Introduction

Discover the delight of a classic Black Forest Cake Roll, blending rich chocolate sponge, luscious cherry cream filling, and silky ganache. This elegant dessert is perfect for special occasions or a sophisticated treat at home.

The image shows a chocolate Swiss roll cake with a thick spiral of white cream and dark chocolate cake forming the main body, reaching about four visible layers in the swirl. On top, there are swirls of white whipped cream spaced evenly, each topped with a shiny red cherry and decorated with curled dark chocolate ribbons. The sides of the cake have a smooth dark chocolate glaze with drizzles running down. The whole cake rests on a wooden board, with a few cherries placed around it. The background is a soft blur, and the vibrant red cherries contrast strikingly with the dark brown and white layers of the cake. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in the vanilla extract.
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.
Step 4: Spread the batter evenly onto the prepared pan and smooth the top. Bake for 10-12 minutes until the cake springs back when lightly touched.
Step 5: While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel inside. Let it cool completely.
Step 6: To make the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch or cherry juice if using.
Step 7: Unroll the cooled cake, spread the whipped cream filling evenly over it, and gently roll it back up without the towel. Place the roll seam-side down on a serving platter.
Step 8: Prepare the ganache by heating the heavy cream until just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Let it cool slightly.
Step 9: Drizzle the ganache over the cake roll. Decorate with piped whipped cream, whole cherries, and chocolate curls or shavings as desired.
Step 10: Chill the cake for at least 30 minutes before slicing and serving.

Tips & Variations

Substitute kirsch with cherry juice for a non-alcoholic version while keeping the authentic cherry flavor.
Use fresh cherries when in season for the best texture and taste.
Chill the cake roll well before slicing to maintain clean, neat slices.
For an extra decadent touch, add a layer of cherry jam under the whipped cream filling.

Storage

Store the Black Forest Cake Roll covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 15 minutes; avoid microwaving to preserve the texture.

How to Serve

A chocolate roll cake presented on a white marbled texture, with a visible layered spiral inside made of dark brown chocolate sponge and white cream with some red cherry pieces scattered inside. On top, there is a thick, shiny dark chocolate glaze dripping down the sides. The cake is decorated with white swirls of whipped cream, fresh bright red cherries with green stems, and delicate curled dark chocolate shavings sitting on the cream. A few cherries rest around the cake on the white marbled surface. The fine texture of the sponge and cream along with the shiny chocolate glaze create a rich, inviting look. photo taken with an iphone --ar 4:5 --v 7

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. Keep it refrigerated and well-covered to maintain freshness and moisture.

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

If you don’t have a jelly roll pan, use the largest shallow baking sheet you have with sides, approximately 10×15 inches, lined with parchment paper for best results.