Elegant Black Forest Cake Roll Recipe

Introduction

This Elegant Black Forest Cake Roll combines a light chocolate sponge with a luscious cherry cream filling and smooth chocolate ganache. It’s a stunning dessert that’s perfect for special occasions or whenever you want to impress your guests.

Ingredients

• 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)
• 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)
• 1/2 cup heavy cream
• 4 ounces dark or semi-sweet chocolate, chopped
• 1 tablespoon butter
• Whipped cream (optional, for piping)
• Whole cherries
• Chocolate curls or shavings

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Step 2: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in 1 teaspoon of vanilla extract.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Step 4: Gently fold the dry ingredients into the egg mixture until fully incorporated.
5. Step 5: Spread the batter evenly onto the prepared pan and smooth the top.
6. Step 6: Bake for 10-12 minutes, until the cake springs back when lightly touched.
7. Step 7: While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel inside. Let it cool completely.
8. Step 8: To make the filling, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Fold in chopped cherries and kirsch or cherry juice if using.
9. Step 9: Unroll the cooled cake, spread the whipped cream filling evenly, and gently roll it back up without the towel. Place it on a serving platter seam-side down.
10. Step 10: For the ganache, heat 1/2 cup heavy cream until just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Let cool slightly.
11. Step 11: Drizzle the ganache over the cake roll. Garnish with piped whipped cream, whole cherries, and chocolate curls or shavings.
12. Step 12: Chill for at least 30 minutes before slicing and serving.

Tips & Variations

• Use fresh cherries in season for the best flavor, or jarred cherries drained well if fresh aren’t available.
• Kirsch adds a traditional cherry liqueur flavor, but cherry juice is a great non-alcoholic substitute.
• Try adding a sprinkle of toasted almonds or chocolate chips inside the filling for added texture.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for about 15 minutes for the best taste. Leftover slices can be gently reheated in a microwave for a few seconds, but be careful not to melt the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake and filling a day ahead and assemble it the next day. This allows the flavors to meld and the cake to set nicely.

What can I use if I don’t have a jelly roll pan?

You can use a shallow baking sheet or a rimmed cookie sheet lined with parchment paper. Just ensure the pan is about 10×15 inches to keep the cake thin enough to roll.

Elegant Black Forest Cake Roll Recipe

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4.7 from 271 reviews

This Elegant Black Forest Cake Roll features a light and fluffy chocolate sponge cake rolled with a luscious cherry-vanilla whipped cream filling, topped with a rich chocolate ganache and decorated with cherries and chocolate curls. A classic dessert perfect for special occasions or indulgent treats.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the 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)

For the 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)

For the Ganache and Decoration

• 1/2 cup heavy cream
• 4 ounces dark or semi-sweet chocolate, chopped
• 1 tablespoon butter
• Whipped cream (optional, for piping)
• Whole cherries
• Chocolate curls or shavings

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing it to ensure easy removal of the cake.
2. Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar together 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 to ensure a smooth mixture.
3. Combine dry and wet ingredients: Gently fold the sifted dry ingredients into the egg and sugar mixture, taking care not to deflate the batter. Mix just until fully incorporated to maintain a light texture.
4. Bake the cake: Pour and spread the batter evenly in the prepared jelly roll pan, smoothing the top with a spatula. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched, indicating it is baked through but still moist.
5. Roll the cake: Immediately after removing from the oven, turn the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake along with the towel inside. This step shapes the cake and prevents cracking later. Allow the rolled cake to cool completely at room temperature.
6. Make the cherry cream filling: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in chopped cherries and kirsch or cherry juice if using, creating a flavorful, fluffy filling.
7. Assemble the cake roll: Unroll the cooled cake carefully, spread the cherry cream filling evenly over the surface, then roll the cake back up without the towel. Place the cake seam-side down on a serving platter.
8. Prepare the chocolate ganache: Heat the heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over chopped chocolate and butter in a bowl. Stir gently until the mixture is smooth, glossy, and slightly thickened. Allow it to cool slightly before using to prevent melting the filling.
9. Decorate the cake: Drizzle the ganache evenly over the rolled cake. Decorate with piped whipped cream, fresh whole cherries, and chocolate curls or shavings for an elegant finish.
10. Chill before serving: Refrigerate the assembled and decorated cake roll for at least 30 minutes to set the ganache and fill for clean slicing. Serve chilled for best texture and flavor.

Notes

• You can substitute kirsch with cherry juice if you prefer a non-alcoholic version.
• Ensure the cake is rolled while still warm to avoid cracking.
• Use fresh or high-quality jarred cherries for the best flavor.
• For a richer ganache, you can use a 1:1 ratio of chocolate and heavy cream.
• Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler.

Keywords: Black Forest cake roll, chocolate sponge roll, cherry cream cake, chocolate ganache, rolled cake, dessert roll