Swiss Roll Meets Black Forest Charm: A Chocolate & Cherry Masterpiece

1. Make the Chocolate Sponge Cake:

1. Preheat the oven: Set the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat the eggs and sugar: In a large mixing bowl, beat the eggs and sugar together on high speed for about 5–7 minutes until light and fluffy.
3. Sift the dry ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
4. Combine wet and dry ingredients: Gradually fold the sifted dry ingredients into the beaten eggs mixture, being careful not to deflate the batter. Add the vanilla extract and mix gently.
5. Bake the cake: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
6. Cool and roll: While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar. Once the cake is done, remove it from the oven, turn it out onto the towel, and carefully peel off the parchment paper. Roll the cake up in the towel and let it cool completely.

2. Prepare the Whipped Cream Filling:

1. Whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Add the cherries: Gently fold the chopped cherries (and cherry juice or liqueur, if using) into the whipped cream. This will add a burst of flavor to your filling.

3. Assemble the Swiss Roll:

1. Unroll the cooled cake: Once the chocolate sponge cake is completely cool, carefully unroll it from the towel.
2. Spread the filling: Evenly spread the whipped cream and cherry mixture over the surface of the cake, leaving a small border around the edges.
3. Re-roll the cake: Gently roll the cake back up, this time without the towel. Be sure to roll tightly to keep the filling inside.

4. Optional Chocolate Ganache:

1. Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate in a bowl and stir until smooth.
2. Drizzle the ganache: Let the ganache cool slightly and drizzle it over the top of the rolled cake, letting it cascade down the sides for an extra indulgent touch.

5. Garnish and Serve:

1. Add whipped cream and cherries: Top with extra whipped cream, whole cherries, and chocolate shavings or curls for a beautiful and delicious finish.
2. Chill: Refrigerate the cake for 30 minutes to allow the flavors to set before serving.

Serving Tips:

• Slice carefully: Use a sharp knife to slice the roll into neat pieces, cleaning the knife between each cut.
• Serve chilled: This cake is best served cold, so keep it refrigerated until you’re ready to enjoy.
• Extra indulgence: You can also serve this roll with a drizzle of cherry syrup or a dusting of cocoa powder for added flavor and elegance.

This Swiss Roll Meets Black Forest Charm is a gorgeous and indulgent dessert that combines the best of both worlds—rich chocolate, sweet cherries, and fluffy whipped cream. Perfect for special occasions or whenever you want a show-stopping dessert! Would you like to try a variation with different fruits or add a bit of alcohol for extra flavor? 😄

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends