Black Forest Roll Cake Recipe – Chocolate Cherry Swiss Roll

Black Forest Swiss Roll combines a soft chocolate chiffon sponge with light whipped cream and sweet cherries for a classic, crowd-pleasing dessert. Moist, chocolaty, and creamy, this rolled cake is ideal for everyday treats, parties, or as a lovely hostess gift.

The Black Forest flavor familiar from Filipino bakeshops — tender chocolate cake, whipped cream, and cherries — is reimagined here as a Swiss roll. This version is perfect when you want a smaller, elegant cake that still delivers the same comforting flavors. It’s simple enough for a weeknight baking project yet special enough for celebrations.

If you enjoy sponge-style cakes, try pianono or ube mamon for other light and fluffy options.

How to Make Black Forest Swiss Roll

Follow the step-by-step instructions below. The ingredient list and concise recipe directions are included in the recipe card further down.

Preparing the Baking Pan

Grease a 12 x 18-inch baking pan and line it with parchment paper, tucking the corners and leaving about an inch overhang on all sides. Lightly spray the parchment so the cake releases easily after baking.

Making the Chiffon Cake

• Melt the semi-sweet chocolate with water and cocoa powder in a small saucepan over medium heat, stirring until smooth. Remove from heat and let cool slightly.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
• In a separate bowl, whisk the egg yolks with canola oil and the cooled chocolate mixture. Add the dry ingredients and stir until the batter is smooth and slightly thick.

• Beat the egg whites with a mixer until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
• Fold about ½ cup of the meringue into the yolk batter to loosen it, then fold the remaining meringue in three additions. Use a rubber spatula and fold gently until the batter is uniform in color.

• Pour the batter into the prepared pan and spread it evenly with an offset spatula. Tap the pan gently to release air bubbles.
• Bake in a preheated 350°F oven for 10 to 12 minutes or until a toothpick inserted in the center comes out clean. Because the cake is thin, avoid overbaking. Remove from the oven and cool on a wire rack.

Making the Whipped Cream

Chill the mixing bowl and beaters if possible. Combine 2 cups of very cold heavy cream with ¼ cup icing sugar and beat until thick and fluffy. Transfer to the refrigerator until assembly.

Assembling and Rolling the Cake

• When the cake is cool, dust the top with about 2 tablespoons of cocoa powder. Cover with parchment paper and place a baking pan of the same size on top. Flip the pan so the cake is inverted; remove the baking pan and peel off the parchment from the baked surface.
• Reposition fresh parchment over the cake and invert again so the cake is right side up and resting on an inverted baking pan.
• Brush 4 tablespoons of the reserved cherry syrup evenly over the cake surface to moisten it.
• Spread half of the whipped cream over the cake, then arrange the drained maraschino cherries in a single layer, keeping a few reserved for garnish.
• With the short edge facing you, lift the parchment and begin to roll the cake forward, guiding it until you reach the other end. Keep the cake wrapped in parchment, close the seam, and press gently to shape the roll.

Decorating the Cake

• Transfer the rolled cake to a serving platter and unwrap carefully. Spread the remaining whipped cream over the roll with an offset spatula to cover it completely.
• Fill a piping bag with some whipped cream and pipe swirls or rosettes along the top. Place a cherry on each piped swirl and sprinkle the cake generously with chocolate shavings.
• Use a chopstick or wide spatula to transfer shavings gently so they don’t smudge the cream decoration.

How to Make Chocolate Shavings

• Melt 3 ounces of chocolate with 2 teaspoons of butter in short microwave intervals until smooth, stirring between bursts.
• Spread the melted chocolate thinly on an inverted nonstick baking pan using an offset spatula and let it set.
• Once set, scrape the chocolate with a metal spatula to form curls or shavings. Use these to garnish the cake.

How to store

Store the Swiss roll in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to one month; thaw overnight in the refrigerator before serving.

Black Forest Swiss Roll

Soft chocolate chiffon cake rolled with luscious whipped cream and sweet cherries. Moist, creamy, and chocolatey—perfect for casual treats and special occasions.

Prep Time: 40 mins

Cook Time: 12 mins

Total Time: 52 mins

Author: Lalaine Manalo

Course: Baked Goods, Dessert

8 Servings

Ingredients

For the Chocolate Chiffon Cake

• 2 ounces semi-sweet chocolate chips
• ½ cup water
• ¼ cup cocoa powder + 2 tablespoons more for dusting the cake
• 1 ⅓ cup flour
• 1 cup sugar
• 1 ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 4 egg yolks
• ⅓ cup canola oil
• 6 egg whites
• ½ cup sugar (for meringue)

For the Whipped Cream and Cherry Filling

• 2 cups heavy cream, very cold
• ¼ cup icing sugar
• 1 cup maraschino cherries in syrup, drained, with 4 tbsp reserved

For the Chocolate Shavings

• 3 ounces chocolate chips
• 2 teaspoons butter

Instructions

For the Chocolate Chiffon Cake

• Combine chocolate, water, and ¼ cup cocoa powder in a small saucepan over medium heat. Stir until melted and smooth; set aside to cool.
• Sift together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the egg yolks, oil, and cooled chocolate. Add the dry ingredients and stir until smooth.
• Whip egg whites until soft peaks form; gradually add ½ cup sugar and beat until stiff peaks form.
• Fold about ½ cup of the meringue into the yolk batter to loosen it, then fold in the remaining meringue in three additions until uniform.
• Spread the batter in the prepared pan and tap to release bubbles. Bake at 350°F for 10–12 minutes or until a toothpick comes out clean. Cool on a wire rack.

For the Whipped Cream Filling

• Beat 2 cups very cold heavy cream with ¼ cup icing sugar until thick and fluffy. Chill until ready to use.

For the Chocolate Shavings

• Melt 3 ounces chocolate with 2 teaspoons butter and spread thinly on an inverted baking pan. Let set, then scrape into curls with a metal spatula.

Assembling the Cake

• Dust the cooled cake with about 2 tablespoons cocoa powder. Cover with parchment and flip the cake onto another pan; remove the baked parchment carefully.
• Re-cover with fresh parchment and invert so the cake is right side up. Brush 4 tablespoons cherry syrup over the surface.
• Spread half the whipped cream, arrange cherries in a single layer, reserving a few for garnish. Roll the cake from the short edge using the parchment to guide it. Close the seams and press gently to shape.
• Transfer to a serving dish, unwrap, and spread the remaining whipped cream over the roll. Pipe swirls along the top, place reserved cherries on the swirls, and finish with chocolate shavings.