Print

Elegant Black Forest Cake Roll Recipe

Print Recipe

★★★★★

5 from 90 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/elegant-black-forest-cake-roll-recipe/