Elegant Black Forest Cake Roll Recipe

Introduction

Discover the elegance of a classic Black Forest Cake Roll, combining moist chocolate sponge, rich cherry cream filling, and a silky chocolate ganache. This delightful dessert is perfect for impressing guests or treating yourself to a special homemade indulgence.

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

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 until light and fluffy. Mix in 1 teaspoon vanilla extract.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Step 4: Gently fold the dry ingredients into the egg mixture until fully incorporated.
5. Step 5: Spread the batter evenly onto the prepared pan and smooth the top.
6. Step 6: Bake for 10-12 minutes until the cake springs back when lightly touched.
7. 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 with the towel inside. Let it cool completely.
8. Step 8: To make the filling, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch or cherry juice if using.
9. Step 9: Unroll the cooled cake and spread the whipped cream filling evenly over it. Then gently roll the cake back up without the towel. Place it seam-side down on a serving platter.
10. Step 10: For the ganache, heat the 1/2 cup heavy cream until just simmering, then pour it over the chopped chocolate and butter. Stir until smooth and let cool slightly.
11. Step 11: Drizzle the ganache over the cake roll, then garnish with piped whipped cream, whole cherries, and chocolate curls or shavings.
12. Step 12: Chill the cake roll for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• Use kirsch for authentic cherry flavor, but cherry juice works well as a non-alcoholic alternative.
• If fresh cherries are out of season, jarred or frozen cherries thawed and drained are a great substitute.
• To make rolling easier, dust the towel generously with powdered sugar to prevent sticking.
• For a richer ganache, use a mix of dark and semi-sweet chocolate.
• Decorate with toasted almond slices for added texture.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for 20 minutes before serving to enhance flavor and texture. Avoid freezing as it may affect the cream filling consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll in advance?

Yes, you can prepare the cake and filling a day ahead and assemble before serving. Keep refrigerated until ready to serve.

What if I don’t have kirsch?

Kirsch is optional; cherry juice or even a splash of rum can be used as alternatives for flavor without alcohol.

Elegant Black Forest Cake Roll Recipe

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4.4 from 79 reviews

This Elegant Black Forest Cake Roll combines a light and fluffy chocolate sponge cake rolled with a luscious cherry whipped cream filling, topped with a rich chocolate ganache and decorated with whipped cream, whole cherries, and chocolate curls. Perfect as a stunning dessert for special occasions, this classic German-inspired treat balances deep chocolate and bright cherry flavors in a beautiful rolled presentation.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

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 Whipped 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). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and pale in color. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even mixing.
3. Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the beaten egg mixture with a spatula, taking care not to deflate the batter, until fully incorporated.
4. Bake the cake: Spread the batter evenly onto the prepared jelly roll pan, smoothing the surface. Bake for 10-12 minutes, or until the cake springs back lightly when touched, indicating it is done.
5. Roll the cake: While still warm, carefully invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper. Using the towel, roll the cake gently from one short end to the other and allow it to cool completely in this rolled shape. This helps the cake hold its shape and prevents cracking.
6. Prepare the cherry whipped cream filling: In a bowl, beat the heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form. Fold in chopped cherries and kirsch or cherry juice if using, gently mixing to combine.
7. Assemble the cake roll: Once the cake is completely cool, carefully unroll it. Evenly spread the cherry whipped cream filling over the cake surface. Carefully re-roll the cake without the towel, making it snug but not tight. Place the rolled cake seam-side down on a serving platter.
8. Make the chocolate ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let it sit for a few minutes, then stir until the ganache is smooth and glossy. Allow it to cool slightly so it thickens but is still pourable.
9. Decorate the cake: Drizzle the ganache evenly over the cake roll. Optionally, pipe whipped cream decoratively on top, then garnish with whole cherries and chocolate curls or shavings for an elegant finish.
10. Chill and serve: Refrigerate the finished cake roll for at least 30 minutes to set the ganache and meld the flavors before slicing and serving.

Notes

• Kirsch is optional; cherry juice can be substituted for a non-alcoholic version.
• Use freshly grated chocolate curls or shavings from a chocolate bar to enhance the presentation.
• For best results, do not overbake the sponge to keep it pliable for rolling.
• Make sure the cake is completely cool before spreading the filling to prevent melting the whipped cream.
• Dusting the kitchen towel with powdered sugar prevents sticking during the rolling process.
• The cake roll can be stored in the refrigerator for up to 2 days, covered tightly.

Keywords: Black Forest, Chocolate Cake Roll, Cherry Cake, Rolled Cake, Elegant Dessert, German Dessert