Black Forest Swiss Roll Cake Wreath

Ingredients
For the chocolate sponge:
4 large eggs
¾ cup granulated sugar
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
2 tbsp milk
1 tsp vanilla extract
For the whipped cream filling:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
For assembly & decoration:
1 cup fresh cherries (halved, pitted) + whole cherries for topping
½ cup cherry jam (optional)
1 cup dark chocolate (shaved or melted for drizzle)
Extra whipped cream (piped swirls)
Instructions
1. Make the sponge cake
Preheat oven to 175°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).
Sift flour, cocoa powder, baking powder, and salt together. Gently fold into egg mixture.
Stir in milk and vanilla. Spread evenly in prepared pan.
Bake 10–12 minutes until springy.
While hot, roll cake in parchment paper and a kitchen towel. Let cool rolled up (to prevent cracking).
2. Prepare the whipped cream
Beat cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble Swiss rolls
Unroll sponge, spread with cherry jam (optional), then whipped cream. Scatter halved cherries.
Roll up tightly into a log. Chill for 30 minutes.
Slice into even rolls (about 1½-inch thick).
4. Create the wreath
Arrange rolls in a circle on a cake stand or plate to form a wreath shape.
Drizzle with melted chocolate or sprinkle chocolate shavings.
Pipe whipped cream swirls on top and place whole cherries on each swirl.
5. Serve
Dust lightly with cocoa powder or powdered sugar if desired.
Slice and enjoy!
👉 This cake is perfect for holidays, birthdays, or special occasions — a showstopper that combines the flavors of Black Forest cake with the charm of a festive Swiss roll wreath.