Black Forest Swiss Roll

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    808

A fluffy sponge cake filled with a delicious mascarpone cream, sour cherries and coated with a crunchy chocolate coating. You can choose between milk and dark chocolate. Tip: When coating the Swiss roll, combine the leftover melted chocolate with slivered almond and cornflakes. Use two teaspoons to place small heaps on a sheet of baking paper and to cool to make some chocolate treats. User generated recipes have not been re-tested by Kenwood.

recipe updated 10 Sep. 2025

Ingredients

  • Egg icon
    Egg
    4
  • Water icon
    Water
    4 tablespoons
  • Salt icon
    Salt
    1 pinch
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Caster sugar icon
    Caster sugar
    190 g
  • Plain flour icon
    Plain flour
    70 g
  • Cornflour icon
    Cornflour
    50 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Cornflour icon
    Cornflour
    1 teaspoon
  • Kirsch icon
    Kirsch
    30 ml
  • Mascarpone cheese icon
    Mascarpone cheese
    250 g
  • Icing sugar icon
    Icing sugar
    1 tablespoon
  • Thickened cream icon
    Thickened cream
    400 ml
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Sour cherries in syrup icon
    Sour cherries in syrup
    450 g
  • Coconut oil icon
    Coconut oil
    30 g
  • Cream stabilizer icon
    Cream stabilizer
    7 teaspoons

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl
  • kCook icon Swiss roll pan - large
  • kCook icon Baking tray - large
  • kCook icon Cooling rack
  • kCook icon Heatproof bowl

Step preview

  1. Making the sponge:
  2. Preheat an oven to 210ºc
  3. Line a Swiss Roll pan with parchment paper and set aside
  4. Fit the Creaming Beater
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Mix until creamy - 3 minutes, speed 3
  7. Then add the next ingredients
  8. Mix until creamy - 1 minute, speed 2
  9. Pour the mixture into the pan and spread until level
  10. Bake - 8-9 minutes, 210ºc
  11. Remove from the oven
  12. Turn out the sponge onto a kitchen towel sprinkled with sugar
  13. Use the towel to roll up the sponge along the longest edge
  14. Leave to cool completely
  15. Making the filling:
  16. Drain the cherries over a saucepan to reserve the juice
  17. Set the cherries aside
  18. Then add the next ingredients into the saucepan
  19. Heat until boiling, stirring occasionally - 5 minutes, medium-high heat
  20. Then add the cherries
  21. Heat until thickened - 15 minutes, medium-high heat
  22. Transfer the filling to a heatproof bowl and let cool slightly
  23. Cover with plastic wrap
  24. Chill in the fridge until cool
  25. Making the cream filling:
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Mix until combined - 1 minute, speed Min
  29. While the machine is running, slowly add cream - 1 minute, speed Min
  30. Then add the next ingredient
  31. Whisk until stiff peaks form - 2 minutes, speed Max
  32. Transfer the cream filling to a medium bowl and chill in the fridge
  33. Assembly:
  34. Carefully unroll the sponge
  35. Spread a layer of cream filling over the sponge
  36. Then spread the cherry filling
  37. Roll up the sponge into a log
  38. Chill in the fridge - 1 hour
  39. Add chocolate into a metal bowl
  40. Heat over hot water until melted
  41. Then add the next ingredients
  42. Mix until well combined and smooth
  43. Place the Swiss roll onto a wire rack with a baking tray underneath
  44. Pour the melted chocolate over the Swiss roll until covered
  45. Set aside to until the chocolate is set
  46. Serve
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