The Black Forest Roll Cake is a decadent twist on the classic Black Forest Cake. This stunning dessert combines a light chocolate sponge, sweet cherries, and a velvety whipped cream filling—all rolled into a show-stopping dessert. Perfect for holidays, birthdays, or when you’re in the mood for something truly indulgent, this roll cake is sure to impress!
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
For the Cherry Filling:
- 1 1/2 cups (250g) fresh or canned cherries, pitted and chopped
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Whipped Cream Filling:
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh cherries (optional)
- Chocolate shavings
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Jelly roll pan (10×15 inches)
- Parchment paper
- Kitchen towel
Instructions
Step 1: Prepare the Chocolate Sponge Cake
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar using an electric mixer on high speed until the mixture becomes pale and fluffy (about 3–5 minutes).
- Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk and oil. Add the vanilla extract and mix just until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Remove from the oven and let the cake cool for 5 minutes. While still warm, carefully roll the cake (with parchment paper) into a log. Let it cool completely.
Step 2: Make the Cherry Filling
- In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft.
- Remove from heat and let the cherry filling cool completely.
Step 3: Whip the Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 4: Assemble the Roll Cake
- Gently unroll the cooled cake and spread a thin layer of whipped cream over the surface, leaving a 1-inch border around the edges.
- Spread the cooled cherry filling over the whipped cream.
- Carefully roll the cake back up, using the parchment paper to guide you. Place the roll seam-side down on a serving plate.
Step 5: Garnish and Serve
- Spread the remaining whipped cream over the roll cake. Garnish with fresh cherries and chocolate shavings.
- Refrigerate for at least 1 hour before slicing and serving.
Tips
- If the cake cracks slightly while rolling, don’t worry—the whipped cream will cover it!
- For extra cherry flavor, brush the cake with a little cherry syrup or kirsch before spreading the filling.
- Store leftovers in the refrigerator for up to 3 days.
This Heavenly Black Forest Roll Cake is a dessert that’s as beautiful as it is delicious. With its moist chocolate sponge, luscious cherries, and airy whipped cream, it’s a treat that’s perfect for any chocolate lover. Try it for your next celebration and watch it become the star of the table!
Heavenly Black Forest Roll Cake Recipe
Dive into the rich, indulgent flavors of this Black Forest Roll Cake! Featuring a fluffy chocolate sponge, whipped cream, and luscious cherry filling, it’s the perfect dessert for any occasion.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Jelly roll pan (10x15 inches)
- Parchment paper
- Kitchen towel
Ingredients
- For the Chocolate Sponge Cake:
- 3/4 cup 90g all-purpose flour
- 1/4 cup 25g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs room temperature
- 3/4 cup 150g granulated sugar
- 1/4 cup 60ml whole milk
- 1/4 cup 60ml vegetable oil
- 1 tsp vanilla extract
- For the Cherry Filling:
- 1 1/2 cups 250g fresh or canned cherries, pitted and chopped
- 1/4 cup 50g granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- For the Whipped Cream Filling:
- 1 1/2 cups 360ml heavy whipping cream, chilled
- 1/4 cup 30g powdered sugar
- 1 tsp vanilla extract
- For Garnish:
- Fresh cherries optional
- Chocolate shavings
Instructions
- Step 1: Prepare the Chocolate Sponge Cake
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar using an electric mixer on high speed until the mixture becomes pale and fluffy (about 3–5 minutes).
- Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk and oil. Add the vanilla extract and mix just until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Remove from the oven and let the cake cool for 5 minutes. While still warm, carefully roll the cake (with parchment paper) into a log. Let it cool completely.
- Step 2: Make the Cherry Filling
- In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft.
- Remove from heat and let the cherry filling cool completely.
- Step 3: Whip the Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Step 4: Assemble the Roll Cake
- Gently unroll the cooled cake and spread a thin layer of whipped cream over the surface, leaving a 1-inch border around the edges.
- Spread the cooled cherry filling over the whipped cream.
- Carefully roll the cake back up, using the parchment paper to guide you. Place the roll seam-side down on a serving plate.
- Step 5: Garnish and Serve
- Spread the remaining whipped cream over the roll cake. Garnish with fresh cherries and chocolate shavings.
- Refrigerate for at least 1 hour before slicing and serving.
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