Black Forest Roll Cake – A Chocolate & Cherry Delight

Black Forest Roll Cake – A Chocolate & Cherry Delight

Introduction

The Black Forest Roll Cake is a delicious dessert that perfectly combines rich chocolate with sweet cherries. This treat not only looks beautiful but also delivers an explosion of flavors in every bite. If you love classic chocolate desserts, this roll cake is sure to impress.

Why Make This Recipe

Making the Black Forest Roll Cake is a wonderful way to celebrate any occasion. It’s perfect for birthdays, holidays, or simply as a treat to enjoy with friends and family. The cake is light, fluffy, and filled with a juicy cherry compote, making it a delightful dessert. Plus, it’s a fun project that brings a bit of creativity to your baking routine!

How to Make Black Forest Roll Cake

Making the Black Forest Roll Cake involves a few simple steps. Here’s how you can create this delightful dessert at home.

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 decoration

Directions

1. 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.

2. Make the Chocolate Sponge Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly 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, and mix well. 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 form. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.

3. 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.

4. Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Roll Cake: Unroll the cooled cake gently and spread an even layer of whipped cream over the surface. Spoon the cherry compote over the whipped cream, leaving a 1-inch border. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.

6. Decorate: Spread whipped cream over the roll or pipe decorative swirls. Garnish with fresh cherries and chocolate shavings for an elegant finish.

How to Serve Black Forest Roll Cake

Serve the Black Forest Roll Cake chilled or at room temperature, cut into slices. It pairs well with a hot cup of coffee or tea. You can also serve it with extra whipped cream and fresh cherry toppings for added delight.

How to Store Black Forest Roll Cake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. If you intend to make it ahead of time, it can be frozen for up to a month. Just wrap it tightly in plastic wrap before freezing.

Tips to Make Black Forest Roll Cake

• Make sure to beat the egg whites until stiff peaks form to get a light sponge cake.
• Let the rolled cake cool completely in the towel before unrolling it to avoid cracks.
• If you want a richer flavor, use dark chocolate cocoa powder.

Variation

For a twist on the traditional black forest flavor, try adding a layer of dark chocolate ganache or using different fruits like raspberries or strawberries in the filling.

FAQs

1. Can I make this cake in advance?
Yes! The Black Forest Roll Cake can be made a day ahead and stored in the refrigerator. Just be sure to cover it well.

2. Can I use canned cherries instead of fresh?
Yes, you can use canned cherries, but drain them well to avoid excess liquid in your cake.

3. Is there a gluten-free version?
You can substitute the all-purpose flour with a gluten-free flour blend to make this a gluten-free dessert.

Enjoy making this delightful Black Forest Roll Cake and share it with loved ones!