parchment paper.<\/li>\n
            3. Beat the eggs and sugar on high speed for 5\u20137 minutes<\/strong> until thick and pale.<\/li>\n
            4. Mix in the vanilla extract.<\/li>\n
            5. Sift together the flour, cocoa powder, baking powder, and salt.<\/li>\n
            6. Gently fold the dry ingredients into the egg mixture.<\/li>\n
            7. Fold in the melted butter.<\/li>\n
            8. Spread the batter evenly into the prepared pan.<\/li>\n
            9. Bake for 10\u201312 minutes<\/strong>, or until the cake springs back when lightly touched.<\/li>\n<\/ol>\n

              Step 2 \u2013 Roll the Cake<\/h2>\n
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              1. Dust a clean kitchen towel generously with cocoa powder.<\/li>\n
              2. Immediately invert the warm cake onto the towel.<\/li>\n
              3. Carefully peel off the parchment paper.<\/li>\n
              4. Roll the cake up tightly with the towel inside.<\/li>\n
              5. Allow it to cool completely.<\/li>\n<\/ol>\n

                Step 3 \u2013 Prepare the Cherry Filling<\/h2>\n
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                1. Combine cherries, sugar, lemon juice, cornstarch, and water in a saucepan.<\/li>\n
                2. Cook over medium heat for 5\u20137 minutes<\/strong>, stirring until thickened.<\/li>\n
                3. Cool completely before using.<\/li>\n<\/ol>\n

                  Step 4 \u2013 Make the Whipped Cream<\/h2>\n
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                  1. Beat the chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.<\/li>\n
                  2. Keep refrigerated until ready to assemble.<\/li>\n<\/ol>\n

                    Step 5 \u2013 Prepare the Ganache<\/h2>\n
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                    1. Heat the heavy cream until it just begins to simmer.<\/li>\n
                    2. Pour it over the chopped chocolate.<\/li>\n
                    3. Let stand for 2 minutes<\/strong>, then stir until smooth.<\/li>\n
                    4. Mix in the butter and allow the ganache to cool until slightly thickened.<\/li>\n<\/ol>\n

                      Step 6 \u2013 Assemble the Swiss Roll<\/h2>\n

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