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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.

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 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

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