Description
A Black Forest Cake Roll is a decadent chocolate sponge cake filled with whipped cream and sweet cherries, then rolled into a festive, elegant dessert inspired by the classic Black Forest Cake.
Ingredients
-
- Chocolate Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
-
- Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling or chopped cherries in syrup
- Topping (optional):
- Chocolate shavings
- Extra cherries
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat eggs and sugar for 3–4 minutes until pale and thick.
- Mix in oil, milk, and vanilla.
- Sift in flour, cocoa powder, baking powder, and salt; gently fold until combined.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- Immediately roll the warm cake (with parchment) into a log. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream evenly, and sprinkle with cherries.
- Roll the cake back up tightly without cracking.
- Chill for at least 1 hour before slicing.
- Top with more whipped cream, chocolate shavings, or cherries if desired.
Notes
- Rolling the cake while warm prevents cracking later.
- Use stabilized whipped cream if serving outdoors or keeping out longer.
- For a stronger Black Forest flavor, brush cake with 1–2 tbsp cherry syrup or juice before filling.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: German-Inspired