When two iconic desserts combine, magic happens! This Swiss Roll Meets Black Forest Charm cake is the ultimate celebration of rich chocolate, luscious cherries, and velvety cream, all layered into a stunning centerpiece. Inspired by the timeless elegance of Swiss rolls and the decadent flavors of Black Forest cake, this dessert is a chocolate and cherry masterpiece that will leave everyone at the table in awe.
Whether you’re celebrating a special occasion or simply indulging in a luxurious treat, this cake is as visually stunning as it is delicious. Its combination of moist chocolate sponge, cherry-infused layers, and smooth chocolate ganache makes it a showstopper for any gathering.
Why You’ll Love This Cake
- Double the Chocolate: With layers of rich chocolate sponge and a decadent ganache drizzle, it’s a chocolate lover’s dream.
- Cherry Bliss: Sweet and tangy cherries add a burst of flavor that perfectly complements the deep chocolate tones.
- Elegant Design: The smooth buttercream, ganache drip, and hazelnut garnish make this cake a feast for the eyes as well as the palate.
- Perfect for Celebrations: Whether it’s a birthday, anniversary, or holiday dinner, this cake is guaranteed to impress.
Recipe: Swiss Roll Meets Black Forest Charm
Ingredients
For the Chocolate Sponge:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cherry Filling:
- 1 1/2 cups fresh or jarred cherries (pitted)
- 2 tablespoons cherry jam or preserves
- 1 tablespoon kirsch (optional, for a traditional Black Forest flavor)
For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Ganache Drip:
- 1/2 cup heavy cream
- 4 ounces dark chocolate, chopped
For Garnish:
- Whole hazelnuts
- Chocolate truffles or Swiss rolls (store-bought or homemade)
- Chocolate shavings
Instructions
1. Make the Chocolate Sponge
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely before assembling.
2. Prepare the Cherry Filling
- If using fresh cherries, chop them roughly. If using jarred cherries, drain and reserve a few whole cherries for garnish.
- Combine the cherries, cherry jam, and kirsch in a small bowl. Stir until the cherries are coated and set aside.
3. Make the Chocolate Buttercream
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the heavy cream and vanilla extract, and beat until light and fluffy. If the buttercream is too thick, add a little more cream to reach your desired consistency.
4. Assemble the Cake
- Place the first cake layer on a serving plate or cake stand. Spread a layer of chocolate buttercream over the top, followed by a spoonful of the cherry filling. Repeat with the second cake layer.
- Place the final cake layer on top and spread a thin crumb coat of buttercream over the entire cake. Chill for 15-20 minutes, then apply a smooth, even layer of buttercream to the outside.
5. Make the Ganache Drip
- Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth.
- Allow the ganache to cool slightly before drizzling it over the edges of the cake with a spoon or piping bag.
6. Garnish and Decorate
- Decorate the top of the cake with chocolate truffles, whole hazelnuts, and reserved cherries. Scatter chocolate shavings around the base for an elegant touch.
Tips for Success
- Choose Quality Chocolate: For the ganache and buttercream, use high-quality chocolate for the best flavor.
- Chill Before Decorating: A chilled cake is easier to frost and helps the ganache set beautifully.
- Customize the Layers: For an extra indulgent twist, add a thin layer of whipped cream between the chocolate and cherry layers.
- Perfect the Drip: Test the ganache drip on the side of a glass before applying it to the cake to ensure the consistency is just right.
Variations
- Mini Swiss Roll Charm: Make mini versions of this cake using Swiss rolls as layers, stacked with cherries and buttercream.
- Nut-Free Option: Skip the hazelnuts and use chocolate curls or sprinkles for decoration instead.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
Serving Suggestions
- Serve this cake as the showstopper dessert at a holiday dinner or special celebration.
- Pair with a glass of sparkling wine or a hot cup of coffee for the perfect indulgence.
- Store leftovers in the fridge for up to 3 days—if there are any leftovers!
Final Thoughts
This Swiss Roll Meets Black Forest Charm cake is more than just a dessert—it’s a masterpiece that blends the best of two worlds. With its moist chocolate layers, tangy cherry filling, and luscious buttercream, it’s a treat that will delight your taste buds and impress your guests.
Whether you’re a seasoned baker or just looking for a special recipe to try, this cake is guaranteed to become a new favorite. So roll up your sleeves, gather your ingredients, and prepare to create a chocolate and cherry masterpiece that’s as delicious as it is beautiful!
