Black Forest Swiss Roll Cake

Black Forest Swiss Roll made of soft chocolate chiffon, luscious whipped cream, and sweet cherries for the ultimate snack or dessert. Moist, creamy, and chocolatey, it’s the perfect sweet treat for every day and special occasions.

We all know and love that famous cake, Black Forest, sold at popular Filipino bakeshops. This moist and chocolatey cake with whipped cream and sweet cherries has been a favorite part at many Filipino gatherings and celebrations for many generations.

Today I’m going to share with you a Swiss roll version I’m sure you’ll love just as much. It’s perfect when you need a smaller cake for a simple get-together or want a variation from the usual round cake.

And it makes the perfect hostess gift, too!  Bring a homemade, from-scratch Black Forest swiss roll to your next party and it’s sure to impress. It’s as pretty as it is delicious!

Making The Chiffon Cake

  • In a small saucepan over medium heat, combine chocolate with water and cocoa powder. Cook, stirring constantly until melted and smooth. Set aside to cool.
  • In a bowl, sift together flour, sugar, baking powder, and baking soda. Add the salt.
  • In another bowl, stir together yolks, oil, and the cooled chocolate mixture.
  • Add the dry ingredients to the yolk mixture and stir into a smooth and slightly thick batter.
  • Using a stand mixer or hand-held mixer, whip the egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
  • With a rubber spatula, add about 1/2 cup of the meringue (egg whites) to the yolk batter and stir it to thin down the yolk batter a bit. Fold the remaining meringue in three additions to the yolk batter. Stir gently until the mixture is uniform in color.

Assembling and Rolling the Cake

  • When the cake has cooled down, sprinkle about 2 tablespoons of cocoa powder all over the top of the cake.
  • Cover the cake with a piece of parchment paper and then top with a baking pan of the same size. Turn the pan with the cake over, remove the baking pan, and carefully peel off the parchment paper.
  • Reposition the parchment paper over the cake and top it with another baking pan. Invert once more so that the cake is facing right side up again and resting on an inverted baking pan.
  • Brush 4 tablespoons of the soaking cherry liquid on the surface of the cake.
  • Spoon half of the whipped cream filling on top, and using an offset spatula, spread evenly.

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