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
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
- 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
