Description
Indulge in this rich and decadent Heavenly Black Forest Roll Cake, featuring a chocolate sponge filled with luscious cherries and whipped cream. This dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
For the Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Cherry Filling:
- 1 cup pitted cherries (fresh or canned)
- 2 tablespoons cherry jam or preserves
- 2 tablespoons sugar (adjust if using canned cherries)
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Whipped Cream:
- 1 ¼ cups heavy cream, chilled
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For Garnish (Optional):
- Chocolate shavings or curls
- Fresh cherries
- Powdered sugar for dusting
Instructions
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Make the Chocolate Sponge Cake:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and sugar until thick and pale, about 5 minutes. Add the vanilla extract. Gently fold in the dry ingredients, alternating with the milk, until the batter is smooth. - Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Gently peel off the parchment paper. Starting from a short end, roll the cake with the towel and let it cool completely. - Prepare the Cherry Filling:
In a small saucepan, combine the cherries, cherry jam, sugar, and cornstarch mixed with water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 5-7 minutes. Let it cool to room temperature. - Whip the Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Assemble the Roll Cake:
Carefully unroll the cooled chocolate sponge cake. Spread an even layer of whipped cream over the cake, followed by the cherry filling. Roll the cake back up without the towel, keeping it as tight as possible. - Chill and Garnish:
Refrigerate the roll cake for at least 1 hour to set. Before serving, dust with powdered sugar, top with chocolate shavings, and garnish with fresh cherries if desired. - Serve:
Slice and enjoy this rich and indulgent Black Forest roll cake!
Notes
- For a richer chocolate flavor, consider adding chocolate shavings to the filling.
- Ensure that the cream is very cold before whipping for best results.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg