Elegant Black Forest Cake Roll Recipe

Introduction

The Elegant Black Forest Cake Roll is a delightful twist on the classic dessert, combining a light chocolate sponge with rich cherry-infused cream and smooth chocolate ganache. This rolled cake makes an impressive centerpiece for any special occasion while remaining surprisingly simple to prepare.

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 (for garnish)
• Chocolate curls or shavings (for garnish)

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 together until light and fluffy. Stir in the vanilla extract.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
4. Step 4: Spread the batter evenly onto the prepared pan and smooth the surface with a spatula.
5. Step 5: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
6. Step 6: While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside and let it cool completely.
7. Step 7: To make the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice, if using.
8. Step 8: Unroll the cooled cake and spread the cherry whipped cream filling evenly over the surface. Carefully roll the cake back up without the towel and place it seam-side down on a serving platter.
9. Step 9: For the ganache, heat the 1/2 cup heavy cream until just simmering. Pour it over the chopped chocolate and butter. Stir until smooth and let cool slightly.
10. Step 10: Drizzle the ganache over the cake roll. Decorate with piped whipped cream, whole cherries, and chocolate curls or shavings as desired.
11. Step 11: Chill the cake in the refrigerator for at least 30 minutes before serving to set the ganache and flavors.

Tips & Variations

• For a non-alcoholic version, substitute kirsch with cherry juice or syrup.
• Use fresh cherries in season for the best flavor and texture.
• Dust the cake towel generously with powdered sugar to prevent sticking when rolling.
• To add extra depth, sprinkle some cherry preserves over the whipped cream before rolling the cake.
• The ganache can be made ahead and gently reheated before pouring over the cake.

Storage

Store the Black Forest Cake Roll covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours. Before serving, let it sit at room temperature for about 15 minutes. Leftover slices can be gently reheated by bringing to room temperature or briefly thawing if frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. After assembling and decorating, refrigerate it covered tightly to keep it fresh.

What if I don’t have kirsch?

If kirsch is unavailable, you can substitute cherry juice or omit the liqueur altogether. The cherries and whipped cream will still provide plenty of flavor.

Elegant Black Forest Cake Roll Recipe

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This Elegant Black Forest Cake Roll is a stunning dessert featuring a light and fluffy chocolate sponge cake rolled with a luscious cherry cream filling. Topped with a smooth chocolate ganache and garnished with whipped cream, whole cherries, and chocolate curls, this classic German-inspired treat combines rich chocolate and fruity flavors for a delightful indulgence perfect for celebrations or special occasions.

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

Ingredients

Scale 1x2x3x

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)

Cherry Cream 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)

Chocolate Ganache

• 1/2 cup heavy cream
• 4 ounces dark or semi-sweet chocolate, chopped
• 1 tablespoon butter

Decoration

• Whipped cream (optional, for piping)
• Whole cherries
• Chocolate curls or shavings

Instructions

1. Preheat the Oven: Preheat 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.
2. Prepare the Sponge Cake Batter: In a large bowl, beat the eggs and granulated sugar until the mixture becomes light and fluffy, then stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully incorporated, taking care not to deflate the batter.
3. Bake the Sponge Cake: Spread the batter evenly into 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’s done.
4. Roll the Warm Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up together with the towel. This step helps to form the roll and prevent cracking. Let the rolled cake cool completely at room temperature.
5. 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 the chopped cherries and kirsch or cherry juice, if using, to add a subtle cherry flavor.
6. Assemble the Cake Roll: Unroll the cooled cake carefully and spread the cherry cream filling evenly over the surface. Gently roll the cake back up without the towel, ensuring the seam is on the bottom when placed on a serving platter.
7. Prepare the Chocolate Ganache: Heat the half cup of heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and butter in a bowl. Let sit for a minute, then stir the mixture until smooth and glossy. Allow it to cool slightly before using.
8. Decorate the Cake: Drizzle the chocolate ganache over the cake roll, smoothing it if needed. Decorate with piped whipped cream, whole cherries, and chocolate curls or shavings for an elegant finish.
9. Chill and Serve: Refrigerate the assembled cake roll for at least 30 minutes to set the ganache and allow the flavors to meld. Slice and serve chilled for the best taste and texture.

Notes

• For a non-alcoholic version, omit the kirsch and substitute with cherry juice.
• Use fresh cherries when in season for the best flavor; jarred cherries work well too.
• Ensure the cake is rolled while warm to prevent cracking.
• Allow the ganache to cool slightly to avoid melting the whipped cream decorations.
• The cake can be made a day ahead and refrigerated to deepen flavor.

Keywords: Black Forest cake, chocolate roll, cherry cream filling, chocolate ganache, jelly roll, elegant dessert