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Black Forest Cake Roll Recipe

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4 from 10 reviews

  • Author: Chef
  • Total Time: 1 hour
  • Yield: 10 servings

Description

This Black Forest Cake Roll is a decadent dessert featuring a light and fluffy chocolate sponge cake rolled around a rich whipped cream and cherry filling, topped with a luscious chocolate ganache, fresh cherries, and chocolate curls. It’s a perfect combination of chocolate and cherry flavors, elegantly presented as a stunning cake roll that’s sure to impress at any occasion.

Ingredients

Sponge Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar (for dusting the towel)

Filling

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped cherries (fresh or jarred)
  • 2 tablespoons kirsch or cherry juice (optional)

Ganache

  • 1/2 cup heavy cream
  • 4 ounces dark or semi-sweet chocolate, chopped
  • 1 tablespoon butter

Decoration

  • Whipped cream (optional, for piping)
  • Whole cherries
  • Chocolate curls or shavings

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Prepare the sponge cake: In a large bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and pale in color. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined without deflating the batter.
  3. Bake the cake: Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
  4. Roll the cake: While still warm, turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel inside to help maintain its shape as it cools completely.
  5. Make the filling: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice if using for additional flavor.
  6. Assemble the cake: Once cooled, unroll the cake carefully. Spread the whipped cream and cherry filling evenly over the surface. Gently roll the cake back up without the towel. Place it seam-side down on a serving platter for stability.
  7. Prepare the ganache: Heat the heavy cream just until simmering, then pour it over the chopped chocolate and butter. Stir until it becomes a smooth, glossy ganache. Allow it to cool slightly to thicken.
  8. Decorate: Drizzle the ganache over the cake roll evenly. Pipe optional whipped cream decorations around the cake, then garnish with whole cherries and chocolate curls or shavings for an elegant finish.
  9. Chill and serve: Refrigerate the assembled cake roll for at least 30 minutes to allow the flavors to meld and the ganache to set before slicing and serving.

Notes

  • Kirsch (cherry brandy) can be omitted or substituted with cherry juice for a non-alcoholic version.
  • Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
  • Be gentle when folding in dry ingredients and filling to keep the sponge cake light and fluffy.
  • The cake should be rolled while warm to prevent cracking.
  • For best results, chill the cake roll before slicing to ensure clean cuts.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Find it online: https://saracooking.com/black-forest-cake-roll-recipe/