OOOOOOO yeh it’s all about the combo of cherries and chocolate yummmy! although my love of cherries is only been very recently, I wasn’t much of a fan of certain cherries, well I still don’t like the cherries that come with the muller greek yoghurt urhhhhhhhhhh yuk! but then I made my dad black forest cup cakes (with morello cherrie compote) for his birthday and I was really dreading trying it :s but I was transformed wohooooo.

When I seen this recipe and the mouth watering picture I was like ooooooooooooooo I must try this, I know making a swiss roll can be a bit tricky and a bit of a  hit and miss so I was a bit dubious of making it however the nice lady who posted her recipe up also did a video to show how to make it which I thought was really sweet of her and it helps as it shows what the mixture should look like at certain points. She used a can of cherries but I used cherry compote in the filling instead.

After making the swiss roll I did feel like achieved something however it’s wasn’t the best there was a big crack in it 🙁 I felt as if it needed more sugar in the cake but I think that’s my sweet tooth coming out. It was nice and light cake and would make it again.

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Chocolate swiss roll with cream and cherry compote
Serves 8
Soft and fluffy black forest swiss roll cake
Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
  1. For the cake
  2. 4 - eggs
  3. 2/3 cup - caster sugar
  4. 1/2 cup - plain flour
  5. 3 tbsp - cocoa powder
I added
  1. dash of vanilla extract
  2. 1/2 tsp - coffee mixed with a bit of water
For the filling
  1. 300ml of double cream or more if you like it full of cream
  2. 1/2 cup - icing sugar
  3. dash of vanilla extract
  4. 2 tsp - rum (optional)
  5. 1/2-3/4 - jar of cherrie compote*
  1. 1. Preheat the oven to 175°C.
  2. 2. Line an slightly lipped baking tray 14×16" (it's good if you have an actual swiss roll tin) with parchment paper.
  3. 3. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and bake for 15 minutes or until a toothpick comes out clean.
  4. 4. Start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
  5. 5. Once the cake is cooled to room temp, unroll it.
  6. 6. Whip up the double cream, rum and icing sugar until it's has soft peaks. Spread the cherrie compote on first evenly(it's easier doing it with a spatula) then spread the whipped cream.
  7. 7. Roll the cake up and hey presto!!! it's complete.
  1. *I used cherry compote but you could use a jar or cherries or frozen cherries maybe (probably have to defrost them first)
Adapted from Natasha's kitchen
Adapted from Natasha's kitchen