Description
Black Forest Roll Cake is a light chocolate sponge cake rolled with whipped cream and cherries, inspired by the classic Black Forest cake flavors in an elegant rolled dessert.
Ingredients
- For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling or chopped cherries
- For Garnish (optional):
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar on high speed for 5–7 minutes until thick and pale.
- Mix in vanilla extract.
- Sift together cocoa powder, flour, baking powder, and salt, then gently fold into the egg mixture.
- Spread batter evenly into the prepared pan.
- Bake for 10–12 minutes until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper.
- Roll the cake up gently with the towel and let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake and spread whipped cream evenly, leaving a small border.
- Spoon cherries evenly over the cream.
- Carefully re-roll the cake, wrap, and refrigerate for at least 1 hour.
- Garnish with chocolate shavings and dust with powdered sugar before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- Drain cherries slightly to avoid excess moisture.
- Chill before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German