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Elegant Black Forest Cake Roll Recipe

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4.8 from 134 reviews

This Elegant Black Forest Cake Roll is a decadent dessert combining a light and fluffy chocolate sponge cake rolled with a luscious cherry cream filling, topped with rich chocolate ganache, whipped cream, whole cherries, and chocolate curls. Perfect for special occasions or a gourmet treat, this recipe blends the classic flavors of Black Forest cake into a beautiful and impressive roll.

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

  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 to prevent sticking.
  2. Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light, fluffy, and pale in color. Stir in the vanilla extract for flavor. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, careful not to deflate the batter.
  3. 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.
  4. Roll the warm cake: While still warm, carefully turn the cake out onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and, using the towel, roll the cake up from one short side. Let it cool completely rolled up to retain shape.
  5. Make the cherry whipped cream filling: In a clean bowl, 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.
  6. Assemble the cake: Once cooled, unroll the cake carefully. Spread the cherry whipped cream filling evenly over the surface. Re-roll the cake without the towel, and place it seam-side down on a serving platter.
  7. Prepare the chocolate ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate and butter in a bowl. Let sit for a minute, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken.
  8. Decorate and chill: Drizzle the ganache evenly over the cake roll. Optionally pipe some whipped cream decoration on top, then garnish with whole cherries and chocolate curls or shavings for an elegant finish. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to allow flavors to meld and ganache to set.

Notes

  • For best results, use room temperature eggs to help achieve maximum volume when beating.
  • If kirsch is unavailable, cherry juice works as a non-alcoholic substitute for added flavor.
  • Be gentle when folding ingredients to keep the sponge cake light and airy.
  • The cake must be rolled while warm to prevent cracking.
  • Use freshly whipped cream for decoration for the best texture and taste.
  • The cake can be made a day ahead and stored wrapped tightly in the refrigerator.

Keywords: Black Forest cake, Chocolate roll, Cherry cake roll, Chocolate sponge cake, Elegant dessert, Ganache cake roll

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