Elegant Black Forest Cake Roll Recipe
Introduction
This Elegant Black Forest Cake Roll is a delightful twist on the classic dessert, featuring a light cocoa sponge filled with cherry-whipped cream and topped with rich chocolate ganache. Perfect for special occasions or whenever you want to impress with a stunning, homemade treat.
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 (for ganache)
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
- Whipped cream (optional, for piping)
- Whole cherries (for garnish)
- Chocolate curls or shavings (for garnish)
Instructions
- Preheat the oven: Set 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.
- Prepare the sponge cake: 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 flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
- Bake the cake: Spread the batter evenly onto the prepared pan and smooth the surface. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the cake: While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up, towel included. Let it cool completely in this rolled shape.
- 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.
- Assemble the cake: Unroll the cooled cake, spread the cherry whipped cream filling evenly over the surface, and carefully roll it back up without the towel. Place the roll seam-side down on a serving platter.
- Prepare the ganache: Heat the 1/2 cup heavy cream until just simmering. Pour it over the chopped chocolate and butter, then stir until smooth. Allow the ganache to cool slightly before using.
- Decorate: Drizzle the ganache over the cake roll. Use piped whipped cream, whole cherries, and chocolate curls or shavings to garnish. Chill the cake for at least 30 minutes before slicing and serving.
Tips & Variations
- For a non-alcoholic version, substitute kirsch with cherry juice or skip it altogether without losing flavor.
- Use fresh cherries in season for the best taste, or well-drained jarred cherries if fresh aren’t available.
- Dusting the kitchen towel with powdered sugar helps prevent the cake from sticking when rolling it.
- Try adding a layer of chocolate chips or shaved chocolate inside the filling for extra texture.
Storage
Store the cake roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain moisture. To serve, slice chilled; if preferred, let sit at room temperature for 10-15 minutes for a softer texture. Ganache and whipped cream hold up well after chilling, ensuring each slice is rich and fresh.
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 roll a day in advance. After assembling and decorating, refrigerate it overnight to allow the flavors to meld and make slicing easier.
What if I don’t have kirsch?
Kirsch adds a subtle cherry flavor, but it’s optional. You can replace it with cherry juice, a splash of brandy, or simply omit it without affecting the overall taste much.
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Elegant Black Forest Cake Roll Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Elegant Black Forest Cake Roll combines a light and fluffy chocolate sponge cake rolled with a creamy cherry-infused whipped cream filling, topped with a decadent chocolate ganache and decorated with cherries and chocolate curls. Perfect for celebrations or as a luxurious dessert to impress guests, this classic German-inspired treat balances rich chocolate flavors with fresh fruit in a visually stunning presentation.
Ingredients
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
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing it to prevent sticking.
- Prepare the sponge cake batter: In a large mixing bowl, beat the 4 large eggs and granulated sugar until the mixture is light and fluffy. Add 1 teaspoon vanilla extract and mix well. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined, being careful not to deflate the batter.
- Bake the sponge cake: Spread the batter evenly into the prepared pan and smooth the surface. Bake in the preheated oven for 10-12 minutes until the cake springs back when lightly touched.
- Roll the cake: While still warm, turn the cake out onto a kitchen towel dusted with 2 tablespoons powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake gently with it inside to shape and cool completely without cracking.
- Make the cherry whipped cream filling: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Fold in the chopped cherries and 2 tablespoons kirsch or cherry juice if using.
- Assemble the cake roll: Unroll the cooled cake carefully and spread the cherry whipped cream filling evenly over the surface. Gently roll the cake back up without the towel, placing it seam-side down on a serving platter.
- Prepare the chocolate ganache: Heat 1/2 cup heavy cream just until simmering. Pour it over the chopped dark or semi-sweet chocolate and 1 tablespoon butter. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly to thicken.
- Decorate the cake: Drizzle the chocolate ganache evenly over the cake roll. Optionally pipe whipped cream around the cake, then garnish with whole cherries and chocolate curls or shavings for an elegant finish.
- Chill and serve: Refrigerate the decorated cake roll for at least 30 minutes to set before slicing and serving.
Notes
- Dusting the kitchen towel with powdered sugar prevents the warm cake from sticking during rolling.
- Kirsch (cherry brandy) adds authentic flavor but can be substituted with cherry juice for a non-alcoholic version.
- Make sure the cake is cooled completely before adding the filling to avoid melting the cream.
- Use a serrated knife to slice the roll cleanly and prevent cracking.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest Cake Roll, Chocolate Roll Cake, Cherry Cake Roll, Elegant Desserts, German Cake, Chocolate Ganache, Whipped Cream Filling
