Elegant Black Forest Cake Roll Recipe

Introduction

The Elegant Black Forest Cake Roll combines a light chocolate sponge with a luscious cherry cream filling, all wrapped in a smooth chocolate ganache. This dessert is perfect for special occasions or whenever you want to impress with a classic flavor twist.

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 decoration)
• Chocolate curls or shavings (for decoration)

Instructions

1. Step 1: Preheat your 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 together until the mixture is light and fluffy. Stir in the vanilla extract.
3. Step 3: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until fully combined.
4. Step 4: Spread the batter evenly onto the prepared pan, smoothing the top with a spatula. 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 that’s been dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside. Allow it to cool completely in this rolled shape.
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 and spread the cherry cream filling evenly over the surface. Carefully roll the cake back up without the towel, and place it seam-side down on a serving platter.
8. Step 8: For the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate and butter, stirring until smooth. Let it cool slightly before drizzling over the cake roll.
9. Step 9: Decorate the cake with piped whipped cream, whole cherries, and chocolate curls or shavings as desired.
10. Step 10: Chill the cake roll for at least 30 minutes before slicing and serving to let the flavors meld.

Tips & Variations

• Use fresh cherries when in season for the best flavor, or lightly drain jarred cherries to avoid excess moisture in the filling.
• Substitute kirsch with cherry juice for a non-alcoholic version without compromising on taste.
• For a lighter cake, fold in whipped egg whites separately before folding in the dry ingredients.
• If you don’t have a jelly roll pan, use a rimmed baking sheet of similar size for baking the sponge cake.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. It’s best enjoyed within this time for freshness. To serve, slice while chilled and optionally let it sit at room temperature for 10 minutes to soften slightly.

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 and assemble the cake roll a day in advance. Keep it refrigerated and covered to maintain freshness and moisture.

What if I don’t have kirsch?

If you don’t have kirsch, simply omit it or replace it with an equal amount of cherry juice or another fruit juice to add a little extra flavor without alcohol.

Elegant Black Forest Cake Roll Recipe

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4.7 from 129 reviews

This Elegant Black Forest Cake Roll is a delightful twist on the classic Black Forest cake, featuring a light chocolate sponge rolled with a luscious cherry-infused whipped cream filling and finished with a rich chocolate ganache. Perfect for special occasions, this dessert combines the flavors of chocolate, cherries, and cream in a visually stunning presentation.

• Author: Jeannette
• 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

For the Chocolate 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)

For the 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)

For the Chocolate Ganache:

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

For Decoration:

• Whipped cream (optional, for piping)
• Whole cherries
• Chocolate curls or shavings

Instructions

1. 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 for easy cake release.
2. Prepare the sponge cake batter: In a large mixing bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and pale in color. Stir in the vanilla extract to combine.
3. Sift dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution and prevent lumps.
4. Combine wet and dry ingredients: Gently fold the dry ingredient mixture into the egg and sugar mixture carefully until smooth and fully incorporated without deflating the batter.
5. Bake the sponge cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
6. Roll the cake while warm: As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to prevent cracking. Allow it to cool completely in this rolled shape.
7. Make the filling: In a chilled bowl, 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.
8. Assemble the cake roll: Carefully unroll the cooled cake, spread the cherry whipped cream filling evenly over the surface, and then re-roll the cake without the towel. Place the cake seam-side down on a serving platter.
9. Prepare the chocolate ganache: Heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and butter, allowing it to sit for a minute before stirring until the ganache is smooth and glossy. Let it cool slightly before use.
10. Decorate the cake: Drizzle the ganache generously over the cake roll. Optionally pipe additional whipped cream on top, and garnish with whole cherries and chocolate curls or shavings for an elegant finish.
11. Chill and serve: Refrigerate the decorated cake roll for at least 30 minutes to set the ganache before slicing. Serve chilled for the best flavor and texture.

Notes

• Rolling the cake while it’s warm is crucial to avoid cracks; allow it to cool fully before adding the filling.
• Kirsch (cherry brandy) is optional and can be replaced with cherry juice for a non-alcoholic version.
• Use a sharp serrated knife to slice the cake roll cleanly.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Ensure the heavy cream for whipping is well chilled for better volume when whipped.

Keywords: Black Forest, Cake Roll, Chocolate Sponge, Cherry Dessert, Ganache, Whipped Cream, Elegant Dessert