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Elegant Black Forest Cake Roll Recipe

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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.

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)

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

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