CHOCOLATE HAZELNUT CAKE

Ouadie Rhabbouron

SWISS ROLL MEETS BLACK FOREST CHARM

A Chocolate & Cherry Masterpiece

RECIPE OVERVIEW

Prep Time: 30 minutes
Bake Time: 12 minutes
Chill Time: 1 hour
Total Time: ~1 hour 45 minutes
Difficulty Level: Moderate
Serves: 8-10 slices

INGREDIENTS:

For the Chocolate Sponge Cake:

  • 4 large eggs

  • 3/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/4 cup unsweetened cocoa powder

For the Whipped Cream Filling:

  • 1 1/2 cups heavy whipping cream

  • 1/4 cup powdered sugar

  • 1 tsp vanilla extract

For the Cherry Layer:

  • 1 cup cherry pie filling or fresh pitted cherries

  • 2 tbsp cherry liqueur (optional)

For Decoration:

  • 1/2 cup chocolate shavings or curls

  • Fresh cherries

METHOD:

Step 1: Make the Chocolate Sponge Cake

  1. Preheat your oven to 350°F (175°C).

  2. Line a 10x15-inch jelly roll pan with parchment paper.

  3. Beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until thick and pale.

  4. Gently fold in vanilla extract and sifted cocoa powder, being careful not to deflate the batter.

  5. Spread the batter evenly in the prepared pan.

  6. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Step 2: Roll the Cake

  1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.

  2. Remove the parchment paper.

  3. Gently roll the cake with the towel.

  4. Allow to cool completely in the rolled shape (about 20-30 minutes).

Step 3: Make the Whipped Cream Filling

  1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  2. Be careful not to overbeat or the cream will turn to butter.

Step 4: Assemble the Swiss Roll

  1. Unroll the cooled cake carefully.

  2. Spread a layer of whipped cream evenly over the cake, leaving a 1/2-inch border around the edges.

  3. Add a layer of cherry pie filling or fresh cherries on top of the cream.

  4. Drizzle with cherry liqueur if desired.

  5. Gently roll the cake back up, seam-side down.

Step 5: Decorate

  1. Spread the remaining whipped cream over the outside of the roll.

  2. Decorate with chocolate shavings and fresh cherries for a classic Black Forest look.

  3. You can also add additional chocolate curls or pieces around the base.

Step 6: Chill and Serve

  1. Refrigerate the roll for at least 1 hour to set.

  2. Slice and serve chilled.

  3. Enjoy your Swiss Roll Meets Black Forest Charm – A Chocolate & Cherry Masterpiece!

HELPFUL TIPS & NOTES

Chocolate Sponge Cake Tips:

  • Beat eggs and sugar for the full 5 minutes - this incorporates air and creates a light, fluffy cake

  • The mixture should be pale and thick when ready

  • Sift the cocoa powder to remove lumps

  • Fold gently to avoid deflating the batter - use a spatula and fold from bottom to top

  • Don't overbake - the cake should spring back when lightly touched

  • A cake that's still warm is easier to roll

Rolling Tips:

  • Use a clean kitchen towel dusted with powdered sugar to prevent sticking

  • Roll the cake while still warm - it's more pliable

  • Roll gently but firmly to create a tight roll

  • If the cake cracks slightly, don't worry - the filling and decoration will cover it

  • Letting it cool completely in the rolled shape helps it hold its shape

Whipped Cream Tips:

  • Use heavy whipping cream that's cold for best results

  • Chill the bowl and beaters for 15 minutes before whipping

  • Whip until stiff peaks form - when you lift the beater, the peak should stand upright

  • Don't overbeat or it will turn into butter

  • For extra stability, add 2 tbsp mascarpone to the cream mixture

Filling Tips:

  • If using fresh cherries, pit them carefully and let them drain to remove excess juice

  • Cherry pie filling is easier and more convenient

  • For a deeper flavor, add cherry liqueur

  • Don't add too much filling or it will leak out when rolling

  • Spread the cream leaving a border to prevent it from squishing out when rolling

Decoration Tips:

  • Make chocolate shavings by scraping a vegetable peeler over a chocolate bar

  • For chocolate curls, use a chocolate bar at room temperature

  • Fresh cherries add an elegant finishing touch

  • Dust with cocoa powder for extra decoration

  • You can also use chocolate chips or chopped chocolate

Storage:

  • Keep in the refrigerator for up to 2-3 days

  • Store in an airtight container to prevent it from drying out

  • Do not freeze - the whipped cream filling will become watery when thawed

  • Best served chilled

Make-Ahead Tips:

  • Make the sponge cake 1-2 days ahead and store in an airtight container

  • You can assemble the roll a few hours before serving

  • Decorate just before serving for the freshest appearance

  • Make the whipped cream just before assembly

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