Elegant Black Forest Cake Roll Recipe

Introduction

This Elegant Black Forest Cake Roll is a delightful twist on the classic dessert, combining a light chocolate sponge with cherry-filled whipped cream and a rich chocolate ganache. Perfect for special occasions or a luxurious treat, this cake roll is both impressive and delicious.

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 the vanilla extract.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until fully incorporated.
4. Step 4: Spread the batter evenly onto the prepared pan and smooth the top. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. Step 5: While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely.
6. Step 6: To make the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice if using.
7. Step 7: Unroll the cooled cake carefully, spread the whipped cream and cherry filling evenly over it, then roll the cake back up without the towel. Place the roll seam-side down on a serving platter.
8. Step 8: For the ganache, heat the 1/2 cup of heavy cream until just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Let it cool slightly to thicken.
9. Step 9: Drizzle the ganache over the cake roll. Decorate with piped whipped cream, whole cherries, and chocolate curls or shavings as desired.

Tips & Variations

• Use kirsch for an authentic Black Forest flavor, or substitute with cherry juice for a non-alcoholic option.
• Chill the cake roll after assembling to help it set and make slicing easier.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Add a dusting of powdered sugar or cocoa powder on top for an elegant finish.

Storage

Store the cake roll covered in the refrigerator for up to 3 days to keep it fresh. To serve, let it sit at room temperature for about 15 minutes or warm slightly for a softer texture. Avoid freezing as whipped cream filling may lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake and filling separately a day in advance. Assemble the roll and add ganache on the day you plan to serve for the best texture and freshness.

What can I use if I don’t have a jelly roll pan?

A rimmed baking sheet around 10×15 inches will work well. Just be sure to line it with parchment paper and grease it properly to prevent sticking.

Elegant Black Forest Cake Roll Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

This Elegant Black Forest Cake Roll combines a light and fluffy chocolate sponge cake rolled with a luscious cherry whipped cream filling and topped with a smooth chocolate ganache. Perfect for special occasions, it offers the classic flavors of Black Forest cake in a stunning rolled presentation.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

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)

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)

Ganache

• 1/2 cup heavy cream
• 4 ounces dark or semi-sweet chocolate, chopped
• 1 tablespoon butter

Decorations

• 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 and fluffy. 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 without deflating the batter.
3. Bake the cake: Spread the batter evenly onto the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
4. Roll the cake: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up inside the towel to form a log shape. This helps the cake keep its shape when filled later. Let the rolled cake cool completely.
5. Make the filling: 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, for added flavor.
6. Assemble the cake roll: Once cooled, carefully unroll the cake and spread the cherry whipped cream filling evenly over the surface. Then, gently roll the cake back up without the towel, placing it seam-side down on a serving platter.
7. Prepare the chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate and butter. Stir gently until the mixture is smooth and glossy. Allow to cool slightly before using.
8. Decorate the cake: Drizzle the ganache over the cake roll evenly. Decorate with piped whipped cream, whole cherries, and chocolate curls or shavings for an elegant finishing touch.

Notes

• Kirsch is a cherry-flavored brandy traditionally used in Black Forest cake, but cherry juice can be substituted for a non-alcoholic option.
• Be careful not to overbake the sponge cake to keep it soft and pliable for rolling.
• Make sure the cake is completely cooled before adding the filling to prevent the whipped cream from melting.
• You can use fresh or jarred cherries depending on availability.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Black Forest cake roll, chocolate cake roll, cherry whipped cream, chocolate ganache, rolled dessert, jelly roll cake, elegant cake recipe