Description
A delightful dessert that combines rich chocolate sponge cake with sweet cherry filling, inspired by the traditional German Black Forest cake.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Ensure your eggs are at room temperature for better whipping. Be gentle when folding the egg whites into the batter. Dusting the towel with powdered sugar prevents sticking. Use thawed, drained frozen cherries to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate, cherries, roll cake, dessert, German dessert