Elegant Black Forest Cake Roll Recipe
Introduction
The Elegant Black Forest Cake Roll is a delightful twist on the classic dessert, combining a rich chocolate sponge with creamy cherry filling. This eye-catching cake roll is perfect for special occasions or a luxurious treat at home.
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
- 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.
- Step 2: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in the vanilla extract.
- Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Step 4: Gently fold the dry ingredients into the egg mixture until fully incorporated.
- Step 5: Spread the batter evenly onto the prepared pan and smooth the top.
- Step 6: Bake for 10-12 minutes, until the cake springs back when lightly touched.
- 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 up with the towel inside. Let it cool completely.
- Step 8: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch or cherry juice if using.
- Step 9: Unroll the cooled cake, spread the whipped cream filling evenly, and gently roll it back up without the towel. Place it seam-side down on a serving platter.
- Step 10: Heat the heavy cream until just simmering, then pour it over the chopped chocolate and butter. Stir until smooth and let cool slightly.
- Step 11: Drizzle the ganache over the cake roll, then garnish with piped whipped cream, whole cherries, and chocolate curls.
- Step 12: Chill the cake for at least 30 minutes before slicing and serving.
Tips & Variations
- Use fresh cherries if in season for the best flavor, or well-drained jarred cherries.
- Kirsch adds an authentic touch but can be omitted for a non-alcoholic version, substituting cherry juice.
- For a richer cake, fold in a tablespoon of coffee powder with the dry ingredients to enhance the chocolate flavor.
- Allow the cake to cool completely before unrolling to prevent cracking.
Storage
Store the cake roll covered in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness. When ready to serve, you can let it sit at room temperature for 15 minutes for the best texture. Reheat is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries in the filling?
Yes, but make sure to thaw and drain them well to avoid adding extra moisture to the filling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracking. Also, be gentle when rolling and avoid overfilling with cream.
Print
Elegant Black Forest Cake Roll Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Elegant Black Forest Cake Roll is a moist chocolate sponge cake rolled with a luscious cherry whipped cream filling and topped with a silky chocolate ganache. Perfectly balanced with the tang of cherries and rich chocolate, this dessert is a classic celebration treat that combines light textures with indulgent flavors.
Ingredients
Scale
For the 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
- Preheat the oven: Start by preheating 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 prevent sticking.
- Prepare the sponge cake: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale in color. Stir in the vanilla extract to add fragrance. In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure a smooth batter.
- Combine ingredients: Gently fold the dry ingredients into the egg mixture carefully, making sure not to deflate the batter, to maintain a light texture.
- Bake the cake: Spread the batter evenly over the prepared pan, smoothing the top with a spatula for a uniform thickness. Bake for 10-12 minutes, or until the cake springs back when lightly touched, signaling it is done.
- Roll the cake: While still warm, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper gently, then roll the cake together with the towel inside. This rolling helps shape the cake without cracking. Allow it to cool completely in this rolled form.
- Make the filling: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Carefully fold in the chopped cherries and kirsch or cherry juice if using, adding a burst of flavor.
- Assemble the cake: Unroll the cooled cake and spread the cherry whipped cream filling evenly over the surface. Gently roll the cake back up without the towel, and place it seam-side down on a serving platter.
- Prepare the ganache: Warm the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and butter, letting it sit for a minute, then stir until smooth and glossy. Let the ganache cool slightly so it thickens but is still pourable.
- Decorate: Drizzle the ganache over the cake roll, covering it evenly. Use the optional whipped cream to pipe decorative swirls along the edges. Garnish with whole cherries and chocolate curls or shavings for an elegant finish.
- Chill and serve: Refrigerate the completed cake roll for at least 30 minutes to set the ganache and allow flavors to meld before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracks and keeps the sponge soft and pliable.
- Kirsch can be substituted with cherry juice or omitted for a non-alcoholic version.
- For a more intense chocolate flavor, use high-quality dark cocoa powder and dark chocolate for the ganache.
- Ensure the whipped cream is beaten to stiff peaks to avoid a runny filling.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest cake roll, chocolate roll cake, cherry whipped cream cake, chocolate ganache cake, elegant dessert, rolled sponge cake
