Black Forest Spiral Gateau

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Line a 30×40 cm (12”×16”) baking tray with baking parchment.

2. Prepare the Cocoa Swiss Roll

Beat 5 eggs and 120 grams of caster sugar until pale, thick, and tripled in volume (5-7 minutes).

Pour in 30 millilitres of neutral oil, 40 millilitres of milk, and 1 teaspoon of vanilla extract.

In a separate bowl, mix 60 grams of plain flour, 25 grams of cocoa powder, and a pinch of salt. Sift the flour mixture into the wet ingredients. 

Using a spatula, carefully fold the dry ingredients into the egg mixture in two batches to retain the air.

3. Bake

Pour the batter into the prepared baking tray and smooth it out until evenly distributed.

Bake the base for 10–12 minutes. It bakes very quickly, so keep an eye on it.

The sponge is ready when:

• it springs back lightly when touched,
• the edges just begin to pull away from the baking paper,
• do not overbake, or it may crack when rolled.

4. Roll the Base up

Once the sponge is baked, invert it onto a clean kitchen towel and peel off the baking parchment. Spread a thin layer of Sour Cherry Curd over the sponge and roll it from the long side. Chill the roll until firm enough to slice cleanly, then cut into even slices.

5. Prepare the Cocoa Sponge Cake

Whip the egg whites with about half the sugar until glossy and firm. Set aside.

Beat the yolks with the remaining sugar until tripled in volume. Add 30 millilitres of oil, 30 millilitres of milk and ½ teaspoon of vanilla extract. Sift in the flour and cocoa, then gently fold in the whites. The key is not to overmix after adding the whites.

6. Bake the Cocoa Sponge Cake

Bake the cocoa sponge in a 22cm (9 inch) cake tin for 18–22 minutes, or until the sponge springs back when lightly touched and a skewer inserted into the centre comes out clean.

Allow it to cool completely before slicing horizontally into two layers.

7. Prepare the Sour Cherries

Place 180–200 grams of frozen sour cherries in a saucepan and warm them gently until thawed and just softened. Add a little sugar if needed, depending on their acidity.

Drain the cherries very well and allow them to cool completely. Reserve the cherry juice for the cherry syrup.

If the cherries are particularly juicy, gently pat them dry before assembling the cake.

8. Prepare the Cherry Syrup

Combine the reserved cherry juice with a few drops of almond extract.

You only need enough to lightly moisten the cocoa sponge.

9. Prepare the Whipped Cream

In a large mixing bowl, whip 500 millilitres of cold whipping cream to soft peaks. In a separate bowl, briefly beat 125 grams of cold Mascarpone, 40 grams of icing sugar, and 1 teaspoon of vanilla extract until smooth, then gently fold the whipped cream until combined.

10. Assemble the Cake

Prepare the cake ring.

Place an adjustable cake ring on the serving platter. Line the inside with a strip of acetate if desired.

Add the cocoa sponge base.

Place one sliced cocoa sponge layer in the centre of the platter, inside the ring. This forms the base of the cake.

Create the Swiss roll border.

Arrange the chocolate Swiss roll slices upright around the edge of the cocoa sponge, with the spiral pattern facing outward. Fit the slices snugly against one another to create an even border all the way around.

Brush with cherry syrup.

Brush the cocoa sponge lightly with cherry syrup. Do not soak it, as excess liquid can soften the Swiss roll slices forming the outside of the cake.

Add the first filling layer.

Spread a thin layer of Sour Cherry Curd over the cocoa sponge, staying inside the Swiss roll border. Add the Mascarpone-whipped cream mixture and spread it evenly. Pipe a border of whipped cream around the edge to keep the cherries away from the Swiss roll slices.

Add the cherries.

Scatter all the well-drained sour cherries over the cream, keeping them mostly within the cream border.

Repeat the filling.

Add the second cocoa sponge layer and brush again with the cherry syrup.  Spread another thin layer of Sour Cherry Curd and finish with the cream. Smooth the top.

Chill.

Refrigerate the cake for at least 4 hours, preferably overnight, to allow the filling to set and the cake to firm up.

11. Garnish and Serve

Carefully remove the cake ring.

Pipe whipped cream swirls around the edge of the cake. Decorate with fresh cherries and dark chocolate shavings before serving.

For the cleanest slices, use a sharp knife and wipe it clean between cuts.

Baker’s Note

My goal was to capture everything I love about a traditional Black Forest cake in a completely different presentation. Instead of classic sponge layers, I chose a Swiss roll to create a beautiful spiral when sliced. It took several test bakes to find the right balance of texture, flavour and stability, but the final version was worth every adjustment.

Tips for the Perfect Black Forest Spiral Gateau

Creating the perfect Black Forest Spiral Gateau requires attention to detail and a few helpful tips. Follow these suggestions to elevate your baking game.

• Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.
• Gently Folding: Be careful and gentle when folding in the flour mixture to keep the batter airy and avoid deflating the mixture.
• Rolling While Warm: Roll up the cocoa sponge while warm using a tea cloth. Rolling it up, when still warm, prevents cracking and ensures the correct shape.
• Prevent Sogginess: Keep the cherry filling away from the outer edge to prevent the Swiss roll slices from becoming soggy.
• Drain the Cherries Well: Frozen sour cherries release plenty of liquid as they thaw. Drain them thoroughly and reserve the juice for the sponge.
• Use the Sour Cherry Curd Sparingly: A thin layer gives you plenty of flavour without making the cake too soft.
• Don’t Oversoak the Sponge: The cherry juice is there to add flavour and moisture, not to make the sponge wet.
• Chill the Cake: Once assembled, chill the cake overnight for clean slices.

More Ways to Enjoy This Recipe

Once you mastered the classic version, try one of these easy variations to make the recipe your own.

• Black Forest Raspberry Swiss Roll Gateau: Replace the sour cherries with raspberries and use raspberry curd for a slightly brighter summer version.
• White Forest Swiss Roll Gateau: Use a vanilla Swiss roll and vanilla sponge instead of cocoa for a lighter White Forest variation.
• Black Forest Charlotte Cake: For a more traditional Charlotte-style presentation, line both the sides and the bottom with Swiss roll slices and fill the centre with whipped cream and cherries.
• Mini Black Forest Roll Cakes: Use the same components to create individual cakes in small cake rings for an elegant dinner-party dessert.

How to Store Black Forest Spiral Gateau

Store the finished cake covered in the refrigerator for up to 3 days.

For the best texture and appearance, decorate with fresh cherries and chocolate shavings shortly before serving.

The cocoa Swiss roll and cocoa sponge cake can be prepared ahead of time and stored separately until you are ready to assemble the cake.

From My Test Kitchen

Creating this cake took more than one test bake. I wanted the Swiss roll to stay light and flexible while supporting the rich cream and cherry filling. After a few adjustments, I slightly reduced the baking time to keep the sponge soft and easy to roll. The result is a gateau that combines the flavours of a classic Black Forest cake with the elegant look of a Swiss roll.

Frequently Asked Questions

Can I make this Black Forest Swiss Roll Gateau in advance? Yes. This cake is ideal for making ahead. Assemble it the day before and refrigerate overnight. Add the final fresh cherries and chocolate decoration before serving.

Can I use canned cherries? Yes. Drain them well and adjust the sugar to taste.

Can I freeze Black Forest Spiral Gateau? The assembled cake is best enjoyed fresh, but individual sponge layers and the Swiss roll can be frozen separately.

Can I use cherry compote instead of Sour Cherry Curd? Yes, but Sour Cherry Curd gives this cake a smoother texture and a more concentrated cherry flavour. It also pairs beautifully with the chocolate sponge and Mascarpone cream.

Try Next

If you’re as fond of rolled cakes as I am, you’ll also enjoy these reader favourites:

Dubai Chocolate Swiss Roll

Raspberry Vanilla Rolled Layer Cake

Melba Spiral Cake

Final Thoughts

I love how this Black Forest Spiral Gateau brings together two styles of cake: the classic Black Forest combination of chocolate, cherries, and cream, and the beautiful spiral design of a Swiss roll.

The homemade Sour Cherry Curd adds a particularly lovely layer of flavour, while the juicy sour cherries give the cake little bursts of fruit. Once sliced, the chocolate spirals around the outside reveal the layered centre, making this cake just as beautiful inside as it is on the table.