Indulge in a delightful combination of Black Forest cake and Swiss roll, featuring a light chocolate sponge, whipped cream, and tart cherries, perfect for festive gatherings.
Black Forest Yule Log Swiss Roll
Indulge in the rich flavors of the holiday season with this delightful Black Forest Yule Log Swiss Roll. This enchanting dessert combines the classic taste of a Black Forest cake with the whimsical charm of a Swiss roll, resulting in an eye-catching and delectable treat that’s perfect for festive gatherings. With a light chocolate sponge, luscious whipped cream, and tart cherries, it brings together the best of both worlds — a delightful balance of sweetness and a hint of tartness.
Perfect for Christmas celebrations, family feasts, or cozy winter evenings, this dessert is sure to impress your loved ones and leave them craving more. The beauty of the Swiss roll lies in its impressive presentation and surprisingly simple preparation, making it a favorite among home bakers. You’ll love how it becomes the centerpiece of your dessert table and sparks joy in everyone who gets a slice!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 30g cocoa powder
- 1/4 teaspoon salt
- 200ml heavy cream
- 2 tablespoons powdered sugar
- 1 cup cherries (pitted and halved)
- 200g dark chocolate (for ganache)
- 100ml heavy cream (for ganache)
Prepare your ingredients for an amazing Black Forest experience.
Directions
- Preheat the oven to 180°C (350°F). Grease and line a baking tray with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy.
- Sift in the flour, cocoa powder, and salt, then fold gently to combine the dry ingredients with the egg mixture.
- Pour the batter into the prepared tray and spread it evenly to ensure uniform baking.
- Bake for about 10-12 minutes or until the sponge springs back when touched gently.
- Once baked, turn the sponge out onto a clean kitchen towel dusted with powdered sugar.
- Roll the sponge up with the towel while it’s still warm, and let it cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the sponge and spread a layer of whipped cream and halved cherries on top.
- Roll the sponge back up without the towel, creating a beautiful log shape.
- For the ganache, heat the cream and pour it over the chopped chocolate, stirring until smooth and glossy.
- Pour the ganache over the rolled cake, allowing it to drip down the sides for that decadent look.
- Chill the cake in the fridge for at least 1 hour before serving; this helps the flavors meld together beautifully.
- Slice and enjoy your beautiful Black Forest Yule Log Swiss Roll with family and friends!
Tips & Variations
- Ingredient Substitutions: You can substitute the heavy cream with a non-dairy alternative for a vegan option. Use coconut cream for a tropical twist.
- Optional Variations: Add a splash of cherry liqueur to the whipped cream filling for an adult twist. You can also mix in some chopped nuts for crunch.
- Storage or Reheating Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. For best results, consume it fresh as the sponge may lose its texture over time.
Recipe Information
- Prep time: 30 minutes
- Cook time: 12 minutes
- Total time: 1 hour 42 minutes (including chilling)
- Servings: 8
- Difficulty level: Moderate
Black Forest Yule Log Swiss Roll
Indulge in a delightful combination of Black Forest cake and Swiss roll, featuring a light chocolate sponge, whipped cream, and tart cherries, perfect for festive gatherings.
Ingredients
For the sponge cake
- 4 large large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 30 g cocoa powder
- 1/4 teaspoon salt
For the filling and toppings
- 200 ml heavy cream
- 2 tablespoons powdered sugar
- 1 cup cherries (pitted and halved)
For the ganache
- 200 g dark chocolate (for ganache)
- 100 ml heavy cream (for ganache)
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease and line a baking tray with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy.
- Sift in the flour, cocoa powder, and salt, then fold gently to combine the dry ingredients with the egg mixture.
- Pour the batter into the prepared tray and spread it evenly to ensure uniform baking.
- Bake for about 10-12 minutes or until the sponge springs back when touched gently.
Rolling the sponge
- Once baked, turn the sponge out onto a clean kitchen towel dusted with powdered sugar.
- Roll the sponge up with the towel while it’s still warm, and let it cool completely.
Filling and ganache
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the sponge and spread a layer of whipped cream and halved cherries on top.
- Roll the sponge back up without the towel, creating a beautiful log shape.
- For the ganache, heat the cream and pour it over the chopped chocolate, stirring until smooth and glossy.
- Pour the ganache over the rolled cake, allowing it to drip down the sides.
- Chill the cake in the fridge for at least 1 hour before serving.
Serving
- Slice and enjoy your beautiful Black Forest Yule Log Swiss Roll with family and friends!
Notes
You can substitute the heavy cream with a non-dairy alternative for a vegan option. Adding a splash of cherry liqueur to the filling gives it an adult twist. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 12gSodium: 50mgFiber: 2gSugar: 18g
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