Name: Black Forest Roll Cake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: German
Ingredients: 1/2 cup (60g) all-purpose flour; 1/3 cup (40g) unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 4 large eggs, separated; 3/4 cup (150g) granulated sugar, divided; 1 tsp vanilla extract; 2 tbsp (30ml) whole milk; 1 cup (240ml) heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 1 1/2 cups (225g) fresh or frozen cherries, pitted; 1/4 cup (50g) granulated sugar; 1 tbsp cornstarch mixed with 1 tbsp water; 1 tsp lemon juice; 1/2 cup (120ml) heavy cream, whipped (optional); Fresh cherries and chocolate shavings for garnish

Black Forest Roll Cake – A Chocolate & Cherry Delight

The Black Forest Roll Cake is a delightful dessert that combines rich chocolate sponge cake with sweet cherry filling. This elegant treat is inspired by the traditional German Black Forest cake, but it’s rolled up for a fun twist. Perfect for special occasions or just to satisfy a sweet tooth, this roll cake is both impressive and delicious.

Why Make This Recipe

Making a Black Forest Roll Cake is a wonderful way to enjoy the classic flavors of chocolate and cherries in a unique form. This recipe is not only visually stunning but also offers a harmonious blend of textures—from the airy sponge cake to the creamy filling and fruity compote. It’s a great dessert for celebrations, family gatherings, or a cozy night in. Plus, it allows anyone to impress their guests with a homemade masterpiece!

How to Make Black Forest Roll Cake

Ingredients:

1/2 cup (60g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated
3/4 cup (150g) granulated sugar, divided
1 tsp vanilla extract
2 tbsp (30ml) whole milk
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 1/2 cups (225g) fresh or frozen cherries, pitted
1/4 cup (50g) granulated sugar
1 tbsp cornstarch mixed with 1 tbsp water
1 tsp lemon juice
1/2 cup (120ml) heavy cream, whipped (optional)
Fresh cherries and chocolate shavings for garnish

Directions:

Prepare the Cherry Compote: In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5-7 minutes. Add the cornstarch mixture and cook until thickened. Remove from heat and cool completely.
Make the Chocolate Sponge Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat the egg yolks and 1/2 cup sugar until thick and pale. Add vanilla extract and milk. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks. Fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions. Spread batter evenly and bake for 10-12 minutes.
Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and remove the parchment paper. Roll the cake tightly with the towel, starting from the short end. Let it cool completely.
Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Roll Cake: Unroll the cooled cake. Spread whipped cream over it and spoon the cherry compote over, leaving a 1-inch border. Roll the cake back up tightly and place seam-side down on a serving platter.
Decorate: Spread whipped cream over the roll or pipe decorative swirls. Garnish with fresh cherries and chocolate shavings.

How to Serve Black Forest Roll Cake

To serve the Black Forest Roll Cake, slice it into equal portions using a sharp knife. You can place the slices on individual dessert plates and add an extra dollop of whipped cream or more cherry compote on the side for an added touch. This cake is best served chilled, allowing the flavors to blend beautifully.

How to Store Black Forest Roll Cake

Store any leftover Black Forest Roll Cake in an airtight container in the refrigerator. It will keep well for up to 3 days. If the cake has been cut, placing a piece of wax paper or plastic wrap directly on the exposed parts can help keep it fresh longer.

Tips to Make Black Forest Roll Cake

Ensure your eggs are at room temperature; this helps them whip better for a fluffier cake.
Be gentle when folding the egg whites into the batter to maintain the airiness.
Don’t skip dusting the towel with powdered sugar; this will prevent the cake from sticking.
If using frozen cherries, make sure to thaw and drain them before use to avoid excess moisture.

Variation

For a twist on the classic recipe, you can add a layer of chocolate ganache between the sponge cake and the whipped cream filling. You can also replace cherries with other fruits like raspberries or strawberries for a different flavor profile.

FAQs

1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just assemble it before serving to keep it fresh.

2. Is it necessary to use fresh cherries?
No, you can use frozen cherries as well. Just make sure to thaw them first and drain any excess liquid.

3. Can I use a different type of cream?
You can use non-dairy whipped cream or a whipped topping if you prefer a dairy-free option.

Enjoy making and sharing this delightful Black Forest Roll Cake!