The Black Forest Roll Cake is a decadent blend of chocolate sponge cake, sweet cherries, and fluffy whipped cream, rolled into a stunning dessert. It’s an irresistible treat, perfect for celebrations or any special occasion.
Ingredients:
For the Cake:
4 large eggs (room temperature)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
A pinch of salt
For the Filling and Decoration:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¾ cup cherry pie filling or canned cherries (drained)
Chocolate shavings or curls (for garnish)
Instructions:
Prepare the Cake:
Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a bowl, whisk eggs and sugar until thick and pale (about 5 minutes). Add vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until smooth.
Spread the batter evenly in the prepared pan and bake for 8-10 minutes, or until the cake springs back when lightly pressed.
Roll the Cake:
Turn the hot cake onto a clean kitchen towel dusted with cocoa powder. Remove the parchment paper and carefully roll the cake with the towel. Let it cool completely.
Make the Filling:
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Roll:
Unroll the cooled cake and spread an even layer of whipped cream. Add the cherry filling evenly over the cream. Carefully re-roll the cake.
Decorate:
Spread whipped cream over the roll, garnish with chocolate shavings, and add cherries on top for a classic finish.
Serve:
Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy the perfect balance of chocolate and cherries.
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